01505nam a2200373 c 4500001001300000005001500013007000300028008004100031020003300072020003400105035001800139049002800157052001800185056002200203082002600225245012000251260003100371300003800402440004100440504004500481536017500526650003900701650004000740650002900780700005300809700003600862700004800898700004800946700003600994700004801030700001401078700002801092950001101120KMO20104242520181120142159ta100820s2010    ulkad         001   kor  1 a9788956389738(세트)g93380  a9788956389721g93380:c\17000  aUB201002861510 lEM4890087lEM4890088c201a594.51b10-43  a594.51a381.752501a641.59519a394.1222100a소금과 새우젓 /d지은이: 윤형숙,e김건수,e박종오,e박정석,e선영란,e김경희,e조희숙  a서울 :b민속원,c2010  a290 p. :b삽화, 도표 ;c23 cm00a토속음식과 지역정체성 ;v2  a참고문헌(p. 266-285)과 색인수록  a 2007년도 정부재원(교육인적자원부 학술연구조성사업비)으로 한국연구재단(구 한국학술진흥재단)의 지원을 받아 수행된 연구임 8a소금(염분)[鹽]0KSH1998004937 8a제염업[製鹽業]0KSH2003003657 8a새우젓0KSH20010089791 a윤형숙,g尹炯淑,d1952-0KAC2017051034aut1 a김건수,d1962-0KAC2012054131 a박종오,g朴宗吾,d1972-0KAC2012054181 a박정석,g朴正石,d1962-0KAC2015241041 a선영란,d1963-0KAC2017391361 a김경희,g金京姬,d1971-0KAC2017324211 a조희숙1 a김경희0KAC2017524210 b\17000