{"_buckets": {"deposit": "750310ad-e64a-400f-8a0e-9ec6a6814ab5"}, "_deposit": {"id": "2002368", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002368"}, "status": "published"}, "_oai": {"id": "oai:nagoya.repo.nii.ac.jp:02002368", "sets": ["1649830031251"]}, "author_link": [], "item_1615768549627": {"attribute_name": "出版タイプ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_1615768833594": {"attribute_name": "助成情報", "attribute_value_mlt": [{"subitem_award_numbers": {"subitem_award_number": "20K13820", "subitem_award_uri": "https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20K13820/"}, "subitem_award_titles": [{"subitem_award_title": "祭祀と供物--中国長江・黄河流域の食文化の異質性・共通性に関する実証的比較研究", "subitem_award_title_language": "ja"}], "subitem_funder_names": [{"subitem_funder_name": "日本学術振興会", "subitem_funder_name_language": "ja"}, {"subitem_funder_name": "Japan Society for the Promotion of Science", "subitem_funder_name_language": "en"}]}]}, "item_9_alternative_title_19": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "中国饺子饮食文化的研究成果与课题", "subitem_alternative_title_language": "zh-cn"}, {"subitem_alternative_title": "Achievements and Future Challenges of Food Studies on Chinese Dumplings-Jiaozi", "subitem_alternative_title_language": "en"}]}, "item_9_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2022-03-31", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "334", "bibliographicPageStart": "319", "bibliographicVolumeNumber": "5", "bibliographic_titles": [{"bibliographic_title": "名古屋大学人文学研究論集", "bibliographic_titleLang": "ja"}, {"bibliographic_title": "The Journal of Humanities, Nagoya University", "bibliographic_titleLang": "en"}]}]}, "item_9_description_4": {"attribute_name": "内容記述", "attribute_value_mlt": [{"subitem_description": "饺子是一种在中国各地广受欢迎的家常美食，在中国广大北方地区更是待客酬亲、庆贺年节、操办红白喜事等不可或缺的节庆食品，具有特殊的文化意义。中国的饺子于20世纪初期传入日本，其后衍生出的日式煎饺现已成为备受日本民众喜爱的“国民饮食”。对此，中日两国的学者们从历史学、人类学、民俗学、地理学、家政学等视角对饺子饮食文化开展了诸多学术研究。其中中国饺子饮食文化相关的研究成果主要可以归为四类：(1)定义饺子范畴的归纳性研究、(2)厘清饺子的起源、变迁及饺子饮食文化传播的研究、(3)分析饺子饮食的地域性特征的研究、(4)探究饺子在中国节庆饮食中所承载的文化意义的研究。本文主要概括了21世纪以来中国饺子饮食文化相关研究的成果，并在此基础上从民俗学的视角探讨了未来中国饺子饮食文化研究的发展方向。", "subitem_description_language": "zh-cn", "subitem_description_type": "Abstract"}]}, "item_9_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.18999/jouhunu.5.319", "subitem_identifier_reg_type": "JaLC"}]}, "item_9_publisher_32": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "名古屋大学人文学研究科", "subitem_publisher_language": "ja"}]}, "item_9_source_id_7": {"attribute_name": "収録物識別子", "attribute_value_mlt": [{"subitem_source_identifier": "2433-233X", "subitem_source_identifier_type": "PISSN"}]}, "item_access_right": {"attribute_name": "アクセス権", "attribute_value_mlt": 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