{"created":"2023-05-15T12:19:49.096940+00:00","id":10199,"links":{},"metadata":{"_buckets":{"deposit":"a69b10d1-87ee-4109-abd0-55d2815f9e51"},"_deposit":{"created_by":1,"id":"10199","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"10199"},"status":"published"},"_oai":{"id":"oai:kansai-u.repo.nii.ac.jp:00010199","sets":["528:1455:1460:1468"]},"author_link":["20812","20810","20811","20809"],"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： 第五部：懐石料理の献立と盛り付け"}]},"item_10_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"114","bibliographicPageStart":"99","bibliographicVolumeNumber":"8","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。なお、この第五部は、一つの見出し項目のみから成り立っております。","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":"20810","nameIdentifierScheme":"WEKO"}],"names":[{"name":"アントニー・スティーヴン, ギブズ"}]},{"nameIdentifiers":[{"nameIdentifier":"20811","nameIdentifierScheme":"WEKO"}],"names":[{"name":"汲月庵宗駿"}]},{"nameIdentifiers":[{"nameIdentifier":"20812","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 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deportment","subitem_subject_scheme":"Other"},{"subitem_subject":"茶道の会席料理","subitem_subject_scheme":"Other"},{"subitem_subject":"素材と器の取り合わせ","subitem_subject_scheme":"Other"},{"subitem_subject":"社交的・美的目的","subitem_subject_scheme":"Other"},{"subitem_subject":"客の振る舞い","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 Five: The Full Tea-banquet: menu and presentation","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 Five: The Full Tea-banquet: menu and presentation"}]},"item_type_id":"10","owner":"1","path":["1468"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-02-19"},"publish_date":"2016-02-19","publish_status":"0","recid":"10199","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 Five: The Full Tea-banquet: menu and presentation"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T19:26:48.397602+00:00"}