초등학생의 한국 전통음식에 대한 인식 제고를 위한 퓨전요리 활용 교육프로그램 개발
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 2011.09
- 21페이지/ 어도비 PDF
- 가격 5,700원
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서지정보
ㆍ발행기관 : 한국식생활교육학회
ㆍ수록지정보 : 한국식생활교육학회지 / 2권 / 1호
ㆍ저자명 : 배정해, 이경애
영어 초록
This study analyzed Korean traditional foods and western foods in the field of 'dietary life' in Practical Arts curriculums, and developed the fusion-food cooking activity program for elementary school students. Firstly, potatoes, dumplings coated with bean paste, simple side dishes are discussed in the first curriculum. The second curriculum discussed only traditional foods and the third curriculum considered more traditional foods than western foods including bread. From the fourth curriculum to the sixth, traditional foods were mainly discussed and both traditional foods and western foods were mentioned evenly in the seventh and revised 2007's curriculum. Secondly, this study developed 'fusion-food cooking activity' program which helps students not only to learn the meaning, kinds, history, and related customs of Korean traditional foods; kimchi, Korean pizza, rice cake, but also to learn and practice cooking fusion-foods covering traditional foods.In conclusion, it can be assumed that the 'fusion-food cooking activity' program developed in this study improves interest in Korean traditional foods amongst elementary school students, and helps students to understand the reputation and value of traditional foods. Therefore fusion-foods cooking activity containing traditional foods which are not discussed in this study should be studied and developed more in the future.
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