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KMID : 0665420140290020178
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Korean Journal of Food Culture
2014 Volume.29 No. 2 p.178 ~ p.186
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Study on Culinary Educational Usefulness of Korean Style Jang-based Seasoning, Spices and Herb Mix Classification
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Lee Dug-Young
Kim Tae-Hyun
Kim Tae-Hee
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Abstract
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This study sought to prove the validity of Hansik Yangnyomjang classification Korean culinary education. survey was
conducted among Korean Cuisine professionals, culinary instructors, culinary professionals and potential students from
various backgrounds. ata were collected by self-administered questionnaires and analyzed by reliability analysis, frequency analysis and t-test. any differences in terms of the validity of Hansik Yangnyomjang classification between groups based on their majors, teaching experiences, and knowledge of sauce classification. First, the result showed that fermented Jang is core element Korean cuisine. Second, Hansik Yangnyomjang classification needs to be organized around Balhyojang. Third, Hansik Yangnyomjang classification for beginners and foreigners who want to learn Korean Cuisine relatively easily. Finally, the term ‘sauce’ is not suitable for replacing Yangnyomjang.
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KEYWORD
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culinary education, Korean cuisine, classification, Yangnyomjang, Hansik globalization
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