{"created":"2023-05-15T12:19:48.546561+00:00","id":10186,"links":{},"metadata":{"_buckets":{"deposit":"f048e894-1b3c-476a-a7ab-f026c78ccf9b"},"_deposit":{"created_by":1,"id":"10186","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"10186"},"status":"published"},"_oai":{"id":"oai:kansai-u.repo.nii.ac.jp:00010186","sets":["528:1455:1460:1467"]},"author_link":["20786","20785","20784","20783"],"item_10_alternative_title_20":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"遠州流による茶道にかかわる専門用語の英訳と詳解：第四部：S～Te"}]},"item_10_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"17","bibliographicVolumeNumber":"7","bibliographic_titles":[{"bibliographic_title":"関西大学外国語学部紀要 = Journal of foreign language studies"}]}]},"item_10_description_4":{"attribute_name":"概要","attribute_value_mlt":[{"subitem_description":"これは、交換留学生のみならず、我が外国語学部の学部生の中での茶道を嗜もうと思う学習者のためにも書かれたものであり、しかも教科書めいた参考資料のつもりなので、多少なりとも内容の反復が必然的に多くありましょう。當流独特な道具の好み、道具の扱い方、所作、および気持ちの持ち方を、元の和語なる専門用語と筆者なりの英訳を中心として、茶道遠州流による茶の湯の精神・心構えを英語で表現してみた試みの一つです。Items have been arranged in alphabetical order of the most important content-word. Thus, 'abstract signature' is followed by 'alcove examination', and then 'axis-of-seat, the host's permanent'. Key words that are, in turn or already, themselves glossed are shown in bold font. Since this glossary is designed to be consulted at need, rather than read continuously, the glosses inevitably comprise a certain amount of repetition, especially with regard to the Japanese supplied.","subitem_description_type":"Other"}]},"item_10_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究論文","subitem_description_type":"Other"}]},"item_10_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"20784","nameIdentifierScheme":"WEKO"}],"names":[{"name":"アントニー・スティーヴン, ギブズ"}]},{"nameIdentifiers":[{"nameIdentifier":"20785","nameIdentifierScheme":"WEKO"}],"names":[{"name":"汲月庵宗駿"}]},{"nameIdentifiers":[{"nameIdentifier":"20786","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kyûgetsu-an', Sôshun'"}]}]},"item_10_publisher_34":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"関西大学外国語学部"}]},"item_10_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12450939","subitem_source_identifier_type":"NCID"}]},"item_10_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18839355","subitem_source_identifier_type":"ISSN"}]},"item_10_version_type_17":{"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":"A., Stephen Gibbs"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-05-22"}],"displaytype":"detail","filename":"KU-1100-20121000-02.pdf","filesize":[{"value":"400.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KU-1100-20121000-02.pdf","url":"https://kansai-u.repo.nii.ac.jp/record/10186/files/KU-1100-20121000-02.pdf"},"version_id":"ea5d4948-3f7d-422c-9429-95677e2b6445"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"distinctions among utensil-types","subitem_subject_scheme":"Other"},{"subitem_subject":"method of handling; manner of movement","subitem_subject_scheme":"Other"},{"subitem_subject":"social or aesthetic purpose","subitem_subject_scheme":"Other"},{"subitem_subject":"the spiritual within the kinaesthetic","subitem_subject_scheme":"Other"},{"subitem_subject":"道具類の識別","subitem_subject_scheme":"Other"},{"subitem_subject":"扱いや所作","subitem_subject_scheme":"Other"},{"subitem_subject":"社交的・美的目的","subitem_subject_scheme":"Other"},{"subitem_subject":"所作中の精神","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"A Detailed Glossary of Specialized English-Japanese Vocabulary Related to the Praxis of Tea According to The Enshû School: Part Four: S~Te","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"A Detailed Glossary of Specialized English-Japanese Vocabulary Related to the Praxis of Tea According to The Enshû School: Part Four: S~Te"}]},"item_type_id":"10","owner":"1","path":["1467"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-02-18"},"publish_date":"2016-02-18","publish_status":"0","recid":"10186","relation_version_is_last":true,"title":["A Detailed Glossary of Specialized English-Japanese Vocabulary Related to the Praxis of Tea According to The Enshû School: Part Four: S~Te"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T19:27:00.497338+00:00"}