{"created":"2023-05-15T12:09:25.585990+00:00","id":1214,"links":{},"metadata":{"_buckets":{"deposit":"229da272-8d51-47bc-a226-d26eb8240c24"},"_deposit":{"created_by":16,"id":"1214","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1214"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001214","sets":["16:142"]},"author_link":["720","721"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-01-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"83","bibliographicPageStart":"73","bibliographicVolumeNumber":"39","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":"　During the Edo Period many books on cooking were published, and much variety was seen in their contents.\n　Thus the author wishes to discuss Kayu, which appears in the cooking books of this period in which Japanese cooking was brought to a perfection.","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":"39_7_報文_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"479.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】39_7_報文_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1214/files/39_7_報文_神戸女子短期大学紀要論攷.pdf"},"version_id":"5091e05b-7d63-4567-ae57-ef959b0c1b93"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"江戸時代","subitem_subject_scheme":"Other"},{"subitem_subject":"料理書","subitem_subject_scheme":"Other"},{"subitem_subject":"頻度","subitem_subject_scheme":"Other"},{"subitem_subject":"粥に対する考え方","subitem_subject_scheme":"Other"},{"subitem_subject":"白粥","subitem_subject_scheme":"Other"},{"subitem_subject":"Edo period","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking book","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"frequency","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"view point on kayu","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hira-kayu","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4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4報）"},{"subitem_title":"A Food-Cultural Consideraition on “Kayu”　Part Ⅳ","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["142"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-07"},"publish_date":"2020-02-07","publish_status":"0","recid":"1214","relation_version_is_last":true,"title":["粥についての食文化的考察（第4報）"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:05:38.729839+00:00"}