Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Culinary Educational Usefulness of Korean Style Jang-based Seasoning, Spices and Herb Mix Classification

한식 조리교육을 위한 한식양념장 분류체계의 타당성에 관한 연구

  • Lee, Dug-Young (Department of Foodservice Management, Graduate School, Kyung Hee University) ;
  • Kim, Tae-Hyun (Department of Hotel Culinary Arts, Daelim University College) ;
  • Kim, Tae-Hee (Department of Foodservice Management, Kyung Hee University)
  • 이덕영 (경희대학교 일반대학원 조리외식경영학과) ;
  • 김태현 (대림대학교 호텔조리과) ;
  • 김태희 (경희대학교 호텔관광대학)
  • Received : 2013.11.25
  • Accepted : 2014.04.17
  • Published : 2014.04.30
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Abstract

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.

Keywords

References

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