{"created":"2023-07-27T07:49:57.948144+00:00","id":25036,"links":{},"metadata":{"_buckets":{"deposit":"c0f357fc-1bfa-4035-914f-b69a4c942025"},"_deposit":{"created_by":21,"id":"25036","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"25036"},"status":"published"},"_oai":{"id":"oai:doshisha.repo.nii.ac.jp:00025036","sets":["4251:6485:6486:6487:6505","8:2210:2211:2229"]},"author_link":["21492"],"item_1693811493084":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1694490770713":{"attribute_name":"権利者情報","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"DA04066893","nameIdentifierScheme":"AID"}],"rightHolderNames":[{"rightHolderLanguage":"ja","rightHolderName":"同志社大学商学会"},{"rightHolderLanguage":"ja-Latn","rightHolderName":"Doshisha Daigaku Shogakkai"},{"rightHolderLanguage":"en","rightHolderName":"The Association of Commerce Doshisha University"}]}]},"item_1_alternative_title_2":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"美食を通じた地域ブランディングの事例研究 : スペインバスク地方の美食の都 : サンセバスチャンの成功要因の解明","subitem_alternative_title_language":"ja"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5-6","bibliographicPageEnd":"530","bibliographicPageStart":"507","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"同志社商学","bibliographic_titleLang":"ja"},{"bibliographic_title":"Doshisha Shogaku (The Doshisha Business Review)","bibliographic_titleLang":"en"}]}]},"item_1_description_12":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"「美食」という地域資産を通じた地域ブランド化に成功しており，多くの観光客を集めている，スペイン バスク自治州にある「サン・セバスチャン」を取り上げ，その成功要因を解明したものである。まず，地域ブランドに関する理論的整理をふまえた後，サン・セバスチャンの特徴を，既存資料の収集と整理によるデスク・リサーチを通じて整理した後，シェフと生産者にインタビューを実施し，地域構造を明らかにした。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"This article is a case study on place branding through gastronomy. I indicated the success factors of the Southern Basque Gastronomic Capital, Donostia/San Sebastian via desk research and had an interview with the top chefs and the 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Sebastian","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"gastronomy","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Spain","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"marketing","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":"美食を通じた地域ブランディングの事例研究 : スペインバスク地方の「美食の都」 : サン・セバスチャンの成功要因の解明","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"美食を通じた地域ブランディングの事例研究 : スペインバスク地方の「美食の都」 : サン・セバスチャンの成功要因の解明","subitem_title_language":"ja"},{"subitem_title":"ビショク オ ツウジタ チイキ ブランディング ノ ジレイ ケンキュウ : スペイン バスク チホウ ノ「ビショク ノ ミヤコ」 : サン・セバスチャン ノ セイコウ ヨウイン ノ 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