{"created":"2023-05-15T12:09:23.302884+00:00","id":1166,"links":{},"metadata":{"_buckets":{"deposit":"3f43d4bd-9dad-4fa2-baf4-7daebec06b31"},"_deposit":{"created_by":16,"id":"1166","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1166"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001166","sets":["16:139"]},"author_link":["742","741"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"294","bibliographicPageStart":"287","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":"This paper examines the influence the French Revolution had on the transformation of the cuisine of the bourgeoisie during the 18th and 19th centuries. Its primary focus centers on chefs and the rise of restaurants and the culinary arts they developed and cultivated. The paper also gives considerable attention to the achievement and lasting influence of Antonin Careme, the greatest chef of the 19th century.","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":"倉本, 百合子"},{"creatorName":"クラモト, ユリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kuramoto, Yuriko","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_19_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"419.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】42_19_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1166/files/42_19_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"858d9269-a68b-439e-a61c-810ca930f929"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"フランス革命","subitem_subject_scheme":"Other"},{"subitem_subject":"変遷","subitem_subject_scheme":"Other"},{"subitem_subject":"ブルジョワ料理","subitem_subject_scheme":"Other"},{"subitem_subject":"レストランの興隆","subitem_subject_scheme":"Other"},{"subitem_subject":"料理技法","subitem_subject_scheme":"Other"},{"subitem_subject":"the French Revolution","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the transformation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the cuisine of the bourgeoisie","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the rise of restraurants","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"the culinary arts","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":"フランス料理変遷の考察（その2） ―フランス革命とフランス料理―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"フランス料理変遷の考察（その2） ―フランス革命とフランス料理―"},{"subitem_title":"Study on the Evolution of French Cuisine","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":"1166","relation_version_is_last":true,"title":["フランス料理変遷の考察（その2） ―フランス革命とフランス料理―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:06:43.146980+00:00"}