Currently, the originality of traditional cookings in Kyong-Nam Province is vanishing by the influx of processed and instant foods. Especially, such factors as the influence of alien cuisin, the development of transportation, the movement of populatio...
Currently, the originality of traditional cookings in Kyong-Nam Province is vanishing by the influx of processed and instant foods. Especially, such factors as the influence of alien cuisin, the development of transportation, the movement of population have made it hard to preserve the traditional cookings.
In this thesis, the suthor paid much attention to seek out the characteristics of Kyoung-Nam 'Tang' and suggested ways of preserving original foods by surveying neglected and forlorn traditional soups.
The main features of Kyoung-Nam 'Tangs' are to be summarized as follows:
1) Much(above average) salt and red-pepper are used and they taste rather salty and hot as Well as simple and pure.
2) More fishes are used than meat, and the ingredients of soup are will balanced in their nutritional combination.
3) Much garlic, mill-plant, chinese pepper, spices are used.
4) Mak-Jang is used in vegetable soup, and radish is always harmonized with fish.