{"created":"2025-03-27T06:58:06.625625+00:00","id":2000267,"links":{},"metadata":{"_buckets":{"deposit":"ed1121c1-b223-45ba-b1a7-cbaaa2b27f95"},"_deposit":{"created_by":16,"id":"2000267","owner":"16","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2000267"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:02000267","sets":["4:6:1743046761422"]},"author_link":[],"control_number":"2000267","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-03-18","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"31","bibliographicPageStart":"21","bibliographicVolumeNumber":"62","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Jissen Women's University Faculty of Human Life Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"To clarify the food culture during the Edo period, we reprinted part of a book of menus provided by Honjin Iwanami House in Shimosuwa (now a town in Nagano Prefecture) and then reproduced some of the meals in the book: [Day 1, 24th (arrival), Zouni] and [Day 4, 27th (evening), Honzen]. After reprinting some of the menus in the book and checking their historical backgrounds, we discovered that they were prepared for 18 members of the seventh survey party, which was led by Tadataka Ino, for their meals from November 1 to 4, 1809 (September 24 to 27 of the sixth year of the Bunka era in the Japanese calendar). As these meals were prepared to express the inn’s appreciation for the efforts of the surveying party, they were more luxurious than the inn’s usual menu at that time. By reproducing meals from the book, we demonstrated that they were mostly made from local natural ingredients and included various types of seafood, poultry, and crops. The customs of the period for preparing meals are the starting point of the circular diet this research aims for, so the book of menus provided by the Iwanami family will be a valuable resource for future community activities to revitalize community lives.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"下諏訪宿本陣に遺る「献立書」について翻刻を試み、江戸時代の食文化について検証することを目的とし一部を再現した。「献立書」は、翻刻および時代考証の検証により「献立書」は伊能忠敬第七次測量隊 18 名に用意されたものであり、1809 年（文化 6 年）9 月 24 日～ 27 日（新暦 11 月 1 日から 4 日）と判明した。測量隊一行の食事はその当時の旅籠の献立よりは特別な献立であり、測量隊一行をねぎらう食事として用意されたものであった。再現を通して、「献立書」から当時の多様な魚介類、鳥類、農作物などを用い地域の自然を生かしてきた食であった。そして、このような食生活は私たちが目指す循環型食生活の原点であり、今後の地域活動において、岩波家に遺る「献立書」は地域活性化の貴重な資源となるものと思われた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"identifier_registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34388/0002000267","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"実践女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"24336645","subitem_source_identifier_type":"EISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"01k9bj230","affiliationNameIdentifierScheme":"ROR","affiliationNameIdentifierURI":"https://ror.org/01k9bj230"}],"affiliationNames":[{"affiliationName":"実践女子大学","affiliationNameLang":"ja"}]}],"creatorAlternatives":[{"creatorAlternative":"SATO, Sachiko","creatorAlternativeLang":"en"}],"creatorNames":[{"creatorName":"佐藤, 幸子","creatorNameLang":"ja","creatorNameType":"Personal"}],"creatorType":"creator","familyNames":[{"familyName":"佐藤","familyNameLang":"ja"}],"givenNames":[{"givenName":"幸子","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"1410577519395631617","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1410577519395631617"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"01f9db456","affiliationNameIdentifierScheme":"ROR","affiliationNameIdentifierURI":"https://ror.org/01f9db456"}],"affiliationNames":[{"affiliationName":"新渡戸文化短期大学","affiliationNameLang":"ja"}]}],"creatorAlternatives":[{"creatorAlternative":"HAMAMORI, Anna","creatorAlternativeLang":"en"}],"creatorNames":[{"creatorName":"浜守, 杏奈","creatorNameLang":"ja","creatorNameType":"Personal"}],"creatorType":"creator","familyNames":[{"familyName":"浜守","familyNameLang":"ja"}],"givenNames":[{"givenName":"杏奈","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"1410577519395631616","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/1410577519395631616"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-04-02"}],"displaytype":"detail","filename":"生活科学62-3.pdf","filesize":[{"value":"26.9 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://jissen.repo.nii.ac.jp/record/2000267/files/生活科学62-3.pdf"},"version_id":"b0e965a8-5ecd-4937-9a30-60a8959d1ca9"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Food culture","subitem_subject_language":"en"},{"subitem_subject":"食文化","subitem_subject_language":"ja"},{"subitem_subject":"Provided menus","subitem_subject_language":"en"},{"subitem_subject":"再現料理","subitem_subject_language":"ja"},{"subitem_subject":"Honjin Iwanami House in Shimosuwa","subitem_subject_language":"en"},{"subitem_subject":"下諏訪本陣岩波家","subitem_subject_language":"ja"},{"subitem_subject":"Edo period","subitem_subject_language":"en"},{"subitem_subject":"近世","subitem_subject_language":"ja"},{"subitem_subject":"Sustainable diet","subitem_subject_language":"en"},{"subitem_subject":"持続可能な食生活","subitem_subject_language":"ja"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"下諏訪本陣岩波家に遺る献立書に見る近世の宿食 　 ― 献立の一部再現を通して ―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"下諏訪本陣岩波家に遺る献立書に見る近世の宿食 　 ― 献立の一部再現を通して ―","subitem_title_language":"ja"},{"subitem_title":"A study of meals served in Japanese inns during the Edo period based on a book of menus  provided by Honjin Iwanami House in Shimosuwa","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["1743046761422"],"pubdate":{"attribute_name":"公開日","attribute_value":"2025-04-18"},"publish_date":"2025-04-18","publish_status":"0","recid":"2000267","relation_version_is_last":true,"title":["下諏訪本陣岩波家に遺る献立書に見る近世の宿食 　 ― 献立の一部再現を通して ―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2025-04-03T01:57:36.868022+00:00"}