{"created":"2023-05-15T14:59:35.578998+00:00","id":49,"links":{},"metadata":{"_buckets":{"deposit":"aca81f3d-95a5-4cf2-9d00-bcb71379433a"},"_deposit":{"created_by":9,"id":"49","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"49"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000049","sets":["1:8"]},"author_link":["94","95"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"98","bibliographicPageStart":"91","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"The journal of Kamakura Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本稿は筆者が今夏訪れた小豆島のいくつかの醤油製造工房の事例に基づくものである。これらの工房では伝統的な大木桶によって仕込みを行っている。醤油は和食の基本であり、大木桶による製造は伝統的味覚を守るものとして大切に継承されている。大木桶による醤油製造と瀬戸内水運の発達や和船技術との関連性を検討するうちに、今日我々が伝統と認識している製法が実はかつてのリノベーションであったことが明らかとなった。こうした中、何をもって伝統文化と認識すべきかを議論する。今回の知見を通じて、伝統文化とはうつろうものであり、その動態や本質を見抜くことが次世代に正しく継承するためにも必要であることを再認識した。"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"鎌倉女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"9199780","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_24":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_value":"This paper focuses on a change in the cultural tradition of soy sauce production in Shodoshima, one of the islands in the Seto Inland Sea in western Japan. Traditional soy sauce production saw a shift to mass production in the Edo Period in the 17th century, when the westward sailing route connecting the Sea of Japan and Osaka, a new business center, via the Seto Inland Sea was opened. Techniques for building wooden ships such as running a handsaw down the seam between planks were introduced by ship carpenters and probably used for building big wooden barrels of the soy sauce fermentation process. These facts show that soy sauce is quite a recent renovation and raise some important questions about what tradition and cultural properties really are."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"牧野, 久実","creatorNameLang":"ja"},{"creatorName":"マキノ, クミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Makino, Kumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-27"}],"displaytype":"detail","filename":"牧野 久実.pdf","filesize":[{"value":"10.0 MB"}],"format":"application/pdf","licensetype":"license_5","mimetype":"application/pdf","url":{"label":"牧野","url":"https://kamakura-wu.repo.nii.ac.jp/record/49/files/牧野 久実.pdf"},"version_id":"51906821-5e1a-4d07-b228-148089e46dab"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"醤油"},{"subitem_subject":"魚醤"},{"subitem_subject":"和船"},{"subitem_subject":"伝統"},{"subitem_subject":"文化遺産"},{"subitem_subject":"soy sauce"},{"subitem_subject":"fish sauce"},{"subitem_subject":"Japanese wooden boats"},{"subitem_subject":"traditions"},{"subitem_subject":"cultural heritage"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"醤と和船 ―伝統文化に関する覚書―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"醤と和船 ―伝統文化に関する覚書―"},{"subitem_title":"Fermented Sauce and Wasen（Japanese Wooden Boats）: A Short Note on a Cultural Tradition"}]},"item_type_id":"10002","owner":"9","path":["8"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-03-27"},"publish_date":"2017-03-27","publish_status":"0","recid":"49","relation_version_is_last":true,"title":["醤と和船 ―伝統文化に関する覚書―"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-07-14T06:11:35.338126+00:00"}