Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 11 Issue 1
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- Pages.7-12
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
The Research and Development for an Excavation and Settlement of a Native Local Foods in Muju area
지역 향토음식 발굴 및 정착을 위한 연구 개발 -무주 지역을 중심으로-
- Shin, Dong-Hwa (Department of Food Science and Technology, Chon Buk National University) ;
- Park, Young-Ja (Chon Ju Mun Hwa Cooking School) ;
- Kwon, Kyoung-Soohn (Department of Food and Nutrition, Kun San Junior College)
- Published : 1996.03.30
Abstract
The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.
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