{"created":"2023-06-20T16:41:32.849417+00:00","id":12062,"links":{},"metadata":{"_buckets":{"deposit":"3de0184b-b6d4-4eba-be30-a9bba8a92bd9"},"_deposit":{"created_by":3,"id":"12062","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"12062"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00012062","sets":["14:923:1081:1099","21:3039:3638:3656"]},"author_link":["22869"],"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"208","bibliographicPageStart":"185","bibliographicVolumeNumber":"59","bibliographic_titles":[{"bibliographic_title":"商経学叢"},{"bibliographic_title":"Shokei-gakuso: Journal of Business Studies","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[概要]本稿は, 18世紀中期から19世紀にかけて京都や大坂で流行した煎茶趣味が, 芸道としての煎茶道へと変容するプロセスの解明を目的とする。とくに, 大坂を中心に活躍した煎茶道の家元・田中花月庵鶴翁(1782～1848)を題材とし, 当時の文人たちと花月庵との交流関係や, それを記した資料を通して, (1)日本に煎茶を広めた売茶翁(1675～1763)という人物が神格化され, 彼に結びつく花月庵が権威付けられて作り上げられていく言説。 (2)その言説に寄り添うかたちで付加価値がつけられる煎茶道具。 (3)新興の芸道である煎茶道が, 既存の芸道である茶の湯から受けた影響。 という主に三つの視点から考察をおこない, 家元が作られていく過程に迫る。\n[Abstract]The purpose of this paper is to solve the process in which the \"Sencha Tea\" hobby , that was in fashion by Kyoto and Osaka from the middle of the 18th century to the 19th century , changes into the \"Sencha Tea\" ceremony . Here, I deal with Tanaka Kagetuan Kakuo(1782-1848) who became the head family of the \"Sencha Tea\" ceremony in Osaka.C)Baisao(1675-1763) was deified, the head family was connected to him, and the statement was made. ©The tools of \"Sencha Tea\" with which added value was given based on that statement. C The \"Sencha Tea\" ceremony was affected from the \"Cha-no-yu\" tea ceremony . From these three viewpoints I approache the process in which the head family was made.","subitem_description_type":"Abstract"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学商経学会"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04502825","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Yasunaga, Takuyo"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"和歌山県立博物館; 学芸員"}]},"item_2_version_type_12":{"attribute_name":"版","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":"安永, 拓世"},{"creatorName":"ヤスナガ, タクヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-02-19"}],"displaytype":"detail","filename":"AN10437975-20121225-0185.pdf","filesize":[{"value":"6.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN10437975-20121225-0185.pdf","url":"https://kindai.repo.nii.ac.jp/record/12062/files/AN10437975-20121225-0185.pdf"},"version_id":"a0108af5-7637-494d-98c3-fe270dbd8291"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"煎茶趣味","subitem_subject_scheme":"Other"},{"subitem_subject":"煎茶道","subitem_subject_scheme":"Other"},{"subitem_subject":"田中花月庵鶴翁","subitem_subject_scheme":"Other"},{"subitem_subject":"売茶翁の規格化","subitem_subject_scheme":"Other"},{"subitem_subject":"茶の湯からの影響","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":"〈論文〉江戸時代中後期における煎茶趣味の展開と煎茶道の成立","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈論文〉江戸時代中後期における煎茶趣味の展開と煎茶道の成立"},{"subitem_title":"〈Articles〉 Spread of the \"Sencha Tea\" hobby and establishment of the \"Sencha Tea\" ceremony in the middle and late Edo period","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["1099","3656"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-12-03"},"publish_date":"2013-12-03","publish_status":"0","recid":"12062","relation_version_is_last":true,"title":["〈論文〉江戸時代中後期における煎茶趣味の展開と煎茶道の成立"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T20:16:06.408300+00:00"}