{"created":"2023-06-20T16:02:18.402835+00:00","id":8356,"links":{},"metadata":{"_buckets":{"deposit":"cfe9034c-2be8-47bf-a1cf-3c5a0b7d15ae"},"_deposit":{"created_by":17,"id":"8356","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"8356"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00008356","sets":["345:727"]},"author_link":["15324"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-10-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"322","bibliographicPageStart":"291","bibliographicVolumeNumber":"44","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_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本論は，福井県内外海湾地域のサバのヘシコナレズシを事例として，伝承さ\nれる郷土食がローカルな歴史的背景と社会的文脈で変容を遂げながら体系的に\n維持される様相を民族学的に記録し考察することを目的とする。特に，塩と糀\nがもたらす味の変化に注目しながら，郷土食の文化的・社会的価値が味の真正\n性の交渉とともにいかに再生産されるかを考察する。ヘシコナレズシは，サ\nバ，塩，米糠，コメ，そして米糀を用いて二度の発酵過程を要するスローフー\nドである。まず，郷土食と真正性，醗酵魚食に関する先行研究を取り上げ，ヘ\nシコナレズシ発展の背景となる巾着網漁業とサトウリを鳥瞰する。そして，ヘ\nシコナレズシの材料を整理し，ナレズシという郷土食の再評価の中で味質の変\n化がいかに受容または拒絶されるかを明らかにする。サバのヘシコナレズシ\nは，新しい調味素材を時代とともに取り入れながら世帯と地域社会で伝承され\nてきた。塩分の摂取を控えるべきとの栄養学的認識や，甘味を加えることによ\nる消費層と世代の拡大など，現代の食志向や嗜好への対応がヘシコナレズシの\n生産過程と真正性に影響を与えていることが明らかとなった。","subitem_description_type":"Abstract"},{"subitem_description":"This ethnographic paper is intended to report the cultural politics of fermented\npressed mackerel sushi （saba heshiko-narezushi） in the Uchitomi\nBay area of Fukui Prefecture, Japan, to elucidate how heritage food producers\nsustain their local food system while negotiating its authentic taste among\nproducers and with consumers. Heshiko-narezushi, a slow food crafted\nthrough the twice-fermented process, includes mackerel, salt, rice bran, rice,\nand koji rice. This article first presents an overview of the historical context\nof the regional purse seine fishery for mackerel and satouri, a local food system\nthat connects coastal fishing communities with inland farming communities,\nand heshiko-narezushi. Second, this article presents an examination of\nthe ingredients and procedures of crafting heshiko-narezushi, with attention\nto the introduction of new materials in the making. Concern over sodium\nintake and changing taste preference to sweetness over saltiness implicitly\nlead local artisanal producers to negotiate the authentic taste of their fermented\nmackerel sushi. Some of those producers use less salt and add more\nkoji mold and/or rice wine to make the taste of their heritage food more\naccessible and acceptable to non-local people and to future generations.","subitem_description_type":"Abstract"}]},"item_10002_publisher_27":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_publisher":"National Museum of Ethnology"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立民族学博物館"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00091943","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0385-180X","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"濵田, 信吾"},{"creatorName":"ハマダ, シンゴ","creatorNameLang":"ja-Kana"},{"creatorName":"Hamada, Shingo","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":"2019-11-01"}],"displaytype":"detail","filename":"KH_044_2_04.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_044_2_04","url":"https://minpaku.repo.nii.ac.jp/record/8356/files/KH_044_2_04.pdf"},"version_id":"0cc6c784-9464-4f2e-9c02-24d3dad2170c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食の人類学｜食文化｜味｜真正性｜醗酵食","subitem_subject_scheme":"Other"},{"subitem_subject":"Anthropology of food｜food culture｜taste｜authenticity｜fermented food","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":"変容する伝承食の真正性 : 福井県嶺南地方沿岸部のサバのヘシコナレズシを事例として＜特集 : 「地域の食の形成 : 日本を中心とした産業化の脈絡のなかで」＞","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"変容する伝承食の真正性 : 福井県嶺南地方沿岸部のサバのヘシコナレズシを事例として＜特集 : 「地域の食の形成 : 日本を中心とした産業化の脈絡のなかで」＞"},{"subitem_title":"Changing Authenticity of Heritage Food : A Case Study of Fermented Mackerel Sushi in Coastal Southern Fukui＜Special Theme : Local Food in Postindustrial Japan＞","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["727"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-31"},"publish_date":"2019-10-31","publish_status":"0","recid":"8356","relation_version_is_last":true,"title":["変容する伝承食の真正性 : 福井県嶺南地方沿岸部のサバのヘシコナレズシを事例として＜特集 : 「地域の食の形成 : 日本を中心とした産業化の脈絡のなかで」＞"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T17:16:33.920135+00:00"}