WEKO3
アイテム
韓国の伝統茶について
https://doi.org/10.34388/1157.00002026
https://doi.org/10.34388/1157.0000202646b844ef-85ad-4fcf-965a-e6d64f1ed47a
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
生活科学56-2 (8.8 MB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2019-04-10 | |||||
| タイトル | ||||||
| タイトル | 韓国の伝統茶について | |||||
| タイトル | ||||||
| タイトル | Traditional Tea in Korea | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 伝統茶 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 韓国 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 食文化 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 茶文化 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 食品機能性 | |||||
| キーワード | ||||||
| 主題Scheme | Other | |||||
| 主題 | 意識調査 | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Traditional tea | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Korea | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | food culture | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | tea culture | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Claimed functions of food | |||||
| キーワード | ||||||
| 言語 | en | |||||
| 主題Scheme | Other | |||||
| 主題 | Surveys | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | departmental bulletin paper | |||||
| ID登録 | ||||||
| ID登録 | 10.34388/1157.00002026 | |||||
| ID登録タイプ | JaLC | |||||
| 著者 |
佐藤, 幸子
× 佐藤, 幸子× 渡邉, 菜月× 浜守, 杏奈× 松岡, 康浩 |
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| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 4383 | |||||
| 姓名 | Sato, Sachiko | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 4384 | |||||
| 姓名 | Watanabe, Natsuki | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 4385 | |||||
| 姓名 | Hamamori, Anna | |||||
| 著者別名 | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 4386 | |||||
| 姓名 | Matsuoka, Yasuhiro | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The principle of cosmic dualism (yin and yang) and the Five Elements (Wu-Xing), based on the philosophy of “food as medicine,” serve as the basis of Korean food culture. Korean cuisine features rice, soup, and kimchi along with various side dishes. As soup is treated as one of its main dishes, Korean daily meals generally contain more water than Japanese cuisine. Earlier, traditional tea culture in Korea was enjoyed only by people of specific privileged classes, and consequently, the tea-drinking custom faded during the Joseon dynasty. Currently, “traditional tea, ” made from ingredients including wild herbs, fruits, and grains used in Chinese medicine , is widely accepted in the everyday lives of Korean people. This traditional tea is made by blending and brewing ingredients such as fruits, flowers, grains, and leaves used in traditional medicine, and is based on the philosophy of “food as medicine.” It is then mixed with, for example, honey to make it drinkable. Thus, many varieties of traditional tea are available. The results of a survey revealed that the reasons for drinking traditional tea vary from those related to health, such as cold prevention, fever suppression, and recovery from fatigue, to taking “coffee breaks.” From this, it was inferred that traditional tea in Korea is used in everyday lives by people with hopes to advance their health based on the claimed functions of its ingredients. |
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| 書誌情報 |
実践女子大学生活科学部紀要 en : Bulletin of Jissen Women's University Faculty of Human Life Sciences 巻 56, p. 9-22, 発行日 2019-03-09 |
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| 出版者 | ||||||
| 出版者 | 実践女子大学 | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 24336645 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN10494731 | |||||
