{"created":"2023-06-20T16:02:18.448551+00:00","id":8357,"links":{},"metadata":{"_buckets":{"deposit":"465a861a-ad90-4d4e-84a8-924853670209"},"_deposit":{"created_by":17,"id":"8357","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"8357"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00008357","sets":["345:727"]},"author_link":["15325"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-10-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"346","bibliographicPageStart":"323","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":"1982 年に国際捕鯨委員会が商業捕鯨のモラトリアムを採択し，日本は1987\n年以降「調査捕鯨」として鯨の捕獲と消費を継続してきた。しかし，現在の鯨\n肉の供給量は限られており，大多数の消費者にとって鯨肉はもはや一般的な食\n糧ではなく，専門の料理店や地方の土産屋で提供される高級食材へと変貌して\nきた。本論稿では，戦後に鯨肉が普及し，モラトリアム以降に希少化する変遷\nを追い，鯨肉が「伝統的な珍味」として商品的・象徴的価値を得てきた経緯を\n検証する。とりわけ，本論稿では「食の文化産業」（Bestor 2004）という観点\nから，戦後とモラトリアム後の各時代において，鯨肉が生産・流通・消費・宣\n伝されてきた過程に焦点を当てながら，日本の「伝統食」として想像されるよ\nうになった経緯を追っていく。","subitem_description_type":"Abstract"},{"subitem_description":"Despite the moratorium on commercial whaling adopted by International\nWhaling Commission in 1982, Japan remains among the few nations that\ncontinue to hunt and consume whales as food under the status of “scientific\nresearch.” Nevertheless, with today’s limited supply, whale meat has ceased\nto be a common diet for Japanese consumers; rather it has been transformed\ninto a luxurious delicacy that is mainly served in expensive restaurants and\nsouvenir shops to support local tourism. This paper presents an exploration of\nthe historical transition of whale meat, tracing how the whaling industry capitalizes\non material scarcity by enhancing symbolic and economic values of\nwhale meat as an “exotic traditional food.” From the perspective of “food\ncultural industry,” this paper presents examination of processes of production,\ndistribution, consumption, and marketing of whale meat during the post-war\nand post-moratorium periods, which have promoted the romantic characterization\nof whale meat as a cherished “traditional” food in Japan.","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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"若松, 文貴"},{"creatorName":"ワカマツ, フミタカ","creatorNameLang":"ja-Kana"},{"creatorName":"Wakamatsu, Fumitaka","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"捕鯨｜鯨肉｜食の工業化｜食の文化産業","subitem_subject_scheme":"Other"},{"subitem_subject":"whaling｜whale meat｜industrial food｜food cultural industry","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":"戦後日本における鯨肉の変遷 : 工業化時代の代替肉からポスト工業化時代の伝統食へ＜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":"戦後日本における鯨肉の変遷 : 工業化時代の代替肉からポスト工業化時代の伝統食へ＜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":"Historical Trends of Whale Meat Trade in Postwar Japan : From Substitutive Industrial Food to Traditional Post-Industrial Food＜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":"8357","relation_version_is_last":true,"title":["戦後日本における鯨肉の変遷 : 工業化時代の代替肉からポスト工業化時代の伝統食へ＜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":"2023-06-20T17:16:33.147300+00:00"}