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http://dx.doi.org/10.7318/KJFC/2014.29.2.178

Study on Culinary Educational Usefulness of Korean Style Jang-based Seasoning, Spices and Herb Mix Classification  

Lee, Dug-Young (Department of Foodservice Management, Graduate School, Kyung Hee University)
Kim, Tae-Hyun (Department of Hotel Culinary Arts, Daelim University College)
Kim, Tae-Hee (Department of Foodservice Management, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Culture / v.29, no.2, 2014 , pp. 178-186 More about this Journal
Abstract
This study sought to prove the validity of Hansik Yangnyomjang classification Korean culinary education. survey was conducted among Korean Cuisine professionals, culinary instructors, culinary professionals and potential students from various backgrounds. ata were collected by self-administered questionnaires and analyzed by reliability analysis, frequency analysis and t-test. any differences in terms of the validity of Hansik Yangnyomjang classification between groups based on their majors, teaching experiences, and knowledge of sauce classification. First, the result showed that fermented Jang is core element Korean cuisine. Second, Hansik Yangnyomjang classification needs to be organized around Balhyojang. Third, Hansik Yangnyomjang classification for beginners and foreigners who want to learn Korean Cuisine relatively easily. Finally, the term 'sauce' is not suitable for replacing Yangnyomjang.
Keywords
culinary education; Korean cuisine; classification; Yangnyomjang; Hansik globalization;
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Times Cited By KSCI : 16  (Citation Analysis)
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