{"created":"2023-05-15T14:23:27.686571+00:00","id":1625,"links":{},"metadata":{"_buckets":{"deposit":"1d59ea97-3210-4827-a4de-ceb2341762d6"},"_deposit":{"created_by":3,"id":"1625","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1625"},"status":"published"},"_oai":{"id":"oai:repository.ninjal.ac.jp:00001625","sets":["38:261"]},"author_link":["5984","5983"],"item_10002_biblio_info_40":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"16","bibliographicPageEnd":"106","bibliographicPageStart":"77","bibliographic_titles":[{"bibliographic_title":"国立国語研究所論集"},{"bibliographic_title":"NINJAL Research Papers","bibliographic_titleLang":"en"}]}]},"item_10002_description_34":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_description":"ミネソタ大学","subitem_description_type":"Other"}]},"item_10002_description_35":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_description":"University of Minnesota","subitem_description_type":"Other"}]},"item_10002_description_36":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"オノマトペが試食会のコーパスでどのように用いられているのかを考察する。試食会の参加者は 3種類ずつの乳製品を対照しながら最初は見た目で色や触感を描写・評価し，次に匂いから特定しようとし，食べ始めてからは味覚と触覚で味，食感等を描写，評価する。相互作用の中で五感と関連させながら，評価・描写の場合は，複数のオノマトペの候補を繰り出す過程が，特定や評価の場合は，オノマトペによる根拠づけが見られた。オノマトペを含む発話の後，同意，不同意，他のオノマトペの提示等の発話連鎖や言葉（オノマトペ）探しからオノマトペのネットワーク性が明らかになった。オノマトペは，参加者が言語・非言語行動を通じて，変化していく食べ物に対する感覚的体験を，一瞬一瞬共有，モニターしながら精密化するのに重要な役割を果たすと考えられる。","subitem_description_type":"Abstract"}]},"item_10002_description_37":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"This paper investigates how onomatopoeia was used in a Dairy Taster Brunch corpus. While contrasting three dairy foods/drinks at a time, the Taster Brunch participants first used sight to assess (describe) the color and texture of the foods/drinks, next, smell to identify them, and then, touch and taste to describe and evaluate the flavor, texture, etc. while consuming them. In the interaction based on their five senses, they assessed (described) the foods/drinks by offering a multiple of onomatopoetic expressions, and used onomatopoeia to justify their identifications and evaluations. Utterance sequences consisting of utterances containing onomatopoeia followed by agreement, disagreement, and presentation of other onomatopoeia, and word (onomatopoeia) searches revealed the network-based character of Japanese onomatopoeia. Onomatopoeia played a significant role in refining the sensory food experiences that participants shared, monitored, and adjusted moment by moment through their language and body movements.","subitem_description_type":"Other"}]},"item_10002_description_51":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15084/00001609","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_39":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立国語研究所"}]},"item_10002_source_id_41":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-134X","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"2186-1358","subitem_source_identifier_type":"ISSN"}]},"item_10002_source_id_44":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12536262","subitem_source_identifier_type":"NCID"}]},"item_10002_version_type_52":{"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":"ザトラウスキー, ポリー"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SZATROWSKI, Polly","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":"2019-02-18"}],"displaytype":"detail","filename":"papers1605.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"papers1605.pdf","url":"https://repository.ninjal.ac.jp/record/1625/files/papers1605.pdf"},"version_id":"4334733c-4ecd-4ded-a59f-bf33ff0b2765"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"オノマトペ","subitem_subject_scheme":"Other"},{"subitem_subject":"食感","subitem_subject_scheme":"Other"},{"subitem_subject":"食べ物","subitem_subject_scheme":"Other"},{"subitem_subject":"評価","subitem_subject_scheme":"Other"},{"subitem_subject":"オノマトペのネットワーク","subitem_subject_scheme":"Other"},{"subitem_subject":"onomatopoeia","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"texture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"onomatopoeia network","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":"相互作用によるオノマトペの使用 : 乳製品の試食会を例にして","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"相互作用によるオノマトペの使用 : 乳製品の試食会を例にして"},{"subitem_title":"On the Use of Onomatopoeia in Interaction : Examples from Japanese Dairy Taster Brunches","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["261"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-10-24"},"publish_date":"2018-10-24","publish_status":"0","recid":"1625","relation_version_is_last":true,"title":["相互作用によるオノマトペの使用 : 乳製品の試食会を例にして"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-16T10:17:26.670932+00:00"}