{"created":"2023-06-20T16:02:18.540450+00:00","id":8359,"links":{},"metadata":{"_buckets":{"deposit":"7aee2037-86f8-4022-b070-d7cec0ee08aa"},"_deposit":{"created_by":17,"id":"8359","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"8359"},"status":"published"},"_oai":{"id":"oai:minpaku.repo.nii.ac.jp:00008359","sets":["345:727"]},"author_link":["15328"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-10-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"405","bibliographicPageStart":"379","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":"本稿の目的は，食文化そして社会的文脈においてうま味がどのような感覚と\nして捉えられ，認識されているのか，またその認識はどのように構築されたの\nかを，現代日本の事例をもとに明らかにすることである。味覚としてのうま味\nが発見されたのは 20 世紀前半の日本であり，その発見と味の概念としての普\n及はうま味調味料や化学調味料と呼ばれているグルタミン酸ナトリウムを主原\n料とした調味料の産業化と密接な関係があった。うま味の発見以来，自然科学\n的なうま味の解明が進むなかで，物質化，言語化されたうま味は科学的な根拠\nを元に第5 の味覚として概念化され，一般に定着した。一方でうま味の認識に\nは，美味しいという評価的要素と，出汁やうま味調味料の味という性質的要素\nが複合的に存在していることが示された。新しい味としてうま味の認識は，個\n人の感覚的経験や実際の食物との関係性など複数の要因に基づき構築されたも\nのであることが明らかになった。","subitem_description_type":"Abstract"},{"subitem_description":"This paper presents an exploration of how perceptions of umami have\ndeveloped and changed in terms of food culture and society in contemporary\nJapan. Umami taste was discovered in the early 20th century in Japan. Its discovery\nand popularization as a taste concept have been related closely to the\nindustrialization of monosodium glutamate （MSG or umami） seasoning.\nFollowing the mass production and marketing of MSG as an umami product,\numami has been conceptualized as a fifth taste through materialization and\nlanguage based on scientific findings. This paper describes that perceptions of\numami consist of both positive and negative elements such as dashi, MSG,\nand as a new taste constructed based on various factors such as personal taste\nexperiences, food culture, and media.","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":"大澤, 由実"},{"creatorName":"オオサワ, ヨシミ","creatorNameLang":"ja-Kana"},{"creatorName":"Osawa, Yoshimi","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":"2019-10-31"}],"displaytype":"detail","filename":"KH_044_2_07.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KH_044_2_07","url":"https://minpaku.repo.nii.ac.jp/record/8359/files/KH_044_2_07.pdf"},"version_id":"6525c630-4c99-4886-9bc8-b252bc9ec158"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"味覚｜うま味｜味覚産業｜グルタミン酸ナトリウム｜近代日本","subitem_subject_scheme":"Other"},{"subitem_subject":"taste｜umami｜taste industry｜MSG｜modern Japan","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":"現代日本におけるうま味の認識とその構築","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"現代日本におけるうま味の認識とその構築"},{"subitem_title":"Umami Perception and Establishment in Contemporary 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":"8359","relation_version_is_last":true,"title":["現代日本におけるうま味の認識とその構築"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-06-20T17:16:31.687525+00:00"}