생몰정보
소속
직위
직업
활동분야
주기
서지
국회도서관 서비스 이용에 대한 안내를 해드립니다.
검색결과 (전체 1건)
원문 있는 자료 (1) 열기
원문 아이콘이 없는 경우 국회도서관 방문 시 책자로 이용 가능
목차보기더보기
[Title Page]
Opening Remarks / Rongguaog Zhao
Opening Remarks / Mi Sook Cho
Opening Remarks / Jae Soo Kim
PROGRAM
Contents
Plenary Lecture 12
Gastrophysics: The New Science of Eating / Charles Spence 12
Biography 13
Keynote Speech I 35
Sushi-Sushi: Going to be the Basic Feature of Chinese Way of Dietary Life in 21st Century / Rongguang Zhao 35
Biography 36
From Table to Mouth: An Anthropological Observation of How to Eat / Kwang Ok Kim 58
Biography 59
Episode 1. 60
Episode 2. 60
Eating Style as Culture 60
Observation 1. Soup on the Table 61
Observation 2. A Distance between Bowl and Mouth 62
Conclusion 1. 63
II. Changing Foodways in Contemporary Korea. 63
Conclusion 2 65
Promotion of Regional Food in Contemporary Japan-Tradition, Economy, Technology / Naoto Minami 66
Biography 67
Introduction 69
1. Tradition 71
2. Economy 73
3. Technology 75
Conclusion 76
Keynote Speech II 77
UNESCO's Safeguarding Initiatives on Food Ways as Intangible Cultural Heritage / Han Hee Hahm 77
Biography 78
I. UNESCQ's 2003 Convention 80
II. Representative lists of ICH of humanity : foodways 82
III. Common elements of foodways inscribed as ICH 94
IV. Common elements of foodways as ICH 94
V. Concluding Remarks 97
Defining Culinary Culture through a Mapping of the Basic Tastes / Sebastien Le 98
Biography 99
Korea's Multifaceted Philosophy of Food / Emanuel Pastreich(내용없음) 101
Special Seminar I. Direction of Dietary Education for Traditional Food Culture and Agricultural Development 102
Combining Educational and Environmental Interventions to Reduce Risk for Chronic Disease in Low Income Urban Communities / Joel Gittelsohn 102
Biography 103
Regional Food Culture and Education in Korea / Young Eun Lee 140
When Chinese Talk about 'Proper Dietary' - Consciousness Raising and Remodeling of Food Education in China / Wang Si 157
The Case Study of Korean Rice Culture and Promotion for Rice Consumption / Mi Sook Cho ; Jin A Jang 175
I. The case study of Korean rice culture : A study of Korean traditional rice dishes in the old literatures 176
II. The case study of promotion for rice consumption : A cross-cultural study of emotion responses according to images and health functionality information of cooked colored rice 180
Malaysian Food Heritage, Hospitality, and Dietary: between Culture and Education / Hanafi Hussin 187
Abstract 188
Introduction 188
Methodology 189
Food as Culture in Malaysia 189
Traditional food/food heritage of Malaysia (Traditional Malay Food, Chinese food, and Indian food) 190
Malaysian Hospitality through Food 192
Love food and its impacts 193
Obesity and traditional food 193
Overweight and traditional food 194
Food Heritage, Awareness, and Education 195
Conclusion 199
References 200
Special Seminar II. Rice in Asian Food Culture: Production, Processing, Consumption and Policies 202
Vietnam's Rice and Rice Flour Processing Products and Manufacturing Technology Trends / Dao The Anh 202
Introduction 203
Project Objectives 204
Project Activities 204
PROJECT RESULTS 205
Korea's Latest Rice Consumption Trend : Newly Harvested Rice Processing is the Solution! / Kwi Jeong Han ; Chang-hwan Kim 209
Trends in the Consumption of Rice 211
Patterns in the Consumption of Processed Rice Products 213
Patterns in Cooked Rice-Oriented Consumption 214
Trends in the Market for Newly Harvested Rice-Processed Products 216
Implications and Measures Regarding the Patterns in the Purchase of Newly Harvested Rice Processed Products 223
Changes in Rice varieties Reflecting Consumption Trends / Sang Ik Han 226
Where are the hungry? 227
If rice is insufficient? 228
Future plan - Rice consumption 238
Abstracts 241
Sponsor Lists 339
[광고] 343
원문구축 및 2018년 이후 자료는 524호에서 직접 열람하십시요.
도서위치안내: / 서가번호:
우편복사 목록담기를 완료하였습니다.
* 표시는 필수사항 입니다.
* 주의: 국회도서관 이용자 모두에게 공유서재로 서비스 됩니다.
저장 되었습니다.
로그인을 하시려면 아이디와 비밀번호를 입력해주세요. 모바일 간편 열람증으로 입실한 경우 회원가입을 해야합니다.
공용 PC이므로 한번 더 로그인 해 주시기 바랍니다.
아이디 또는 비밀번호를 확인해주세요
