{"created":"2023-06-20T14:11:26.525586+00:00","id":6372,"links":{},"metadata":{"_buckets":{"deposit":"6712dcb6-87e6-4f82-8a95-d6d43c6b18b7"},"_deposit":{"created_by":16,"id":"6372","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"6372"},"status":"published"},"_oai":{"id":"oai:aichiu.repo.nii.ac.jp:00006372","sets":["808:812:821"]},"author_link":["1830"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"153","bibliographicPageEnd":"130","bibliographicPageStart":"115","bibliographic_titles":[{"bibliographic_title":"愛知大學文學論叢 "},{"bibliographic_title":"LITERARY SYMPOSIUM","bibliographic_titleLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"愛知大學人文社会学研究所"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00007925","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02870835","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"須川, 妙子"}],"nameIdentifiers":[{"nameIdentifier":"1830","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":"2016-05-27"}],"displaytype":"detail","filename":"文書名 _★文学論叢 第153輯 総-8 須川.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"明治期以降の日本における女子教養としての料理―お稽古事としてのお料理教室のはじまりとその変容―","url":"https://aichiu.repo.nii.ac.jp/record/6372/files/文書名 _★文学論叢 第153輯 総-8 須川.pdf"},"version_id":"2c063860-8d0f-43df-88b1-9f0d35cf9b99"}]},"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":"明治期以降の日本における女子教養としての料理―お稽古事としてのお料理教室のはじまりとその変容―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"明治期以降の日本における女子教養としての料理―お稽古事としてのお料理教室のはじまりとその変容―"},{"subitem_title":"Cuisine as Women's Culture from the Meiji era-Origins and Development of Cooking Classes as \"okeiko-goto\"","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["821"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-05-27"},"publish_date":"2016-05-27","publish_status":"0","recid":"6372","relation_version_is_last":true,"title":["明治期以降の日本における女子教養としての料理―お稽古事としてのお料理教室のはじまりとその変容―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-06-20T18:00:52.524987+00:00"}