{"created":"2023-05-15T13:13:57.796470+00:00","id":465,"links":{},"metadata":{"_buckets":{"deposit":"adc8410b-22b8-4f4e-a1b6-39e0a20877d9"},"_deposit":{"created_by":2,"id":"465","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"465"},"status":"published"},"_oai":{"id":"oai:bunka.repo.nii.ac.jp:00000465","sets":["1:48:81:87"]},"author_link":["1986","1985","1984"],"item_2_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Study of Dietary Habits in Family Lives : An Investigation of Traditional New Year's Dishes"}]},"item_2_alternative_title_20":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"カテイ ニオケル ショク ノ ケンキュウ : オショウガツ リョウリ ニ カンスル チョウサ"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"116","bibliographicPageStart":"107","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"文化女子大学紀要. 服装学・造形学研究"}]}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"生活様式の多様化は，日本の食生活に関してもさまざまな形での変化をもたらした。各家庭においても，日本人はこうでなければいけないという固定観念であるとか，日本人らしい振る舞いという言葉自体が死語となりつつある昨今である。日本固有の尊ぶべき文化や，各種の日本的行事，日本らしい食生活等々において，どの程度伝承されているのであろうかと疑問を感じ，伝統的ハレの食事の代表とも言える，正月料理の伝承状況についての調査を行なった。調査対象は，本学食文化と調理履修者，及び調理学･調理実習履修者計167名とし直接記入回答式のアンケート調査を実施した。その結果は，おせち料理を作る家庭が70.2％と高率になり，祖父母との同居世帯と核家族世帯とを比較検討してみると，前者は76.5％，後者は67.3％となった。すべてを中食するのは，後者に多い傾向がわかった。雑煮については，前者89.2％，後者92.7％と核家族世帯の方が高い率で取られている結果を知る事が出来た。","subitem_description_type":"Abstract"}]},"item_2_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"1985","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ハタケヤマ, ノリコ"}]}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"1986","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hatakeyama, Noriko"}]}]},"item_2_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"文化女子大学"}]},"item_2_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11529975","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13461869","subitem_source_identifier_type":"ISSN"}]},"item_2_subject_17":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"596.4","subitem_subject_scheme":"NDC"}]},"item_2_text_6":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_text_value":"文化女子大学紀要. 服装学・造形学研究 37 (20060100) pp.107-116"}]},"item_2_version_type_16":{"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":"畠山, 紀子"}],"nameIdentifiers":[{"nameIdentifier":"1984","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":"2020-06-22"}],"displaytype":"detail","filename":"001031137_11.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"001031137_11.pdf","url":"https://bunka.repo.nii.ac.jp/record/465/files/001031137_11.pdf"},"version_id":"180822bf-4e06-46cd-b53e-96d930818fc2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"お節料理","subitem_subject_scheme":"Other"},{"subitem_subject":"雑煮","subitem_subject_scheme":"Other"},{"subitem_subject":"三が日の摂取状況","subitem_subject_scheme":"Other"},{"subitem_subject":"Osechi","subitem_subject_scheme":"Other"},{"subitem_subject":"Zoni","subitem_subject_scheme":"Other"},{"subitem_subject":"The State of Food Intake","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":"家庭における食の研究 : お正月料理に関する調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"家庭における食の研究 : お正月料理に関する調査"}]},"item_type_id":"2","owner":"2","path":["87"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-07-10"},"publish_date":"2009-07-10","publish_status":"0","recid":"465","relation_version_is_last":true,"title":["家庭における食の研究 : お正月料理に関する調査"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T14:07:26.255687+00:00"}