韩国饮食文化结构研究  

Research on Catering Culture Structure in Korea

作　　者：周永河 

机构地区：[1]韩国学中央研究院韩国学大学院,韩国首尔999007

出　　处：《南宁职业技术学院学报》2015年第5期1-5,共5页Journal of Nanning College for Vocational Technology

摘　　要：在韩国,米饭是主食,汤类也很重要。为了能吃更多的饭,配菜通常很咸或十分辛辣。盐、大酱等调料是制作传统韩国菜的基本材料。韩国菜肴通常以蔬菜为主料,再加入各种调味品制成。其制作方法中最常用的是拌,青菜或泡菜等都是拌好后食用的,其次是蒸、煎、熬(炖)、烤,具体烹饪方法颇具特色。韩国人使用筷子和勺子用餐的方式是受中国古籍《周礼》的影响,中国的礼书《朱子家礼》对韩国某些饮食礼仪习俗的形成起重要的作用。进入21世纪,韩国人的饮食消费结构和风尚发生了较大的变化。Rice is the staple food, and soup is essential in Korea. As a general rule, salty or pungent side orders are offered in order for more rice to be eaten. The seasonings like salt and sauce are the basic materials for Korean cuisine, which is primarily based on vegetable supplemented with seasonings of various kinds. Stiring is the most commonly-used cooking method, followed by steaming, frying, stewing and roasting, which are really peculiar in Korea. The Korean operation of chopsticks and spoons in their meals was influenced by The Ritual of Zhou, a Chinese ancient books, in which, formation of some catering etiquettes and customs were affected by Zhu ZiPs Family Rites, another Chinese ancient books on Rituals. The Korean catering culture structure and customs change dramatically with access into the 21st Century.

关 键 词：韩国菜 饮食结构 饮食方式 泡菜 饮食文化 

分 类 号：TS971[轻工技术与工程]