{"created":"2023-05-15T14:52:09.895639+00:00","id":2410,"links":{},"metadata":{"_buckets":{"deposit":"08ae36db-81ba-44c5-a94f-cb44cd224f09"},"_deposit":{"created_by":16,"id":"2410","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2410"},"status":"published"},"_oai":{"id":"oai:st.agnes.repo.nii.ac.jp:00002410","sets":["330:9:148:310"]},"author_link":["4719"],"control_number":"2410","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"19","bibliographicPageEnd":"53","bibliographicPageStart":"41","bibliographic_titles":[{"bibliographic_title":"平安女学院大学研究年報"},{"bibliographic_title":"Heian Jogakuin University Journal","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"12 世紀以降、西ローマ帝国の輝かしい時代が終焉してから初めて、イタリア半島は世界の文化的推進の役割を再び担うようになった。分断された小国乱立という政治状況に加えて、度重なる戦争や外敵の侵入に脅かされてはいたが、イタリア北部及び中部の都市国家、そして南部のナポリ王国は、生産と交易と社会システムの面において、飛躍的な成長を遂げた。こうした急激な変化の影響は、そのすぐ後にルネサンスと呼ばれることになる文化や芸術においてのみならず、より日常的な生活の実践に関わる分野にも及んだ。その代表的な例が料理であろう。\n今日、ヨーロッパで美味しいとして知られるのは、イタリア、フランス、スペインなどの料理だが、そのうちイタリアの料理は他国の料理よりもはるかに起原が古く、長い伝統を持つ。では、そのイタリア料理はいつ頃生まれたのだろうか。本論考は、イタリア半島でつくられた最初期の料理－－ それが後にいわゆる「イタリア料理」を生むことになる－－ について考察し、その起源と普及の状況を究明することによって、料理をめぐる当時のイタリア人の意識の変化を明らかにする。また、いくつかのレシピやそこで使用されている素材を分析し、イタリアの政治的統一よりも何世紀も前から「イタリア料理」が存在し、それがイタリア半島にすでに文化的なアイデンティティを与えていたことを明らかにしようとするものである。","subitem_description_type":"Abstract"},{"subitem_description":"From the XII century onwards, for the first time after the glory of the Roman Empire, the Italian\nPeninsula came again to be the driving force behind the world culture.\nDespite the political fragmentary shape, the frequent wars and the foreign invasions, the Italian cities, those in the centre and in the north of the Peninsula, and the Kingdom of Naples in the south, knew an intense growth in the fields of production, trade as well as social mobility. These rapid changes had remarkable repercussions not only in the artistic and cultural fields, which before long would have flourished in the cultural movement known as Renaissance, but also in the practical field of everyday’s life, such as that of the cuisine.\nThe main aim of this article is to introduce the first appearance of Italian cuisine. Through the study of the first recipe books, basically the Liber de Coquina in comparison with others minor books （but not of less value!）, some dishes and ingredients, I will try to outline the essential features of a way of cooking, which centuries before the political unification of the nation was able to give a cultural identity to the whole Italian Peninsula.","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"平安女学院大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11520700","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-227X","subitem_source_identifier_type":"PISSN"}]},"item_10002_text_24":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"平安女学院大学国際観光学部非常勤講師"}]},"item_10002_text_25":{"attribute_name":"論題名ヨミ","attribute_value_mlt":[{"subitem_text_language":"ja-Kana","subitem_text_value":"チュウセイ　ノ　リョウリ　ショ　ニ　ミル　イタリア　リョウリ"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"カパッソ, カロリーナ","creatorNameLang":"ja"},{"creatorName":"CAPASSO, Carolina","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-06-26"}],"displaytype":"detail","filename":"カパッソ・カロリーナ様.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"カパッソ・カロリーナ：中世の料理書にみるイタリア料理","url":"https://st.agnes.repo.nii.ac.jp/record/2410/files/カパッソ・カロリーナ様.pdf"},"version_id":"ebe0cab6-a332-4412-b741-63b7a5790cc5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"イタリア料理","subitem_subject_scheme":"Other"},{"subitem_subject":"中世","subitem_subject_scheme":"Other"},{"subitem_subject":"料理書","subitem_subject_scheme":"Other"},{"subitem_subject":"宮廷料理","subitem_subject_scheme":"Other"},{"subitem_subject":"イタリア南部","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":"中世の料理書にみるイタリア料理","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"中世の料理書にみるイタリア料理","subitem_title_language":"ja"},{"subitem_title":"Itarial cousine through medieval recipe books","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["310"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-06-26"},"publish_date":"2019-06-26","publish_status":"0","recid":"2410","relation_version_is_last":true,"title":["中世の料理書にみるイタリア料理"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2024-05-15T08:07:00.426921+00:00"}