{"created":"2023-05-15T14:06:29.536202+00:00","id":330,"links":{},"metadata":{"_buckets":{"deposit":"e3a73f0e-116c-464b-8bee-3243eeff963f"},"_deposit":{"created_by":9,"id":"330","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"330"},"status":"published"},"_oai":{"id":"oai:do-bunkyodai.repo.nii.ac.jp:00000330","sets":["93:102"]},"author_link":["1116","1115","1114","1117","1118","1119"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"36","bibliographicPageEnd":"67","bibliographicPageStart":"55","bibliographic_titles":[{"bibliographic_title":"北海道文教大学研究紀要"},{"bibliographic_title":"Bulletin of Hokkaido Bunkyo University","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"　海苔弁当は弁当屋やコンビニエンスストアでは定番で、家庭においても長く作られてきた。その評価は「安い弁当」と「豪華な弁当」、そして「手抜き弁当」と「手間をかけた弁当」という両極端な印象に分かれるのが特徴である。だが、どちらであれ大多数が好む弁当である。本報は、日本の伝統的な食材である海苔を使った昼食用の弁当が多くの人に愛される理由、評価が両極端に分かれる理由、おかずとの関係や多様な海苔の使い方などを詳細に調査し、近年にも衰えを見せない弁当文化の背景や海苔業界の今後の課題について考察する。 ","subitem_description_type":"Other"}]},"item_2_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"　Nori-bento ， a lunch box with steamed rice covered with dried laver seaweed， is a staple lunch box which often served in convenience（ drug） store， lunch-box shop and home. Its impression is often polarized between cheapness and luxuriousness or between easiness and elaboration， but most Japanese are pleased to accept it as a routine lunch for daily life style. Here， we examine the reason for popular acceptance， the cause of polarized impression， and the combination of nori（ dried laver seaweed） with other side dishes such as salmon filet， surimibased product， pickles， etc. and then discuss background of food culture in lunch boxes and recent issues in nori seaweed harvesting industry.","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"6","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00008029599","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"研究論文","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11950277","subitem_source_identifier_type":"NCID"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"北海道文教大学人間科学部健康栄養学科 "},{"subitem_text_value":" 北海道文教大学人間科学部健康栄養学科 "},{"subitem_text_value":" 北海道文教大学人間科学部健康栄養学科"}]},"item_2_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"ゲンダイ ノ テズクリ ベントウ ソノ タヨウセイ ト ハイケイ ダイ2ホウ : ノリ ベントウ オ シヤ ニ"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"杉村, 留美子"},{"creatorName":"スギムラ, ルミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1114","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"荒井, 三津子"},{"creatorName":"アライ, ミツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1115","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"片村, 早花"},{"creatorName":"カタムラサヤカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1116","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Sugimura, Rumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1117","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Arai, Mitsuko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1118","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Katamura, Sayaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1119","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":"2021-05-27"}],"displaytype":"detail","filename":"055068杉村.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"36-06","url":"https://do-bunkyodai.repo.nii.ac.jp/record/330/files/055068杉村.pdf"},"version_id":"db12b468-ab96-4f04-ba83-6cdcfaa4ad58"}]},"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":"現代の手作り弁当・その多様性と背景 第二報 : 海苔弁当を視野に","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"現代の手作り弁当・その多様性と背景 第二報 : 海苔弁当を視野に"},{"subitem_title":"Homemade Bento in the Modern Style-its Diversity and Background with Special Reference to Recent Phenomena(2), Nori-Bento","subitem_title_language":"en"}]},"item_type_id":"2","owner":"9","path":["102"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-22"},"publish_date":"2016-07-22","publish_status":"0","recid":"330","relation_version_is_last":true,"title":["現代の手作り弁当・その多様性と背景 第二報 : 海苔弁当を視野に"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T14:36:13.336257+00:00"}