The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrang...
The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.
The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.
최근 경제성장에 따른 생활수준의 향상, 식품산업의 발달 등으로 식생활의 발전 속도가 가속화되면서 국민들의 식생활 성향은 변해가고 있다. 내식 위주의 식생활에서 점차 외식 위주로 바뀌어가고 있으며 소득증대와 생활수준의 상승, 소비의식과 행동변화, 여성의 직장진출과 사회참여 증가, 주부의 시간가치 상승, 사회의 레저지향화, 식품 및 식생활을 둘러싸고 있는 관련 산업의 기술혁신의 결과, 도시화, 국제화, 세계화 등에 의해 외식경향은 점점 증가하고 있는 추세이다(Park & Ahn 2001). 외식의 의미는 문화적 요인을 즐기기 위한 행위임을 알 수 있다.
사람들이 식사 약속을 할 때 많은 점을 고려하는 이유는?
한국에서는 예로부터 제천의식 후에 음식을 함께 나눔으로써 하늘과 인간이 함께 한다는 의미로서 음식을 나누는 행위를 중요하게 생각하였으며(이 1992), 이런 사실은 함께 음식을 나누기 위해 ‘어떤 장소를 선택 하느냐’에까지 영향을 미친다고 생각할 수 있다. 현대사회에서도 먹는 음식의 종류나 먹는 방법, 차림새는 사회적 지위를 표현하는 주요 요인이 되고 있으며, 음식을 먹는 장소 또한 그 사람을 나타낸다고 볼 수 있다. 때문에 사람들은 식사 약속을 할 때 많은 점을 고려하게 되는 것이다.
전통적 한국 상차림의 방식은 대부분 무엇인가?
전통적 한국 상차림은 3첩에서 12첩의 반상차림을 한 상에 동시에 차려내는 공간전개형이 대부분이다(강 2000; 최&박 2006). 반면 양식의 상차림은 전채에서 후식까지 시간경과에 따라 관측되는 시계열형으로 이루어지는 것이 특징으로 알려져 있다.
참고문헌 (22)
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