{"created":"2021-03-01T06:45:21.188868+00:00","id":39328,"links":{},"metadata":{"_buckets":{"deposit":"f3cb924c-932a-4807-bde5-126baf1d8b20"},"_deposit":{"id":"39328","owners":[],"pid":{"revision_id":0,"type":"depid","value":"39328"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00039328","sets":["347:378:825"]},"item_11_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"47","bibliographicPageStart":"39","bibliographicVolumeNumber":"16","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":"En 2010, l.UNESCO a choisi comme patrimoine culturel mondial 51 cuisines du monde, y compris la haute cuisine française. Aujourd’hui, on considère les habitudes alimentaires comme faisant partie de la culture propre à chaque pays ; il existe beaucoup d.études sur l.alimentation, en particulier sur celle de la France. \\\nAprès la Révolution de 1789, les cuisiniers éminents, les progrès techniques et le développement des restaurants font de l.alimentation française une culture importante ; de plus, on publie beaucoup de livres gastronomiques : des manuels, critiques et guides, qui contribuent grandement au développement de la culture alimentaire. \\\nDans cet article, après avoir présenté l.histoire du discours gastronomique français du XIXe siècle, nous analysons La France gourmande (1906) de Fulbert-Dumonteil (1831-1912) pour éclaircir le discours gastronomique de la Belle Époque. On assiste alors à une diminution du nombre de \\\nlivres gastronomiques ; mais d.autre part, on voit apparaître une nouvelle gastronomie dans La France gourmande. Nous constatons que la Belle Époque est une période de maturité du discours gastronomique.","subitem_description_type":"Abstract"}]},"item_11_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"78347","nameIdentifierScheme":"WEKO"}],"names":[{"name":"カジタニ, アヤコ"}]}]},"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_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13448013","subitem_source_identifier_type":"ISSN"}]},"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":"338384 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":"78346","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAJITANI, Ayako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"78348","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":"2018-04-20"}],"displaytype":"detail","filename":"p.39-47.pdf","filesize":[{"value":"338.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"p.39-47.pdf","url":"https://teapot.lib.ocha.ac.jp/record/39328/files/p.39-47.pdf"},"version_id":"462bb70e-4329-4774-ad5a-a96ccd9e21ee"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Dietary culture of France","subitem_subject_scheme":"Other"},{"subitem_subject":"Belle Époque","subitem_subject_scheme":"Other"},{"subitem_subject":"gastronomy","subitem_subject_scheme":"Other"},{"subitem_subject":"gastronomic discourse","subitem_subject_scheme":"Other"},{"subitem_subject":"Fulbert- Dumonteil","subitem_subject_scheme":"Other"},{"subitem_subject":"フランスの食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"ベル・エポック","subitem_subject_scheme":"Other"},{"subitem_subject":"ガストロノミー","subitem_subject_scheme":"Other"},{"subitem_subject":"美食の言説","subitem_subject_scheme":"Other"},{"subitem_subject":"フュルベール＝デュモンテイユ","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":"ベル・エポック期のフランスにおける「美食の言説」について : フュルベール＝デュモンテイユ著『食い道楽のフランス』(1906)を中心に","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ベル・エポック期のフランスにおける「美食の言説」について : フュルベール＝デュモンテイユ著『食い道楽のフランス』(1906)を中心に"},{"subitem_title":"Le Discours gastronomique dans la Belle Époque: autour de La France gourmande(1906) de Fulbert-Dumonteil","subitem_title_language":"en"}]},"item_type_id":"11","owner":"1","path":["825"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-05-08"},"publish_date":"2014-05-08","publish_status":"0","recid":"39328","relation_version_is_last":true,"title":["ベル・エポック期のフランスにおける「美食の言説」について : フュルベール＝デュモンテイユ著『食い道楽のフランス』(1906)を中心に"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-12T05:45:11.196322+00:00"}