{"created":"2023-06-20T15:14:22.412529+00:00","id":1216,"links":{},"metadata":{"_buckets":{"deposit":"5cc19f8c-0304-46a7-b313-d3280040c531"},"_deposit":{"created_by":7,"id":"1216","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"1216"},"status":"published"},"_oai":{"id":"oai:matsumoto-u.repo.nii.ac.jp:00001216","sets":["1:125"]},"author_link":["760"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Re-examining \"Home Food Preparation\" as a Norm : Towards a Future Sociological Analysis"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"89","bibliographicPageStart":"81","bibliographicVolumeNumber":"18","bibliographic_titles":[{"bibliographic_title":"松本大学研究紀要"},{"bibliographic_title":"The Journal of Matsumoto University","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本稿では、社会学的視点から、家庭で毎日の献立を考える人びと（多くは女性）の選択に影響を与える「家庭料理」規範を分析する。諸外国における「家庭料理」研究を参照しながら、現代日本におけるジェンダー化されたフードワーク（献立の作成や食材の調達、調理など）のあり方を明らかにする。","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"学校法人松商学園松本大学"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11824385","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-0618","subitem_source_identifier_type":"ISSN"}]},"item_2_version_type_20":{"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":"福島, 智子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-04-23"}],"displaytype":"detail","filename":"matsu_kiyo_18-05.pdf","filesize":[{"value":"837.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"matsu_kiyo_18-05.pdf","url":"https://matsumoto-u.repo.nii.ac.jp/record/1216/files/matsu_kiyo_18-05.pdf"},"version_id":"6c95fb34-1344-4b51-a99b-56402a8540b0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"家庭料理","subitem_subject_scheme":"Other"},{"subitem_subject":"手作り","subitem_subject_scheme":"Other"},{"subitem_subject":"ジェンダー化されたフードワーク","subitem_subject_scheme":"Other"},{"subitem_subject":"タサン志麻","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":"「家庭料理」規範の検討 : 社会学的分析の深化に向けて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「家庭料理」規範の検討 : 社会学的分析の深化に向けて"}]},"item_type_id":"2","owner":"7","path":["125"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-04-23"},"publish_date":"2020-04-23","publish_status":"0","recid":"1216","relation_version_is_last":true,"title":["「家庭料理」規範の検討 : 社会学的分析の深化に向けて"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-06-20T15:27:31.871805+00:00"}