• Title, Summary, Keyword: 문화비교

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A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL -Jangs- (제민요술(濟民要術)에 수록된 식품조리 가공법 연구 (III) -장(醬)-)

  • Yoon, Seo-Seok;Yoon, Sook-Kyung;Cho, Hoo-Jong;Lee, Hyo-Gee;Ahn, Myong-Soo;Ahn, Sook-Ja;Suh, Hye-Kyung;Yoon, Duk-Ihn;Lim, Hee-Soo
    • Journal of the Korean Society of Food Culture
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    • v.6 no.2
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    • pp.141-146
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    • 1991
  • This is a study about Jangs presented in the Cheminyosul. Scattered yeast and purified salts are used as ingredients of Jangs. Hwangeui, Hwangjeung and Eol are scattered yeast, and Sangmanyom, Hwayom and Inyom are purified salts. According to their main ingredient, Jang can be classified Kokjang, Yukjang and Eojang. Kokjang was made from soybean and/or wheat, Yukjang made from meat, and Eojang made from fish and crustacea. Eojang is similar to Korean fish sauce, Jeot. Three kinds of Kokjang, four kinds of Yukjang and seven kinds of Eojang are described in the Cheminyosul. Generally, Jangs were fermented and ripened for one day to one hundred days. Also, most of Jangs were made in cold season except Keonjeeojang and Janghae.

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A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL -Palfaze- ("제민요술(濟民要術)"에 수록된 식품가공법 연구보고(II) -팔화제-)

  • Yoon, Seo-Seok;Yoon, Sook-Kyung;Cho, Hoo-Jong;Lee, Hyo-Gee;Ahn, Sook-Ja;Ahn, Myong-Soo;Suh, Hye-Kyung;Yoon, Duk-Ihn;Lim, Hee-Soo
    • Journal of the Korean Society of Food Culture
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    • v.6 no.2
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    • pp.137-140
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    • 1991
  • PALFAZE is one of ZE. ZE is One of the Chinese Sause. Especially PALFAZE is made from eight materials and used for the slices raw fish or raw meat. At first ZE was made from pickled vegitables that minced, or added vineger, some spices. But later when the garic-growing was spreaded it was changed to be made from minced garic, ginger mixed in vineger or added some spices, starch. Especially PALFAZE is made from garic, ginger, salt, vineger, mamanufactured plum, dried orange rind, boild chestnut, boiled rice.

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A study on the cooking and processing methods presented in CHE MIN YO SUL ("제민요술"에 수록된 식품조리가공법 연구보고(6) -병.종.열.자명.예.로-)

  • 윤서석;윤숙경;조후종;이효지;안명수;안숙자;서혜경;윤덕인;임희수
    • Korean journal of food and cookery science
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    • v.7 no.1
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    • pp.81-85
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    • 1991
  • This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82~86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt. and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.

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A Comparative Study of Cultural Dimensions between Korean Original Films and Chinese Remake Films (한국 원작영화와 중국 리메이크영화의 문화차원 비교연구)

  • WU, JUAN
    • The Journal of the Convergence on Culture Technology
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    • v.5 no.4
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    • pp.339-347
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    • 2019
  • This is a comparative cultural study on the cultural dimensions of the Korean original film and its Chinese remake film. This research is based on the cultural dimension study by Dutch organizing psychologist Geert Hofstede (1991). In this research I have tried to compare cultural dimensions that are shown implicitly in the original Korean film of "Blind" and its Chinese remake, entitled "The Witness", in terms of the narrative structures.

A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL ("제민요술(齊民要術)"에 수록된 식품조리가공법 연구보고(4) -어자.포(脯).석.갱(羹).학.증(蒸).부-)

  • Yoon, Seo-Seok;Yoon, Suk-Kyun;Cho, Hoo-Jong;Lee, Hyo-Gee;Ahn, Myung-Soo;Ahn, Sook-Ja;Suh, Hye-Kyung;Yoon, Duk-Ihn;Lim, Hee-Soo
    • Korean journal of food and cookery science
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    • v.6 no.4
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    • pp.85-97
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    • 1990
  • This study is carried out to understand and analyze the cooking and processing methods presented in the CHE MIN YO SUL-Chinese books of husbandary-written in sixth century that composed of two part (agricultural production and product-utilization). Especially Ouja, Po, Suk, Keng, Hak, Jeung and Bu written in part II which studied this time. There are Eight kinds of Ouja, seven kinds of Po and Suk, Twentynine kinds of Keng and Hak, Sixteen kinds of Jeung and Bu. Ouja is something like Korean Kajamisikhae which cooked with fresh fish, dried fish, pork, rice and then seasoned. Po is a dried slice beef, poultry and fish with seasoned, Suk is a dried in original shape with seasoned. These are something like Korean dried beg, dried fish and Amchipo. Keng is a clear soup and Hak is a boiled muddy soup with cereal. Jeung is a steamed beef, poultry, fish in the earthenware steamer and Bu is a roasted in the copper pan.

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A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL ("제민요술(齊民要術)"에 수록된 식품조리가공법 연구보고(5) -정(肥).암(肥).전(煎).소(消), 저(菹).록(綠).적(炙), 신(苞).오(奧).조(槽).포(苞)-)

  • Yoon, Seo-Seok;Yoon, Suk-Kyun;Cho, Hoo-Jong;Lee, Hyo-Gee;Ahn, Myung-Soo;Ahn, Sook-Ja;Suh, Hye-Kyung;Yoon, Duk-Ihn;Lim, Hee-Soo
    • Korean journal of food and cookery science
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    • v.6 no.4
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    • pp.99-109
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    • 1990
  • The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.

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Website interface design based on cultural differences - Comparison of China and the United States portal sites - (문화 차이에 따른 웹사이트 인터페이스 디자인 비교연구 - 중국과 미국의 포털사이트 비교 -)

  • Zhang, Ning;Kim, Se-Hwa
    • Proceedings of the Korea Contents Association Conference
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    • pp.315-316
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    • 2012
  • 본 연구에서는 문화 차이에 따른 웹사이트 인터페이스 디자인 비교연구를 위하여 Hofstede이 제안한 5가지 문화차원을 바탕으로 중국과 미국의 포털사이트 인터페이스 디자인을 비교 분석하였다.

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A comparison of sensibility image across nations : The evaluation of product image based on the color and concept image scale (국가 간 감성이미지의 비교 연구 : 색채와 언어 이미지 척도를 이용한 제품 이미지의 평가)

  • 신수길;한광희;황상민
    • Science of Emotion and Sensibility
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    • v.1 no.1
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    • pp.161-169
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    • 1998
  • 제품의 “감성이미지”란 제품의 기능과 함께 제품의 전달하는 감각적 요소 그리고 사용자가 제품을 통해 표현하고자 하는 개념적 표상을 통합하는 이미지이다. 감성이미지의 국제 비교 연구는 사용자가 특정 제품에 대해 가지고 있는 이미지를 구가나 문화의 맥락 속에서 해석하고, 이들 이미지를 상호 비교 평가하고자 한다. 생활문하 속에서 사용자들이 제품에 대해 가지는 감성이미지를 계량적으로 규명하고 비교 평가하며, 이 정보를 기초로 각국의 문화와 정서에 적합한 제품 디자인의 모형을 제시하는데 본 연구의 목적이 있다. 구체적인 연구활동으로 다음과 같은 방법이 제시되었다. 먼저, 각 문화 집단을 특징 지울 수 있는 표상개념으로 “언어 이미지” 스케일을 구성하였다. 이 언어 이미지에 대응하는 디자인 요소로 색채를 활용하여, 언어 개념과 색채 요소에 상응하는 자동차 제품의 감성 이미지가 각 문화 집단에 따라 상이하게 나타날 수 있는지를 비교하고자 하였다. 본 연구에서 나타난 각 문화 집단들이 특정 제품에 대해 적용하는 감성 이미지는 언어와 색체 요소로 구체화 될 뿐 아니라, 이들 집단이 형성한 사회적 표상(social representation)의 개념으로 비교될 수 있는 것을 보이고자 하였다.

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