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「食」を活かした地域ブランド構築モデルの検討 : 富士宮やきそばを例として
http://hdl.handle.net/10091/10030
31a65337-be79-4e1d-9300-c31f3ec33dac
名前 / ファイル | ライセンス | アクション | |
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2010-04-23 | |||||
タイトル | ||||||
言語 | ja | |||||
タイトル | 「食」を活かした地域ブランド構築モデルの検討 : 富士宮やきそばを例として | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | A Study of the Model of Regional Brand Building by Local Foods. : With the Case of Fujinomiya Yakisoba(chow mein) | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ブランド | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 地域ブランド | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | B級ご当地グルメ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Brand | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Regional Brand | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | B-class Local foods | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Fujinomiya Yakisoba (chow mein) | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | departmental bulletin paper | |||||
著者 |
中嶋, 聞多
× 中嶋, 聞多× 木亦, 千尋 |
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出版者 | ||||||
出版者 | 地域ブランド研究会事務局 | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | 地域ブランド研究 5: 31-51(2009) | |||||
書誌情報 |
地域ブランド研究 巻 5, p. 31-51, 発行日 2009-12-31 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | 本研究は、近年、注目を集めているB級ご当地グルメといわれる地域独自の「食」を活かした地域ブランドの構築モデルを検討したものである。B級ご当地グルメは、地域ブランドという観点からみると、いまだ発展途上の段階にあるものが多い。本稿では、まず既存のブランド論や地域ブランド論について批判的に検討し、B級ご当地グルメの特殊性を考慮しながら、B級ご当地グルメの地域ブランドの構築モデルを作成する。そのあと、B級ご当地グルメの代表例として、富士宮やきそばをとりあげ、フィールド調査等を通して得られた知見と比較することにより、モデルの説明能力について検討を加え、精緻化を図る。 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | The purpose of this paper is to construct the model of regional brand building by so-called B-class local foods to which attention of mass communication recently is attracted. From the viewpoint of regional brand, most of B-class local foods still exist at a stage on the way for development. An existing brand theory and the regional brand theory are critically first examined in this text, and the model of regional brand building by B-class local foods is theoretically constructed while considering the distinctiveness of the foods. Then, taking up Fujinomiya Yakisoba (chow mein) as a typical example of B-class local foods, and comparing the model with findings obtained through the field survey etc, the ability for explanation of the model is examined multipronged, and the elaboration is attempted. | |||||
資源タイプ(コンテンツの種類) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Article | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1881-2155 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA12090334 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |