{"created":"2023-06-20T15:59:13.674353+00:00","id":4334,"links":{},"metadata":{"_buckets":{"deposit":"74dc6db5-2892-49aa-af40-f7f400476431"},"_deposit":{"created_by":17,"id":"4334","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"4334"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00004334","sets":["345:453"]},"author_link":["5455","3141"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-10-17","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"406","bibliographicPageStart":"383","bibliographicVolumeNumber":"13","bibliographic_titles":[{"bibliographic_title":"国立民族学博物館研究報告"},{"bibliographic_title":"Bulletin of the National Museum of Ethnology","bibliographic_titleLang":"en"}]}]},"item_9_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This is the seventh in a series of papers that reports the\nresults of a comprehensive study of fermented fish products in\nSoutheast Asia, focusing especially on a description of the history\nand grouping of names from the ethnolinguistic view point.\nAside from East Asia, i.e., Japan, China and Korea, where\nnames are mutually unrelated, both in Continental and Insular\nSoutheast Asia reconstruction of the history of the diffusion of\nfermented aquatic products is possible acording to their\nnomenclature.\nIn Vietnam, the term mam indicates gyosho and narezushi,\nand it has had an influence on some local names in Cambodia\nand Thailand.\nThe term prahoc is common in Khmer and Mon languages,\nas a name for the fermented product of fish, and is the oldest\nsuch term in Southeast Asia. The term phaak, denoting narezushi\nin Khmer, is possibly a cognate.\nThe Thai people, who entered the Mekong and Chao\nPhraya valleys used the pla-ra, and Burmese, who entered into\nthe area of Mon people, used term ngapi for gyosho, which, in\nturn, expanded as the term kapi, for shiokara paste, in Thailand\nand Cambodia.\nIn the Austronesian sphere, the terms *petis, *budu, *bacan,\n*kasam are Proto-Hesperonesian forms for fermented fish products.\nAmong them *petis and *budu are older, when their distribution\nfrom the Malay Peninsula to the Philippines is considered.\nThe former term denotes fish or shrimp sauce as a food, and\nthe latter term souse or preservation as form of food processing.\nWe suppose that these two words are differentiated in their\nmeanings. That the Proto-Austronesian derivative *m-asin\n'salty', occurs in Javanese for narezushi, and in Cham for fish\nsauce, leads to the supposition that the Proto-Austronesian peoples\nlacked familiality with gyosho. The Javanese term terasi\nfor shrimp paste is widespread under the influence of the past\nMajapahit Empire.\nThe fermented products newly developed made their way\nthrough *petis and *budu, with the names *bacan for shrimp\npaste, or *kasam for narezushi. But in the Philippines existing\nwords, like burong isda?, literally 'preserved food of fish were\nutilized to express narezushi.\nFinally, the Balinese term sera, denoting shrimp paste,\nwhich originates from the Proto-Austonesian. *sira[h] 'salt',\nimplies that in Bali the transfer of seasoning occurred earlier.","subitem_description_type":"Abstract"}]},"item_9_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15021/00004326","subitem_identifier_reg_type":"JaLC"}]},"item_9_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立民族学博物館"}]},"item_9_publisher_34":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_publisher":"National Museum of Ethnology"}]},"item_9_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00091943","subitem_source_identifier_type":"NCID"}]},"item_9_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0385-180X","subitem_source_identifier_type":"ISSN"}]},"item_9_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石毛, 直道"},{"creatorName":"イシゲ, ナオミチ","creatorNameLang":"ja-Kana"},{"creatorName":"Ishige, Naomichi","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"崎山, 理"},{"creatorName":"サキヤマ , オサム","creatorNameLang":"ja-Kana"},{"creatorName":"Sakiyama , Osamu","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":"2015-11-19"}],"displaytype":"detail","filename":"KH_013_2_006.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_013_2_006.pdf","url":"https://minpaku.repo.nii.ac.jp/record/4334/files/KH_013_2_006.pdf"},"version_id":"f39395ac-c983-4610-9501-a0386e8ca7ac"}]},"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":"魚酱とナレズシの名称 : 魚の発酵製品の研究(7)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚酱とナレズシの名称 : 魚の発酵製品の研究(7)"},{"subitem_title":"An Ethnolinguistic Study of the Nomenclature of Fermented Fish Products in Asia : A Study of Fermented Aquatic Products (7)","subitem_title_language":"en"}]},"item_type_id":"9","owner":"17","path":["453"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-16"},"publish_date":"2010-02-16","publish_status":"0","recid":"4334","relation_version_is_last":true,"title":["魚酱とナレズシの名称 : 魚の発酵製品の研究(7)"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T19:27:50.815096+00:00"}