한식의 맛과 향을 세계에 알릴수 있는 방법론적 연구

• 영문명: The introduction of Korean Foods' flavors and tastes to the world : Centered on the translation of 105 kinds of Korean Foods' names into Chinese
• 발행기관: 한국문화관광학회
• 저자명: 한동오(HAN DONG WU)
• 간행물 정보: 『문화관광연구』제4권 제1호, 367~382쪽, 전체 16쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2002.06.30

영문 초록

In 1998 the Korean National Tourism Organization published a book called“Foreign Language Notation of Korean Food Names in Korean Restaurants(English, Japanese, Chinese)”, which is very desirable for Korea since Korea is the host country of 2002 World Cup Games. This study is to analyze the characteristics of 105 kinds of Korean Foods listed in the book stated above and their differences from Chinese foods through the cultural comparison of the names of Korean foods and their translations into Chinese. In doing so, we can develop a criterion and methods from the viewpoints of the consumers(Chinese tourists) that help coin food names that can attract the consumers without damaging the cultural image of the Korean foods and help introduce the flavors and tastes of Korean Foods to the world.

목차

[Abstract]

Ⅰ. 서 론

Ⅱ. 음식명과 식욕

Ⅲ. 한식명의 특징을 살리자

Ⅳ. 중식명으로 재조명하자

Ⅴ. 한식의 문화이미지를 심자

Ⅵ. 결 론

참고문헌