中韓飲食文化差異的多維度對比研究

——基于烹飪理念、時空編碼與用餐禮儀的分析

A Multidimensional Comparative Study of Dietary Culture Differences Between China and South Korea

—An Analysis Based on Culinary Concepts， Temporal-Spatial Encoding，and Dining Etiquette

LIU Yang （Yanbian University，Yanbian Jilin，1330OO，China）

Abstract：Thisstudydelvesintothemultidimensional diferencesindietaryculturesbetweenChinaand SouthKorea，focusing onculinaryconcepts，temporalspatialeodingnddiningetiquete.Intesofiaryonepts，Chinapasis"firefao， highlighting precisecontrolovercooking techiques，refletingaprofoundunderstandingofingredientsandteiheritanceofculiary skillsIncontrast，SouthKoreaemphasies"handflavor"conveyingmotiosthoughaualpreparatio，demonstratingrspetfor ingredientsanderencetotadiioegadingtemporalspatialcoding，inesesieibitsmporaloniuitysi ingthediningprocsshile SouthKoreancuisineembodesspatialompletene，pursuingvisualaesthes.Indnngvi，Cinesecuisinereflectsprocessaesthetics，harmonizingwiththeysofnature，whereasSouthKoreancuisineembodiesffciency ethics，emphasiingickatingndefienttieuilzation，efletingapursuitoffcincy.Thesedierencsnotonlltte uniquenessof thetwocountriesdietarycultursbutalsoreveal thedeep-seatedcharacteristicsof teirrespectivesocialcultures.

Key words： ChineseandSouth Korean dietarycultures； Culinary concepts；Temporal-spatial encoding； Dining etiquete； Cultur al differences；Fire flavor；Hand flavor

在全球化的浪潮中，盡管文化趨同現(xiàn)象日益顯著，但飲食文化的深層差異性并未因此而消解。（剩余6157字）