{"@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/BB09498207.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BB09498207#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BB09498207.json"},"dc:title":[{"@value":"Kimchi : traditional Korean food"}],"dc:creator":"Kim Sook-he ; translated by Cho Yoon-jung","dc:publisher":[{"@value":"Ewha Womans University Press"}],"dcterms:extent":"125 p.","cinii:size":"19 cm","dc:language":"eng","dc:date":"2010","cinii:ncid":"BB09498207","cinii:ownerCount":"2","foaf:maker":[{"@type":"foaf:Person","foaf:name":[{"@value":"Kim, Sook-he"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA002407","@type":"foaf:Organization","foaf:name":"名古屋大学 附属図書館","rdfs:seeAlso":{"@id":"https://m-opac.nul.nagoya-u.ac.jp/iwjs0023opc/ufirdi.do?ufi_target=ctlsrh&ncid=BB09498207&initFlg=_RESULT_SET_NOTBIB"}},{"@id":"https://ci.nii.ac.jp/library/FA007739","@type":"foaf:Organization","foaf:name":"立命館大学 図書館","rdfs:seeAlso":{"@id":"http://runners.ritsumei.ac.jp/opac/opac_openurl/?ncid=BB09498207"}}],"prism:publicationDate":["2010"],"cinii:note":["Includes bibliographical references (p. 121) and index"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Kimchi+--+Korea+--+History","dc:title":"Kimchi -- Korea -- History"},{"@id":"https://ci.nii.ac.jp/books/search?q=Cooking%2C+Korean","dc:title":"Cooking, Korean"}],"dcterms:isPartOf":[{"@id":"https://ci.nii.ac.jp/ncid/BA8533135X#entity","dc:title":"The spirit of Korean cultural roots, 28","@type":"bibo:Book"}],"dcterms:hasPart":[{"@id":"urn:isbn:9788973008919"}]}]}