{"created":"2023-05-15T14:46:05.755473+00:00","id":1011,"links":{},"metadata":{"_buckets":{"deposit":"3cc09747-7285-4b26-a323-6dcaaf7f5dd1"},"_deposit":{"created_by":3,"id":"1011","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1011"},"status":"published"},"_oai":{"id":"oai:rekihaku.repo.nii.ac.jp:00001011","sets":["21:119"]},"author_link":["2717","2718"],"control_number":"1011","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-03-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"611","bibliographicPageStart":"601","bibliographicVolumeNumber":"91","bibliographic_titles":[{"bibliographic_title":"国立歴史民俗博物館研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the National Museum of Japanese History","bibliographic_titleLang":"en"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"婚礼や葬儀など人生儀礼の宴会が，標準化され規範化された地域社会のマニュアルに沿って挙行されるのか，当事者の個別な社会関係や個性に応じてマニュアルを越えて挙行されるのか。この点に注目して，人生演出の機会における類型性と個別性の位相を検討する。\n宴会の料理文化は，上層や都市といった地域社会外部に由来する要素から成り立っている。しかし，地域社会が必要とし，徐々に取り込んでいったものである。料理文化の地域社会への浸透過程を検討すると，当初は上層農民によって例外的に導入されたものが，社会内部の常識として固定化されていく経緯がある。民俗調査の聞き取りの段階では，ムラごとに異なる各地域社会に固有なマニュアルに作り上げられていた。そこには，地域独自の取捨選択と変形をみることができる。\n本稿は，宴会で使用された膳椀類と，宴会料理の共同調理における料理人の存在にフォーカスすることで，宴会の料理文化に対する地域社会の取捨選択，変形の具体像を追究し，類型化と個別化のモーメントを位置づける。","subitem_description_type":"Abstract"},{"subitem_description":"Whether are the banquets of ceremonial occasions like wedding or funeral held according to a standardized and normalized manual of a community, or beyond the manual, according to specialized social relationship or individuality of the persons concerned? Paying attention to this point, this paper discusses the phases of standardization and specialization in life presenting occasions.\nThe culinary culture of banquets consists of the factors derived from outside of a local community such as the upper classes or urban communities. However, local communities were in need of the culture and it has been gradually introduced into the communities. When we consider its penetrating process into communities, we notice that at the beginning it was introduced exceptionally by upper class farmers, then it has been fixed as standards in a community. At the stage of hearing in the fieldwork, a specific manual of each community which is different from village to village has been made up. There we can find individual adoption or rejection and variation of a community.\nThis paper focuses on the banquet tableware and the existence of cooks for collective banquet cookery. Then it examines communities' adoption and rejection of the culinary culture of banquets, and definite forms of variation, and it positions the momentum of the standardization and specialization.","subitem_description_type":"Abstract"}]},"item_10002_heading_23":{"attribute_name":"見出し","attribute_value_mlt":[{"subitem_heading_banner_headline":"[COE 国際シンポジウム ポスターセッション] 生・老・死：日本人の人生観―内からの眼,外からの眼―","subitem_heading_language":"ja"},{"subitem_heading_banner_headline":"[National Museum of Japanese History COE International Symposium] Representation of Life/Old Age/Death : Glimpses from Inside and Outside Japan","subitem_heading_language":"en"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15024/00000994","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立歴史民俗博物館","subitem_publisher_language":"ja"}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"第91集 収録論文 タイトルリスト"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.rekihaku.ac.jp/outline/publication/ronbun/ronbun4/index.html#no91","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00377607","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-7400","subitem_source_identifier_type":"PISSN"}]},"item_10002_version_type_20":{"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":"竹内, 由紀子","creatorNameLang":"ja"},{"creatorName":"タケウチ, ユキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2717","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takeuchi, Yukiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2718","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-04-01"}],"displaytype":"detail","filename":"kenkyuhokoku_091_37.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kenkyuhokoku_091_37.pdf","url":"https://rekihaku.repo.nii.ac.jp/record/1011/files/kenkyuhokoku_091_37.pdf"},"version_id":"c59bbb60-7292-4025-9f67-3caae6086582"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"人生儀礼","subitem_subject_scheme":"Other"},{"subitem_subject":"食文化","subitem_subject_scheme":"Other"},{"subitem_subject":"地域社会","subitem_subject_scheme":"Other"},{"subitem_subject":"共有膳椀","subitem_subject_scheme":"Other"},{"subitem_subject":"料理人","subitem_subject_scheme":"Other"},{"subitem_subject":"wedding and funeral banquets","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food ways","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rural community","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"common property of banquet tableware","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cooks for collective banquet cookery","subitem_subject_language":"en","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":"宴会の料理文化に表出された類型性と個別性（人生）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"宴会の料理文化に表出された類型性と個別性（人生）","subitem_title_language":"ja"},{"subitem_title":"Standardization and Specialization on Culinary Culture of Banquets (Life)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["119"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-04-01"},"publish_date":"2016-04-01","publish_status":"0","recid":"1011","relation_version_is_last":true,"title":["宴会の料理文化に表出された類型性と個別性（人生）"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-24T01:05:16.258725+00:00"}