Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Foodways in Korea during the Japanese Occupation Period by Analysis of the articles in the Yeo-Sung Magazine;from 1936 to 1940

음식 관련기사를 통해서 본 일제강점기 식생활 연구;${\boxDR}$여성(女性)${boxUL}$ 잡지를 중심으로(1936. 4${\sim$1940. 12)

  • Lee, Kyou-Jin (Department of Nutritional Sciences & Food Management, College of Health Sciences, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutritional Sciences & Food Management, College of Health Sciences, Ewha Womans University)
  • 이규진 (이화여자대학교 건강과학대학 식품영양학과) ;
  • 조미숙 (이화여자대학교 건강과학대학 식품영양학과)
  • Published : 2008.06.30
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Abstract

The purpose of this study is to analyze the articles of food and nutrition published in the Yeo-Sung magazines from 1936 to 1940 in Korea. Out of the 67 articles about the food and the nutrition from the Yeo-Sung magazines, 28 (41.8%) of them were about the brief information of food and nutrition news, 16 (23.8%) of them were about the recipes, 6 (9.0%) were about the nutrition information, and 17 (25.4%) of them were about others. As the number of recipes mentioned from the Yeo-Sung magazine was 103, 77 items, the majority, were about the Korean foods, 18 of the Western foods, 6 of Chinese foods, and only 2 of Japanese foods. This result showed that the Japanese colonization didn't seem to influence on Korean tastes and gastronomy. During this period, the modernization caused the numerous changes to our traditional cuisine with introduction of new western menu items and concept of nutrition. The nutrition articles highly recommended eating brown rice, vegetables, tofu, and the white meat. Shin-Young Bang, one of the main authors, insisted that "Cookery is not only the skill, but also the one of the very important academic sciences." showed budding modern cookery sciences in Korea.

Keywords

References

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