{"@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/BA82786411.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BA82786411#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BA82786411.json"},"dc:title":[{"@value":"La comida en el México antiguo y moderno"}],"dc:creator":"por Virginia Rodríguez Rivera","dc:publisher":[{"@value":"Editorial Pormaca"}],"dcterms:extent":"208 p.","cinii:size":"21 cm","dc:language":"spa","dc:date":"1965","cinii:ncid":"BA82786411","prism:edition":"1a edición","cinii:ownerCount":"1","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Rodríguez Rivera, Virginia"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA003057","@type":"foaf:Organization","foaf:name":"神戸大学 附属図書館 経済経営研究所図書館","rdfs:seeAlso":{"@id":"https://op.lib.kobe-u.ac.jp/opac/opac_openurl/?rfe_dat=ncid/BA82786411"}}],"prism:publicationDate":["1965"],"cinii:note":["\"Vocabulario de comidas y condimentos\": p. [183]-204; \"Vocabulario de comidas indígenas\": p. [205]-208","Includes bibliographical references"],"dc:subject":["LCC:TX716.M4"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Cookery%2C+Mexican","dc:title":"Cookery, Mexican"}],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BA70391507#entity","dc:title":"Colección Pormaca, 21","@type":"bibo:Book"}]}]}