{"created":"2021-03-01T06:45:16.984363+00:00","id":39269,"links":{},"metadata":{"_buckets":{"deposit":"a4f99526-e7e4-4fac-95e9-e67712e0d404"},"_deposit":{"id":"39269","owners":[],"pid":{"revision_id":0,"type":"depid","value":"39269"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00039269","sets":["347:378:2169"]},"item_11_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"20","bibliographicPageStart":"11","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"人間文化創成科学論叢"}]}]},"item_11_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_11_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_11_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　La gastronomie, née en France à la première moitié du XIXe siècle, bâtit son histoire en faisant\\\ndes considérations diverses sur la culture culinaire. A partir du début du XXe siècle, on commence à\\\nchercher une forme nouvelle du discours gastronomique en raison de la vogue du voyage touristique et\\\ndu développement des moyens de transport. Ce sont les guides gastronomiques qui répondent à cette\\\ndemande.\\\n　C’est La France gastronomique de Curnonsky et de Marcel Rouff qui détermine la tendance de la\\\ngastronomie du début du XXe siècle. Dans cette série, les deux auteurs décrivent les cultures culinaires\\\nde chaque région de la France et montrent leurs expériences gastronomiques comme un des plaisirs\\\ndu voyage. En ce qui concerne Paris, non seulement ils présentent de nombreux petits restaurants\\\nexcellents, mais aussi ils jettent un regard sur l’histoire des restaurants parisiens en faisant savoir\\\nun charme peu connu de cette ville. Nous pouvons dire que leur oeuvre établit un nouveau type de\\\ngastronomie sous forme de guide dans l’histoire gastronomique.\\\n　Le guide gastronomique fournit beaucoup d’informations pratiques aux gens qui veulent jouir de la\\\nbonne chère et ne cesse de contribuer à développer la culture culinaire française jusqu’à aujourd’hui.","subitem_description_type":"Abstract"}]},"item_11_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"お茶の水女子大学大学院人間文化創成科学研究科"}]},"item_11_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_11_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA1231891X","subitem_source_identifier_type":"NCID"}]},"item_11_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"051","subitem_subject_scheme":"NDC"}]},"item_11_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"469390 bytes"}]},"item_11_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_11_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_11_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_11_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"03"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"梶谷, 彩子"}],"nameIdentifiers":[{"nameIdentifier":"106239","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAJITANI, Ayako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"106240","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":"2018-04-26"}],"displaytype":"detail","filename":"02梶谷.pdf","filesize":[{"value":"469.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"02梶谷.pdf","url":"https://teapot.lib.ocha.ac.jp/record/39269/files/02梶谷.pdf"},"version_id":"0af582e3-8398-4b76-a3c6-86f1928ff00c"}]},"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":"「ガストロノミー」の新たな言説を求めて: 『美食のフランス　パリ編』","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「ガストロノミー」の新たな言説を求めて: 『美食のフランス　パリ編』"},{"subitem_title":"A la Recherche du Discours nouveau de la « Gastronomie »: La France gastronomique－Paris","subitem_title_language":"en"}]},"item_type_id":"11","owner":"1","path":["2169"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-05-26"},"publish_date":"2016-05-26","publish_status":"0","recid":"39269","relation_version_is_last":true,"title":["「ガストロノミー」の新たな言説を求めて: 『美食のフランス　パリ編』"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-12T05:45:04.426214+00:00"}