정보공개
글로벌 김치문화와 발효과학의 중심
World lnstitute of Kimchi
정보공개
Humanistic Understanding of Kimchi and Kimjang Culture | |
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저자 | Lim, Jaehae; Hwang, Gyeongsoon; Park, Chalin.et al |
발행일 | 2015.09. |
ISBN | 979-11-954378-4-9 |
조회수 | 2854 |
첨부파일 |
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Kimchiology Series No.2 |
Preface 1. Acknowledgement of Kimchi’s value to humanity and the globalization of Kimchi - Lim, Jaehae 2. Challenges and the prospect for the sustainable protection of the “Kimjang culture”, a UNESCO Intangible Cultural Heritage of Humanity -Hwang, Gyeongsoon 3. Review on Uniqueness of the Origin of Kimchi Based on the Process of Development - Park, Chaelin 4. The Issue of Vegetable Classification and the Development of various types of kimchi - Kim, Ilgwon 5. Korean Food Culture and the Making of Winter Kimchi, Kimjang - Kang, Jeongwon 6. Development of Kimchi and Income Growth - Yoon, Dukno 7. The role of fermented products in Mediterranean food culture - Massimo Montanari 8. Comparison of Uniqueness of Kimchi and Other Fermented Foods Representing the East and the West - Ishige Naomichi 9. Kimchi’s Global Journey from Saigon to London - Katarzyna J Cwiertka 10. The Future and Communication of Kimjang in the IT era: Based on the Encyclopedia of the Korean Head Families’ fermented foods - Sohn, Younghee 11. Gimjang, Families, and Inheritance - Hahm, Hanhee |
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