{"created":"2023-06-20T14:20:42.751185+00:00","id":154,"links":{},"metadata":{"_buckets":{"deposit":"cc20ec8a-d30e-4f3f-8c37-5706eb0cb120"},"_deposit":{"created_by":3,"id":"154","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"154"},"status":"published"},"_oai":{"id":"oai:kasei-gakuin.repo.nii.ac.jp:00000154","sets":["11:33"]},"author_link":["236","237"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-08-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"60","bibliographicPageEnd":"150","bibliographicPageStart":"137","bibliographic_titles":[{"bibliographic_title":"東京家政学院大学紀要"},{"bibliographic_title":"Journal of Tokyo Kasei Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"「和食」といえば、御飯に汁物とおかず（煮物や焼き物、酢の物など）という一汁三菜の形式をイメージする人は多い。この形式は、江戸時代に江戸の比較的裕福な層だけが口にできた本膳料理を下地とする。近代以降、それが庶民にも普及し、やがて「和食」のイメージを形成するわけだが、その過程については必ずしも具体に明らかにされていない。拙稿では、この過程を「和食化」と呼んで主題化する。和食化は近代以降の日本の食文化を理解する重要な論点となる。拙稿では、滋賀県東近江市政所町のミッソウ祭、石川県能登半島のアエノコト、秋田県男鹿市のナマハゲといった民俗行事を取り上げる。特に神人共食の形で用いられる供物の形式や調理法に注目することで、供物の食文化的側面が日常の食生活に影響を及ぼし、和食化の素地となった可能性を指摘する。また、御膳の普及・衰退、冠婚葬祭の料理といった課題にも言及し、今後の研究進展の足掛かりともする。","subitem_description_type":"Abstract"}]},"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.60.0_137","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":"石垣, 悟"},{"creatorName":"イシガキ, サトル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"236","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ishigaki, Satoru","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"237","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":"2023-06-12"}],"displaytype":"simple","filename":"21861951_60_137-150.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"21861951_60_137-150","url":"https://kasei-gakuin.repo.nii.ac.jp/record/154/files/21861951_60_137-150.pdf"},"version_id":"7d600c24-9279-4f9b-bdee-3bdb4819a35c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"和食化","subitem_subject_scheme":"Other"},{"subitem_subject":"民俗行事","subitem_subject_scheme":"Other"},{"subitem_subject":"供物","subitem_subject_scheme":"Other"},{"subitem_subject":"神人共食","subitem_subject_scheme":"Other"},{"subitem_subject":"一汁三菜","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":"民俗行事の中の食―和食化の背景をめぐって―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"民俗行事の中の食―和食化の背景をめぐって―"},{"subitem_title":"Food in Folk Occasion -Background of “WASYOKUKA”（Japanese food Image）-","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["33"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-06-12"},"publish_date":"2023-06-12","publish_status":"0","recid":"154","relation_version_is_last":true,"title":["民俗行事の中の食―和食化の背景をめぐって―"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-09-11T06:59:15.966708+00:00"}