{"created":"2023-06-20T15:28:27.773103+00:00","id":7535,"links":{},"metadata":{"_buckets":{"deposit":"08c9837e-bbeb-4b9b-bdea-167ce01fde2d"},"_deposit":{"created_by":3,"id":"7535","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7535"},"status":"published"},"_oai":{"id":"oai:ouj.repo.nii.ac.jp:00007535","sets":["470:394:437"]},"author_link":["9596","9597"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-23","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"115","bibliographicPageStart":"109","bibliographicVolumeNumber":"27","bibliographic_titles":[{"bibliographic_title":"放送大学研究年報"},{"bibliographic_title":"Journal of the Open University of Japan","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　ブリヤ＝サヴァランの『味覚の生理学』は、その実証主義的なタイトルにも拘わらず、実在論的で古典的な深い哲学的立場に立った美味学の書物である。\n　我々の研究において論じられるのは、以下の主題である。\n　1　宇宙と生命\n　2　食とエスプリ\n　3　食と国民\n　4　社会階層と人の本質\n　5　食欲と快楽\n　6　グルマンディーズと判断力\n　7　食卓の快楽\n　8　食卓と退屈\n　9　創造としての発見\n　彼は、近代主観主義的な人間中心主義を超えており、料理芸術における創造の問題についても、古典的立場に立ったミーメーシス美学を展開しているのである。","subitem_description_type":"Abstract"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10019636","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0911-4505","subitem_source_identifier_type":"ISSN"}]},"item_10002_textarea_25":{"attribute_name":"抄録（英）","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"　En dépit du titre positiviste, Physiologie du goût de Brillat-Savarin est un ouvrage de la gastronomie fondée sur la base, profondément philosophique, et réaliste et classique.\n　Voici les sujets traités dans notre étude.\n　1　l'Univers et la vie\n　2　le manger et l'esprit\n　3　le manger et la nation\n　4　la classe sociale et l'essence de l'homme\n　5　l'appétit et le plaisir\n　6　la gourmandise et le jugement\n　7　le plaisir de la table\n　8　la table et l'ennui\n　9　la découverte comme création\n　Brillat-Savarin franchit l'anthropocentrisme subjectiviste moderne et il développe l'esthétique classique de la mimesis sur le problème de la création dans la cuisine comme art."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"青山, 昌文"},{"creatorName":"アオヤマ, マサフミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"9596","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Aoyama, Masafumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"9597","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":"2013-06-14"}],"displaytype":"detail","filename":"27-8.pdf","filesize":[{"value":"932.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"27-8","url":"https://ouj.repo.nii.ac.jp/record/7535/files/27-8.pdf"},"version_id":"5a314a46-cf57-46f1-953b-5f1c42bb1377"}]},"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":"料理芸術本質論(その1) : ブリヤ=サヴァラン美味学の美学的・哲学的考察","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"料理芸術本質論(その1) : ブリヤ=サヴァラン美味学の美学的・哲学的考察"},{"subitem_title":"Sur l'essence de la cuisine comme art 1 : Reflexion esthetique et philosophique sur la gastronomie de Brillat-Savarin","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["437"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-06-14"},"publish_date":"2013-06-14","publish_status":"0","recid":"7535","relation_version_is_last":true,"title":["料理芸術本質論(その1) : ブリヤ=サヴァラン美味学の美学的・哲学的考察"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T16:19:30.862316+00:00"}