{"created":"2021-03-01T06:05:44.942017+00:00","id":1305,"links":{},"metadata":{"_buckets":{"deposit":"1a770984-03be-46c6-862f-a7215e2b3e40"},"_deposit":{"id":"1305","owners":[],"pid":{"revision_id":0,"type":"depid","value":"1305"},"status":"published"},"_oai":{"id":"oai:soar-ir.repo.nii.ac.jp:00001305","sets":["40:42:114:118"]},"author_link":["2021","2022"],"item_10_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-12-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"31","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"地域ブランド研究"}]}]},"item_10_description_20":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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。","subitem_description_type":"Abstract"},{"subitem_description":"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.","subitem_description_type":"Abstract"}]},"item_10_description_30":{"attribute_name":"資源タイプ（コンテンツの種類）","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_10_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"地域ブランド研究 5: 31-51(2009)","subitem_description_type":"Other"}]},"item_10_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"地域ブランド研究会事務局"}]},"item_10_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1881-2155","subitem_source_identifier_type":"PISSN"}]},"item_10_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12090334","subitem_source_identifier_type":"NCID"}]},"item_1627890569677":{"attribute_name":"出版タイプ","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":"中嶋,  聞多","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"木亦,  千尋","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-18"}],"displaytype":"detail","filename":"Chiiki05-02.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Chiiki05-02.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/1305/files/Chiiki05-02.pdf"},"version_id":"1b3942f5-7188-4d48-b974-be4fce127994"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ブランド","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"地域ブランド","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Ｂ級ご当地グルメ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Brand","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Regional Brand","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"B-class Local foods","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Fujinomiya Yakisoba (chow mein)","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":"「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","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"「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","subitem_title_language":"ja"},{"subitem_title":"A Study of the Model of Regional Brand Building by Local Foods. : With the Case of Fujinomiya Yakisoba（chow mein）","subitem_title_language":"en"}]},"item_type_id":"10","owner":"1","path":["118"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-04-23"},"publish_date":"2010-04-23","publish_status":"0","recid":"1305","relation_version_is_last":true,"title":["「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"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-03-10T04:25:48.355546+00:00"}