{"created":"2025-01-19T01:16:58.614550+00:00","updated":"2025-01-19T15:51:20.679506+00:00","metadata":{"_oai":{"id":"oai:ipsj.ixsq.nii.ac.jp:00216335","sets":["1164:4961:10856:10857"]},"path":["10857"],"owner":"44499","recid":"216335","title":["地域理解のための素材に着目した郷土料理オントロジーの設計"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-02-12"},"_buckets":{"deposit":"f898d3c0-84c6-410b-b7a6-4681c7b8db4c"},"_deposit":{"id":"216335","pid":{"type":"depid","value":"216335","revision_id":0},"owners":[44499],"status":"published","created_by":44499},"item_title":"地域理解のための素材に着目した郷土料理オントロジーの設計","author_link":["558351","558350"],"item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"地域理解のための素材に着目した郷土料理オントロジーの設計"},{"subitem_title":"Designing Ingredient-Focused Ontology of Local Foods for Regional Understanding","subitem_title_language":"en"}]},"item_type_id":"4","publish_date":"2022-02-12","item_4_text_3":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"名古屋工業大学大学院工学研究科情報工学専攻"},{"subitem_text_value":"名古屋工業大学大学院工学研究科情報工学専攻"}]},"item_4_text_4":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_value":"Department of Computer Science, Graduate School of Engineering, Nagoya Institute of Technology","subitem_text_language":"en"},{"subitem_text_value":"Department of Computer Science, Graduate School of Engineering, Nagoya Institute of Technology","subitem_text_language":"en"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_publisher":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"情報処理学会","subitem_publisher_language":"ja"}]},"publish_status":"0","weko_shared_id":-1,"item_file_price":{"attribute_name":"Billing file","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://ipsj.ixsq.nii.ac.jp/record/216335/files/IPSJ-CH22128011.pdf","label":"IPSJ-CH22128011.pdf"},"date":[{"dateType":"Available","dateValue":"2024-02-12"}],"format":"application/pdf","billing":["billing_file"],"filename":"IPSJ-CH22128011.pdf","filesize":[{"value":"1.7 MB"}],"mimetype":"application/pdf","priceinfo":[{"tax":["include_tax"],"price":"660","billingrole":"5"},{"tax":["include_tax"],"price":"330","billingrole":"6"},{"tax":["include_tax"],"price":"0","billingrole":"24"},{"tax":["include_tax"],"price":"0","billingrole":"44"}],"accessrole":"open_date","version_id":"f553f64c-4d56-4a10-a098-47b0937b21c0","displaytype":"detail","licensetype":"license_note","license_note":"Copyright (c) 2022 by the Information Processing Society of Japan"}]},"item_4_creator_5":{"attribute_name":"著者名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"河村, 郁江"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"白松, 俊"}],"nameIdentifiers":[{}]}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN1010060X","subitem_source_identifier_type":"NCID"}]},"item_4_textarea_12":{"attribute_name":"Notice","attribute_value_mlt":[{"subitem_textarea_value":"SIG Technical Reports are nonrefereed and hence may later appear in any journals, conferences, symposia, etc."}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourceuri":"http://purl.org/coar/resource_type/c_18gh","resourcetype":"technical report"}]},"item_4_source_id_11":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-8957","subitem_source_identifier_type":"ISSN"}]},"item_4_description_7":{"attribute_name":"論文抄録","attribute_value_mlt":[{"subitem_description":"本研究では，食を通じた地域の文化・環境の理解支援や，郷土料理データの保存を目指して，Web マップ「もちマップ」を作成している．本システムでは，特にもちのデータによって，地域の特色を可視化している．しかし，これまでは，「地域理解を支援するために，どのような観点でどのようなもちをデータ化すべきか」を明確に定義できていなかった．そこで本稿では，地域の文化や環境に深い関係がある素材に着目し，既存のデータやオントロジーの調査やオントロジーの設計を試みた．具体的には，先行研究の関連オントロジーを参考にしつつ，地域別にもちの素材情報を記述した．その際，分類基準が曖昧だったり，地域によって素材名の定義に揺れがあるといった課題が明らかになった．","subitem_description_type":"Other"}]},"item_4_description_8":{"attribute_name":"論文抄録(英)","attribute_value_mlt":[{"subitem_description":"We have developed “Mochi Map,” a web map to support the understanding of local culture and environment through food and to hand down local foods as open data. In this system, the characteristics of the region are visualized, especially through the data of “mochi,” i.e., rice cakes. In order to support regional understanding, however, we have not been able to clearly define what kind of glutinous rice cakes should be recorded as open data from which aspect. Therefore, in this paper, we attempted to survey existing datasets and ontologies and to design our ontology by focusing on ingredients that are deeply related to local culture and environment. Thus, we found that the classification criteria of ingredients are ambiguous, and an issue that the definitions of material names varied from region to region.","subitem_description_type":"Other"}]},"item_4_biblio_info_10":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"4","bibliographic_titles":[{"bibliographic_title":"研究報告人文科学とコンピュータ（CH）"}],"bibliographicPageStart":"1","bibliographicIssueDates":{"bibliographicIssueDate":"2022-02-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"11","bibliographicVolumeNumber":"2022-CH-128"}]},"relation_version_is_last":true,"weko_creator_id":"44499"},"id":216335,"links":{}}