{"created":"2023-07-25T10:30:27.784177+00:00","id":2844,"links":{},"metadata":{"_buckets":{"deposit":"1c8e6375-3b79-4279-83cc-ffb897bfedd3"},"_deposit":{"created_by":2,"id":"2844","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"2844"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00002844","sets":["267:567:601"]},"author_link":["12434","12435","12436","12437"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"33","bibliographicPageStart":"27","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"広島文化学園大学学芸学部紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　We investigated the awareness about the traditional ingredients the “Ondochirimen” of Kure city in Hiroshima prefecture in order to clarify the difference of consciousness between generations for the traditional regional ingredients. As a result, we got the following knowledge.\n　Young people of the under 20’s had lower awareness of the “Ondochirimen” than the other generations. Middle-aged people of the 30’s to 50’s thought it is difficult to be eaten easily the “Ondochirimen”. Older people of over 60’s had higher awareness and preference consciousness of the “Ondochirimen” than the other generations.\n　As a result, we thought that it is important that young people know the goodness of the “Ondochirimen”.\n　In addition, we thought that it is necessary to have the opportunity to learn them in school. We thought that it is possible to inherit the traditional ingredients by proposing a new menu that can be eaten easily using the “Ondochirimen”.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00002837","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化学園大学学芸学部"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12532487","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"21858837","subitem_source_identifier_type":"ISSN"}]},"item_10002_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":"梶山, 曜子"}],"nameIdentifiers":[{"nameIdentifier":"12434","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"前田, ひろみ"}],"nameIdentifiers":[{"nameIdentifier":"12435","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kajiyama, Yoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12436","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Maeda, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12437","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":"2023-05-29"}],"displaytype":"detail","filename":"g07-003.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"g07-003.pdf","url":"https://hbg.repo.nii.ac.jp/record/2844/files/g07-003.pdf"},"version_id":"0a6bf06d-528f-4777-a27d-b03c22950c2e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"伝統食材 = tradition ingredient","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化の継承 = succession of food culture","subitem_subject_scheme":"Other"},{"subitem_subject":"家庭科 = home economics","subitem_subject_scheme":"Other"},{"subitem_subject":"意識調査 = questionnaire survey","subitem_subject_scheme":"Other"},{"subitem_subject":"世代間比較 = generational comparisons","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":"地域の伝統食材に関する意識調査","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域の伝統食材に関する意識調査"},{"subitem_title":"Survey on traditional regional ingredients","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["601"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"2844","relation_version_is_last":true,"title":["地域の伝統食材に関する意識調査"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-07-25T11:04:41.301701+00:00"}