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NTIS 바로가기東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, v.27 no.2, 2017년, pp.223 - 234
김지형 (숙명여자대학교 부설기관 르 꼬르동 블루-숙명 아카데미) , 유은이 (우송대학교 외식조리학부)
The purpose of this study was to determine the possibilities of Korean fermented sauces including red pepper paste, soybean paste, soy sauce, and vinegar as ingredients for Western cuisine. Western cuisine professionals from US and Europe were interviewed for their experienced opinions. To classify ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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발효 장의 종류는? | 이러한 고추장, 된장, 간장, 식초 등의 발효 장류는 한국식문화에 있어서 맛을 내는 중요한 부분으로써 빼놓을 수 없으며, 장 그 자체만을 섭취할 수도 있고, 소스로도 사용할 수 있다. 특히 한국 장류의 소스로의 가능성은 아직 한식을 모르거나 친근하지 않은 외국인들에게 서양 음식에의 적용과 타문화권 음식과의 퓨전을 통하여 자연스럽게 다가갈 수 있는 식자재로써 충분한 역량을 가지고 있다. | |
Kim HK는 Q 방법론을 어떻게 소개했는가? | Kim HK(1992)는 “Q 방법론은 가설로 향하는 논리, 즉 가설 발견의 논리”라고 하였다. 또한 Stephenson W(1982)는 응답자의 주관적인 관점과 개인적인 태도를 파악하고, 감정과지각 등을 분석하는데 도움이 된다고 하였다. | |
Q 방법론에 대하여 Stephenson W의 의견은? | Kim HK(1992)는 “Q 방법론은 가설로 향하는 논리, 즉 가설 발견의 논리”라고 하였다. 또한 Stephenson W(1982)는 응답자의 주관적인 관점과 개인적인 태도를 파악하고, 감정과지각 등을 분석하는데 도움이 된다고 하였다. Q 방법론은 과학적인 연구를 하는데 있어서 그 동안 연구자가 제시한 조작적 정의를 바탕으로 모집단의 객관적 의견을 과학적으로 입증하려는 노력에 대한 반발로써(Kim SE 2010), William Stephenson이 인간의 내부적․주관적 의식을 스스로 이해하고 표현하도록 만든 체계이다(Kim HK 1992). |
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