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남희정(HyeeJung Nam),김영순(YoungSoon Kim) 고려대학교 보건과학연구소 2005 보건과학논집 Vol.31 No.2
Most of Knowledge on the cuisine of Chosun Dynasty is not accurate because the knowledge had been delivered orally.<BR> The knowledge had been depended on a few of ancient literatures, Uigue(儀軌) and Dungrok(謄錄).<BR> The functions of medicinal foods are to prevent of disease and to extend the human life. The medicinal foods in the cuisine of Chosun Dynasty had been usually applied to Juk, Mium, Eungi and Tang. Sometimes, types of medicinal foods was Umchung and DDuk. The culture of Korean traditional foods will be advanced by the studies on the superiority and originality of the traditional ingredients and recipes in the foods.
남희정(HyeeJung Nam),이성동(SungDong Lee),김영순(YoungSoon Kim) 고려대학교 보건과학연구소 2005 보건과학논집 Vol.31 No.2
The Buddhist temple foods, one of the Korean traditional food, has not been delivered literally, but orally. Therefore, the tastes and recipes of the temple foods are not systemized. The functions of medicinal foods are to prevent of disease and to extend the human life. The temple foods have been based on eating habituation and physical conditions and developed with the abundant medicinal food materials. In presents, the studies of temple foods is processed in many fields. The temple foods will establish as healthy foods and popular foods in the worlds. For the popular of the temple foods, the recipes and cooking methods of the foods will be deeply studied.