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Корейская региональная кухня (кор. 향토음식, К … Корейская региональная кухня (кор. 향토음식, Концевич «хянтхо ымсик», букв. «местные блюда» — блюда, которые распространены только в одном регионе Кореи, являясь при этом частью корейской кухни. Распространение блюд соответствует древним границам провинций Кореи до раздела. Кулинарные традиции региональной кухни сохраняются и в XXI веке. До разделения на Северную и Южную Корею в 1948 году в стране было восемь провинций (пхальдо), которые появились ещё в династию Чосон. Север Кореи представляли провинции Хамгёндо, Пхёнандо и Хванхэдо. Центральный регион — Кёнгидо, Чхунчхондо и Канвондо. Кёнсандо и Чолладо относились к южному региону. Вплоть до конца XIX века транспортная сеть была малоразвита, и каждая провинция сохраняла собственные характе́рные методы приготовления пищи и ингредиенты. Продукты питания зависели от местного климата и типа обработки земли. С развитием логистики и появлением в наличии иностранных продуктов различия в корейской региональной кухне начали размываться. Однако всё ещё существует множество традиционных региональных блюд. множество традиционных региональных блюд.
, 한국에서의 향토음식 또는 향토요리는 1900년 중반까지는 고유한 특색이 있었으나 산업, 교통이 발달하여 다른 지방과의 왕래와 교역이 많아지고, 물적 교류와 인적 교류가 늘어나서 한 지방의 산물이나 식품이 한국 곳곳으로 퍼지게 되었다.
, Hyangto eumsik (masakan daerah) adalah jen … Hyangto eumsik (masakan daerah) adalah jenis masakan khas yang berasal dari provinsi-provinsi di Semenanjung Korea. Sampai akhir abad ke-19, jaringan transportasi masih belum berkembang baik dan setiap daerah menjaga karakteristik rasa masakan dan cara memasak masing-masing. Selain itu kuliner daerah juga dipengaruhi oleh keadaan geografi, iklim, metode bertani, dan ketersediaan bahan pangan dari alam. Dengan berkembangnya transportasi modern dan pengenalan masakan asing, masakan daerah cenderung berintegrasi. Namun begitu, tradisi kuliner daerah masih tetap dipertahankan sampai sekarang.masih tetap dipertahankan sampai sekarang.
, Korean regional cuisines (향토요리/향토료리; 鄕土料理) … Korean regional cuisines (향토요리/향토료리; 鄕土料理) are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times. Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces (paldo) according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong, Pyeongan, and Hwanghae provinces. The central region comprised Gyeonggi, Chungcheong, and Gangwon provinces. Gyeongsang and Jeolla provinces made up the southern region. Until the late 19th century transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation, and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, there are still many unique traditional dishes in Korean regional cuisine that have been handed down through the generations. been handed down through the generations.
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향토요리/향토료리
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| http://dbpedia.org/property/hanja
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鄕土料理
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| http://dbpedia.org/property/labels
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no
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| http://dbpedia.org/property/mr
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hyangt'o ryori
, hyangt'o yori
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| http://dbpedia.org/property/rr
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hyangto ryori
, hyangto yori
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| http://dbpedia.org/property/title
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South Korean name
, North Korean name
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| rdfs:comment |
Корейская региональная кухня (кор. 향토음식, К … Корейская региональная кухня (кор. 향토음식, Концевич «хянтхо ымсик», букв. «местные блюда» — блюда, которые распространены только в одном регионе Кореи, являясь при этом частью корейской кухни. Распространение блюд соответствует древним границам провинций Кореи до раздела. Кулинарные традиции региональной кухни сохраняются и в XXI веке.гиональной кухни сохраняются и в XXI веке.
, Korean regional cuisines (향토요리/향토료리; 鄕土料理) … Korean regional cuisines (향토요리/향토료리; 鄕土料理) are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.ditions were preserved until modern times.
, 한국에서의 향토음식 또는 향토요리는 1900년 중반까지는 고유한 특색이 있었으나 산업, 교통이 발달하여 다른 지방과의 왕래와 교역이 많아지고, 물적 교류와 인적 교류가 늘어나서 한 지방의 산물이나 식품이 한국 곳곳으로 퍼지게 되었다.
, Hyangto eumsik (masakan daerah) adalah jen … Hyangto eumsik (masakan daerah) adalah jenis masakan khas yang berasal dari provinsi-provinsi di Semenanjung Korea. Sampai akhir abad ke-19, jaringan transportasi masih belum berkembang baik dan setiap daerah menjaga karakteristik rasa masakan dan cara memasak masing-masing. Selain itu kuliner daerah juga dipengaruhi oleh keadaan geografi, iklim, metode bertani, dan ketersediaan bahan pangan dari alam. Dengan berkembangnya transportasi modern dan pengenalan masakan asing, masakan daerah cenderung berintegrasi. Namun begitu, tradisi kuliner daerah masih tetap dipertahankan sampai sekarang.masih tetap dipertahankan sampai sekarang.
|
| rdfs:label |
Hyangto eumsik
, 한국의 향토음식
, Корейская региональная кухня
, Korean regional cuisine
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| rdfs:seeAlso |
http://dbpedia.org/resource/List_of_Jeju_dishes +
, http://dbpedia.org/resource/List_of_Jeolla_dishes +
, http://dbpedia.org/resource/List_of_Seoul_dishes +
, http://dbpedia.org/resource/List_of_Gyeongsang_dishes +
|
