{"created":"2023-05-15T11:31:07.503788+00:00","id":267,"links":{},"metadata":{"_buckets":{"deposit":"7bb5b068-3555-4c7c-a259-5b1cd78a59bd"},"_deposit":{"created_by":4,"id":"267","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"267"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:00000267","sets":["2:40"]},"author_link":["894"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-06-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"47","bibliographicPageEnd":"15","bibliographicPageStart":"11","bibliographic_titles":[{"bibliographic_title":"鳥取短期大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"MEMOIRS OF TOTTORI COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"中華料理はアジアだけでなく，世界で高く評価されている．中国の食文化は，数千年にわたる創造，模索を通じて形成されたものであり，長い歴史を持つ中国文化の一部である．本文では，中国の食文化に重点を置き，日常生活の実例を取り上げながら，その文化的な背景などについて考察する．","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取短期大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12033534","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-3365","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"銭, 剛","creatorNameLang":"ja"},{"creatorName":"GANG, Qian","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"894","nameIdentifierScheme":"WEKO"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"医食同源","subitem_subject_scheme":"Other"},{"subitem_subject":"縁起","subitem_subject_scheme":"Other"},{"subitem_subject":"多様性","subitem_subject_scheme":"Other"},{"subitem_subject":"融合","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":"中国の食文化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"中国の食文化","subitem_title_language":"ja"},{"subitem_title":"Chinese Food Culture","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-04-01"},"publish_date":"2021-04-01","publish_status":"0","recid":"267","relation_version_is_last":true,"title":["中国の食文化"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-07T06:53:46.598195+00:00"}