{"created":"2023-05-15T12:09:16.542065+00:00","id":1026,"links":{},"metadata":{"_buckets":{"deposit":"155e1b26-21ca-4ebf-8cdd-2d989ca59d85"},"_deposit":{"created_by":16,"id":"1026","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1026"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001026","sets":["16:137"]},"author_link":["271","267"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1999-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"162","bibliographicPageStart":"149","bibliographicVolumeNumber":"44","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　Malacca is a historical port of Malaysia situated on the Strait of Malacca. It had been one of the ports on the way from Portugal to Japan during the Age of Great Voyage. The Cristang people are known as Portuguese-Malay Creoles who are the descendants of mixed blood with Portuguese during their occupation periods, and are one of the unique ethnic groups in Asia, not only in their religion of Roman Catholic but also in their language as well as their cuisine. The Cristang cuisine is based on Portuguese cooking method and is the hybrid of western, Malay, Chinese, Indian and Arabic cuisine using local ingredients. The characteristics of the Cristang cuisine are a complexity of deliciousness and a good balance among spicy, tangy, sweet and sour.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"片寄, 眞木子"},{"creatorName":"カタヨセ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Katayose, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"44_15_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】44_15_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1026/files/44_15_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"2db2661e-074f-4d8f-8eb0-fb8be6a7b5f5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理科学","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土料理","subitem_subject_scheme":"Other"},{"subitem_subject":"クレオール","subitem_subject_scheme":"Other"},{"subitem_subject":"ポルトガルの影響","subitem_subject_scheme":"Other"},{"subitem_subject":"クリスタン料理","subitem_subject_scheme":"Other"},{"subitem_subject":"cookery science","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"culture of dietary habits","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"regional traditional dishes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Creole","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Portuguese influence","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Cristang cuisine","subitem_subject_language":"en","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":"マレーシア・マラッカ地方のクリスタン料理について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"マレーシア・マラッカ地方のクリスタン料理について"},{"subitem_title":"Portuguese Influence on Cristang Cuisine in Malacca","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["137"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-01-24"},"publish_date":"2020-01-24","publish_status":"0","recid":"1026","relation_version_is_last":true,"title":["マレーシア・マラッカ地方のクリスタン料理について"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:08:58.436221+00:00"}