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Chung, Tae-Sub
- The Journal of the Korea Contents Association
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- v.19 no.6
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- pp.379-386
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- 2019
It is a study of the changing times of cooking programs that were broadcast and aired on TV. The media has shown a lot of changes in appearance, and it's also showing a lot We want to look at various changes and changes in the times through programs on cuisine and food that many people now prefer. In the preceding study, we looked at changes in media formats and changes in social changes and programs until the 2000s. Based on this analysis, the changes of the cooking program were analyzed according to the changes of the times. For the purpose of this study, changes were divided into cooking and historical changes, which were divided and examined by the period. Through this study, we were able to see the change in the cooking program in an era where changes in diet are mixed with changes in culture. It was possible to see the change through programs that consumers could feel, not unilateral delivery of information, and to see the change from the era of experts to culture. Further, through the introduction and challenge of local culture through food, subsequent research aims to see changes and social phenomena caused by the division of programs.
https://doi.org/10.5392/JKCA.2019.19.06.379 인용 PDF KSCI HTML

대한양계협회
- KOREAN POULTRY JOURNAL
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- s.132
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- pp.87-93
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- 1980
닭고기의 소비가 크게 신장되지 못하는 이유 중에 우리들은 흔히 한의사들을 원망하는 것을 보게 된다. 과연 한방에서 보는 닭고기는 어떤 것인가? 우리가 먹어서 건강도 되찾고(강정) 질병도 치료하는 닭고기 요리를 몇가지 소개한다.
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