{"created":"2023-06-20T15:05:48.785227+00:00","id":4024,"links":{},"metadata":{"_buckets":{"deposit":"a3e5a440-c964-494f-bb04-c428c3298730"},"_deposit":{"created_by":3,"id":"4024","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4024"},"status":"published"},"_oai":{"id":"oai:osaka-shoin.repo.nii.ac.jp:00004024","sets":["267:300"]},"author_link":["9025","9024"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"フード スタディーズ ノ シャテイ ト リョウイキ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"33","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"大阪樟蔭女子大学研究紀要"},{"bibliographic_title":"Research Bulletin of Osaka Shoin Women's University","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"濵田,  信吾"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"欧米諸国では、最近30 年ほどで食の学際的な領域としたフード・スタディーズ（Food Studies）の発展が著 しい。しかし、その新たな研究領域とそれに連携した教学プログラムの開発と確立には、学術界における細分主義、 大学の構造的問題、実務的問題への取り組みと、初期の成功を礎としたさらなる分野横断型のプログラムの模索が必 要となる。本稿では、欧米高等教育機関で発展するフード・スタディーズの特徴と現状について検証し、大阪におけ るフード・スタディーズの可能性について考える。欧米のフード・スタディーズは、食と身体・食と文化・食と環境 などの視点から学際的・超学際的な研究領域として成立しつつある。フード・スタディーズの教育では、座学以上に 実習などを通じた経験教育を重視するプログラムが多い。大阪におけるフード・スタディーズの展開には、学内にお ける学際性の高い学科横断型カリキュラムや地域連携を通じた超学際的なネットワーク型の教学体制の構築が重要で ある。","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Food Studies is a growing interdisciplinary program in American and European higher education in the last three decades. The development and establishment of newly emerging research field and its associated education curriculum requires to deal with the disciplinary divisionism, structural barriers and the exploration of a further inter and transdisciplinary approach. This paper discusses the characteristics and present conditions of food studies programs in academic institutes in the U.S. and Europe, followed by a short proposal for developing food studies in Osaka area. Food Studies pedagogy often emphasizes experiential teaching and learning in contrary to lecturing methods. Transdicsiplinary pedagogical program is crucial in the development of food studies that involves interdisciplinary approach on campus and community engagement in Osaka.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12510644","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Faculty of Liberal Arts, Department of Life Planning, Osaka Shoin Women's University "}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"人文科学分野"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Humanities"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"大阪樟蔭女子大学学芸学部ライフプランニング学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-01-31"}],"displaytype":"detail","filename":"濱田先生.pdf","filesize":[{"value":"3.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"濱田先生","url":"https://osaka-shoin.repo.nii.ac.jp/record/4024/files/濱田先生.pdf"},"version_id":"6c678283-9a57-458a-aeb8-d2eabf57e3c2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"フード・スタディーズ","subitem_subject_scheme":"Other"},{"subitem_subject":"学際的研究","subitem_subject_scheme":"Other"},{"subitem_subject":"大学教育","subitem_subject_scheme":"Other"},{"subitem_subject":"食科学","subitem_subject_scheme":"Other"},{"subitem_subject":"食の人類学","subitem_subject_scheme":"Other"},{"subitem_subject":"Food Studies","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Interdisciplinary research","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Higher education","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Gastromony","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Anthropology of 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":"フード・スタディーズの射程と領域","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"フード・スタディーズの射程と領域"},{"subitem_title":"Scopes and Spheres of Food Studies","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["300"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-01-31"},"publish_date":"2016-01-31","publish_status":"0","recid":"4024","relation_version_is_last":true,"title":["フード・スタディーズの射程と領域"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T15:37:42.171178+00:00"}