Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

The Content Analysis of the Korean Food Menu Naming Standard

한식 메뉴 명명 기준에 대한 내용분석

  • Han, Kyung-Soo (Department of Foodservice and Culinary Management, Kyonggi University) ;
  • Lee, Jin-Young (Department of Foodservice and Culinary Management, Kyonggi University)
  • 한경수 (경기대학교 외식조리학과) ;
  • 이진용 (경기대학교 외식조리학과)
  • Received : 2011.07.22
  • Accepted : 2011.11.16
  • Published : 2011.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

Keywords

References

  1. 강인희. 1988. 한국의 맛. 대한교과서. pp 1-89
  2. 국립국어연구원. 2000. 한국 문화 기초 용어. pp 174
  3. 김대행. 2004. 방송의 언어문화와 미디어 교육. 서울대학교출판부. pp 16-17
  4. 남지순. 2007. 한국어 형용사 어휘문법. 한국문화사
  5. 농림수산식품부. 2008. 한식 메뉴 영문표기안.
  6. 농수산물유통공사. 2011. 농수산물 수출입뉴스 제1217호
  7. 농촌진흥청 국립농업과학원. 2010. 전통향토음식용어사전. 교문사. pp 1-429
  8. 유재천 역. 1989. 매스미디어조사방법론. 나남. Wimmer RD & Dominick JR, Mass Media Research. pp 197-219
  9. 이성우. 1999. 한국요리문화사. 교문사. pp 64-394
  10. 조은자. 2008. 한국전통식품연구. 성신여자대학교출판부. p 66
  11. 차배근. 2002. 사회과학연구방법. 세영사. pp 381-387
  12. 한국외식연감 2011. 한국외식정보(주). p 530
  13. 황혜성, 한복려, 한복진. 1989. 한국의 전통음식. 교문사. pp 210- 443
  14. Bok HJ. 2008. The A Literary Investigation on Mandu (Dumpling); Types and Cooking Methods of Mandu (Dumpling) During the Joseon Era (1400's1900's). Korean J. Food Culture, 23(2):273-292
  15. Cho WK. 2010. A Historical Study of Korean Traditional Radish Kimchi. Korean J. Food Culture, 25(4):428-455
  16. Jang HJ, Lee HG. 1989. A Bibliographical Study on the Main Dishes. Korean J. Food Culture, 4(3):201-211
  17. Jung YW. 2008. A Study on the Application of Muticultural Cuisine to Koran Food -Focused on Western Preferences- Doctoral degree thesis. Kyung Hee University. pp 25-30
  18. Kang BY. 2008. Study on the evaluation of domestic tourism industry by analysis of academic researches. Masters degree thesis. Sookmyung Women's University. pp 36-42
  19. Kim ES, Chen HJ, Lee HG. 1990a. A Bibliographical Study of Tzeam Using the Meat and Poultry. Korean J. Food Culture, 5(1):59-75
  20. Kim ES, Chen HJ, Lee HG. 1990b. A Bibliographical Study of Tzeam Using the Fish, Vegetable and Etc. Korean J. Food Culture, 5(1):77-99
  21. Kim HJ. 2010. Importance and Satisfaction Analyses on Menu Label and the Influence of Descriptive Menu Labels on Students' Intents to take School Meals. Masters degree thesis. Keimyung University. pp 5-37
  22. Kim HO. 2008. A Study of Using Japanese Vocabulary In Korean: Comparing With Japanese Learner and People who haven't Learnt Japanese. Masters degree thesis. Sejong University. pp 12-17
  23. Kim JS. 2006. A Study on Preference of Korean Spicy Fish Soups by Questionnaire Methods in Busan and Development of a Standardized Recipe. Masters degree thesis. Pukyong National University. pp 5-6
  24. Kim KS. 1997. The Study on the Etymology of Solontan and Sura-sang. Korean J. Food Culture, 12(1):17-22
  25. Kim KW. 1989. The research method of social science. Bakyoungsa. Seoul.
  26. Kim SH. 2000. The research method of tourism science. Ilsinsa. Seoul. pp 102-103
  27. Lee BS. 2009. Perception and Preference on Korean traditional Foods-Comparison by Generation, Focusing on the Busan Region-Masters degree thesis. Youngsan University. pp 9
  28. Lee YK, Chun HJ, Lee HG. 1992. A Bibliographical Study on the Gooumguk in Korea. Korean J. Food Culture, 7(4):339- 362
  29. Mo ML. 2010. A Study on the Idiom expression of Food between Korean and Chinese. Masters degree thesis. Paichai University. pp 16-17
  30. Oh HS. 2003. A Bibliographical Study on meat food in Korea. Masters degree thesis. Department of Home Economics Education Graduate School of Education Hanyang University. pp 28-104
  31. Paek MS. 2001. The Utilization Method of GuJeolPan as a Dish for Foreigners. Masters degree thesis. Sookmyung Women's University. pp1-32
  32. Park NY. 2009. Way of Understanding and Improvement for Korean Traditional Food and Fasr Food of Middle School Students in Gyeongnam Area. Masters degree thesis. Silla University. pp 2-14
  33. Rural Development Administration (RDA) Korea. 2009. Food Nutrient Data Base by portions commonly used. pp 154- 321
  34. Seo YJ. 2005. A Study satisfaction of Japanese tourists for Koran traditional food to korea. Masters degree thesis. Gyeongju University. pp9-37
  35. Sohn JW. 1998. Literature Review on Soondae. 培花論叢, 16(17): 287-294
  36. The standard dictionary of the Korean language by The National Institute of the Korean Language. 2011. www.korean. go.kr
  37. Yi HS. 2009. A Linguistic and Philological Study of Hangeul Uigwe in the Jeseon Dynasty: Focus on Jagyeongjeon- Jinjak-Jeongni-Uigwe and Deongni-Uigwe. Doctoral degree thesis. Catholic University of Daegu. pp 54-184
  38. Yoon SK. 1994. Study on Native Local Foods in Andong Region. Korean J. Food Culture, 9(1):61-69
  39. 표준국어대사전. 2011. www.korean.go.kr
  40. Menupan.com. 2011. www.menupan.com