{"created":"2024-04-09T04:04:48.837735+00:00","id":2000234,"links":{},"metadata":{"_buckets":{"deposit":"2379d526-c053-461a-827a-2885ccee62cf"},"_deposit":{"created_by":16,"id":"2000234","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2000234"},"status":"published"},"_oai":{"id":"oai:aue.repo.nii.ac.jp:02000234","sets":["6:272:1711516941182"]},"author_link":["48"],"item_3_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Cooking Practice used Aichi Traditional Vegetable “Chirimen Pumpkin” to Understand and Take over Local Food Culture","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_7":{"attribute_name":"書誌事項","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-29","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"47","bibliographicVolumeNumber":"9","bibliographic_titles":[{"bibliographic_title":"愛知教育大学教職キャリアセンター紀要","bibliographic_titleLang":"ja"}]}]},"item_3_description_27":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"text","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"大学生が愛知伝統野菜「縮緬かぼちゃ」の調理実習に取り組むと、煮物、きんぴら、キッシュなど10品を作り上げることができた。縮緬かぼちゃはよく加熱すれば、和食から洋食まで多様な料理に適することがわかった。紙面調査を行うと、“調理体験を経て伝統野菜への興味・関心が高まった”、“子どもたちにとって地域への関心、郷土理解につながる効果がある”などの感想があった。伝統野菜を用いた調理実習は地域食文化の理解や継承に役立つことが期待できる。伝統野菜に関する取り組みは和食文化の保護にもつながるため、学校や地域での積極的な活用が不可欠である。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_3_link_3":{"attribute_name":"研究者総覧へのリンク","attribute_value_mlt":[{"subitem_link_text":"筒井 和美","subitem_link_url":"https://souran.aichi-edu.ac.jp/teachers/0890f9008a7663ee.html"}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"愛知教育大学","subitem_publisher_language":"ja"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12747406","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2423-8929","subitem_source_identifier_type":"EISSN"},{"subitem_source_identifier":"2424-0605","subitem_source_identifier_type":"EISSN"}]},"item_3_text_26":{"attribute_name":"著者別名","attribute_value_mlt":[{"subitem_text_value":"カメイ, ミオ"},{"subitem_text_value":"ヒラノ, マナカ"},{"subitem_text_value":"ツツイ, カズミ"}]},"item_3_text_4":{"attribute_name":"著者(別言語)","attribute_value_mlt":[{"subitem_text_value":"Kamei, Mio"},{"subitem_text_value":"Hirano, Manaka"},{"subitem_text_value":"Tsutsui, Kazumi"}]},"item_3_version_type_14":{"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":"亀井, 珠桜","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"平野, 愛佳","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"筒井, 和美","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-04-09"}],"displaytype":"detail","filename":"career94753.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://aue.repo.nii.ac.jp/record/2000234/files/career94753.pdf"},"version_id":"2111c631-2576-4edc-9950-2e22da07de33"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"伝統野菜","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"愛知県","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"縮緬かぼちゃ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"調理実習","subitem_subject_language":"ja","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":"地域食文化の理解・継承を目的とした愛知伝統野菜「縮緬かぼちゃ」の調理実習","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域食文化の理解・継承を目的とした愛知伝統野菜「縮緬かぼちゃ」の調理実習","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"16","path":["1711516941182"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-04-09"},"publish_date":"2024-04-09","publish_status":"0","recid":"2000234","relation_version_is_last":true,"title":["地域食文化の理解・継承を目的とした愛知伝統野菜「縮緬かぼちゃ」の調理実習"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2024-04-09T23:58:36.155302+00:00"}