전통식품의 산업화기술 - 음식문화의 재창조와 쌀발효식품의 탐색 사례 - = The Industrial Process Technology of Traditional Foods - The Re - creation of Korean Food Culture and Search of Rice Fermented Foods -

다국어 초록 (Multilingual Abstract)

This study focused on the relationship between traditional and industrial aspects of Korean foods and its meaning in the modem setting. This relationship can be seen through examning the phenomena of industrilization and the development of food products for the re-creation process of Korean food cuture. The total number of Korean foods reaches approximately 3,000. Korean food is distinguished by the development of rice fermented foods such as Sikhae, rice hot-pepper paste, rice vinegar, rice alcoholic beverages and Jeungpyeon or Jangsoo. The Korean diet as being essential for health is also nutritionally sound and is deeply rooted in the Korean food cuture. Thus traditional foods are accepted as an living heritage of the past. Most of Koreans have a more positive reponse of the industrialization and modernization of traditionl foods as opposed to strongly adhering to tradition. However, one can see various conflict between the desire to adhere to tradition and the need for transformation. Therefore, in the process of re-creating Korean food cuture for the coming century, the modem recognition of traditionality should work in hand with absorption of industrial food technologies through Korean local flavor.

목차 (Table of Contents)

• Abstract
  
• 한국식품으로 거듭나는 음식문화
  
• 향토성과 전통성의 차이
  
• 한국인의 기본적인 養生 構造
  
• 전통발효식품의 탐색
  
• 쌀발효식품의 분류
  
• 식해류
  
• 쌀장류
  
• 쌀식초류
  
• 쌀술류
  
• 증편류
  
• 장수
  
• 현대적 쌀발효식품의 개발
  
• 음식문화의 再創造
  
• 참고문헌