{"created":"2023-06-20T15:28:52.438679+00:00","id":8513,"links":{},"metadata":{"_buckets":{"deposit":"371e9b94-1765-470a-91f3-79ba0385e717"},"_deposit":{"created_by":3,"id":"8513","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"8513"},"status":"published"},"_oai":{"id":"oai:ouj.repo.nii.ac.jp:00008513","sets":["470:394:546"]},"author_link":["11236","11237"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-03-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"107","bibliographicPageStart":"97","bibliographicVolumeNumber":"33","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":"　人工物は様々な形で進化してきたし、今後も進化すると考えられるが、その過程において重要なのは意味性、すなわち、当該人工物が目標達成にとって有意味であるかどうかという基準である。その有意味性を確立する上で、客観的品質特性と主観的品質特性の双方が重要な役割を果たすが、特に主観的品質特性において審美性は重要な要素といえる。本論では後半、審美性という品質特性に焦点をあて、人工物のなかでも食具、さらには箸の取り扱い方に注目し、その進化のプロセスにおける審美性の在り方について論じた。","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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"黒須, 正明"},{"creatorName":"クロス, マサアキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"11236","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kurosu, Masaaki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11237","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":"2016-07-07"}],"displaytype":"detail","filename":"33_07.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"人工物進化学から考える意味性と審美性─箸を例として","url":"https://ouj.repo.nii.ac.jp/record/8513/files/33_07.pdf"},"version_id":"33b09286-c418-4df4-a4c3-6d3ba0612015"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"artifact evolution theory","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"significance","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"aesthetics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quality characteristics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"eating tool","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":"人工物進化学から考える意味性と審美性─箸を例として","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"人工物進化学から考える意味性と審美性─箸を例として"},{"subitem_title":"Significance and Aesthetics of the Artifact Viewed from the Artifact Evolution Theory － A Case Study of Chopsticks","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["546"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-07-07"},"publish_date":"2016-07-07","publish_status":"0","recid":"8513","relation_version_is_last":true,"title":["人工物進化学から考える意味性と審美性─箸を例として"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T16:08:22.742241+00:00"}