韩国的饮食文化特点有哪些？英文双语对照

韩国饭馆内部的结构分为两种：使用椅子和脱鞋上炕。

在炕上吃饭时，男人盘腿而坐，女人右膝支立——这种坐法只限于穿韩服时使用。现在的韩国女性平时不穿韩服，所以只要把双腿收拢在一起坐下就可以了。 坐好点好菜后，不 一会儿，饭馆的大妈就会端着托盘向你走来，她从托盘中先取出餐具，然后是饭菜。

韩国人平时使用的一律是不锈钢制的平尖头儿的筷子。中国人、日本人都有端起饭碗吃饭的习惯，但是韩国人视这种行为不规矩。而且也不能用嘴接触饭碗。圆底儿带盖儿的碗“坐”在桌子上，没有供你手握的把。再加上米饭传导给碗的热量，不碰它是合情合理的。至于碗盖，可以取下来随意放在桌上。

既然不端碗，左手就一定要听话，老实地藏在桌子下面，不可在桌子上“露一手儿”。右手一定要先拿起勺子，从水泡菜中盛上一口汤喝完，再用勺子吃一口米饭，然后再喝一口汤、再吃一口饭后，便可以随意地吃任何东西了。这是韩国人吃饭的顺序。 勺子在韩国人的饮食生活中比筷子更重要，它负责盛汤、捞汤里的菜、装饭，不用时要架在饭碗或其它食器上。而筷子呢？它只负责夹菜。不管你汤碗中的豆芽儿菜怎麽用勺子也捞不上来，你也不能用筷子。这首先是食礼的问题，其次是汤水有可能顺着筷子流到桌子上。筷子在不夹菜时，传统的韩国式做法是放在右手方向的桌子上，两根筷子要拢齐，三分之二在桌上，三分之一在桌外，这是为了便于拿起来再用。

韩国人是一个好动感情的民族，对于他们这种把感情通过聚餐表现时，应该给予充分的理解，同时又必须在理智上承认它是一种不卫生的“食礼”。

韩国饮食的特点

韩国饮食的特点

韩国因气候和风土适合发展农业，早在新石器时代之后就开始了杂粮的种植，进而普及了水稻的种植。此后，谷物成为韩国饮食文化的中心，并在三国时代后期形成了以饭、菜分主、副食的韩国固有家常饭菜。以后发展了饭、粥、糕饼、面条、饺子、片儿汤、酒等谷物饮食，也带来了用黄豆做成酱引子后，再做成黄酱之发酵饮食的发展。不仅是栽培的蔬菜，在山野中自 生自长的野菜也种类繁多，皆可用来做成凉拌菜、饭团、素菜、泡菜等，随季节有变化地点缀餐桌。

历来，在药食同原的食观念下，生姜、桂皮、艾蒿、五味子、枸杞子、沙参、桔梗、木瓜、石榴、柚子、人参等药材广泛用于饮食的烹调上。有参鸡汤、艾糕、沙参、凉拌菜等各种食物，也有生姜茶、人参茶、木瓜茶、柚子茶、枸杞子茶决明子茶、茶等多种饮料。调料和香料在韩国也称为药念。一直认为葱、蒜、生姜、辣椒、香油、芝麻有着药性。韩国人的日常食以米饭为主食，再配上几样菜。主食主要是大米饭和混合小米、大麦、大豆、小豆等杂谷而做的杂谷饭。

副食主要是汤、酱汤、泡菜、酱类，还有用肉、平鱼、蔬菜、海藻做的食物。这种吃法不仅能均匀摄取各种食物，也能达到均衡营养的目的。

主食有饭、粥、面条、饺子、年糕汤、片儿汤；副食有汤、酱汤、烤、煎、酱肉、炒、肉片、野菜、蔬菜、酱鱼、干鱼、酱菜、炖食、火锅、泡菜等种类繁多。除了这种日常饮食之外，还有多种多样的糕饼、麦芽糖、茶、酒等饮食。促进了贮藏发酵食品的酱类、酱鱼、泡菜等的发展。

韩国饮食包括每天重复的日常饮食，一生中必经的举行仪式时摆的食品，祈求丰年和丰 渔时摆的丰年祭与丰渔祭食品，祈祷部落平安而摆的部落祭食品，还有悼念过世的人而摆的祭祀食品等。同时也随季节的不同利用当时的食物做季节美食。韩国的季节美食风俗是协调人与自然的智慧而形成的，在营养上也很科学。例如，正月十五吃核桃整年不会生疮，这必定以补充所缺脂肪酸，有效防止皮肤的烂、癣、湿疹的科学说法为依据。而立春吃春天的野菜，既有迎春的感觉，又能补充因过冬而缺的维生素。

可以说，乡土饮食是根据当地地理、气候特点而产的地区特产，是由祖传烹调法做出来 的正宗民俗饮食。由此看来，在各地承接的岁时风俗，通过仪式以及生活习俗，不仅具有当地文化的特点，而且从营养来说也有很大意义。

The structural cent of Korea restaurant interior is two kinds: Use chair and take off the kang on the shoe.

When having a meal on kang, man cross one's legs and sit, feminine right knee is raised stand -- this kind sits when be confined to wears Han to take, the law is used only. Present Korea female does not wear Han to take at ordinary times, it is OK to should sit down double leg furl should sit down double leg furl together only so. After sitting to select good food, not a little while, the aunt of the restaurant can carry tray to go to you, she from inside tray preferential give dinner service, it is meal next.

Korean what use at ordinary times is uniform it is the smooth cusp that stainless steel makes chopstick. Chinese, Japanese has the habit that the rice bowl since end has a meal, but Korean inspect this kind of behavior not custom. And also cannot contact rice bowl with the mouth. Round bottom take a top bowl " sit " go up in the table, did not grasp for your hand. Conduct the quantity of heat of the bowl plus rice, do not touch it is fair and reasonable. As to bowl lid, can take put on the desk at will.

Since dishonourable bowl, left hand must obedient, hide frankly below the table, cannot go up in the table " show off one's skill " . The right hand must take ladle first, fill a soup to be drunk from inside bleb dish, reoccupy ladle has a rice, drink a boiling water again next, after eating a meal again, can have pron any thing at will. This is Korean the order that have a meal. Ladle is more important than the chopstick in Korean dietary life, it is in charge of meal of the Cheng Shang, dish that scoops up Shang Li, outfit, need not when should wear feed in rice bowl or other implement on. And Where is chopstick? It is in charge of placing dish only. Without giving thought to the bean sprouts dish in your soup bowl how Mo also is not scooped up with ladle, you also cannot use a chopstick. This is the problem that feeds a ceremony above all, it is Shang Shui next flow to the table down the chopstick likely. The chopstick is in when placing dish, traditional Korea type method is to be put on the table of right hand direction, two chopsticks want approach neat, 2/3 on the desk, 1/3 outside the desk, this is to facilitate take reoccupy.

Korean it is nation of a good emotive, when to them this kind manifests affection through dining together, should give sufficient understanding, must admit on reason it is a kind of epinosic again at the same time " feed a ceremony " .

The characteristic of Korea food

The characteristic of Korea food

Korea suits to develop agriculture because of climate and clime, what began food grains other than wheat and rice is in early after the The Neo-lithic Age cultivate, popularized paddy then cultivate. After this, cereal becomes the center of Korea food culture, formed in later period of times of the Three Kingdoms divide with meal, dish advocate, the Korea of non-staple food is inherent meal of the daily life of a family. Developed meal, congee, confectionery, noodle, dumpling later, piece the cereal food such as soup, wine, also brought after using introductory music of sauce of soya bean make it, redo becomes a salted and fermented soya paste ferment dietary development. It is the vegetable that help advance somebody's career not only, the potherb that grows oneself habitat in Shan Ye is phyletic also and various, all can use group of dish of make it cold and dressed with sause, rice, Lenten, pickle to wait, have table of metabolic place compose along with season.

All through the ages, feed in medicine feed an idea formerly to fall together, the medicinal material such as ginger, cassia bark, Ai Hao, the fruit of Chinese magnoliavine, medlar, the root of straight ladybell, the root of balloonflower, Chinese flowering quince, pomegranate, grapefruit, ginseng is used extensively on dietary cook. Have all sorts of food such as dish of ginseng chicken broth, moxa cake, the root of straight ladybell, cold and dressed with sause, also have ginger tea, ginseng tea, papaya tea, grapefruit tea, medlar tea definitely a variety of beverage such as pine torch tea, tea. Condiment and flavor also call medicine to read aloud in Korea. Think green, garlic, ginger, chili, balm, sesame seed is having property of a medicine all the time. Korean feed daily it is staple food with rice, distribute food of on a few appearance again. Staple food basically is rice meal and the miscellaneous cereal such as mixture millet, barley, soja, red bean and the miscellaneous cereal meal that do.

Non-staple food basically is soup, sauce soup, pickle, sauce kind, useful still flesh, silvery pomfret, vegetable, algal the food that make. This kind eats a law to be able to absorb all sorts of food equably not only, also can achieve the goal of balanced nutrition.

Staple food has boiling water of meal, congee, noodle, dumpling, New Year cake, piece soup; Non-staple food has soup, sauce boiling water, bake, flesh of decoct, sauce, fry, fish of cutlet, potherb, vegetable, sauce, dry fish, pickles, stew feed, the sort such as chaffy dish, pickle is various. Besides this kind of diet, still have the food and drink such as varied confectionery, maltose, tea, wine. Promoted store up ferment the sauce of food kind, sauce fish, pickle the development that wait.

Korea food includes everyday reduplicative diet, the places when the powwow of classics surely food in lifetime, the good year hold a memorial ceremony for that places when invocatory good year and abundant fishing and food of abundant fishing hold a memorial ceremony for, pray tribal and restful and the food of tribal hold a memorial ceremony for that place, still have grieve over dying person and the sacred food that place. What also follow season at the same time is different use the food at that time to do seasonal cate. Harmonious person forms the seasonal cate custom of Korea with natural wisdom, very scientific also on nutrition. For example, the first month of the lunar year 15 have won't unripe wound walnut is whole years, this is sure what be short of fatty acid in order to complement, prevent cutaneous effectively the scientific view of sodden, tinea, eczema is a basis. And the potherb that the Beginning of Spring takes spring, have the feeling of winter jasmine already, the vitamin that can complement to be short of because of hibernate again.

Can say, agrestic food is produces according to characteristic of local geography, climate area special local product, it is the authentic folk-custom food that makes by ancestral cookery. By this token, in the when year old custom that each district carries on, carry ceremony and life consuetudinary, have the characteristic of local culture not only, and from there also is very great sense for nutrition.