{"created":"2024-05-08T05:36:05.927098+00:00","id":2000005,"links":{},"metadata":{"_buckets":{"deposit":"33700863-6a6c-4477-8e32-d633d4fae74f"},"_deposit":{"created_by":6,"id":"2000005","owner":"6","owners":[6],"pid":{"revision_id":0,"type":"depid","value":"2000005"},"status":"published"},"_oai":{"id":"oai:hagoromo.repo.nii.ac.jp:02000005","sets":["2:1715131916770"]},"author_link":[],"control_number":"2000005","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"52","bibliographicPageStart":"43","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"羽衣国際大学人間生活学部研究紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Faculty of Human Life Studies,Hagoromo University of International Studies","bibliographic_titleLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"羽衣国際大学人間生活学部研究紀要編集委員会","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18808328","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"湊, 敏文","creatorNameLang":"ja"},{"creatorName":"ミナト, トシフミ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"Minato, Toshifumi","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-05-08"}],"filename":"kiyou_n19-4.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://hagoromo.repo.nii.ac.jp/record/2000005/files/kiyou_n19-4.pdf"},"version_id":"9c36293b-fb0e-4e39-81e2-54fe5dd1ac94"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食文化","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject_language":"ja","subitem_subject_scheme":"Other","subitem_subject_uri":"行事食"},{"subitem_subject":"再構築","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"技法","subitem_subject_language":"ja","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":"おせち料理からみる食文化継承の課題と展望","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"おせち料理からみる食文化継承の課題と展望","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"6","path":["1715131916770"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-05-08"},"publish_date":"2024-05-08","publish_status":"0","recid":"2000005","relation_version_is_last":true,"title":["おせち料理からみる食文化継承の課題と展望"],"weko_creator_id":"6","weko_shared_id":-1},"updated":"2024-05-23T01:13:43.482120+00:00"}