Journal of Applied Tourism Food and Beverage Management and Research (한국관광식음료학회지:관광식음료경영연구)
- Volume 14 Issue 1
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- Pages.21-35
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- 2003
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- 1598-0871(pISSN)
A study of cusine taste and cooking method
음식의 맛과 조리방법에 대한 연구
Abstract
Cooking can be defined as the means displaying good edible foods at the table by enhancing the basic characteristics of foods through cooking and through cookery processes such as steaming, boiling, broiling, poaching, braising, roasting, frying, etc. In order to attain this goal, we have to apprehend the precise definition for the basic cooking methods and the taste. Base on this notion, this study try to show how cooking methods affect the taste and to present various cooking methods available to the characteristics of foods. Finally we hope this study will help understand how cooking methods affect the taste by analysing vaguely defined our taste into the elements having an influence on our senses of the taste.
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