탕(湯)과 「다시」의 문화(文化) -한.일간(韓.日間) 마른멸치 소비(消費) 비교(比較)- The Comparative Study on Diet Customs of Korean Soup and Japanese Soup
유충열
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/252818
韓國食生活文化學會誌
(한국식생활문화학회지)
제3권 제3호
(1988.09)
pp.259-273
pp.259-273
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
Korean and Japanese have accustomed themselves to eating rice (Oriza Sativa Japonica) with soup. In the formation of soup culture, Japanese has classified soups on the viewpoint of visual sensation. On the other hand, Korean has classified soups on the viewpoint of time. The new 'Japanese Tasi' culture has slowly infiltrated into the traditional 'Korean Tang' culture for a century. Therefore, this paper discusses the cultural conflicts laying stress on the consumer consciousness.
키워드
저자