{"created":"2023-05-15T12:09:12.036425+00:00","id":943,"links":{},"metadata":{"_buckets":{"deposit":"c3bcfbc5-8592-4e5a-bdec-cb271a7c0735"},"_deposit":{"created_by":16,"id":"943","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"943"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000943","sets":["16:129"]},"author_link":["271","267"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"159","bibliographicPageStart":"151","bibliographicVolumeNumber":"48","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":"　モンゴルの食文化は「赤い食べ物と白い食べ物」と表現される場合が多い。乾燥地帯での遊牧による家畜飼育を生業としてきたモンゴルでは，夏と秋には乳および乳製品（白い食べ物）が食べられ，冬から春には肉および肉加工品（赤い食べ物）が食べられる。生活様式は，年に数回の移動を前提とした「簡便さ」が優先される。\n　わが国とは対極に位置するといえるモンゴルの食文化を調査するために，2002年6月にウランバートルを訪れた。羊の解体と『ホルホック』料理，乳加工品のいくつかを写真入りで紹介する。","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":"片寄, 眞木子"},{"creatorName":"カタヨセ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Katayose, Makiko","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":"48_14_資料_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】48_14_資料_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/943/files/48_14_資料_神戸女子短期大学紀要論攷.pdf"},"version_id":"4fabfe8b-0b56-4310-b484-44f40b2e9c9f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"モンゴル","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"羊料理","subitem_subject_scheme":"Other"},{"subitem_subject":"ホルホック","subitem_subject_scheme":"Other"},{"subitem_subject":"乳製品","subitem_subject_scheme":"Other"},{"subitem_subject":"Mongol","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"culture of dietary habits","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking of mutton","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"xopxor","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dairy products","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":"羊肉と乳の食文化―モンゴルの食","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"羊肉と乳の食文化―モンゴルの食"},{"subitem_title":"A study of the Mongolian food culture－mutton and milk diet","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["129"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-27"},"publish_date":"2019-12-27","publish_status":"0","recid":"943","relation_version_is_last":true,"title":["羊肉と乳の食文化―モンゴルの食"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:10:53.660122+00:00"}