{"created":"2023-05-15T12:10:39.774597+00:00","id":2545,"links":{},"metadata":{"_buckets":{"deposit":"481fc708-7601-4153-9ea9-8a2e0a3e9a39"},"_deposit":{"created_by":16,"id":"2545","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2545"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00002545","sets":["4:6:403"]},"author_link":["5340","5343","5342","5341"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"54","bibliographicPageStart":"47","bibliographicVolumeNumber":"60","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"},{"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":"　本研究ではアイヌの食材の利用方法、伝統料理を調査し、食文化について考察した。アイヌは、食生活はすべて神々と関わり、神々に感謝し、食の採取は食べる分しか取らず、特に狩猟対象など生活の中で深く関わる動物を「カムイ」（神）として敬い、食する前に毎年冬の終わりにイオマンテと呼ばれる儀式をするなど、食に対して独特の考えを持っている。10 世紀以降、北海道島の北部や東部で文化的な接触を繰り返し、食生活はその土地で採れるものを食しているため生産と消費が非常に近く、さらに採った食材を無駄なく使用するような文化形成に至った。また、極寒の冬を乗り越えるための食材の保存技術に長けており、主に塩漬け、乾燥により食材を保存した。北海道の郷土料理は鮭を冷凍してから刺身にする「ルイベ」をはじめ、アイヌの食文化と融合し、現在に伝承されている。サスティナブルな食文化として、アイヌの食文化を次世代に伝承していくことがSDGs にも貢献できると考える。","subitem_description_type":"Abstract"},{"subitem_description":"　We investigated the food culture of the Ainu people, including their traditional cuisine and the ingredients they used. The Ainu people have unique beliefs about food. For example, they believe that one’s diet is closely linked to the gods; thus, they always thank the gods for providing food, and they only collect enough to eat. The Ainu especially respect the animals that they hunt, which are deeply connected to their daily live, and refer to them. Kamuy (‘gods’ in Ainu). At the end of winter, the Ainu celebrate Iyomante, a ritualistic festival meant to thank the bear deity for providing bearskin and meat. After the 10th century, the Ainu people came into cultural contact with the people who lived in the northern and eastern parts of Hokkaido. As they ate food collected locally, production and consumption were balanced, and they did not waste ingredients. The Ainu people were skilled in preserving food mainly by salting and drying to survive the frigid winters. The traditional food culture of the Ainu people, including ruibe (salmon sashimi prepared from frozen fish), has been fused with other traditional cuisines of Japan. We believe that passing on this sustainable Ainu food culture to the next generation can contribute to sustainable development goals.","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"5342","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Sato, Sachiko"}]},{"nameIdentifiers":[{"nameIdentifier":"5343","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hamamori, Anna"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34388/1157.00002456","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"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24336645","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 幸子"}],"nameIdentifiers":[{"nameIdentifier":"5340","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"浜守, 杏奈"}],"nameIdentifiers":[{"nameIdentifier":"5341","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-04-28"}],"displaytype":"detail","filename":"生活科学60-6.pdf","filesize":[{"value":"2.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"生活科学60-6","url":"https://jissen.repo.nii.ac.jp/record/2545/files/生活科学60-6.pdf"},"version_id":"27ce32a0-a37e-4c60-97d9-3a2d3de15f2b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アイヌ","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"持続可能な開発目標","subitem_subject_scheme":"Other"},{"subitem_subject":"Ainu people","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Food culture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"SDGs","subitem_subject_language":"en","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":"アイヌの食文化 ― その特徴および和食との共通点 ―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アイヌの食文化 ― その特徴および和食との共通点 ―"},{"subitem_title":"Traditional food culture of the Ainu people: its characteristics and similarities with Wsashoku.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["403"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-04-28"},"publish_date":"2023-04-28","publish_status":"0","recid":"2545","relation_version_is_last":true,"title":["アイヌの食文化 ― その特徴および和食との共通点 ―"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:25:46.248181+00:00"}