{"created":"2023-05-15T11:31:07.831181+00:00","id":272,"links":{},"metadata":{"_buckets":{"deposit":"6577f574-ddf1-469b-9a11-d74a7f3ea6d4"},"_deposit":{"created_by":4,"id":"272","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"272"},"status":"published"},"_oai":{"id":"oai:cygnus.repo.nii.ac.jp:00000272","sets":["2:40"]},"author_link":["912","913","914"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-06-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"47","bibliographicPageEnd":"72","bibliographicPageStart":"61","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":"鳥取県内で食されている豆類について，調理および豆加工品の利用状況，食事での位置づけ，伝統的料理の特徴と地域特性などに関するアンケート調査および聞き取り調査を行った．調査の結果，豆類ではだいず，あずき，グリンピース，さやいんげん，豆加工品では木綿豆腐，油揚げ，おから，凍り豆腐などが日常食や行事食によく用いられていた．自家栽培の豆の利用率が高く，大豆は豆腐・味噌など伝統的な加工利用もみられた．鳥取県の特色ある伝承料理，郷土料理として，あずき雑煮，そらまめの粉ふき，そらまめの皮取り，豆ようかん，こも豆腐，いただきなど地域に特有の調理文化が受け継がれていることが確認された.","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":"松島, 文子","creatorNameLang":"ja"},{"creatorName":"マツシマ, フミコ","creatorNameLang":"ja-Kana"},{"creatorName":"MATSUSHIMA, Fumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"912","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"板倉, 一枝","creatorNameLang":"ja"},{"creatorName":"イタクラ, カズエ","creatorNameLang":"ja-Kana"},{"creatorName":"ITAKURA, Kazue","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"913","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"横山, 弥枝","creatorNameLang":"ja"},{"creatorName":"ヨコヤマ, ヤエ","creatorNameLang":"ja-Kana"},{"creatorName":"YOKOYAMA, Yae","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"914","nameIdentifierScheme":"WEKO"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"豆類","subitem_subject_scheme":"Other"},{"subitem_subject":"調理・加工品","subitem_subject_scheme":"Other"},{"subitem_subject":"地域性","subitem_subject_scheme":"Other"},{"subitem_subject":"調理文化","subitem_subject_scheme":"Other"},{"subitem_subject":"鳥取県","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":"鳥取県における豆類利用の地域性と調理文化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鳥取県における豆類利用の地域性と調理文化","subitem_title_language":"ja"},{"subitem_title":"Regional Characteristics and Culinary Culture of Pulse Use in Tottori Prefecture","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":"272","relation_version_is_last":true,"title":["鳥取県における豆類利用の地域性と調理文化"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-08-07T06:53:59.072356+00:00"}