Culinary science and hospitality research (한국조리학회지)
- Volume 12 Issue 1 Serial No. 28
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- Pages.144-156
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
The Comparative Analysis of Understanding the Conceptions of Japanese, Korean, Chinese and Western Cuisine by SD between the Japanese and the Korean
SD법에 의한 한국, 일본, 중국, 서양 각 요리에 대한 개념의 일본인과 한국인의 인식에 대한 비교 분석
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Kim, Jung-Eun
(Dept. of Traditional, Korean Cuisine Women's College)
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김정은
(배화여자대학 전통조리과)
- Published : 2006.03.30
Abstract
In the survey of Korean and Japanese female students at the age of