The Application of Chinese Traditional Food Culture in the Teaching of Korean Students

  • Bei Zhang Xi’an University of Finance and Economics
  • Yanru Dai Xi’an Jiaotong University
  • Huiyong Zheng Xi’an Zimo Translation Service Co., Ltd
Article ID: 1596
223 Views, 38 PDF Downloads
DOI: https://doi.org/10.18282/l-e.v9i3.1596
Keywords: Chinese Traditional Food Culture, South Korean Students, Teaching

Abstract

With the gradual improvement of China’s economic and political status on the international stage, the time-honored, extensive and profound Traditional Chinese culture has more and more bloomed its unique Oriental charm. More and more international students come to Study in China to learn about the fine traditional Chinese culture. This paper will take The Korean students as the research object, analyze the traditional Chinese food culture, and carry out the teaching research on the Korean students’food culture.

References

Jing C, Jiang-Feng WU, She-Dan L. Application of Sandwich Teaching Method in the Teaching of Human Anatomy for Foreign Students [J]. Education Teaching Forum, Vol.28, No.5, PP. 1–8, 2018.

Yan-Wei W, Yi-Ping Z. A qualitative study of the key factors in the teaching of culture-based course to foreign students [J]. Journal of Yunnan Normal University (Teaching and Research on Chinese as a Foreign Language), Vol.22, No.3, PP. 1091–1093, 2018.

Yu-Lin L, School A. Research on the Problem of “Chinese Characters Difficult to Learn†in the Teaching of Foreign Students: A Case Study of International Students from American and Lao in Pu’er College [J]. Journal of Yunnan Open University, Vol.36, No.3, PP. 98–100, 2019.

Min-Fei G, Marxism SO. On the Application of Simulated Teaching Method in the Teaching of Chinese Traditional Culture [J]. Journal of Qiqihar University (Philosophy & Social ence Edition), Vol.16, No.4, PP. 105–108, 2019.

Yuan Q. TheApplication of Chinese Excellent Traditional Culture in the Ideological and Political Education of Higher Vocational Colleges [J]. Education Teaching Forum, Vol.22, No.8, PP. 2806–2808, 2018.

Published
2020-12-29
How to Cite
Zhang, B., Dai, Y., & Zheng, H. (2020). The Application of Chinese Traditional Food Culture in the Teaching of Korean Students. Learning & Education, 9(3), 121-123. https://doi.org/10.18282/l-e.v9i3.1596
Issue
Vol. 9 No. 3 (2020)

Authors contributing to this journal agree to publish their articles under the Creative Commons Attribution-Noncommercial 4.0 International License, allowing third parties to share their work (copy, distribute, transmit) and to adapt it, under the condition that the authors are given credit, that the work is not used for commercial purposes, and that in the event of reuse or distribution, the terms of this license are made clear. With this license, the authors hold the copyright without restrictions and are allowed to retain publishing rights without restrictions as long as this journal is the original publisher of the articles.