한.중.일 식공간에서의 취식문화(取食文化) 비교
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 2003.06
- 13페이지/ 어도비 PDF
- 가격 4,500원
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 18권 / 3호
ㆍ저자명 : 이유주
영어 초록
Korea, China and Japan are countries located in Northeast Asia territory sharing similar natural environment. Countries are also using rice as a main diet material accompanied with vegetables, marine products and bean or fermented bean food. Yet, at the same time each country's food culture appeared as to be unique in food space due to their diverse food materials from different natural, cultural and religious background. This research is probing a way to recover subjective food culture and accomplish food environment which appropriates to modern globalized era by developing simple and economical repast tools meeting public's needs and distributing unique repast tools becomes Korean food culture and can be used in the life pattern of modernized nuclear families.
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