지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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This paper investigates the globalization of Korean food as slowfood, defining eco-friendly ingredients as a pesticide-free product. Eco-friendly agricultural products refer to those which are cultivated without any chemical substances like pesticides or additives in order to preserve environment and provide safe food to consumers. These days, interest and studies of Korean fermentated foods like Kimchi and soy sauce are rapidly increasing due to “Korean wave”. Korean food has a variety of recipes that, achieve great harmony between meat and vegetable. Above all, Korean recipes using pesticide-free, organic eco-friendly ingredients are superior to other farm products in both nutrition and flavor. Most Korean recipes are using less oil or fat and more water, compared with other cultural cuisine. Also, recipes have been regionally developed based on agriculture and complex weather.
Slowfood can contribute to preserving the valuable resources of a region. Strategies to make distinguished style of slowfood include globalization, standardization, development of the recipe and activation of cuisine institutions. This study expects to demonstrate that the prospect for the globalization of Korean food as eco-friendly slowfood is very strong, on the basis of those recipes’ potential power.
On the other hand, because Korean food has sprouted and developed from the traditions of Korean nature, Korean culture and Korean literature, globalization of Korean food as eco-friendly slowfood must not confine itself within the simple framework of food exclusively. In this respect, if Korean food develops into a internationally recognized cuisine, it means that Korean culture and Korean literature can be rooted in a global status together. A globalized ecology model can be called a nature-culture-literature model and contribute to the healthy lives of all citizens of the world in the healthy natural-ecosystem.
Slowfood can contribute to preserving the valuable resources of a region. Strategies to make distinguished style of slowfood include globalization, standardization, development of the recipe and activation of cuisine institutions. This study expects to demonstrate that the prospect for the globalization of Korean food as eco-friendly slowfood is very strong, on the basis of those recipes’ potential power.
On the other hand, because Korean food has sprouted and developed from the traditions of Korean nature, Korean culture and Korean literature, globalization of Korean food as eco-friendly slowfood must not confine itself within the simple framework of food exclusively. In this respect, if Korean food develops into a internationally recognized cuisine, it means that Korean culture and Korean literature can be rooted in a global status together. A globalized ecology model can be called a nature-culture-literature model and contribute to the healthy lives of all citizens of the world in the healthy natural-ecosystem.
목차
1. 서론
2. 친환경 농산물의 개념과 슬로푸드인 한국음식의 특징
3. 슬로푸드로서의 한국음식 세계화 방안
4. 한식의 글로벌 생태주의(Global Ecology) 모형
5. 결론
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UCI(KEPA) : I410-ECN-0101-2015-800-001007528