아이티의 食文化 特性硏究 : 한국인의 嗜好에 맞는 조리법을 中心으로 A guide for the Korean dinner = Study of Haitian dietary culture

다국어 초록 (Multilingual Abstract)

Influenced by Africans, native Indians, colonial French and merchant seamen, Haiti, a nation covering one third of Hispaniola island in the Caribbean, has developed a unique "food culture". Due to Haiti's economical and historical background-mixing of cultures, foreign immigration, tourist industry development-its cuisine reflects many tastes and preferences making it enjoyable to all.
To study the variety of agricultural goods, especially fruits, vegetables, beans, herbs and spices, research into the markets in and around the capital city of Port-au-Prince was performed. Several publications including Haiti's FAO statistics on agricultural produce were also referenced.
Agricultural products such as sugar, coffee, cacao, tobacco used to be Haiti's main export. Today, however, foreign or jointly run factories producing manufactured goods make up most of the nations export. At present, widely produced agricultural goods are rice, millet, beans, bananas, sweet potatoes, igname, malanga, tapioca, manioc, sugar cane, coffee, cacao and cotton. The imported goods are wheat, sugar brut, soya-bean oil and dairy products. Small amounts of rice and corn are imported as well.
Food preparation is mostly by boiling, frying and sauting. A daily haitian diet mostly consists of bananas(plantin), rice and bread.
There are several varisties of haitian mangos which are of good quality.
Chicken, fish and beef dishes incorporate vegetable additives yielding well balanced nutritional meals.
It would be favorable to incorporate some haitian cooking techniques into Korean meals. Mixing beans, peas with rice, adding aroma producing vegetables, adding piment for a hot "flavor" are some characteristics of haitian cooking. Other features are meat and fish marinade and the use of many ingredients in one dish.

목차 (Table of Contents)

• Ⅰ.緖 論
• Ⅱ.아이티의 歷史的 背景
• Ⅲ.主要 農産物과 사회환경
• Ⅳ.아이티의 생산식품
• 1.조사시기와 장소
• 2.아이티의 과일종류
• 3.아이티의 요리용 채소와 콩류
• Ⅴ.香辛料와 調理方法에 대한 考察
• 1.아이티의 調味料와 香料
• 2.아이티의 調理方法
• 3.대표적인 sauce류와 양념조미 방법
• 4.아이티의 밥요리
• Ⅵ.結 語
• 참고문헌