{"@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/BA65779318.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BA65779318#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BA65779318.json"},"dc:title":[{"@value":"Grundlagen der ayurwedischen Kochkunst : die Philosophie und Praxis der vegetarischen Küche Indiens"}],"dc:creator":"Harish Johari ; [Illustrationen im Innenteil, Shri Chandra Bal ; aus dem Englischen übertragen von Heidegret Rauhut]","dc:publisher":[{"@value":"Windpferd"}],"dcterms:extent":"174 p.","cinii:size":"18 cm","dc:language":"ger","dc:date":"1997","cinii:ncid":"BA65779318","prism:edition":"4. Aufl","cinii:ownerCount":"1","foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA12567169#entity","@type":"foaf:Person","foaf:name":[{"@value":"Johari, Harish"}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Bal, Shri Chandra"}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Rauhut, Heidegret"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA012218","@type":"foaf:Organization","foaf:name":"京都産業大学 図書館","rdfs:seeAlso":{"@id":"https://ksucat2.kyoto-su.ac.jp/webopac/ufirdi.do?ufi_target=ctlsrh&ncid=BA65779318"}}],"prism:publicationDate":["1997"],"dc:subject":["SG86:40"],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BA62455218#entity","dc:title":"Reihe Schangrila","@type":"bibo:Book"}],"dcterms:hasPart":[{"@id":"urn:isbn:3893850260"}]}]}