{"created":"2023-06-20T15:27:39.676517+00:00","id":4378,"links":{},"metadata":{"_buckets":{"deposit":"15d68b11-f156-4b1b-b0fd-42979a7b77f2"},"_deposit":{"created_by":14,"id":"4378","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4378"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00004378","sets":["6:237"]},"author_link":["16864"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"67","bibliographicPageEnd":"204","bibliographicPageStart":"193","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要. 家政・自然編, 人文・社会編"},{"bibliographic_title":"Journal of Nagoya women's University","bibliographic_titleLang":"en"}]}]},"item_10001_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40022522099","subitem_description_type":"Other"}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　東海地域の食文化の考察について、今回は魚介食文化からみた視点で検討を加えるものとす\nる。東海地域の魚介食文化を歴史的にみると、東海地域の漁業・水産業に影響されている。ま\nた、モノづくり産業が盛んな地域であるため、鰻・鮎・貝などの養殖業、海苔・練り物などの\n食品加工業が特徴である。それを支えてきたのが、木曽三川が注ぐ伊勢湾・三河湾の内湾と外\n海を持つ多様な自然環境と、都市名古屋を包括する社会的環境といえる。","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋女子大学"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12530109","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2185-7962","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"遠山, 佳治"}],"nameIdentifiers":[{"nameIdentifier":"16864","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-05-25"}],"displaytype":"detail","filename":"kojinjinbun67_193-204.pdf","filesize":[{"value":"767.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kojinjinbun67_193-204","url":"https://nagoya-wu.repo.nii.ac.jp/record/4378/files/kojinjinbun67_193-204.pdf"},"version_id":"0c577194-107f-415e-8013-cbfb938eebd4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"伊勢神宮の鯛","subitem_subject_scheme":"Other"},{"subitem_subject":"桑名の時雨煮","subitem_subject_scheme":"Other"},{"subitem_subject":"三河湾の海苔","subitem_subject_scheme":"Other"},{"subitem_subject":"浜名湖・一色の鰻","subitem_subject_scheme":"Other"},{"subitem_subject":"赤棒と豊橋ちくわ","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"東海地域における魚介食文化の歴史的展開の一考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"東海地域における魚介食文化の歴史的展開の一考察"},{"subitem_title":"Study on Historical Development of Seafood in the Tokai Regional Food Culture","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"14","path":["237"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-05-25"},"publish_date":"2021-05-25","publish_status":"0","recid":"4378","relation_version_is_last":true,"title":["東海地域における魚介食文化の歴史的展開の一考察"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-12-19T06:20:09.023617+00:00"}