韓國 傳統料理와 日本의 食生活 比較硏究 = Comparative Study on Food Culture Between Korea and Japan

다국어 초록 (Multilingual Abstract)

A food culture of a race is developed through a long historical process under the influences of the political, economic and geographical factors.
Also the natural resources of the location of the particular race play very important role because the food stuff which are cultivated and produce determine the methods of cooking, the ways of storaging as well as eating habits and customes.
Though Korea and Japan are separated geographically,i.e., former is connected with the continent and later isolated, the closeness of the location and strong cultural influences of Han (Chinese) culture upon them throughout long history have formed many similiarities in food culture between these two countries. Some of similarities which swere revealed through this study is specially in the area of grain cooking methods and eating habits. Both countries eat grain dish as the main dish though Korea uses many other grains beside the rice and Japan tends to use the rice only.
Examining the table setting, Koreans place basically rice dish (grain bowl)as main dish and soup, Kimchi(vegitables) and soy sauce and possibly additional dishes, whereas Japaneses also place the rice at the center of the table and soup,grilled fishes, mixed vegitables and raw fishes.
This study concludes that there are fundimentally similar on food culture between these two countries though there are minor differences of the preparation and display of the food.

목차 (Table of Contents)

• Ⅰ. 序 論
• Ⅱ. 自然環境과 飮食文化
• Ⅲ. 調理法 및 상차림의 비교
• 1. 調理法의 特徵
• 1) 韓國飮食
• 2) 日本飮食
• 2. 상차림의 特徵
• 1) 韓國의 상차림
• 2) 日本의 상차림
• Ⅳ. 밥짓기
• 1) 韓國의 밥짓기
• 2) 日本의 밥짓기
• Ⅴ. 結 論