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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.29 no.2, 2016년, pp.218 - 227
최지유 (우송대학교 외식조리학과) , 권수연 (호남대학교 식품영양학과) , 정상진 (국민대학교 식품영양학과)
This study was undertaken to examine the knowledge about food culture and intakes of traditional food in Korean and Japanese elementary school students. In 2012 and 2013, a total of 265 students were surveyed, consisting of 73 Korean fifth graders and 192 Japanese sixth graders. The questionnaire co...
핵심어 | 질문 | 논문에서 추출한 답변 |
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우리나라의 음식문화는 예로부터 어떠하였는가? | 우리나라의 음식문화는 예로부터 춘하추동 계절의 변화에 따라 24절기를 두고, 각 절기마다 다양한 세시풍속과 관련하여 제철재료를 이용하여 절기음식을 만들어 즐겨왔다. “약과 음식은 그 근본이 동일하다”는 뜻의 약식동원사상에서 비롯된 우리의 약념문화(藥念文化)와 김치, 간장, 된장, 고추장 등 보존발효식품의 조리법을 사용한 과학적인 조리방식은 다른 민족 음식과는 근본적으로 다른 우수성을 가지고 있다. | |
우리나라의 음식문화가 다른 민족 음식과는 근본적으로 다른 우수성을 가진 예는 무엇인가? | 우리나라의 음식문화는 예로부터 춘하추동 계절의 변화에 따라 24절기를 두고, 각 절기마다 다양한 세시풍속과 관련하여 제철재료를 이용하여 절기음식을 만들어 즐겨왔다. “약과 음식은 그 근본이 동일하다”는 뜻의 약식동원사상에서 비롯된 우리의 약념문화(藥念文化)와 김치, 간장, 된장, 고추장 등 보존발효식품의 조리법을 사용한 과학적인 조리방식은 다른 민족 음식과는 근본적으로 다른 우수성을 가지고 있다. 또한 뚜렷한 문화적 특성을 살린 독특한 맛의 조화와 풍미, 화려하고 아름다운 색과 모양이 정감이 있고 운치가 있어 전통의 멋을 느끼게 한다(Kang & Lee 2008; Bae & Lee 2012). | |
음식문화란? | 음식문화는 지리적 여건이나 풍토 등의 자연적 환경자원과 문화, 종교와 같은 사회적 요인에 의해 영향을 받으면서 형성된 문화유산이다. 각 나라마다 독특한 음식문화가 존재 하며, 한 나라의 음식은 국가브랜드나 이미지 향상에 많은 기여를 하므로 국가 경쟁력을 강화시키는 문화상품으로 인정 받고 있다(Lee 등 1994; Cha 등 2007). |
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