전통발효식품이 한식 세계화에 미치는 영향

Abstract

The governments from all over the world are currently trying to industrialize and globalize the food of their own countries. There are various strategies and plans for the Globalization of Korean Food but in this study I'll focus on the concepts, kinds of Korean Traditional Fermented Food and correlation between Korean Traditional Fermented Food and Korean Food. Globalization of Korean Food is closely related to the export of the Korean agricultural and marine products. It is the taste that makes the Globalization of korean Food competitive. Sauce based on Traditional Fermented Food such as soy cauce, Doenjang, Gochujang decides the taste of Korean Food. And when fresh ingredient is ready, Korean Food will be a master piece. As we have already seen in the process of the study, it is not only food but all things about interior design, techniques, service, packing food that develop values and show all cultures here.