[{"onix":{"CollateralDetail":{"TextContent":[{"TextType":"04","ContentAudience":"00","Text":"人類と発酵食\n酸っぱさに憑かれた人びと\n酒を主食にするネパールとエチオピアの人びとの暮らし\n牧畜民の発酵乳加工とその利用\n魚の発酵食をめぐる民族の接触と受容\n近代化・グローバル化による味の変容\nラオスの味、パデークの科学\n納豆はおかずか、調味料か?\n茶を漬けて食べる\nモンゴル国の馬乳酒「アイラグ」\n東南アジアの餅麹になぜ新大陸起源の唐辛子が用いられるのか\nフィールド発酵食品学の創出に向けて"}]},"RecordReference":"9784540212222","NotificationType":"03","ProductIdentifier":{"ProductIDType":"15","IDValue":"9784540212222"},"DescriptiveDetail":{"TitleDetail":{"TitleType":"01","TitleElement":{"TitleElementLevel":"01","TitleText":{"collationkey":"セカイ ノ ハッコウショク オ フィールドワーク スル","content":"世界の発酵食をフィールドワークする"}}},"Contributor":[{"SequenceNumber":"1","ContributorRole":[],"PersonName":{"content":"横山, 智","collationkey":"ヨコヤマ, サトシ"}}]},"PublishingDetail":{"Imprint":{"ImprintName":"農山漁村文化協会"},"PublishingDate":[{"PublishingDateRole":"11","Date":"202201"}]},"ProductSupply":{"SupplyDetail":{"ProductAvailability":"99","Price":[{"PriceType":"01","CurrencyCode":"JPY","PriceAmount":"1900"}]}}},"hanmoto":{"datemodified":"2022-01-20 16:12:56","datecreated":"2021-12-24 10:13:20","datekoukai":"2021-12-24"},"summary":{"isbn":"9784540212222","title":"世界の発酵食をフィールドワークする","volume":"","series":"","publisher":"農山漁村文化協会","pubdate":"202201","cover":"","author":"横山,智"}}]