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와인을 매개로 한 프랑스 문화와 언어교육 가능성의 연구
이혜영 연세대학교 인문학연구원 2019 유럽사회문화 Vol.0 No.23
Cette étude a pour but l'évaluation de la géopolitique du vin français dans le monde. Lorsqu’on entend l’expression ‘culture française’, on y associe immédiatement l’image d'un savoir-vivre cultivé et celle d'une fierté nationale. Bien que l’étude du vin appartienne au domaine de la culture et des phénomènes sociaux, peu de recherches ont été effectuées dans cette vision par l’enseignement de la langue et de la culture françaises. Le fait d’étudier ce sujet, intéressant mais peu exploité sous le regard de la langue et de la culture françaises, nous motive d’avantage à chercher des moyens qui nous permettront de mieux comprendre le vin, ce dernier étant imprégné d’une longue histoire et d’une culture ordinaire et quotidienne. De plus, nous sommes persuadée que cette étude sera d’une grande aide pour les futurs études, leurs permettant ainsi d’avancer vers une compréhension et un enseignement meilleur de la culture-langue française. Cette étude se réalise par l’analyse de certains éléments qualifiants de vin français comme le cépage, la dégustation, l’AOC, la consommation du vin rosé et l’étiquette. Grâce aux soutiens de l’Etat et au travail acharné des viticulteurs, le vin français se développe à grande échelle et arrive à garder une image d’excellence sur le marché viticole mondial. Nous proposons aussi l’apprentissage de la lecture des étiquettes des vins de Bordeaux et de Bourgogne. Suite à cela, nous expliquons comment remplir une fiche avec les notes de dégustation, importantes pour améliorer les capacités olfactives et gustatives. En définitif, il s’agit de relever des difficultés de compréhension du vin et de sa culture, voire trouver des moyens appropriés et aisés afin d’élargir le champs de connaissances sur le monde du vin français. Ce travail ne comporte aucune dimension théorique portant sur ni l’oeunologie ni la formation de sommeliers ou professionnels du vin. Notre intention est de tout simplement inviter des collègues de langue-culture française à ouvrir un champ d’étude sur un horizon culturel, tout en découvrant et/ou redécouvrant des éléments caractérisques au vin français.
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대학생 와인소비자와 와인전문가의 와인 미각 평가 차이 분석
도현욱 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.4
This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.
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도현욱 ( Hyun Wook Do ) 경기대학교 관광종합연구소 2015 여가관광연구 Vol.24 No.-
본 연구에서는 와인의 각기 다른 맛의 이미지를 색채 이미지로 표현하기 위한 연구로서 선행연구를 바탕으로 미각에 대한 이해와 미각이미지에서 연상되는 색의 개념을 정립 고찰하고, 와인소비자가 와인에 대한 기본적인 정보나 와인을 구매하려고 할때 특성상 다양한 종류의 와인의 대한 정보를 보다 쉽게 접하고 이해하기 위해서 와인의 정보를 시각적색채 이미지를 통하여 객관적이고 표준화된 정보를 제공의 여부를 알아보고자 하였다. 연구결과는 다음과 같다. 첫째, 선행연구와 같이 식품 미각 이미지를 색채 이미지로 표현한 것과 동일한 결과를 보이지만 이번 연구에서는 와인의 미각 이미지를 색채 이미지로 토출하여 분류 할 수 있었다. 둘째, 와인의 단맛은 빨강색, 신맛은 노랑색, 쓴맛은 보라빛 파란색, 짠맛은 파란녹색, 바디감은 보라색으로 색채 이미지로 분류되었다. 세째, 다양한 와인 맛의 정보를 분류된 색채 이미지로 표기하여 와인 레이블을 통한 정보 제공 가능성을 보여준 기초자료를 위한 탐색적 연구라고 할 수 있다. This study established the concept of understanding and colors that are reminiscent in taste image for the gustative on the basis of previous research as part of research for representing the respective images of the different flavors of wine color image review, and basic information about wine consumers about wine or the contact information of the wine easier to understand than the information about the characteristics of different types of wine when you want to buy wine through a visual color images to evaluate whether providing objective and standardized information. The results were as follows. First, the food taste images, such as previous studies but the same result as if the image of a color image could be classified in this study by discharging the taste of the wine to image color images. Second, the sweetness of the wine is red, sour is yellow,, bitter is purple blue, salty is blue green and badigam has been classified as a color image in purple. Third, a variety of navigation can be said for the title in the classification color image information of the taste of the wine showed basis of information provided by Wine label study possibilities.
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