{"created":"2023-05-15T12:08:38.795492+00:00","id":261,"links":{},"metadata":{"_buckets":{"deposit":"d3a5e612-3141-46ef-899c-a19f7cb2a529"},"_deposit":{"created_by":16,"id":"261","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"261"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000261","sets":["16:54"]},"author_link":["273","268","272","269","270","267","274","271"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"10","bibliographicPageStart":"1","bibliographicVolumeNumber":"54","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学紀要論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　近畿地方では古くから多彩な魚介類の食文化が培われてきたが，現在，どのような魚介類料理が家庭で日常食や行事食に用いられているのかを知ることを目的とし，平成15, 16年度日本調理科学会特別研究「魚介類の調査」として行ったアンケート調査の中から，近畿地方の料理の状況をまとめたものである。調査時期は2003年9月から2004年8月。調査対象者は近畿2府4県に居住する主婦164人で，居住地域によって都市型（86人），農村型（54人），漁村型（24人）に分類して集計した。\n　12分類した調理法別料理数の比率は都市型，農村型，漁村型の順に，焼物29, 31, 28%, 煮物22, 23, 24%, なま物16, 14, 18%, 揚物11, 12, 14%, 飯・麺9, 8, 5%であった。焼物の中で多い料理は塩焼，焼く料理（塩干や味噌漬等），醤油焼（照焼，蒲焼等）で，煮物では煮付け，鍋物，甘から煮，なま物では刺身であったが，地域によって順位は異なった。正月，祝事，祭等の行事食が多く挙げられていた。","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"}]},"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":"川原﨑, 淑子"},{"creatorName":"カワラザキ, ヨシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小西, 春江"},{"creatorName":"コニシ, ハルエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"坂本, 裕子"},{"creatorName":"サカモト, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Katayose, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kawarazaki, Yoshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Konishi, Harue","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sakamoto, Hiroko","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":"54_2_原著_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"642.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】54_2_原著_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/261/files/54_2_原著_神戸女子短期大学紀要論攷.pdf"},"version_id":"6595c959-b245-48e5-afe7-a031feca90dd"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"近畿地方","subitem_subject_scheme":"Other"},{"subitem_subject":"魚介類","subitem_subject_scheme":"Other"},{"subitem_subject":"料理","subitem_subject_scheme":"Other"},{"subitem_subject":"都市","subitem_subject_scheme":"Other"},{"subitem_subject":"農村","subitem_subject_scheme":"Other"},{"subitem_subject":"漁村","subitem_subject_scheme":"Other"},{"subitem_subject":"Kinki region","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fish and shellfish","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dishes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"city","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"farming village","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fishing village","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":"近畿地方における魚介類の料理","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"近畿地方における魚介類の料理"},{"subitem_title":"Dietary culture using fish and shellfish in Kinki region","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["54"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"261","relation_version_is_last":true,"title":["近畿地方における魚介類の料理"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:50:26.857679+00:00"}