한국조리학회지 (Culinary science and hospitality research)
- 제11권4호
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- Pages.92-101
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- 2005
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
SD법에 의한 한국 요리, 일본 요리, 중국 요리 및 서양 요리에 대한 개념의 분석
The Analysis of Conceptions on Korean, Japanese, Chinese and Western Cuisine by SD
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김정은
(배화여자대학 전통조리과)
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Kim, Jung-Eun
(Dept. of Traditional Korean Cuisine, Baewha Women's College)
- 발행 : 2005.12.30
초록
20
According to conceptions of Korean, Japanese, Chinese, and Western cuisine, the results of study based on SD and the factor analysis are as follows. The factors, which were showed from the conception of Korean cuisine, were the tastes for simplicity, cheapness, and familiarity, such as a side dish. The factors, which were showed from the conception of Japanese cuisine, looked like unfamiliar, tasteless and citified except sushi and grilled meat. The factors, which were showed from the conception of Chinese cuisine, were familiarity with the exception of Chinese black noodles, sweet fried pork and fried rice and those looked delicious as well as good table setting. Young people were also trending to be fond of them. The factors, which were showed from the conception of Western cuisine, were luxurious, delicate and citified foods. People were familiar with pizza, spaghetti and stake in Western cuisine.
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