한국음식 종목의 총람보고 I -밥.죽.미음.국수.떡국.수제비-
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 1987.06
- 10페이지/ 어도비 PDF
- 가격 4,000원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 2권 / 1호
ㆍ저자명 : 윤서석, 김미경, 한경선
영어 초록
It is quite natural that the preference of food should be changed by the effect of the social environments and economic conditions of each period, however, the Korean traditional food has been enrooted firmly as one of the fundamental elements in our life which has been formed in harmony with the natural surroundings and the human life patterns in Korea. As a result of my study on Korean food through various documents and papers which were published in the part from Yi Dynasty till now, about 4,000 items were collected. This paper is prepared to report some of those items with a brief summary.
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