{"created":"2023-05-15T14:22:12.843124+00:00","id":4091,"links":{},"metadata":{"_buckets":{"deposit":"30b3724b-4bc7-43cf-81c6-512db9a3be0c"},"_deposit":{"created_by":3,"id":"4091","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4091"},"status":"published"},"_oai":{"id":"oai:bunkyo.repo.nii.ac.jp:00004091","sets":["1:654:664"]},"author_link":["5220"],"item_5_alternative_title_1":{"attribute_name":"タイトル カナ","attribute_value_mlt":[{"subitem_alternative_title":"タイショウ カラ ショウワ ショキ ニ オケル チイキ ノ アエモノ ニ ツイテ"}]},"item_5_biblio_info_13":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-12-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"52","bibliographicPageStart":"47","bibliographicVolumeNumber":"38","bibliographic_titles":[{"bibliographic_title":"研究紀要"},{"bibliographic_title":"Annual Reports of Studies","bibliographic_titleLang":"en"}]}]},"item_5_date_43":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2012-01-10","subitem_date_issued_type":"Created"}]},"item_5_description_12":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　日本料理における「あえもの」について，これまでに明治初期から現代に至る学校教育の場でどのように扱われていたかを家事教科書を中心に検討し，次に社会教育の場で用いられている文献・資料を通して日本料理における各種あえものについて，普遍的に用いられているあえものの種類としては「胡麻あえ」「おろしあえ」「酢味噌あえ」「白あえ」「からしあえ」などがあげられ，その材料および操作上の経時的変化等を検討してきた。今回は一般家庭に焦点をあて実際にどのような「あえもの」が作ちれ，食べられてきたかを見るために，大正から昭和期にかけての家庭における日々の食事の中で「あえもの」がどのように扱われてきたかについて検討を行った。\n　日本各地における「あえもの」の分布をみるために全国に渡って地域別にどのような違いが見られるかを検討した。","subitem_description_type":"Abstract"}]},"item_5_publisher_16":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"文教大学女子短期大学部"}]},"item_5_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03855309","subitem_source_identifier_type":"ISSN"}]},"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":"BKSW380009"}]},"item_5_text_7":{"attribute_name":"Author","attribute_value_mlt":[{"subitem_text_value":"Hiroko, Okubo"}]},"item_5_text_8":{"attribute_name":"所属機関","attribute_value_mlt":[{"subitem_text_value":"文教大学女子短期大学部"}]},"item_5_version_type_35":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大久保, 洋子"}],"nameIdentifiers":[{"nameIdentifier":"5220","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":"2018-03-24"}],"displaytype":"detail","filename":"BKSW380009.pdf","filesize":[{"value":"469.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BKSW380009.pdf","url":"https://bunkyo.repo.nii.ac.jp/record/4091/files/BKSW380009.pdf"},"version_id":"aa721740-32e7-4f6a-b00b-ed48d3ec00f4"}]},"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":"大正から昭和初期における地域のあえものについて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"大正から昭和初期における地域のあえものについて"},{"subitem_title":"Tendency of Regional \"Aemono\" in Japan : in the Taisho period and the beginning Showa era","subitem_title_language":"en"}]},"item_type_id":"5","owner":"3","path":["664"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-01-10"},"publish_date":"2012-01-10","publish_status":"0","recid":"4091","relation_version_is_last":true,"title":["大正から昭和初期における地域のあえものについて"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T17:21:10.584538+00:00"}