커트러리의 국내 현황 = Domestic Status of Cutlery

다국어 초록 (Multilingual Abstract)

Cutlery was introduced by western food culture and has extended its usage and application to the many aspects of our food culture. But, the general application of cutlery to our food culture has not been in common due to the inherent difference of cutlery tool and its usage between western and oriental food culture. In order to have further study of the usage and application of cutlery, the trend of cutlery application at Italian and French restaurant, where cutlery has been generally adopted, was investigated. Also, the criterion and design concept of cutlery purchasing at Hotel and Restaurant was investigated, respectively. Our study shows that Hotel prefers to the aesthetic usage of cutlery for its elegance, whereas Restaurant prefers to the practical usage. The comparison of western and oriental usage of cutlery also reflects current Korean food culture.

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 본론
• Ⅲ. 결론
• Ⅳ. 문헌

참고문헌 (Reference)

1 식공간연구회, "테이블 코디네이트" 교문사 39-, 2004

2 조은정, "테이블 코디네이션" 도서출판 국제 138-, 2005

3 장혜진, "커트러리(Cutlery)의 역사적 고찰 : 유럽의 식탁을 중심으로" 경기대학교 관광전문대학원 2004

4 "두산백과사전"

5 Paige Gilchrist, "Table Settings" Lark Books 20-, 2001

6 "Table Setting (2000년 8월호). Casa Living 별책부록집"

7 Emily Chalmer, "Table Setting" 2005

8 김영애, "Party Inspirations" 웅진 57-, 2006

9 Imada Minako, "Le noble art de la table" 120-, 2001