{"created":"2023-05-15T12:09:22.980586+00:00","id":1159,"links":{},"metadata":{"_buckets":{"deposit":"cfb2bf80-f6d1-4e97-8396-77cba33b5df4"},"_deposit":{"created_by":16,"id":"1159","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1159"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001159","sets":["16:139"]},"author_link":["720","721"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"209","bibliographicPageStart":"193","bibliographicVolumeNumber":"42","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":"　As the “Saijiki” records all the annual events occuring each year, one can learn the state of the cultural life that was carefully handed down from generation to generation.\n\n　China, the Korean peninsilar and Japan compose an area that has historically shared the same calendar. Thus the author has compared the differences in the alimentary culture of these three East Asian countries as can be seen from the “Kayu” recorded in the Saijiki.","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":"大江, 隆子"},{"creatorName":"オオエ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Oe, Takako","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":"42_12_原著_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"809.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】42_12_原著_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1159/files/42_12_原著_神戸女子短期大学紀要論攷.pdf"},"version_id":"689cecf3-b3c4-4451-978e-bcf7f89722a0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Kayu","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Saijiki","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"China","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Korean peninsilar","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Japan","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":"粥についての食文化的考察 （第7報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"粥についての食文化的考察 （第7報）"},{"subitem_title":"A Food-cultural Consideraition on “Kayu” Part Ⅶ","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["139"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-05"},"publish_date":"2020-02-05","publish_status":"0","recid":"1159","relation_version_is_last":true,"title":["粥についての食文化的考察 （第7報）"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:06:51.917678+00:00"}