Earticle

초록

영어

Cutlery was introduced by western food culture and has extended its usage and application to the many aspects of our food culture. But, the general application of cutlery to our food culture has not been in common due to the inherent difference of cutlery tool and its usage between western and oriental food culture. In order to have further study of the usage and application of cutlery, the trend of cutlery application at Italian and French restaurant, where cutlery has been generally adopted, was investigated. Also, the criterion and design concept of cutlery purchasing at Hotel and Restaurant was investigated, respectively. Our study shows that Hotel prefers to the aesthetic usage of cutlery for its elegance, whereas Restaurant prefers to the practical usage. The comparison of western and oriental usage of cutlery also reflects current Korean food culture.

목차

Abstract
 Ⅰ. 서론
 Ⅱ. 본론
  1. 커트러리 발달사
  2. 커트러리의 종류
  3. 국내 커트러리 트랜드
 Ⅲ. 결론
 Ⅳ. 문헌

키워드

저자

• 신연하 [ Yeon-Ha Shin | 경기대학교 관광대학원 식공간연출전공 석사과정 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  식공간연구 [JOURNAL OF THE TABLE & FOOD COORDINATE]

• 간기

  반년간

• pISSN

  1976-3182

• 수록기간

  2006~2012

• 등재여부

  KCI 등재후보

• 십진분류

  KDC 594 DDC 641