Gotowe bibliografie tematyczne / Naengmyeon

Gotowa bibliografia na temat „Naengmyeon”

Autor: Grafiati
Data publikacji: 25 lipca 2024

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Artykuły w czasopismach na temat "Naengmyeon"

1

Oh, Jie-Seok. "Naengmyeon(冷麪), a Traditional Food Culture Created". Korean Society of Human and Nature 4, nr 2 (31.12.2023): 185–207. http://dx.doi.org/10.54913/hn.2023.4.2.185.

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This study takes ‘The Invention of Tradition’ presented by Eric Hobsbawm as a topic and focuses on naengmyeon as a food culture in memory and a food culture that is being created and recreated from the transition to modern times to the present. The purpose is to examine its characteristics. Naengmyeon is especially closely related to social changes during the transition to modernity and the Japanese colonial period, and is an important keyword in understanding food literature or food culture of that era and the division era. Focusing on the movement of the discourse on Naengmyeon from ‘Pyongyang’ to ‘Gyeongseong’ based on contemporary literary materials, we see this as revealing the metamorphosis phenomenon of culture in the transition period to modernity, and identify mobility and hybridity among the characteristics of Korea’s transition period to modernity. This is an attempt to explain.
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2

Park, Jae-Hee, Bog-Mi Ryu i Chang-Soon Kim. "Quality Characteristics of Naengmyeon Noodle Containing Citric Acid and Guar Gum". Korean Journal of Food & Cookery Science 32, nr 4 (31.08.2016): 426–32. http://dx.doi.org/10.9724/kfcs.2016.32.4.426.

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Kim, Ja Min, Min Seon Song, Kyung Soo Lee i Kyung Young Yoon. "Development and Property Evaluation of Naengmyeon Broth with Tomatoes and Traditional Medicinal Herbs". Journal of the Korean Society of Food Science and Nutrition 47, nr 3 (31.03.2018): 320–27. http://dx.doi.org/10.3746/jkfn.2018.47.3.320.

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Ko, Jeongmin, Myung Hui Cho, Jaesung Shim, Choon Gil Kang i Jae-Hee Hong. "Effect of vinegar on the perceived saltiness of naengmyeon and onmyeon soup systems". Food Science and Biotechnology 24, nr 5 (październik 2015): 1695–701. http://dx.doi.org/10.1007/s10068-015-0220-y.

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Kim, Yang-Hee, Jung-Eun Park i Myung-Sook Jang. "Effect of Prickly Castor-Oil Tree (Kalopanax pictus) Extract on Naengmyeon Broth during Storage". Journal of the Korean Society of Food Science and Nutrition 39, nr 1 (30.01.2010): 125–31. http://dx.doi.org/10.3746/jkfn.2010.39.1.125.

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Yang, Ji Sean. "Food from Gyobang-Banque, Yeongnam". Korean Society of Gyobang and Culture 3, nr 1 (30.06.2023): 33–60. http://dx.doi.org/10.58936/gcr.2023.6.3.1.33.

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Humans eat food every day to sustain life. In addition to these daily foods, there are foods that are eaten with special days. Among these special foods, there are cases where music, singing, and dancing are formal. Typically, there is a case of a lotus flower such as Jinyeon of the Joseon Dynasty. In the provinces, there was ‘Gyobang banque’, where the leader performed the song and dance of Gyobang in the government office and provided food. The purpose of this study is to examine the characteristics of Gyobang Yeonhyang foods in Jinju, Busan, and Goseong, which were also popular in Yeongnam. The forms of Gyobangyeonhyang in Yeongnam included a welcome banquet, elderly banquet, Baekiljang, shooting arrows banquet, and Tongsinsa banquet. Jinju's Gyobang Yeonhyang foods included alcohol, naengmyeon, japchae, yeolgujatang, baekhaptang, braised stingray, steamed sea bream, braised chicken, seafood pancake, beef meat pancake, yugwak, rice cake, abalone kimchi, and bamboo shoots. Among the associated foods for Joseon Tongsinsa and Japanese envoys in Busan were rice cake, liquor, soup, jeon, yakbap, gangjeong, pyeonyuk, pork jeon, chicken stew, pheasant pancake, fish dumpling, abalone, and Seunggiaktang. Goseong's nursing-related foods included alcohol, noodles, rice cakes, wheat rice cakes, cooked meat, meat, jeon, sechae, kimchi, yugwa, raw fruit, red pepper paste, and honey. The characteristic of Yeungnam Gyobang Yeonhyang food is that seafood is widely used as a dish that can be eaten with alcohol. Soup was a must for a few drinks served. Rice was not provided in Yeonhyang, and noodle dishes such as noodles and cold noodles were mainly served. Specialties in Yeongnam region were used by referring to the royal Yeonhyang table setting. For Gyobang Yeonhyang food, rituals and singing and dancing were essential, and at the end of the Yeonhyang, it was an art that expressed the impression of taste by making a poem.
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Ryu, Bog-Mi, i Chang-Soon Kim. "Contents of Resistant Starch and Cooking Characteristics of Frozen Naengmyeons (Extrusion Cooked Noodle) by Ratios of Ingredient and Storage Conditions". Korean Journal of Food & Cookery Science 33, nr 5 (31.10.2017): 551–57. http://dx.doi.org/10.9724/kfcs.2017.33.5.551.

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Książki na temat "Naengmyeon"

1

Ho, Yong-man. Sikkaek 27: P'aldo naengmyon yohaeng ki. [Seoul]: Kimyongsa., 2010.

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Paek, Hŏn-sŏk. Naengmyŏn yŏlchŏn: Tambaekhago siwŏnhan Han'gugin ŭi soul p'udŭ. Wyd. 8. Sŏul-si: Inmul kwa Sasangsa, 2014.

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P'yŏngyang naengmyŏn. Kyŏnggi-do Koyang-si: Kagyanal, 2018.

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4

Kim, Ok-kil. Yollin taemun kwa naengmyon han kurut. Ihwa Yoja Taehakkyo Chulpanbu, 1994.

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