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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.31 no.5, 2016년, pp.381 - 399
The study presented attempts to analyze and categorize Chosun's food ingredients and culture through a Western perspective based on 32 representative Western documents pertaining to old Korea. Before modernization, Westerners visited Chosun during their visits to old China or Japan. Westerners were ...
핵심어 | 질문 | 논문에서 추출한 답변 |
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구한말 조선에서 많이 생산된 물산은 무엇이 있었는가? | 한일 합방 이후에는 서양인 방문이 많지 않았으며, 일제도 서양인의 방문을 금하였던 것으로 보인다. 구한말 조선에서 많이 생산되는 물산으로는 쌀, 보리, 수수, 메밀, 참깨, 옥수수, 밀, 기장, 귀리, 완두콩, 강낭콩 등과 같은 곡식류와 배추, 무, 순무, 당근, 파, 마늘, 고추, 가지, 오이, 호박, 참외, 수박, 토8 ¶마토, 감자와 같은 채소류가 있었다. 조선인들의 식생활에서 배추, 무가 없으면 식사가 이루어지지 않고, 가는 곳마다 채소밭이 없는 곳이 없다고 할 정도로 채소 중심의 식단임을 알 수 있었다. | |
구들의 구조적 특징은 무엇인가? | 구들은 서양 사람들이 벽돌로 침대를 만들고 그 밑에 발을 따뜻하게 하는 난로를 설치하는 것과 꼭 같다. 집의 이쪽 끝에 있는 아궁이로부터 저쪽 끝의 굴뚝에 이르기까지 연관 위를 벽돌로 덮는다. 이와 같이 하여 부엌에서 주전자의 물을 끓이고 고기를 굽는 불은 저쪽의 방안에서 앉아 있거나 자고 있는 사람을 따뜻하게 하는 데 사용된다.). | |
옹기는 어떤 용도로 쓰이는가? | 뿐만 아니라 온도, 습도 등도 흡수 조절할 수 있는 성질이 있어서 발효식품을 썩지 않게 오랫동안 숙성, 저장하는데 가장 큰 장점을 지닌 것이 옹기의 큰 우수성이라고 할 것이다(Kim 2007). 옹기는 발효와 숙성 단계를 거치면서 유용균의 발효에 적당한 조건이 유지되어 향이나 맛 등에서 우수한 품질을 가지는 것으로 알려져 있으며 건조곡물, 신선 과일과 채소류, 소금 등의 다양한 식품을 보관하거나 포장하는 용도로도 사용되고 있다(Seo et al. 2006). |
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