{"created":"2023-06-20T14:20:40.818573+00:00","id":108,"links":{},"metadata":{"_buckets":{"deposit":"0c114976-14f6-476e-8f36-e0075300dabd"},"_deposit":{"created_by":3,"id":"108","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"108"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:00000108","sets":["11:31"]},"author_link":["159","160"],"control_number":"108","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"61","bibliographicPageEnd":"99","bibliographicPageStart":"89","bibliographic_titles":[{"bibliographic_title":"東京家政学院大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Tokyo Kasei Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"「しもつかれ」は、栃木県を中心とした北関東の郷土料理である。1000年近く前にそのルーツとなる食べ物が既にあったとされる。長い歴史の中でレシピは北関東に広がり、変化をしてきた。郷土料理のレシピの変化をたどることは、地域の食文化を顧み、将来の食生活を考える上で有用な視点である。本稿では、北関東の各県での「しもつかれ」のレシピにどのような共通点、相違点があるのか、地理的な分布を明らかにすることを目的とした。民俗調査などをもとにレシピの分布図を作成した。また、レシピの聞き取り調査や消費の状況により現在の状況を把握し、今後に向けた考察を行った。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京家政学院大学"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.32295/kaseigakuinkiyo.61.0_89","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-1951","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"伊藤　, 有紀","creatorNameLang":"ja"},{"creatorName":"イトウ, ユキ","creatorNameLang":"ja-Kana"},{"creatorName":"Ito, Yuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"159","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐藤　, 汐里","creatorNameLang":"ja"},{"creatorName":"サトウ, シオリ","creatorNameLang":"ja-Kana"},{"creatorName":"Sato, Shiori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"160","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":"2023-06-11"}],"displaytype":"simple","filename":"21861951_61_89-99.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"21861951_61_89-99","url":"https://kasei-gakuin.repo.nii.ac.jp/record/108/files/21861951_61_89-99.pdf"},"version_id":"73ea4b85-e901-41a9-a714-b151baa51880"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"しもつかれ","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土料理","subitem_subject_scheme":"Other"},{"subitem_subject":"レシピ","subitem_subject_scheme":"Other"},{"subitem_subject":"北関東","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":"「しもつかれ」の北関東におけるレシピ分布","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「しもつかれ」の北関東におけるレシピ分布","subitem_title_language":"ja"},{"subitem_title":"The Distribution of “Shimotsukare” Recipes in North Kanto","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["31"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-06-11"},"publish_date":"2023-06-11","publish_status":"0","recid":"108","relation_version_is_last":true,"title":["「しもつかれ」の北関東におけるレシピ分布"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-09-05T06:42:27.755397+00:00"}