{"created":"2023-06-20T16:34:03.641359+00:00","id":3144,"links":{},"metadata":{"_buckets":{"deposit":"8df1558f-87cc-4e8d-8f02-868e844277e2"},"_deposit":{"created_by":3,"id":"3144","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"3144"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00003144","sets":["14:2667:2689:2693","21:2669:2691:2694"]},"author_link":["3481"],"item_8_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Study on the Relation between Food Culture and Distribution: A Case of the Pike Conger used for \"Hamo Ryouri\""}]},"item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-01-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"科学研究費補助金研究成果報告書 (2010. )"}]}]},"item_8_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文）： 京都のハモ料理は、わが国の歴史的な食文化の一つである。しかし、水産物流通の国際化は、国外へハモの生産地域を拡大し、日本への大量供給を可能にした。その結果、国内のハモの需給バランスが崩れ、国産ハモの生産が減退し、食材自給による食文化維持が困難になっている。したがって、必要十分な国産ハモ生産を維持するために、産地において輸入品に対抗する高品質なハモ生産と新たな需要拡大が急務となっている。     研究成果の概要（英文）：\"Hamo Ryouri\" of Kyoto is one of the historical food cultures in Japan. However, the internationalization of marine product distribution expanded the production area of pike conger used for \"Hamo Ryouri\" to overseas. It enabled to supply high-quality pike conger from South Korea to Japan, and also a lot of cheap one from China. As a result, the balance of supply and demand of pike conger collapsed and the production declined in domestic area. Now in Japan, it is important to maintain the production of pike conger, to produce high-quality one and to make new domestic demand of them.","subitem_description_type":"Abstract"}]},"item_8_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究種目：基盤研究（C）;  研究期間：2008～2010;   課題番号：20580254;   研究分野：農学・流通;   科研費の分科・細目：農業経済学","subitem_description_type":"Other"}]},"item_8_description_37":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Research Paper","subitem_description_type":"Other"}]},"item_8_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学"}]},"item_8_relation_11":{"attribute_name":"著者 外部リンク","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"https://kaken.nii.ac.jp/ja/r/40269783"}]}]},"item_8_text_10":{"attribute_name":"著者 役割","attribute_value_mlt":[{"subitem_text_value":"研究代表者"}]},"item_8_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"TSUNOKUNI, MINORU"}]},"item_8_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部; 准教授"}]},"item_8_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":"津國,  実"},{"creatorName":"ツノクニ, ミノル","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":"2016-02-17"}],"displaytype":"detail","filename":"KAKEN_20580254seika.pdf","filesize":[{"value":"417.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KAKEN_20580254seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/3144/files/KAKEN_20580254seika.pdf"},"version_id":"54b74ab9-f541-4184-a3f7-c31738012a6d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"（魚）食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"水産物の生産・流通・消費","subitem_subject_scheme":"Other"},{"subitem_subject":"日中韓比較","subitem_subject_scheme":"Other"},{"subitem_subject":"ハモの需給条件","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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"食文化とそれを支える経済システムの現状と課題--国内外のハモ生産・流通・消費事例","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食文化とそれを支える経済システムの現状と課題--国内外のハモ生産・流通・消費事例"}]},"item_type_id":"8","owner":"3","path":["2693","2694"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-07-08"},"publish_date":"2011-07-08","publish_status":"0","recid":"3144","relation_version_is_last":true,"title":["食文化とそれを支える経済システムの現状と課題--国内外のハモ生産・流通・消費事例"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-21T01:45:15.316622+00:00"}