{"created":"2023-05-15T11:30:54.658347+00:00","id":27,"links":{},"metadata":{"_buckets":{"deposit":"7fa52c88-31a8-407c-bf32-e07bb996c691"},"_deposit":{"created_by":4,"id":"27","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"27"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:00000027","sets":["1:8"]},"author_link":["73","74"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-07-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"75","bibliographicPageEnd":"28","bibliographicPageStart":"21","bibliographic_titles":[{"bibliographic_title":"鳥取看護大学・鳥取短期大学研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"MEMOIRS OF TOTTORI COLLEGE OF NURSING AND TOTTORI COLLEGE","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"日本調理科学会特別研究「次世代に伝え継ぐ日本の家庭料理」の一環として,鳥取県を調査地域とした聞き書き調査を行った.主食の特徴として,麦飯中心から白米中心に変わってきたこと,米の補食として芋類や雑穀を食する食文化が認められたこと,山陰地域特有の「小豆雑煮」を正月に食する文化が多くの調査地域で認められたことなどが挙げられる.また米を節約しながらもいくつか特定の具材を用いて何種類もの変わりご飯にし,ごちそうとして楽しむ工夫なども確認できた.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24793/00000021","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鳥取看護大学・鳥取短期大学","subitem_publisher_language":"ja"}]},"item_10002_relation_12":{"attribute_name":"論文ID(NAID)","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40021293183","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12747009","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2189-8332","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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"板倉, 一枝","creatorNameLang":"ja"},{"creatorName":"イタクラ, カズエ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"ITAKURA, Kazue","familyNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"73","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松島, 文子","creatorNameLang":"ja"},{"creatorName":"マツシマ, フミコ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"MATSUSHIMA, Fumiko","familyNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"74","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-08"}],"displaytype":"detail","filename":"Bulletin75_03.pdf","filesize":[{"value":"475.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"鳥取県の主食の特徴.pdf","url":"https://cygnus.repo.nii.ac.jp/record/27/files/Bulletin75_03.pdf"},"version_id":"df9fb9ed-d709-46fe-8b85-7318448d747f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"家庭料理","subitem_subject_scheme":"Other"},{"subitem_subject":"主食","subitem_subject_scheme":"Other"},{"subitem_subject":"鳥取県","subitem_subject_scheme":"Other"},{"subitem_subject":"行事食","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土食","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":"鳥取県の主食の特徴 : ー「次世代に伝え継ぐ家庭料理」の中からー","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鳥取県の主食の特徴 : ー「次世代に伝え継ぐ家庭料理」の中からー","subitem_title_language":"ja"},{"subitem_title":"Characteristics of the Staple Food of Tottori Prefecture : ーIn Home Cooking Conveyed to the Next Generationー","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["8"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-02-01"},"publish_date":"2019-02-01","publish_status":"0","recid":"27","relation_version_is_last":true,"title":["鳥取県の主食の特徴 : ー「次世代に伝え継ぐ家庭料理」の中からー"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-17T05:06:13.051155+00:00"}