{"created":"2023-05-15T12:06:12.210805+00:00","id":749,"links":{},"metadata":{"_buckets":{"deposit":"401090e7-eb74-4b12-8563-c9920b3903c0"},"_deposit":{"created_by":3,"id":"749","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"749"},"status":"published"},"_oai":{"id":"oai:mukogawa.repo.nii.ac.jp:00000749","sets":["223:225"]},"author_link":["4888"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-09-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"37","bibliographicPageStart":"36","bibliographic_titles":[{"bibliographic_title":"生活環境学研究"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"料理を配すればそこに空間が生まれる。器という空間，その器が置かれるテーブルという空間，さらにテーブルや厨房が織りなす建築空間，その建築は都市の風景へと展開する。 美食について空間・風景の視点から見れば，日本料理とフラ ンス料理の個性が見えてくる。本論はフランス，アメリカ，ニッポンの美食を空間の視点から読み取りたい。その空間とは次の四層がある。まず① 「器やお皿という空間」，次に②「食卓・テーブルという空間」，さらに③「家・店・ホテルなどの建築という空間」，最後に④「都市・近隣・環境・風景という空間」である。特に空間論からのアプローチはこれまで語られてこなかった新たな視点であり，これを美食空間学と名付けている。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.14993/00000743","subitem_identifier_reg_type":"JaLC"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12639232","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"三宅, 正弘"},{"creatorName":"ミヤケ, マサヒロ","creatorNameLang":"ja-Kana"},{"creatorName":"MIYAKE, Masahiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-21"}],"displaytype":"detail","filename":"P36-37.pdf","filesize":[{"value":"736.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"P36-37.pdf","url":"https://mukogawa.repo.nii.ac.jp/record/749/files/P36-37.pdf"},"version_id":"7d3aa1fc-37b3-4593-abac-fe01d363d736"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"gastronomical space"},{"subitem_subject":"cuisine française gastronomy"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Gastronomical space according to the Japanese and French perspectives: social issues revealed through gastronomic space","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Gastronomical space according to the Japanese and French perspectives: social issues revealed through gastronomic space","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["225"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-11-15"},"publish_date":"2014-11-15","publish_status":"0","recid":"749","relation_version_is_last":true,"title":["Gastronomical space according to the Japanese and French perspectives: social issues revealed through gastronomic space"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-16T10:20:22.974734+00:00"}