한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제29권6호
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  • Pages.488-498
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  • 2014
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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연령에 따른 종가 및 제례음식에 대한 인식도 조사

Research of Head Family and Ancestral Ritual Food's Conception Perceived by the Different Age Groups

  • 김미혜 (호서대학교 자연과학대학 식품영양학 전공 및 기초과학 연구소) ;
  • 정혜경 (호서대학교 자연과학대학 식품영양학 전공 및 기초과학 연구소)
  • Kim, Mi-Hye (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University) ;
  • Chung, Hae-Kyung (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University)
  • 투고 : 2014.08.28
  • 심사 : 2014.11.10
  • 발행 : 2014.12.31
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초록

The research aimed to provide accurate and basic data comparing different perceptions of head family's food and food for religious ceremonies depending on age with the goal of sustaining traditional Korean food in the future. The gender distribution of the participants was 274 Males (42.5%) and 370 Females (57.5%). Age distribution was 211 participants (32.7%) in their 20s, 215 participants (33.3%) in their 30 to 40s, and 220 participants (34%) in their 50 to 60s. The older generation appeared to beaware of the definition of head family or 'The eldest's house of head family' as well as the concept of one's family five generations ago with more reductive and emphasis than imaginary concept of head family of the younger generation. The image of the head family was perceived as 'head family's food' in younger generations and as 'eldest son' in older generations. Family role and meaning most often manifested as 'succession of tradition' and 'cultural symbols' in younger generations, respectively, whereas older generations responded 'hallmark of the head family'. Family ancestral rites and head family's food had positive effects on awareness of head family's food. Moreover, those with experience in practicing family ancestral rites responded that head family's food should be more popular. People who viewed family's food more positively were more open with the idea thathead family's food could go mainstream. In conclusion, positive perception of head family's food and traditional pride are crucial environmental factors in public support of popularizing head family's food to the public.

키워드

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피인용 문헌

  1. Analysis of Trends and Contents of Ancestral Ritual Foods of Korean Jong-ga vol.31, pp.4, 2016, https://doi.org/10.7318/KJFC/2016.31.4.286
  2. Comparison Study on the Recipe of Radish Kimchi between Old Cookbooks of Head and Noble Family and Jong-ga vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.894
  3. Study on Feasibility as Culinary Tourism Resources of Head Families (Jongga) - With a Chungjae Gwonbeol Jongga Familiarization Tour Participants -     vol.25, pp.5, 2015, https://doi.org/10.17495/easdl.2015.10.25.5.752