Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

The Actual Condition Investigation and Improvement Plan on Plating Tteokgalbi of the Dam-Yang

담양 떡갈비 담음새 실태조사 및 개선 방안

  • Kim, Su-In (Dept. of Korean Cuisine, Jeonju University) ;
  • Park, Yeon-Jin (Dept. of Korean Food(Foodstyling), Jeonnam Provincial College)
  • 김수인 (전주대학교 한식조리학과) ;
  • 박연진 (전남도립대학교 한국음식(푸드스타일링)과)
  • Received : 2012.01.02
  • Accepted : 2012.06.22
  • Published : 2012.06.30
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Abstract

This study aimed at helping to raise the reputation of Tteokgalbi for tourists visiting Damyang by studying the plating of Tteokgalbi. For 15 representative restaurants selling Tteokgalbi, we investigated the balance, blank, and proportions through studying the shape, material, and size of the dishes, and the number, shape, and garnish of one serving size of Teokgalbi. The results of our study suggested that round dishes (7 restaurants) and elliptical dishes (6 restaurants) similar to the shape of Teokgalbi are mainly used. For 13 out of 15 restaurants, the dishes were mainly casting pans in order to serve Tteokgalbi warm. The diameters of round dishes were 230 mm (3 restaurants), 265 mm (2 restaurants), and 300 mm (2 restaurants), and the elliptical dishes mostly had widths of 150 mm and lengths of 240 mm. The color of the dishes was N2-N3, similar to black, and N1, black of pale colors, because the dishes were mainly casting pans. The number of Teokgalbi per serving size was 3 in 12 restaurants. whole sesame was used most (7 restaurants) as a garnish. The results suggested that the color of the dishes and garnish could not imbue much distinction in the color of Tteokgalbi. In other words, Tteokgalbi is now served without consideration of the color, shape, size, or material of Tteokgalbi. The size of Tteokgalbi should be decided with consideration for the size of the dish and the amount of one serving size, and it is necessary to keep studying the process of making and garnish of Tteokgalbi.

Keywords

References

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