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Question

四季分明的韩国饮食文化

韩国四季分明,各季有各季的食品,因此食品品种非常丰富。韩国还三面环海,寒流与暖流交汇,沿海岸有肥沃的滩涂,所以鱼贝种类也很多。韩国人为了智慧地度过酷暑和寒冬,很早就开发了鱼虾酱之类发酵食品,其加工技术十分发达,而且传统的海味料理也发达。

在韩国自古以来礼仪食品种类繁多,如生产、三七日、百日、周岁、婚礼、聘礼等的贺礼食品,巫俗食品、祭礼食品、寺庙礼仪食品等。其中,寺庙食品忌五辛（蒜、葱、小根蒜、韭菜等）和荤菜,用山菜、野菜、树根、野果、树皮、海草类、谷类制作,不加任何调料,形成自然产品本身固有而独特的文化,其烹饪方法在各寺庙之间口传至今。

祭礼食品以糕饼为主。儒家的祭礼食品同巫俗食品形式基本一致,但祭礼食品已相当现世化,而巫俗食品还依然如故。如在巫俗食品中,把红枣泥或生肉片放在蒸米面糕上,这种做法表明阴阳相谐观念多么根深蒂固。

韩国的饮食习惯与家庭形式有密切关系。韩国人自从从事农业就开发发酵食品,形成了独特的饮食文化,对调味食品酱油、辣酱、大酱等尤为讲究。

同时,为了用于饭前酒、接待客人、祭礼自酿家酒,还常备鱼虾酱、咸菜、肉干、鱼干等下酒菜,由此开发了各种食品加工技术,发展了丰富的饮食文化。

韩国人对传统的素食独有情钟,以素食为主的寺庙食品自不必说,就是泡菜、豆腐菜、山野菜等日常食品也非常发达。如今随着经济条件的改善肉类消费迅速增加,因此各种成人病大为流行,在这种情况下,素食的寺庙食品作为保健食品越来越受到人们的青睐。

韩国的食品可分为以各地名产为材料的宫庭食品和各具特色的乡土食品。

韩国的食品基本上反映了夏季温热而潮湿、冬季寒冷而干燥的韩国气候和各地不同的气候和风土,并为适应于此有了多方面系统的发展,尤其蔬菜和海味及黄豆发酵食品闻名于世。
不好意思`韩语啊~

Answer 1

四季分明的韩国饮食文化
South Korean cooking culture making a clear distinction between the four seasons
韩国四季分明,各季有各季的食品,因此食品品种非常丰富。韩国还三面环海,寒流与暖流交汇,沿海岸有肥沃的滩涂,所以鱼贝种类也很多。韩国人为了智慧地度过酷暑和寒冬,很早就开发了鱼虾酱之类发酵食品,其加工技术十分发达,而且传统的海味料理也发达。
South Korea makes a clear distinction between the four seasons, each there is food of season in season, so food variety is very abundant. South Korea is still surrounded by sea on three sides, cold current and warm current cross, there is fertile mud flat on the coastal bank, so fish and shellfish kind is numerous. In order to spend the hot summer and cold winter wisely, South Korean developed fermented food such as fish's shrimp sauce very early, its process technology is very developed, and the traditional seafood is also developed .
在韩国自古以来礼仪食品种类繁多,如生产、三七日、百日、周岁、婚礼、聘礼等的贺礼食品,巫俗食品、祭礼食品、寺庙礼仪食品等。其中,寺庙食品忌五辛（蒜、葱、小根蒜、韭菜等）和荤菜,用山菜、野菜、树根、野果、树皮、海草类、谷类制作,不加任何调料,形成自然产品本身固有而独特的文化,其烹饪方法在各寺庙之间口传至今。
The food of etiquette has been various in style since ancient times in South Korea, such as foods for producing, three-week Day, 100-day of birth, one-year-old birthday, wedding, betrothal gifts,etc. There are also witch's vulgar food, rites food, temple etiquette food,etc.. Among them, temple food avoid getting hard and meat dish, use mountain dish, edible wild herbs, root, wild fruit, bark, seaweeds, cereal making, do not add any condiment, form the inherent and unique culture of the natural products, it cooks oral instructions among every temple of the method so far .
祭礼食品以糕饼为主。儒家的祭礼食品同巫俗食品形式基本一致,但祭礼食品已相当现世化,而巫俗食品还依然如故。如在巫俗食品中,把红枣泥或生肉片放在蒸米面糕上,这种做法表明阴阳相谐观念多么根深蒂固
The food of rites takes pastry as the core. Rites of the Confucianists food with witch form basically identical in vulgar food, rites food analogous to this life , witch's vulgar food still remains unchanged. If in witch's vulgar food, put red jujube paste or raw meat slices in steaming the cake of rice and flour, the method indicate how deep-rooted is negative and positive
韩国的饮食习惯与家庭形式有密切关系。韩国人自从从事农业就开发发酵食品,形成了独特的饮食文化,对调味食品酱油、辣酱、大酱等尤为讲究
The eating habit of South Korea is closely linked to family's form. South Koreans have formed the unique cooking culture since engaged in agriculture to develop the fermented fooding, particularly particular about flavouring soy sauce of food, thick chilli sauce, big sauce,etc.
同时,为了用于饭前酒、接待客人、祭礼自酿家酒,还常备鱼虾酱、咸菜、肉干、鱼干等下酒菜,由此开发了各种食品加工技术,发展了丰富的饮食文化。
Meanwhile, for using in aperitif, meeting guests, the rites make wine of house by themselves, in addition such dishes that goes with wine as the shrimp sauce of fish, salted vegetables, jerky, fish always on the alert do, therefore She has developed various food process technologies, also developed the abundant cooking culture.
韩国人对传统的素食独有情钟,以素食为主的寺庙食品自不必说,就是泡菜、豆腐菜、山野菜等日常食品也非常发达。如今随着经济条件的改善肉类消费迅速增加,因此各种成人病大为流行,在这种情况下,素食的寺庙食品作为保健食品越来越受到人们的青睐。
South Koreans, is addicted to traditional vegetarian diet, since the food of temple relying mainly on vegetarian diet , even if daily food such as the pickles, bean curd dish, mountain edible wild herbs are also very developed. Run up with the improvement meat consumption of economic terms nowadays, so various adult diseases are very prevailing, in this case, the temple food of the vegetarian diet is enjoyed more and more by people as the health food.
韩国的食品可分为以各地名产为材料的宫庭食品和各具特色的乡土食品。
The food of South Korea can be divided into and produced as the imperial court food of the material and native soil food with characteristics with every name of the place.
韩国的食品基本上反映了夏季温热而潮湿、冬季寒冷而干燥的韩国气候和各地不同的气候和风土,并为适应于此有了多方面系统的发展,尤其蔬菜和海味及黄豆发酵食品闻名于世。
Food of South Korea reflect summer warm-heat evil but moist, winter cold and dry different from all parts climate and natural conditions and social customs of place, climate of South Korean, basically, and in order to meet having development of systems in many aspects herein, especially the vegetables, seafood and fermented food of soya bean are well-known.

Answer 2

Four distinct seasons Korean food culture

South Korea four distinct seasons, a quarter of the quarter of the food, so food varieties are very abundant. South Korea has also surrounded on three sides by sea, cold and warm converge along the coast of the beach, there are fertile, so many types of fish and shellfish. South Korean people in order to wisely spend the intense heat of summer and winter, a very early development of fish fermented foods such as gravy, very advanced processing technologies, and traditional seafood dishes also developed.

Etiquette in South Korea since ancient times variety of foods, such as production, Sanqiri, 100-day, birthday, wedding, the bride price, and other gifts of food, witch popular food, food festival, the temple ritual foods. Among them, the temple food bogey Wu Xin (garlic, onions, garlic small root, leeks, etc.) and Xuncai, with mountain vegetables, vegetables, roots, fruits, bark, seaweed category, cereal production, without any seasoning, a natural products inherent and unique culture, and its cooking method in the temple between the oral tradition so far.

Offerings of food mainly to pastries. Confucian food festival with a shaman vulgar form of basic food, but the food festival has been quite of this world, but also remains the same witch popular food. Popular foods such as a shaman, the dates on mud or raw meat steamed rice cakes, this approach shows that the concept of yin and yang of how deep-rooted harmonic.

South Korea's eating habits and family closely related forms. Since the Korean engaged in the development of agriculture in fermented foods, and formed a unique food culture, food seasoning sauce, sauce, miso, and so is particularly stress.

At the same time, for the aperitif wine reception guests Offerings home brewed liquor, standing fish gravy, vegetables, meat, dried, such as a curtain, which developed a variety of food processing technology, the development of a rich diet culture.

Korean traditional vegetarian unique situation bell to the temple mainly vegetarian food Needless to say, that is kimchi, tofu dishes, wild food dishes are very developed. Now with the improvement of economic conditions of rapid increase in meat consumption, therefore, greatly popular adult disease, in such circumstances, the vegetarian temple food as a health food more and more people of all ages.

South Korea to food can be divided into various parts of the court and specialty materials for the food and different characteristics of the native food.

South Korea's food basically reflects the hot and humid summer, winter cold and dry climate and around the Korean different climate and endemic, and many have to adapt this system development, particularly vegetables and seafood and soybean fermented food are Worldfamous.

Answer 3

Seasonized South Korean cooking culture
In South Korea, each season has their futrues, and their foods, so food is abundant, varying from season to season. Surrounded three sides by seas, loctated in the meeting point of warm current and cold current, it is rich in fertile coast land and fishes and selffishes. To cleverly spend the dogs of summer and freezing cold days of winter, South Korean have developed fermented fish & shrimp foods, whose processing technology has been fully developed, as well as traditional seafoods.
South Korean ceremonial food has been various since early days, such as handsel foods, like for giving birth, three-week-old day, 100-day-old day, one-year-old birthday, wedding, betrothal gifts, witch's food, sacrifice food, temple ceremony food, etc. And avoiding “five spicy” that is, garlic, shallot, rootlet garlic, leek and ginger and meat, made by mountain vegetable, potherb, root, wild fruit, bark, seaweed and cereal, with out seasoning, temple ceremony food has naturally created its inherent unique cooking culture, which has been orally passed on in temples from generation to generation.
Ceremonial food centers around confection. Confucian ceremonial food is similar to witch’s food. Ceremonial food has been modernized while witch’s food still remains the same, such as putting mashed red Chinese date or raw meat slices onto steamed rich and flour cake, which indicates deep rooted has the concetp of the harmony between Ying and Yang been.
South Korean eating habit is closely related to its family form. Since starting to farm South Koreans have developed farmented food and fromed their unique cooking culture, which pays full attention to seasonings such as soy sauce, chili sauce and flour sauce.
Meanwhile, aperitif, greeting guests and ceremoial house-make wine, going with shrimp sauce, pickles, bacon, dried fish, and methods of processing them have enriched and developed the cooking culture.
South Koreans are obsessed about traditional vegetarian diet, let alone temple ceremony food. Even the pickles, bean curd course and mountain potherb has been fully developed. Gong with the improvement of economy, meat sonsumption is increaseing, thus many kinds of adult diseases are wildly spread. And therefor, the temple ceremony food, as healthy food, is more and more popular with more and more people.
South Korea food can be divided into court food, in which all kinds of local food materials feature and native foods, whose features vary from place to place.
South Korean climate, summer, hot and moist, winter, cold and dry, each area, different from each other, and various custom are vividly reflect on her food. And to adapt to all-direction development, South Korea food, especially vegetables, seafood and fermented food of soy been are well known.