{"created":"2023-05-15T14:45:24.776736+00:00","id":462,"links":{},"metadata":{"_buckets":{"deposit":"8788eb37-c6dc-4d3a-9a97-44228c4a2e2a"},"_deposit":{"created_by":3,"id":"462","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"462"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000462","sets":[]},"author_link":["2589","2102","2101"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"80","bibliographicPageStart":"61","bibliographicVolumeNumber":"44","bibliographic_titles":[{"bibliographic_title":"研究紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"進藤, 智子"}],"nameIdentifiers":[{"nameIdentifier":"2101","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"シンドウ, トモコ"}],"nameIdentifiers":[{"nameIdentifier":"2589","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Shindo, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2102","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"　平成21 ～ 23 年度日本調理科学会特別研究「調理文化の地域性と調理科学－行事食・儀礼食\n－」データベースより鹿児島県データを分析した結果を報告する。\n　鹿児島県の正月料理の喫食状況は，喫食の経験，頻度，調達の方法において，子世代，親世代，祖父母世代で同様の傾向を示す品目が多かった。三世代共に高い喫食経験率を示した品目は，かまぼこ・つけ揚げ，数の子，煮しめ・豚肉と野菜の煮物，雑煮が挙げられ，中でも雑煮は，喫食経験者の90％以上に毎年食されていた。また，雑煮は，三世代共に醤油で味付けし，餅は丸餅または角餅を焼くかそのまま煮る調理方法で食されていた。一方，小豆飯・赤飯は三世代共に低い喫食経験率を示していた。魚料理の魚種については，三世代共にぶりが約60％と最も高い割合を示し，以下順にえび，かつおまたは，はまちが食されており，鹿児島県の特徴となっていた。\n　世代間での相違は屠蘇の喫食頻度，雑煮と屠蘇の調達の方法，肉料理の肉の種類で見られた。親世代においては雑煮と屠蘇の調達方法として「外で食べる」割合が他の世代に比べて高く，さらに肉料理の肉の種類は子世代が豚肉約60％に対し，親世代および祖父母世代では鶏肉が60 ～ 70％を占めていた。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00271490","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島純心女子短期大学生活学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-07-31"}],"displaytype":"detail","filename":"kiyo_44_06.pdf","filesize":[{"value":"724.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_44_06","url":"https://k-junshin.repo.nii.ac.jp/record/462/files/kiyo_44_06.pdf"},"version_id":"32546007-bfb8-43a3-b73c-827c3d7e78fb"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"正月料理（お節料理）","subitem_subject_scheme":"Other"},{"subitem_subject":"鹿児島","subitem_subject_scheme":"Other"},{"subitem_subject":"世代間","subitem_subject_scheme":"Other"},{"subitem_subject":"伝承","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":"実態調査による鹿児島県の正月料理の特徴","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"実態調査による鹿児島県の正月料理の特徴"},{"subitem_title":"Characteristics of Osechi Ryori ( New Year’s Dishes) in Kagoshima Prefecture","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["91"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-01-31"},"publish_date":"2014-01-31","publish_status":"0","recid":"462","relation_version_is_last":true,"title":["実態調査による鹿児島県の正月料理の特徴"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T15:06:13.368579+00:00"}