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I. 서론=253,254,2
II. 식생활의 배경=254,255,4
III. 시마네(도근)의 특산물과 향토요리=257,258,1
1. 특산물=257,258,2
2. 향토요리=258,259,6
IV. 시마네의 음식=264,265,1
1. 신연 (호우쇼야끼 회석) ; (2001, 7, 25 점심) 〈사진 4〉=264,265,1
2. 태야관의 점심(도시락)(2001,7,26 점심) 〈사진 5〉=264,265,1
3. 가라가미시라기진쟈(한신신라신사)보기전 점심 (2001, 7, 27 점심) 〈사진 6〉=265,266,1
4. 청야산장(2001, 7, 27 저녁) 〈사진 7〉=265,266,1
V. 마쓰에(송강)의 일상식=266,267,1
1. 봄의 일상식=266,267,2
2. 여름의 일상식=267,268,2
3. 가을의 일상식=269,270,2
4. 겨울의 일상식=270,271,4
VI. 마쓰에의 차와 과자=273,274,1
1. 후아미(불미)류의 차와 과자=273,274,5
2. 마쓰에의 보데보데차 (사진18)=277,278,3
VII/VIII. 결론=279,280,2
[참고문헌]=280,281,2
[영문요약]=282,283,1
[그림]=257,258,1
[그림]=259,260,1
[사진]=261,262,1
[그림]=264,265,2
[사진]=267,268,6
[사진]=276,277,3
초록보기 더보기
In Shimane(島根), which is called the home of the gods and the country of myths, there are many orally transmitted myths and special religious ceremonies. Shimane once belonged to the category of advanced culture during the time when the cultural exchange between China and the Korean peninsula was flourishing. But now, it has fallen behind culturally while the capitalism of Japan has developed as the center in the Pacific Ocean area. The East Sea area with Matsue(松江) as a center supplies rice. Also there are many kinds of fish and seaweed. This is because of the crossing of warm and cold currents which makes the circulation brisk in this area. The special products include sea bass, pond smelt, white bait, shrimp, carp, eel and short-necked clams, which thrive in Singiko Lake. The salted herring is also a special fish product. Some local cooking specialties are Waleedosoba(割子蕎麥), Jo-oh-ni, Howoosho yaki(奉書燒き) and akagaimushi(赤貝の殼蒸し).The local tea is Bote-Bote. The cooking style that uses mudfish and Tofu(こもり豆腐) are similar to that of mudfish stew in seoul. The method of cooking that puts the laver on Jo-oh-ni is similar in Kyung-Sang-Do and Chun-La-Do, where laver is put of top of Dock-kuk(rice cake soup).There facts encourage us to a further study of food origins.Sichuan cuisine is one of the best and famous four foods in china, its developed in sichuan basin and representative of western china.Sichuan cuisine accentuate to the color, aroma, and tasted style. A distinguishing marks of sichuan cuisine are lots of use the spice and Zachai(搾菜) as a appetizer. Because of fertile land, there are lots of vegetables in sichuan. They always use salty fish. And because of moisture the sichuan people like hot and sour dishes cooking by red pepper, chinese pepper, black pepper, garlic, ginger, stone leek and fregrant grass.Paochai(泡菜) is a very famous dish using by seasons vegetables which taste of hot, sweet and sour. There are so many teas by marking methods, its named Green tea(綠茶), Wulung tea(烏龍茶), Kungpu red tea(工夫紅茶), Baitea(白茶) and Haitea(黑茶). There is a Sandaocha(three ways tea) according to drinking method, its taste are bitter, sweet, tender and complicated something like human life. The traditional liquor are Baichiu(白酒), Hwangchiu(黃酒), Maichiu(beer), Kuochiu(果酒), Ruchiu(露酒), Yaochiu( 藥酒).There are three kinds of liquor by producting method including distilled liquor (40∼60 degrees), fermented liquor (40∼60 degrees) and combination liquor (20∼40 degrees). The most famous distilled liquor is Wuliangye(五粮液·five cereals liquor 56 degrees) combinated with Indian millet(36%), corn(8%), wheat(16%), glutinous rice(18%) and rice(18%). There are 38 cooking methods in Sichuan cuisine and popular methods are Siaochien(小煎), Shaochien(燒煎), Siaochiao(小炒), Kanshao(干燒), Ganchiao(甘炒). Sichuan cuisine is maily composed of Kaogisiaochien (banquet dishes 高級小煎), Putungsiaochien(普通小煎), DajungSiaochien(popular dishes 大衆小煎) and Giachangchai(homely dishes 家常菜). Homely dishes Make on offer of three foods (meat, fish and vegetables) and one soup. In the morning sichuan people get Ju (Gruel, 粥), Mantao(饅頭,Bun), Paozi(包子, bean jam bun), Shaobing(燒餠, Baked breads), Chienbing(煎餠, pan fried cakes)
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