[영작문2 공통] Korean Food Culture에 관한 400단어 정도의 작문하기

소개글

[영작문2 공통] Korean Food Culture에 관한 400단어 정도의 작문하기에 대한 보고서 자료입니다.

목차

1. The peculiarities of food

2. The Characteristics of Regional Traditional Food

3. The nature of eating habits

본문내용

nd the taste of soybean paste using fish, vegetables, and seaweed is different from boiling soup with fish and boiling porridge.
3. The nature of eating habits
In a large family, all of them were poisonous to adults. Therefore, dishes and meals have been developed for single people. Food was served on the table in principle from the outset. This resulted in unique images of five, seven, and nine. The portions of the meal were central to the bowl. The standard was to fill the bowl, not to the amount of food the recipient ate, so there was a lot of food left. This is based on the development of the royal court and the reverberation of the peninsula. In other words, during the Joseon Dynasty, a table dress was developed that values Confucian etiquette in the culture of eating and drinking.

키워드

Korean Food Culture,   400단어,   영작문,   영작문2,   한국음식문화,   한국음식,   음식문화,   영어영문학과,   방통대