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신민자,서경화 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.6
The purpose of this study was to analyze the patient's satisfaction on hospital foods according to their age. The subjects were selected among the patients treated in the Eulgi University hospital during May of 2003. Two hundred twenty one patients (110 men, 101 women) were surveyed through questionnaires in terms of satisfaction on hospital foods and the food preference. The data were statistically analysed using χ²-test and their correlation. Satisfaction on general taste(p<0.05) and variety of hospital foods (p<0.05) were significantly different according to age. However, saltiness and serving temperature of hospital foods were significantly different according to sex(p<0.05). The preference of cooking method for meat, fish, vegetable and the preferred kinds of Kimchi(p<0.05) and milk & milk products(p<0.05) were significantly different according to age.
한국과 프랑스 음식문화에서 마늘 이용에 관한 문헌적 고찰
신민자,권혁련 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5
This treatise deals mainly with the culinary cultures of garlics, a very important condiment in Korea and France. Classified specifically as a condiment in the category of spices, garlic(A, sativum L.) is typically used to season a wide variety of foods, to give the dishes to add a pungent and pleasant flavor, highly characteristic of the delicate seasoning styles of Korean and French cuisine. Garlic is also known to be used as an invigorant, used for medicinal and mystical purposes. In both Korea and France, garlic is used in fresh state, sliced, diced, or crushed. Some examples of traditional Korean dishes using garlic is Tongmaneul Jangachi(garlic in a whole bulb, seasoned in soy sauce). alcoholic liquor of garlic, and red pepper paste with garlic. French cuisine includes garlic in sauces such as Aillade, Vinairette a l'alil, Sauce Pailloti, and in a variety of salads and Cruton, mixed with the local vegetables of every province of the country.
신민자,이영순,최수근 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5
The pharmaceutical effects of Korean traditional foods made in 「Eumsikdimibang」were studied. Eumsikdimibang is a respresentative ancient book of cooking, which was published in 1653 by Mme, Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles), Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach), Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish). Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action: enhancement of physical activity, thirst elimination, detoxication and treatment disease.