한.중.일 3개 국어의 식품조직감 용어 비교연구 A terminological study of trilingual(Chinese-Korean-Japanese) presentation on food texture
이철호, 야수히로오타, 롱휘첸
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/253042
韓國食生活文化學會誌
(한국식생활문화학회지)
제9권 제2호
(1994.06)
pp.171-177
pp.171-177
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
The present study compares the texture describing terms used in East-Asian countries, China, Korea and Japan. The terms and definitions enlisted in the International Standard Sensory Analysis-Vocabulary, ISO 5492(second edition 1992) were used as the reference. It includes hardness, fracturability, chewiness, gumminess, viscosity, springiness, adhesiveness, granularity, conformation, moisture and fatness. The Chinese scripts used for the description of each textural terms in these three countries were compared and their native expressions were collected. The food items representing typical textual characteristics in the East Asian countries were also listed.
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