{"created":"2023-05-15T12:09:26.464948+00:00","id":1233,"links":{},"metadata":{"_buckets":{"deposit":"61bf8d5f-8ba4-4252-ab24-ed5229669eb9"},"_deposit":{"created_by":16,"id":"1233","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1233"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00001233","sets":["16:143"]},"author_link":["808","150","277","153","240","810"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1993-02-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"132","bibliographicPageStart":"121","bibliographicVolumeNumber":"38","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":"　1988年神戸市内在住の女性345名を対象に12料理の伝承方法についてアンケートを実施した結果を考察した。\n　家庭で手作りされて食べられている料理は，調理操作が簡単な料理や外食でよく利用されていると思われるえびフライ等の揚げ物料理や焼き肉であった。\n　料理の伝承媒体では，母親を媒体とする率が高く，料理の伝承には母親の存在の重要性が窺われた。年代別に伝承される料理をみると，40歳代を境にその前後で変化がみられ，40歳以前で伝承されている料理は洋風料理（グラタン等）や中華風料理（酢豚等）で，和風料理（茶碗むし）の伝承が低い結果であった。\n　以上，今回の調査の結果から，洋風嗜好を満たす料理や加工材料を導入した簡便な料理が母親から伝承され，和風料理の伝承が薄らいでいる傾向が認められた。","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":"清水, 典子"},{"creatorName":"シミズ, ノリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山本, 隆子"},{"creatorName":"ヤマモト, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西川, 貴子"},{"creatorName":"ニシカワ, タカコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimizu, Noriko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamamoto, Takako","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nishikawa, 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":"38_11_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"583.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】38_11_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/1233/files/38_11_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"7869e258-6900-4a22-9867-bdcb3e8cb6ba"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食行動","subitem_subject_scheme":"Other"},{"subitem_subject":"年齢別嗜好","subitem_subject_scheme":"Other"},{"subitem_subject":"料理の作り方","subitem_subject_scheme":"Other"},{"subitem_subject":"伝承媒体","subitem_subject_scheme":"Other"},{"subitem_subject":"伝承時期","subitem_subject_scheme":"Other"},{"subitem_subject":"eating behavior","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"age group preference","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"source of culinary art","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"media of tradition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"age of tradition","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":"食行動の研究 第2報 ―料理の伝承―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食行動の研究 第2報 ―料理の伝承―"},{"subitem_title":"Study on Eating Behavior Part Ⅱ Culinary Tradition","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["143"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-02-14"},"publish_date":"2020-02-14","publish_status":"0","recid":"1233","relation_version_is_last":true,"title":["食行動の研究 第2報 ―料理の伝承―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:05:01.149682+00:00"}