강경 젓갈 전시관의 교육적 활용방안 연구 = (A) Study on the educational Using Methods of Ganggyeong Tasty Salted-Fermented Seafoods Exhibition

다국어 초록 (Multilingual Abstract)

Salted-Fermented Seafood(Jeot-gal) Pavilion in Ganggyeong, noted for Salted-Fermented Seafood, which is pickled and salted fish, has been set up as the following three aims; 1) to try to regain its tradition of Ganggyeong, informing it in public, 2)to activate local economy by the sale of Salted-Fermented Seafood, recovering its commercial rights, and 3) to make use of it as Information Pavilion fit for Ganggyeong Salted-Fermented Seafood Festival, we say, nation-appointed sight-seeing festival. Salted-Fermented Seafood Pavilion is actually being managed differently, unlike its original objects, owing to several problems, after its construction, however.
Here are some problems, such as the managing center, budget, professional man-power on management, including programs to run Pavilion. In my manuscript, I present practical use methods to these troubles educationally.
Besides, I present some to run going-through or experience pavilion; which are to find out the good quality of fermentation food, and to suggest class guiding plan, courses on the spot-study, Kimchi-experiencing, and routes to look around cultural assets located in Ganggyeong nearby.
I'm looking forward to the day when, in addition to its educational practical use, as the management center runs Experience Study Park actively, looking for some ways to activate all the year round, Jeot-gal Pavilion in Ganggyeong will effloresce Salted-Fermented Seafood culture, one of fermented food handed down by our ancestors, with all our might, so that we may hold "Global Fermented Food Festival"here in Ganggyeong.

목차 (Table of Contents)

• 목차 = ⅰ
• Ⅰ. 서론 = 1
• Ⅱ. 이론적 배경 = 2
• 1. 음식으로서의 젓갈문화의 이해 = 2
• 가. 한국음식문화에서 왜 젓갈의 의미 = 2
• 나. 강경 젓갈의 특징과 현황 = 4
• 다. 지역 어메니티 자원으로서의 젓갈 = 5
• Ⅲ. 강경 젓갈전시관의 운영 현황 = 5
• 1. 강경 젓갈 전시관의 설치동기 = 5
• 2. 강경 젓갈 전시관의 전시내용 = 6
• 3. 강경 젓갈전시관의 운영 현황 = 7
• Ⅳ. 강경 젓갈전시관의 교육적 활용방안 = 9
• 1. 젓갈 전시관의 교육적 활용의 필요성 = 9
• 가. 발효음식의 우수성 교육 자료 = 9
• 2. 강경 젓갈전시관의 홍보방안 = 14
• 3. 젓갈 체험학습을 위한 교수학습 활용방안 = 15
• 4. 김치 체험 현장학습 코스 제시 = 27
• 5. 강경 문화재와 연계방안 제시 = 28
• Ⅴ. 결론 = 30
• 참고문헌 = 32
• Abstract = 33
• 부록 = 1