서울시내 일부 대학생의 통과의례와 음식에 관한 인식조사 2보-상례와 제례

A Study on Seoul university students' recognition on passage rites and foods-funeral rites and sacrificial rituals

  • 김미정 (국민대학교 식품영양학과)
  • 발행 : 2007.04.30

초록

This study was performed to investigate Seoul undergraduate students' thoughts on funeral rites and sacrificial rituals as well as ritual foods. A total of 542 students offered answers that the importance of sacrificial rituals was connected to filial piety for the ancestor, the customs descended from the past, and the belief that descendents received fortunes. The students didn't know the funeral rites process, but acknowledged they needed to know funeral rites, and would perform their parents' sacrificial rituals. We also found that students whose hometowns were Gangwondo and Jejudo were familiar with sacrificial rituals foods as well as their preparation and cooking. Also, the older the students, the better they knew the funeral rites process, sacrificial rituals and ritual foods. There were great differences in sacrificial rituals according to parent and student religions. Buddhists knew the most about funeral rites and sacrificial rituals, followed by Roman Catholics and agnostics. Protestant Christians were not interested in sacrificial rituals. The funeral rites process and the handing down of sacrificial ritual foods had significant differences based on sibling number. The more brothers and sisters in a family, the more committed they were to performing their parents' sacrificial rituals and the higher their interest in sacrificial ritual foods.

키워드

참고문헌

  1. 김기숙, 김미정, 안숙자, 이숙영, 한경선. 1999. 식품과 음식문화. 교문사. 서울. pp152-153
  2. Hong NY, Lee EJ, Park SH. 2002. A study on the changes of the Korean wedding culture in the 20th century. Korean Human Economics Association 40(11) : 141-156
  3. Jung BM. 2005. Comparison on the ritual food of Yeosu and Pusan area. Korean J Food Cookery Sci 21(3) : 271-282
  4. Kim ES, Ham SS. 2001. The survey on the practice of ancestral service food in Chuncheon area. J East Asian Soc. Dietary Life 11(4):235-246
  5. Kim IO, Ahn HS. 2003. The study on university student's consciousness and actual services of ancestral rite. Korean Human Economics Association 41(3):113-129
  6. Kim JG, Kim JM, Chang SH. 2003. Research on the recognition of the ritual ceremony. J East Asian Soc Dietary Life 13(3):145-154
  7. Kim JM, Chang SH, Kim JG. 2003. Research on the comparison on the ritual food of Gyeonggi and Gyungsangbuk-do province. Korean J Food Cookery Sci 19(5) : 562-570
  8. Kim YI. 1989. A study on the table setting of Korean ceremonial foods. Korean J Dietary Culture 4(3):213-219
  9. Lee HG, Oh MY. 1995. Consciousness, knowledge and food preferences of the Korean traditional foods of high school students in Seoul. Korean Home Economics Association 33(4) : 65-87
  10. Yoon SK, Park MN. 1999. A study on the dietary culture of east sea province in Gyungsangbuk-do(II). Korean J Dietary Culture 14(2), 83-102
  11. Yoon US, Song TH. 1995. A study of the consciousness on the Korean folk foods. Korean J Food Cookery Sci 11(2) : 145-152
  12. Yoon US. 1995. A study on the knowledge on the Korean festival foods. Korean J Food Cookery Sci 11(2) : 140-144