{"created":"2023-05-15T14:52:12.047396+00:00","id":2456,"links":{},"metadata":{"_buckets":{"deposit":"d3c80d13-712f-49dd-9f37-54b734df9cc7"},"_deposit":{"created_by":16,"id":"2456","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"2456"},"status":"published"},"_oai":{"id":"oai:st.agnes.repo.nii.ac.jp:00002456","sets":["330:9:148:321:322"]},"author_link":["4778"],"control_number":"2456","item_10001_biblio_info_94":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"11","bibliographicPageStart":"1","bibliographicVolumeNumber":"21","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_10001_select_107":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher","subitem_select_language":"ja"}]},"item_10001_text_86":{"attribute_name":"論題名ヨミ","attribute_value_mlt":[{"subitem_text_language":"ja-Kana","subitem_text_value":"フードツーリズム カラ ガストロノミー エノ パラダイムシフト"}]},"item_10001_text_91":{"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国際観光学科"}]},"item_10001_text_95":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"平安女学院大学"}]},"item_10001_text_96":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_text_value":"1346227X"}]},"item_10001_text_98":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_text_value":"AA11520700"}]},"item_10001_textarea_92":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_textarea_language":"ja","subitem_textarea_value":"食が美味である時、その食はいつの時代にも世に伝播し、その土地の観光アトラクションとして人を引き付けて来た。食の観光価値のひとつは、食のもたらす「美味」である。美味は快楽であり、喜びであり、人と人をつなぐ重要な要素でもある。美味への人類のあくなき追求と執着は、食材の「保存」と「調理」を発展させ、食の様式とともに地方や都市に特有な食文化を創り上げてきた。その美味への追求と共に古代ギリシャ時代に生まれた言葉であるガストロノミーは、近年、ツーリズムと対峙する諸概念の中でもますます重要な概念となりつつある。ガストロノミーは、この200年余、近代から現代までのフランス料理に根差した用語として世界の料理界に君臨してきたが、グローバリゼーションとローカライゼーションのせめぎ合う今日、ガストロノミーは国あるいは地域の料理文化を指す言葉として主に使われ始め、観光研究分野においてこの20年間、活発に議論されてきた。本論は、フードツーリズムにおいてガストロノミーという概念がなぜ必要なのかを、検証するものである。\nFood tourism has appeared in the general media in Europe and the United States since around 2005 and has spread to the world as one of the new tourism. One of the tourist values of food is the \"deliciousness\" that food brings. Deliciousness is pleasure, joy, and an important element that connects people together. Mankind's tireless pursuit and obsession with deliciousness has developed the \"preservation\" and \"cooking\" of ingredients and has created food culture peculiar to regions and cities as well as food styles. Gastronomy, a term that was born in the ancient Greek era along with the pursuit of its deliciousness, has become an increasingly important concept among which confront tourism in recent years. French gastronomy has reigned at the top of the world for more than 200 years from modern times, but today, when globalization and localization compete, gastronomy is also a general term that refers to the culinary culture of a country or region. This paper examines why the concept of gastronomy should be necessary in food tourism."}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"尾家, 建生","creatorNameLang":"ja"},{"creatorName":"オイエ,タテオ","creatorNameLang":"ja-Kana"},{"creatorName":"OIE, Tateo","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":"2021-04-16"}],"displaytype":"detail","filename":"尾家建生：フードツーリズムからガストロノミー へ のパラダイムシフト.pdf","filesize":[{"value":"914.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"尾家建生：フードツーリズムからガストロノミー へ のパラダイムシフト","url":"https://st.agnes.repo.nii.ac.jp/record/2456/files/尾家建生：フードツーリズムからガストロノミー へ のパラダイムシフト.pdf"},"version_id":"6e89a6fb-d01a-4a4e-8f06-71bfbf5f72ac"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"フードツーリズム, ガストロノミー, 場所の味覚, フードトレイル, 食の街道","subitem_subject_scheme":"Other"},{"subitem_subject":"Food tourism, Gastronomy, The taste of the place, Food trail, Shoku-no-Kaido","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"フードツーリズムからガストロノミーへのパラダイムシフト","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"フードツーリズムからガストロノミーへのパラダイムシフト","subitem_title_language":"ja"},{"subitem_title":"The Paradigm Shift from Food Tourism to ward Gastronomy","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"16","path":["322"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-04-16"},"publish_date":"2021-04-16","publish_status":"0","recid":"2456","relation_version_is_last":true,"title":["フードツーリズムからガストロノミーへのパラダイムシフト"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2024-02-06T04:00:12.653498+00:00"}