{"created":"2023-05-15T08:08:19.783091+00:00","id":364,"links":{},"metadata":{"_buckets":{"deposit":"4fae8330-df92-462f-84b9-17814ecc0795"},"_deposit":{"created_by":7,"id":"364","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"364"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000364","sets":["7:25"]},"author_link":["865","1178"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"3","bibliographicPageStart":"1","bibliographicVolumeNumber":"54","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Purpose of this study is to clarify the present feature of farmer's market (Asaichi) and to analyze the three stages of development of \"Slow food\" movement . The main findings showing the three stages development of activities were; 1. The farmers market called Asaichi should be opened every day and business hours should be longer. 2. It is important that local and traditional farm products should be sold at the market. 3. In order to communicate between farmers and consumers as for the local farm products. The food cooking demonstration places should be built and this will help the communication between producers and consumers. 4. The related business such as China in Tajimi city, wood in Takayama city, knife & folks in Seki city should be coordinated for further development of local food consuming culture in this area.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Purpose of this study is to clarify the present feature of farmer's market (Asaichi) and to analyze the three stages of development of \"Slow food\" movement . The main findings showing the three stages development of activities were; 1. The farmers market called Asaichi should be opened every day and business hours should be longer. 2. It is important that local and traditional farm products should be sold at the market. 3. In order to communicate between farmers and consumers as for the local farm products. The food cooking demonstration places should be built and this will help the communication between producers and consumers. 4. The related business such as China in Tajimi city, wood in Takayama city, knife & folks in Seki city should be coordinated for further development of local food consuming culture in this area.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000344","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110004448279","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09163174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"杉山, 道雄"},{"creatorName":"スギヤマ, ミチオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1178","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40021696","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40021696"}]},{"creatorNames":[{"creatorName":"Sugiyama, Michio","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"865","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":"2020-10-31"}],"displaytype":"detail","filename":"suro-fu-do_sugiyama.pdf","filesize":[{"value":"24.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Suro-fu-do_Sugiyama","url":"https://gifu-cwc.repo.nii.ac.jp/record/364/files/suro-fu-do_sugiyama.pdf"},"version_id":"c77ee092-c032-41cd-ada9-e6b89647ae45"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"地産地消","subitem_subject_scheme":"Other"},{"subitem_subject":"スローフード","subitem_subject_scheme":"Other"},{"subitem_subject":"朝市","subitem_subject_scheme":"Other"},{"subitem_subject":"スローライフ都市連盟","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":"スローフード推進運動の三段階","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スローフード推進運動の三段階"},{"subitem_title":"Three Stage Development of \"Slow Food\" Movement","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["25"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-10-31"},"publish_date":"2020-10-31","publish_status":"0","recid":"364","relation_version_is_last":true,"title":["スローフード推進運動の三段階"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:23:50.594323+00:00"}