{"created":"2023-07-27T06:19:23.557835+00:00","id":188,"links":{},"metadata":{"_buckets":{"deposit":"e58268fd-f9cb-4032-8951-fa16d022e11c"},"_deposit":{"created_by":3,"id":"188","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"188"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00000188","sets":["11:12:17"]},"author_link":["474","79962"],"item_4_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-01-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"153","bibliographicPageStart":"135","bibliographicVolumeNumber":"11","bibliographic_titles":[{"bibliographic_title":"E-journal GEO"}]}]},"item_4_creator_33":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Hayashi, Kiyomi"}],"nameIdentifiers":[{"nameIdentifier":"79962","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"70345643","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=70345643"}]}]},"item_4_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では，石川県能登地域の海藻類と魚醤を事例とし，当該食材の利用からみた「（文化上の）能登地域」見出すことを試みる．地域住民による10種の海藻の利用頻度の差を確認すると，羽咋市以北の地域で一定の利用が継続し，特に奥能登では海藻類が多用されている．この地域範囲を海藻利用からみた能登地域と考えることができる．一方魚醤は，調査地域全域で海藻類と比べると食卓で利用される頻度が低い．くわえて，魚醤の利用頻度は奥能登と奥能登以南の地域，加賀とのあいだで大きな差がみられた．海藻類以上に魚醤は，「奥能登」の食材と位置づけでき，奥能登のひろがりをとらえる一つの指標とできる． In this study, the author try to show “(culturally defined) Noto region”, from the viewpoint of the expansion of the region based on utilization of seaweed and fish sauce, Ishikawa Prefecture. From confirming variations in the use frequency of 10 kinds of seaweed by a local resident, certain use of seaweeds is continuing in area north of Hakui-city. In particular, in Oku-Noto, seaweeds are being use widely and much. This area range can be considered Noto region as seen from the seaweed utilization. On the other hand, in all research area, fish sauce is having low frequency utilization at daily meals compared with seaweeds. In addition, the frequency of utilization of fish sauce is showing great difference between Oku-Noto, the south region of Oku-Noto and Kaga. More than seaweeds, fish sauce can be positioned as the food of Oku-Noto, and as one of ingredients to capture expanding of Oku-Noto.","subitem_description_type":"Abstract"}]},"item_4_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00000178","subitem_identifier_reg_type":"JaLC"}]},"item_4_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本地理学会 = The Association of Japanese Geographers"}]},"item_4_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.4157/ejgeo.11.135","subitem_relation_type_select":"DOI"}}]},"item_4_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/browse/ejgeo/-char/ja/","subitem_relation_type_select":"URI"}},{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://www.ajg.or.jp/","subitem_relation_type_select":"URI"}}]},"item_4_rights_23":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright © 2016 The Association of Japanese Geographers 日本地理学会"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-8107","subitem_source_identifier_type":"ISSN"}]},"item_4_text_2":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_value":"[調査報告]海藻・魚醤の利用からみた「能登地域」のひろがり"},{"subitem_text_value":"Expansion of the “Noto Region” based on Utilization of Seaweed and Fish Sauce"}]},"item_4_version_type_25":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"林, 紀代美"}],"nameIdentifiers":[{"nameIdentifier":"474","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"70345643","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=70345643"},{"nameIdentifier":"70345643","nameIdentifierScheme":"金沢大学研究者情報","nameIdentifierURI":"http://ridb.kanazawa-u.ac.jp/public/detail.php?kaken=70345643"},{"nameIdentifier":"70345643","nameIdentifierScheme":"研究者番号","nameIdentifierURI":"https://nrid.nii.ac.jp/nrid/1000070345643"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-02"}],"displaytype":"detail","filename":"LI-PR-HAYASHI-K-135.pdf","filesize":[{"value":"4.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"LI-PR-HAYASHI-K-135.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/188/files/LI-PR-HAYASHI-K-135.pdf"},"version_id":"d6c7c63f-bbe3-47e3-9e95-cd697636aa88"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"海藻・魚醤の利用からみた「能登地域」のひろがり","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"海藻・魚醤の利用からみた「能登地域」のひろがり"}]},"item_type_id":"4","owner":"3","path":["17"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-10-02"},"publish_date":"2017-10-02","publish_status":"0","recid":"188","relation_version_is_last":true,"title":["海藻・魚醤の利用からみた「能登地域」のひろがり"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-05-13T05:19:54.672409+00:00"}