{"created":"2022-01-28T04:19:29.956369+00:00","id":2007338,"links":{},"metadata":{"_buckets":{"deposit":"8b62353d-0674-45ce-90cd-d7806e008008"},"_deposit":{"id":"2007338","owner":"1","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2007338"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02007338","sets":["1642837622505:1642837651296:1642837652097","1642838403551:1642838405986"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"沖縄における観光と食の新たな構図の検証研究　地元農産物食材が観光に貢献するための新たな関係者分析","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Research on verification of the new composition of tourism and food in Okinawa; New relationships for the contribution of local agricultural food products to tourism","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"平敷, 綾","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"西村, 美彦","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Heshiki, Aya","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Nishimura, Yoshihiko","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"This paper investigates how the relationship between food in the restaurant and farmers affect tourism in Okinawa. Although food is not often the main reason for tourism, it plays some role when considered along other factors. A local meal plays a big role in understanding the charm, appeal and culture of a region and consequently helps to attract tourism. Understanding local meals help to shape interest in local agricultural activities and consequently impact on tourism in the agricultural sector. So it is possible to draw a connection between meals and tourism. When this happens there is bound to be a strengthening of relationship between the cooks, farmers and the tourists who are the customers. The method of strengthening the relation between farm producers, cooks, and customers is very important. Through the production of local food crop, making a local delicacy and eating of this food by tourists, a new relationship can be fostered among three sectors. This relationship shows how a local meal can contribute to enhancing tourism in a region. It is possible to set up a good relation. It is expectable that a meal original with an area serves as a system which can contribute to tourism by this.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学大学院観光科学研究科"},{"subitem_1522300295150":"en","subitem_1522300316516":"Graduate School of Tourism Sciences, University of the Ryukyus"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/25735"}]},"item_1617186819068":{"attribute_name":"Identifier Registration","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24564/0002007338","subitem_identifier_reg_type":"JaLC"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"1881-6762"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AA12204171"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"観光科学"},{"subitem_1522650068558":"en","subitem_1522650091861":"Journal of Tourism Sciences"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2012-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"42","bibliographicPageStart":"23","bibliographicVolumeNumber":"4"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"Vol4p023.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2007338/files/Vol4p023.pdf"},"version_id":"addc21f8-e641-4745-8951-7b4831eb8807"}]},"item_title":"沖縄における観光と食の新たな構図の検証研究　地元農産物食材が観光に貢献するための新たな関係者分析","item_type_id":"15","owner":"1","path":["1642837652097","1642838405986"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2013-04-02"},"publish_date":"2013-04-02","publish_status":"0","recid":"2007338","relation_version_is_last":true,"title":["沖縄における観光と食の新たな構図の検証研究　地元農産物食材が観光に貢献するための新たな関係者分析"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-11-24T03:22:28.951172+00:00"}