{"created":"2023-07-25T10:30:50.289188+00:00","id":3229,"links":{},"metadata":{"_buckets":{"deposit":"81badae4-fc43-4309-a26e-287ba8f434c9"},"_deposit":{"created_by":4,"id":"3229","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3229"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003229","sets":["267:572:651"]},"author_link":["13498","13499","13500","13501","13502","13503","13504","13505","13506","13507"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-07-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"11","bibliographicPageStart":"5","bibliographicVolumeNumber":"28","bibliographic_titles":[{"bibliographic_title":"広島文化女子短期大学紀要"}]}]},"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":"　The practical cooking training introduced in the present new curriculum was carried out with an substantial improvement of the content. In general, the conventional cooking practice was inclined to lay emphasis on the work of cooking, per se, whereas the present one is carried out enjoying the time by coordinating dish materials, colors etc. Thus, the aim of this training has recently been changing. Further, we cannot neglect that various new food preparations such as processed foods and precooked ones have been brought out in the market by everprogressing studies in food industry in respond to the consumer's needs.  Further, students' concerns to foods have been changed associated with the tendency they have much interest to adorn their housing space and themselves. Thus, they have begun to enjoy the arrangement on a table with their well-refined sense.  Now, it is getting near to the 21st centry. Assuming occurrence of alterations in the diet style of the next century, we should select new views and new methods suitable for the future practice of cooking training and improve the cooking education taking a consideration of the significance of the subject.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003222","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00213869","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09137068","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":"前田, ひろみ","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13498","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"畠山, 敏慧","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13499","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"天川, 満子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13500","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"斉藤, 千鶴子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13501","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"福永, 英子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13502","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Maeda, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13503","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hatakeyama, Toshie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13504","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Amakawa, Mitsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13505","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Saito, Chizuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13506","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Fukunaga, Hideko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13507","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":"28-2.pdf","filesize":[{"value":"411.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"28-2.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3229/files/28-2.pdf"},"version_id":"fffae23d-cd73-4fcd-bcdc-7d40308be9e3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"調理学教育","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking education","subitem_subject_scheme":"Other"},{"subitem_subject":"目的","subitem_subject_scheme":"Other"},{"subitem_subject":"aims","subitem_subject_scheme":"Other"},{"subitem_subject":"推移","subitem_subject_scheme":"Other"},{"subitem_subject":"changes","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":"本学における調理学教育 (その1) : 調理学教育の新しい動向","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"本学における調理学教育 (その1) : 調理学教育の新しい動向","subitem_title_language":"ja"},{"subitem_title":"Cooking Education of Hiroshima Bunka Womens' Junior College，Ⅰ : New trend in Cooking Education","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["651"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3229","relation_version_is_last":true,"title":["本学における調理学教育 (その1) : 調理学教育の新しい動向"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T01:49:08.579301+00:00"}