{"created":"2023-05-15T12:25:24.387476+00:00","id":17842,"links":{},"metadata":{"_buckets":{"deposit":"24cf9f0e-fc6c-4357-b8ce-7ee8a101a43d"},"_deposit":{"created_by":1,"id":"17842","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"17842"},"status":"published"},"_oai":{"id":"oai:kansai-u.repo.nii.ac.jp:00017842","sets":["528:1385:1386:1419"]},"author_link":["42868","42867"],"item_10_alternative_title_20":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A Content Analysis Study of Food Magazine Text"}]},"item_10_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-11-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"145","bibliographicPageStart":"133","bibliographicVolumeNumber":"43","bibliographic_titles":[{"bibliographic_title":"関西大学社会学部紀要"}]}]},"item_10_description_4":{"attribute_name":"概要","attribute_value_mlt":[{"subitem_description":"食に対する関心が高まっている今日、メディアの中で食はどのように取り上げられているのであろうか。本研究では、食雑誌における文字部分ではどのようなカテゴリーが取り上げられているかを、内容分析によって明らかにすることが目的である。その結果、料理がもっとも多く登場しているのは、食雑誌という性格から当然であろう。次に多いのは作り手であるシェフに関する記述である。さらに食材もかなり多く記述されている。写真篇と同様に、食雑誌は単にお店、料理だけではなく、作り手、食材など、現代社会における食文化への関心の広まりが反映されている。","subitem_description_type":"Other"},{"subitem_description":"How is the food looked at by the media today given that the concern about food is increasing these days? The purpose of this study is to clearly categorize and show food magazine text using the content analysis. It was found that the text of dishes were the most numerous in food magazines. The next most common text were those of the chefs who made these dishes. The text of cooking ingredients were also quite numerous. From the analysis of the text, it can be said that food magazines reflect the food culture in the modern society (for example, eating out at restaurants) by not only showcasing prepared dishes but also their creators and the cooking ingredients used.","subitem_description_type":"Other"}]},"item_10_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"42868","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tsuneki, Teruo"}]}]},"item_10_publisher_34":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"関西大学社会学部"}]},"item_10_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00046982","subitem_source_identifier_type":"NCID"}]},"item_10_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02876817","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":"常木, 暎生"}],"nameIdentifiers":[{"nameIdentifier":"42867","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90163857","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://nrid.nii.ac.jp/ja/nrid/1000090163857"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-03"}],"displaytype":"detail","filename":"KU-1100-20111110-03.pdf","filesize":[{"value":"791.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KU-1100-20111110-03.pdf","url":"https://kansai-u.repo.nii.ac.jp/record/17842/files/KU-1100-20111110-03.pdf"},"version_id":"484c50a6-8a03-40a6-96dd-e105dcc48f99"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"食雑誌","subitem_subject_scheme":"Other"},{"subitem_subject":"料理人","subitem_subject_scheme":"Other"},{"subitem_subject":"食材","subitem_subject_scheme":"Other"},{"subitem_subject":"料理","subitem_subject_scheme":"Other"},{"subitem_subject":"関西大学","subitem_subject_scheme":"Other"},{"subitem_subject":"food culture","subitem_subject_scheme":"Other"},{"subitem_subject":"food magazine","subitem_subject_scheme":"Other"},{"subitem_subject":"chef","subitem_subject_scheme":"Other"},{"subitem_subject":"cooking ingredient","subitem_subject_scheme":"Other"},{"subitem_subject":"dish","subitem_subject_scheme":"Other"},{"subitem_subject":"Kansai University","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":"食雑誌の内容分析 : 文字篇","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食雑誌の内容分析 : 文字篇"}]},"item_type_id":"10","owner":"1","path":["1419"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-12-03"},"publish_date":"2020-12-03","publish_status":"0","recid":"17842","relation_version_is_last":true,"title":["食雑誌の内容分析 : 文字篇"],"weko_creator_id":"1","weko_shared_id":1},"updated":"2023-05-15T21:19:11.255187+00:00"}