{"created":"2023-05-15T14:20:43.274056+00:00","id":2297,"links":{},"metadata":{"_buckets":{"deposit":"8525840b-3c39-4b74-a4e7-72a1e50ccb18"},"_deposit":{"created_by":3,"id":"2297","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2297"},"status":"published"},"_oai":{"id":"oai:bunkyo.repo.nii.ac.jp:00002297","sets":["1:20:90"]},"author_link":["3103"],"item_5_biblio_info_13":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03-01"},"bibliographicPageEnd":"160","bibliographicPageStart":"151","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"文教大学教育学部紀要"},{"bibliographic_title":"Annual Report of the Faculty of Education Bunkyo University"}]}]},"item_5_date_43":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2013-04-10"}]},"item_5_description_12":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"禅宗寺院において開山忌や様々な行事に際して執り行われる斎座「四ッ頭」は、開山様が居られるが如く厳粛に会食をするというものであり、禅宗の中でも特に臨済宗を中心に伝えられているものである。この儀式が一般にはあまり知られていないのは、参加者は僧侶のみであり、また、長く非公開であったためである。寺院の開創より毎年の開山忌に行われてきたと伝えられているこの儀式は、古式の食事作法を伝えるものとも言われているので、この儀式に用いられる料理と菓子について、江戸時代の料理書を参照しながら料理の内容や成立時期等について考えていく。鎌倉・室町時代に成立したと考えられている料理書はあるが、料理ごとに使用材料等の詳細が記載されるようになるのは江戸時代に入ってからである。","subitem_description_type":"Abstract"}]},"item_5_description_38":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03882144"}]},"item_5_text_39":{"attribute_name":"本文言語","attribute_value_mlt":[{"subitem_text_value":"日本語"}]},"item_5_text_42":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_text_value":"BKK0002325"}]},"item_5_text_7":{"attribute_name":"Author","attribute_value_mlt":[{"subitem_text_value":"Ishii, Chiemi"}]},"item_5_text_8":{"attribute_name":"所属機関","attribute_value_mlt":[{"subitem_text_value":"文教大学教育学部"}]},"item_5_text_9":{"attribute_name":"Institution","attribute_value_mlt":[{"subitem_text_value":"Bunkyo University, Faculty of Education"}]},"item_5_version_type_35":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石井, 智恵美"}],"nameIdentifiers":[{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"斎座"},{"subitem_subject":"四ッ頭"},{"subitem_subject":"茶礼"},{"subitem_subject":"円覚寺"},{"subitem_subject":"半斎"}]},"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":"斎座「四つ頭」の料理と菓子 : 円覚寺開山忌を例として","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"斎座「四つ頭」の料理と菓子 : 円覚寺開山忌を例として"},{"subitem_title":"Meals and Sweets in Saiza Yotsugashira, a Zen temple Ceremony: A Case Study of Engakuji"}]},"item_type_id":"5","owner":"3","path":["90"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-04-11"},"publish_date":"2013-04-11","publish_status":"0","recid":"2297","relation_version_is_last":true,"title":["斎座「四つ頭」の料理と菓子 : 円覚寺開山忌を例として"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T17:23:54.773459+00:00"}