韩国饮食文化论文.pdf

i 1 4 1 4 2 4 1 4 2 4 3 5 4 5 6 1 6 2 7 1 7 2 15 15 38 3 42 43 51 ii 54 58 Abstract61 iii 1 2 1609 1795 1887 3 12 iv C A B v C D 9 A B C D vi 1 1 2 2 3 4 5 31 10 3 12 32 33 Formal dinner 3 6 4 1 2 7 8 9 10 11 12 2 1 4 A B C D 2 13 5 3 37 38 39 14 15 16 17 4 18 6 1 1609 1795 1887 味數 7 12 10 1887 1 2 爵 2 味 3 爵 3 味 6 爵 味數 9 爵 味數 爵數 9 1 8 味數 味 看盤 漢 味 行 臺 進 膳 8 7 看盤 味數 2 1 1 2 3 5 34 35 8 1 A B C D A BCD 1 2 3 4 3 5 3 3 6 7 8 2 2 9 10 11 12 13 2 14 15 9 2 A B C D 6 11 1827 1902 11 A BCD 1 2 3 4 2 5 6 7 8 9 10 2 11 12 13 2 14 2 15 10 13 36 11 19 3 5 7 9 12 12 3 20 A B C D A BCD 1 1 1 1 2 2 2 2 3 3 3 3 4 3 4 4 5 6 6 9 7 11 4 5 3 6 9 5 6 9 8 2 10 12 13 7 7 8 5 12 7 10 8 11 8 13 2 10 14 9 14 11 15 13 3 Cold hors d oeuvre Soup Hot hors d oeuvre Fish Main course Entrees sherbet Hot roast Cold roast Dessert 21 22 23 22 20 D 14 B C D A garnish 3 A 3 B 4 C 5 D 5 A 2 B 3 C 2 D 4 A 1 B 2 C 1 D 3 B 2 C 11 5 15 3 14 15 16 17 A A A 24 25 2 20 17 18 16 A 0 A 1 A 2 A 9 17 A 3 A 4 A 5 A 2 A 4 18 A 6 A 5 2 A 5 A 7 A 8 6 19 A 9 A 4 A A 9 A 1 20 B B B 30 22 17 4 B 0 B 1 B 0 21 B 2 B 3 B 2 B 4 3 22 B 5 2 B 4 B 6 B 5 B 7 B 12 23 B 8 B 9 B 8 B 8 B 10 24 B 11 B 12 B 13 6 25 B 14 3 3 2 3 B B 1 B 3 B 13 26 C C C 34 24 27 4 1 10 C 0 6 4 27 C 1 1 C 2 C 1 C 3 C 9 28 C 4 C 9 C 5 C 4 C 6 6 29 C 7 6 C 8 C 9 7 2 5 30 C 10 8 C 11 2 2 31 4 32 D D D D 26 36 20 25 D 0 3 33 D 1 6 1 6 D 2 D 3 D 10 D 4 D 3 34 D 5 D 3 D 6 D 3 D 7 D 3 D 8 D 3 2 35 D 9 D 3 D 10 D 3 D 11 2 D 12 1 D 11 36 D 13 D 12 D 14 3 D 15 D 14 D 14 D 15 D 16 4 D 16 37 D D 3 D 10 8 9 12 3 9 1 16 B 38 A B C D 73 75cm 43 45cm 99 25 64 95 5cm 85 8cm 27 35cm 39 0 A A 1 A A 1 15cm 6cm 0 2 4 6 8 10 12 14 16 0123456789 0 2 4 6 8 10 12 14 16 0123456789 40 B B 2 B B 2 A 4cm 8cm 15cm C C 3 C 0 2 4 6 8 10 12 14 16 01234567891011 0 2 4 6 8 10 12 14 16 01234567891011 0 2 4 6 8 10 12 14 16 01234567891011121314 0 2 4 6 8 10 12 14 16 01234567891011121314 41 C 3 15cm 8cm D D 4 D D 4 3cm 17cm 8cm 0 2 4 6 8 10 12 14 16 18 012345678910 11 12 13 14 15 0 2 4 6 8 10 12 14 16 18 012345678910 11 12 13 14 15 42 15cm 2 17cm 35cm 1 5 8cm 4 28 29 43 A A A 0 A 1 A 2 A 3 A 4 A 5 A 6 A 7 A 8 A 9 A 0 A 1 A 2 A 3 A 4 A 5 A 6 A 7 A 8 A 9 A A 0 A 1 A 2 4 A 4 A 5 44 A 6 A 3 A 4 A 5 A 6 A 1 A 2 45 B B B 0 B 1 B 2 B 3 B 4 B 5 B 6 B 7 B 8 B 9 B 10 B 11 B 12 B 13 B 14 B 0 B 1 B 2 B 3 B 4 3 B 5 3 B 6 B 7 B 8 B 9 B 10 B 11 B 12 B 13 B 14 B 46 B 6 B 6 B 13 B 15 4 B 6 B 12 B 47 C C C 0 C 1 C 2 C 3 C 4 C 5 C 6 C 7 C 8 C 9 C 10 C 11 C 0 C 1 C 2 C 3 C 4 C 5 C 6 C 7 C 8 C 9 C 10 C 11 C A C 10 48 C 0 C 2 C 5 C 7 C 8 C 11 49 D D D 0 D 1 D 2 D 3 D 4 D 5 D 6 D 7 D 8 D 9 D 10 D 11 D 12 D 13 D 14 D 15 D 0 D 1 D 2 D 3 D 4 D 5 D 6 D 7 D 8 2 D 9 D 10 D 11 D 12 D 13 D 14 D 15 D 50 D 2 D 3 D 8 D 9 D 12 D 13 D 14 3 D 8 D 1 D 10 D 11 D 14 51 4 4 1 2 ABCD 2 2 2 2 2 3 6111318 52 C D 5 5 ABCD 2 23310 132512 11316 256821 53 10 12 6 21 12 40 東方 靑 西方 白 南方 赤 北方 黑 中央 黃 30 40 31 54 1 2 7 12 55 C B A 56 B C D 18cm A B C D 57 C D 1 58 1 2003 p 324 2 1992 Vol 7 No 2 pp182 3 2001 Vol 16 No 4 pp276 295 4 2000 15 3 p221 5 2003 pp20 21 6 2002 7 2000 pp172 176 pp259 302 8 2000 pp288 319 9 1989 Vol 4 No 2 pp 125 143 10 1991 1887 Vol 1 No 1 11 1985 23 4 pp1 22 12 1986 18 Vol 1 No 2 pp1 16 13 2002 pp43 270 14 David A Lauer and Stephen Pentak 2002 pp19 108 59 15 2003 16 2003 p 293 17 2002 p 156 18 2002 19 2001 Vol 16 No 14 pp276 295 20 2003 p 95 21 1996 Ecole h teli re de Lausanne 22 2000 pp 175 240 23 Amy Brow 1999 Understand Food Wadsworth p 54 24 線刻 1996 pp88 89 25 剝地 1996 p90 26 印花 1996 pp84 85 27 Juliuspanero 1 2000 p 204 28 2003 29 2003 30 2003 pp64 67 60 31 2001 p27 32 2001 21 p 300 33 2000 pp318 322 34 1999 pp 108 319 35 1995 pp33 35 36 2002 5 pp 35 36 37 2003 38 SACHIKO IWAMOTO 2003 39 2002 7 com 40 1996 pp72 73 61 AbstractAbstract The purpose of this study is to find out the existence of time series table serving in the past time by studying literatures and to obtain basic materials for complementing time series table serving by analyzing external elements of time series table serving and finding out the problem of the serving The results of the study are following We have difficulties in to find any records about the table serving in the literature Based on comprehensive literatures about the royal cuisines in the Chosun dynasty we could find similarities in the banquet serving such as banquet for diplomatic representatives in 1609 king s birthday banquet in 1795 and a queen mother s birthday banquet in 1887 with present time series table serving and found out that both time series table serving style and simultaneous dish serving style were existed We selected to two five star hotels traditional korean restaurants and two traditional korean style restaurants and analyzed their menus The results are following For the case of lineup of dishes all four restaurants provided juk porridge Ku Jeol Pan Assortment of Nine Typical Korean Dishes with Pancake Rolls JeonYuUh pan fried meat fish vegetable with eggs Shin Sul Ro Meat fish and mixed vegetable casserole and Kalbi barbecue beef ribs in common and we could find out that those dishes have been considered as korean traditional dishes since late Chosun dynasty For the cooking method broiling was the most frequently used which was not used for 62 banquet menu during the late Chosun dynasty We presume that the development of cooking utensils and devices made massive broiling more convenient For the table setup traditional main meal setup 3 to 12 dishes was not complied we presume that reason is most of the dishes were dispersed during the whole meal time For the desserts all restaurants provided melon which is relatively pricy with a variety of seasonal fruits This is similar to the banquet setup in the late Chosun dynasty which provided high price imported fruits such as yongan etc with a variety of seasonal fruits to raise the dignity of the menu The results of analyzing tableware arrangement of each restaurants are following For the restaurant A the arrangement of different style tableware made of a variety of materials seemed relatively natural For the dessert plates Buncheong ware with Bakji method which the pattern is relatively larger than the size of the fruits served was used and it made the food inconspicuous Rather than using plates with a bakji method using the plates with small patterns by johwa method would complement the point at issue For the restaurant B the space between tablewares and spoon and chopsticks is narrow and placement of spoon and chopsticks sets are out of the table pads when large dishes or multiple dishes are served For this case changing dishes to small sized one considering the size of the table pad or not using the pad at all would solve the issue For the restaurant C there were too many small dishes laid fixedly on the table and made it look crude In overall the arrangement of dishes does not look in orderly manner We presume that recovering tablewares which are no longer 63 in use and dishes and spoon chopsticks set for each individual should be laid in inside of the table pads or rather not using the table pad would be better For the restaurant D serving same style and colored dishes were provided 9 times The lack of variety would d make customers time in the restaurant tedious Changing forms and colors of dished served in accordance with the order of meal served is necessary However using tablewares with different creating methods such as Buncheong ware or white porcelains it chose same pattern elevating dignity of the table menu with uniformity The results of analyzing color arrangement of each restaurant are following Using strong luminosity contrast restaurant A makes its customer focusing on food and uses red as principal point color Serving desserts which have small dimension in Buncheong ware with bakji method which has strong contrast break balance in color Using small patterned dishes with johwa method would achieve harmony in color For restaurant B using stronger color for tables than that of foods makes point color inconspicuous It is desired that lowering brightness and saturation of the table color For restaurant C thick green colored napkins works as a point highlighting color makes atmosphere of the restaurant dull dark interfering overall bright atmosphere of the restaurant Using lower saturation high luminosity yellowis