{"created":"2023-05-15T12:19:49.350023+00:00","id":10205,"links":{},"metadata":{"_buckets":{"deposit":"feb79659-51dc-4266-848a-f82a48278b3c"},"_deposit":{"created_by":1,"id":"10205","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"10205"},"status":"published"},"_oai":{"id":"oai:kansai-u.repo.nii.ac.jp:00010205","sets":["528:1455:1460:1469"]},"author_link":["20832","20830","20829","20831"],"item_10_alternative_title_20":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"遠州流茶道による風炉使用の薄茶の平点前： 第一部：準備から正客の一椀を差し上げるところまで"}]},"item_10_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"82","bibliographicPageStart":"41","bibliographicVolumeNumber":"9","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。","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":"20830","nameIdentifierScheme":"WEKO"}],"names":[{"name":"アントニー・スティーヴン, ギブズ"}]},{"nameIdentifiers":[{"nameIdentifier":"20831","nameIdentifierScheme":"WEKO"}],"names":[{"name":"汲月庵宗駿"}]},{"nameIdentifiers":[{"nameIdentifier":"20832","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-1100-20131000-03.pdf","filesize":[{"value":"565.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KU-1100-20131000-03.pdf","url":"https://kansai-u.repo.nii.ac.jp/record/10205/files/KU-1100-20131000-03.pdf"},"version_id":"05e4d292-e961-482b-8d93-bde3cfe1f787"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"thin tea","subitem_subject_scheme":"Other"},{"subitem_subject":"kinaesthetic logic","subitem_subject_scheme":"Other"},{"subitem_subject":"aesthetic cooperation","subitem_subject_scheme":"Other"},{"subitem_subject":"structured service","subitem_subject_scheme":"Other"},{"subitem_subject":"薄茶","subitem_subject_scheme":"Other"},{"subitem_subject":"所作の論理","subitem_subject_scheme":"Other"},{"subitem_subject":"美的協力","subitem_subject_scheme":"Other"},{"subitem_subject":"点法の構成","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":"The Ordinary Summer Service of Thin Tea, as Conducted According to the Praxis of the Enshû School of Tea: Part One: From Preparation to Presentation of a Serving of Tea to the Chief Guest","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The Ordinary Summer Service of Thin Tea, as Conducted According to the Praxis of the Enshû School of Tea: Part One: From Preparation to Presentation of a Serving of Tea to the Chief Guest"}]},"item_type_id":"10","owner":"1","path":["1469"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-02-25"},"publish_date":"2016-02-25","publish_status":"0","recid":"10205","relation_version_is_last":true,"title":["The Ordinary Summer Service of Thin Tea, as Conducted According to the Praxis of the Enshû School of Tea: Part One: From Preparation to Presentation of a Serving of Tea to the Chief Guest"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T19:26:43.537343+00:00"}