{"@context":{"owl":"http://www.w3.org/2002/07/owl#","bibo":"http://purl.org/ontology/bibo/","foaf":"http://xmlns.com/foaf/0.1/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/"},"@id":"https://ci.nii.ac.jp/ncid/BA5037390X.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BA5037390X#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BA5037390X.json"},"dc:title":[{"@value":"Deutsche Landesküchen : ein Buch von deutscher Speise"}],"dc:creator":"von Walter Bickel","dc:publisher":[{"@value":"H. Killinger"}],"dcterms:extent":"120 p.","cinii:size":"21 cm","dc:language":"ger","dc:date":"1---","cinii:ncid":"BA5037390X","cinii:ownerCount":"1","foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA08773393#entity","@type":"foaf:Person","foaf:name":[{"@value":"Bickel, Walter"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA001798","@type":"foaf:Organization","foaf:name":"東京大学 駒場図書館","rdfs:seeAlso":{"@id":"https://opac.dl.itc.u-tokyo.ac.jp/opac/opac_openurl/?ncid=BA5037390X"}}],"prism:publicationDate":["[1---]"],"cinii:note":["\"Eine Auswahl der besten Rezepte der regionalen Küche nebst neuen Anweisungen für süße Speisen, Salate, Gemüsegerichte und Eintöpfe sowie einer Physiologie des Essens\"","Includes index"]}]}