{"created":"2023-06-20T15:27:40.473838+00:00","id":4397,"links":{},"metadata":{"_buckets":{"deposit":"66d555c3-be2b-49eb-93f1-8038c139aac1"},"_deposit":{"created_by":14,"id":"4397","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4397"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00004397","sets":["239:240"]},"author_link":["16900"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"68","bibliographicPageEnd":"178","bibliographicPageStart":"165","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of Nagoya Women's University ","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"東海地域の食文化について、今回は農産物の野菜類・穀類からみた視点で検討を加えるもの\nとする。東海地域の野菜類・穀類における歴史的展開として、江戸時代から尾張大根の産地と\n切干大根の生産、近郊農業としての野菜類が生んだ漬物文化、結球開発がされたキャベツ・白\n菜、加工されたトマト・小麦などを具体的に追って、どのような食文化が発展してきたのかを\n明確にし、東海地域独自の食文化の特徴を探る。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12942183","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2436-8830","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"遠山, 佳治"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-09-23"}],"displaytype":"detail","filename":"kiyo68_165-178.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo68_165-178","url":"https://nagoya-wu.repo.nii.ac.jp/record/4397/files/kiyo68_165-178.pdf"},"version_id":"50cabc19-3cfd-482a-abf4-ed133678934c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"尾張大根","subitem_subject_scheme":"Other"},{"subitem_subject":"伝統野菜","subitem_subject_scheme":"Other"},{"subitem_subject":"ケチャップ製造","subitem_subject_scheme":"Other"},{"subitem_subject":"パン製造","subitem_subject_scheme":"Other"},{"subitem_subject":"名古屋めし","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"東海地域の農産物(野菜類・穀類)からみた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":"東海地域の農産物(野菜類・穀類)からみた食文化の歴史的展開の一考察"},{"subitem_title":"Study on Historical Development of Agricultural Products (Vegetables・Cereals) in the Tokai Regional Food Culture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["240"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-23"},"publish_date":"2022-09-23","publish_status":"0","recid":"4397","relation_version_is_last":true,"title":["東海地域の農産物(野菜類・穀類)からみた食文化の歴史的展開の一考察"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T15:44:36.957325+00:00"}