Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Development of Native Local Foods in Sangju by Storytelling-combined - A Case of 'General Jeong's Table' -

스토리텔링을 접목한 상주향토음식 개발 - '정기룡장군 밥상'을 중심으로 -

  • Moon, Hey-Kyung (Center for Scientific Instruments, Kyungpook University) ;
  • Lee, Yonug-Ja (Department of Food and Food Service Industry, Kyungpook University) ;
  • Park, Mo-Ra (Department of Food and Food Service Industry, Kyungpook University) ;
  • Kim, Gwi-Young (Department of Food and Food Service Industry, Kyungpook University)
  • 문혜경 (경북대학교 공동실험실습관) ;
  • 이영자 (경북대학교 과학기술대학 식품외식산업학과) ;
  • 박모라 (경북대학교 과학기술대학 식품외식산업학과) ;
  • 김귀영 (경북대학교 과학기술대학 식품외식산업학과)
  • Received : 2015.08.31
  • Accepted : 2015.10.12
  • Published : 2015.10.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study intends to discover stories and sensibilities connected with characteristics and symbols of the history and culture of Sangju to develop contents about the native foods of Sangju. 'General Jeong's Table', which supplied the energy and nutrition necessary for soldiers during war, is set with Jobap, Patipguk, Euneogui, Baechumoojeon, Kongnamulheojib, Patipnamul, and Munamulsileagideanjangmuchim. 'Sangjuseong retaking wartime food', as a kind of ready-to-eat meal, which stresses convenience above everything else, is composed of Konggarujumeokbap, Bbongipjuk, Gamjangajji, and Odigojgammodeumbagitteok for table setting. 'General Jeong's liquor table', which allowed the general to regain his energy or was set to entertain generals of allied forces in the Myeong Dynasty, is formed by Baeksuk, Gojgamssam, Kongjukjijim and Sangsurisul. Efficacies of food materials were analyzed in the Part of Drug Formula of the best-known medical book in Asia. Foods on 'General Jeong's Table' has health efficacies that protect the five viscera and maintain the spleen and stomach.

Keywords

References

  1. Hadong-gun. 2008. General Jeong Ki-ryong Port light project for research report.
  2. Han KH. 2010. The research of Korea's culutral heritage and story-telling. J. Study's Korean Lang. Lit., 36(0) 614-615
  3. Heo J (허준, 許浚). Donguibogam (동의보감, 東醫寶鑑). In: Yun SH, Kim HJ editors. 2006. Publisher donguibogam., Gyeongsangdo, Korea, pp 1965-2270
  4. Hong YH. 1794. Haedongmyeongjangjeon (해동명장전, 海東名將傳)
  5. Jo J. 1597. Jojeongimnanginok (조정임진란기록, 趙靖壬辰亂記錄) April 23-June 16. Korea
  6. Jo SH. 2008. Geomganseonsaengmunjib (검간선생문집, 黔澗先生文集). Daebosa, Gyeongbuk
  7. Joseonwangjosinnok (朝鮮王朝實錄). (1413-1865). Sejongsillokjiriji (世宗實錄地理志)(1544) 'Taebaeksansagobon (太白山史庫本)' Gyeongsangdo sangjumokjo. Korea, volume 5, pp 645-648
  8. Kim MH, Chung HK. 2010a. Development of Native Local Foods in Chungcheongnam-do by Storytelling. J. Korean Soc. Food Cult., 25(3):270-284
  9. Kim MH, Chung HK. 2010b. Development on native local food contents through literature. J. East Asian Soc. Diet. Life, 20(5):639-654
  10. Kim MH, Chung HK. 2013. Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling. J. Korean Soc. Food Cult., 28(2):145-157 https://doi.org/10.7318/KJFC/2013.28.2.145
  11. Lee H, Hong EP. 1530. Sinjeungdonggugyeojiseunglam (新增東國輿地勝覽) 55 book 22 volumn Gyeongsangdo, Sangjumok, Tosanjo
  12. Lee J, Kim JS. 2003. Sangsanji. Sangju Cultural Center, Gyeongbuk, Korea
  13. Lee YJ. 2006. Analysis of current use of local food of adults in Gyeongju classified by age. J. Korean Soc. Food Cult., 21(6):577-588
  14. Sangju Institute of Culture. 2007. Sangju of Cultural Property. Sangju-si, Gyeongbuk
  15. Sangju-si, Yeungnam University national culture research center. 1999. Gukyeok Maeheonsilgi (국역매헌실기). Hanilsa, Gyeongbuk, Korea
  16. Seonjosillok (宣祖實錄). (1567-1608). Sunso 46 book 'Taebaeksansagobon (太白山史庫本)' 'Yeonginbon (影印本)'. Korea, volume 22 pp 194

Cited by

  1. Study on Dish and Dining Table Development for Healing Foods Using Local Products-Focus on Forest Healing Tourism at Mount Chungnyeong, Jangseong- vol.28, pp.3, 2017, https://doi.org/10.7856/kjcls.2017.28.3.415