한국조리학회지 (Culinary science and hospitality research)

  • 제24권1호
  • /
  • Pages.122-129
  • /
  • 2018
  • /
  • 2466-0752(pISSN)
  • /
  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지
DOI QR코드

DOI QR Code

식용견 문화의 변화와 진화론적 고찰

Changes in Edible Culture of Dog Meat and Evolutionary Study

  • 심순철 (세종사이버대학교 호텔관광경영학부) ;
  • 최현정 (백석대학교 관광학부)
  • 투고 : 2018.01.09
  • 심사 : 2018.01.24
  • 발행 : 2018.01.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study is to understand the evolution of food culture by applying the evolutionary mechanism to the process of forming the dog meat culture. To do this, this study first examined mutation, selection, and replication as a evolutionary mechanism by biological genes and explain the evolutionary process of food culture by applying so-called 'mime' which is a virally-transmitted cultural symbol or social idea. A meme acts as a unit for carrying cultural ideas, practices, that can be transmitted from one mind to another through writing, speech, gestures, rituals, or other imitable phenomena with a mimicked theme. In addition, this study also intended to use in-depth interviews on how people have diverse cultural perspectives interpret and accept edible culture of dog meat. In Korea, which was a traditional farming society, dog meat which is easier to obtain compare to beef has been chosen as an important source of protein. And this choice has been repeatedly reproduced through generations. However, the current generation's awareness of the edible culture of dog meat has changed. The meme of pet culture has been selected and replicated, and this cultural evolution will eventually lead to the culling of dog meat.

키워드

참고문헌

  1. Allen, S. J. (2012). The omnivorous mind: our evolving relationship with food. Harvard University Press.
  2. Allen, S. L. (2003). In the devil's garden: a sinful history of forbidden food. Random House Digital, Inc.
  3. Ann, Y. G. (2000). Koreans and dog meat. Seoul, Korea: Hyoil.
  4. Ann, Y. G. (2000). Korean’s recognition on edibility of dog meat. The Korean Journal of Food and Nutrition, 13(4), 365-371.
  5. Buss, D. (2015). Evolutionary psychology: The new science of the mind. Psychology Press.
  6. Chae, Y. C. & Rha, Y. A. (2013). A study on the ancient israelite food culture. The Korean Journal of Culinary Research, 19(3), 234-247.
  7. Dawkins, R. (2016). The selfish gene. Oxford university press.
  8. Ha, J. H. (2008). Story of dog. Seoul, Korea: Salim.
  9. Han, S. B. (2011). Cultural anthropology, Seoul. Korean: Seoul National University Publishing.
  10. Harris, M. (1987). The sacred cow and the abominable pig: riddles of food and culture. Simon and Schuster.
  11. Heider, K. G. (1997). Grand valley Dani: peaceful warriors. Wadsworth Publishing Company.
  12. Jeong, H. J. (2008). Why do not eat that food. Seoul, Korea: Salim.
  13. Jeong, I. S. (2003). Dog meat and pet. With Companion Animal Practice, 1(4), 76-77.
  14. Ju, G. H. (2002). Dog meat and cultural imperialism. Seoul, Korea: Joong-ang M&B.
  15. Ju, Y. H. (2013). Korean food culture history. Seoul, Korea: Humanist.
  16. Kang, D. W. (2003). A study for advancing into European market of Korean cuisine & the comparison between Korean cuisine culture and European cuisine culture. Culinary Science & Hospitality Research, 9(3), 88-101.
  17. Kim, S. H. (2009). An essay against selling dog meat. Journal of the Daedong Philosophical Association, 46, 47-69.
  18. Kim, W. S. (2002). The dog meat problem is our fault. People & Ideas, 1, 204-208.
  19. Kim, Y. C. (2006). Qualitative research. Seoul, Korea: Moonumsa.
  20. Kim, Y. W. (2002). The limitations of culture relativism and cultural criticism of dog-eating. Studies in Humanities, 10, 339-354.
  21. Lee, H. G. (2008). An evolutionary explanation model of cultural change. Korean Journal of Philosophy, 94, 83-108.
  22. Lee, H. S., Hwang, J. S., Jeon, H. M., & Lee, S. B. (2010). The effect of the recognition of Korean culture in Korean restaurant on foreign residents in Korea. Culinary Science & Hospitality Research, 16(4), 64-75. https://doi.org/10.20878/cshr.2010.16.5.006
  23. Mason, J. (1996). Qualitative researching. Sage.
  24. Mayr, E. (1997). This is biology. The Belknap Press of Havard University Press.
  25. Miguel, R. (1993). Histoire des Festins Insolites et de la Goinfrerie. Artulen.
  26. Muhl, M. & Kopp, D. (2016). Die Kunst des Klugen Essens: 42Verbluffende Ernahrungswahrheiten. Hanser.
  27. Park, J. G. (2015). Cultural relativism on the cultivation of dog meat: Conflict between cultural imperialism and cultural exclusivity. The Intenational Conference of Tourism Sciences Society of Korea, 78(3), 675-685.
  28. Pollan, M. (2007). The omnivore's dilemma. Bloomsbury.
  29. Rapporport, L. (2003). How we eat: Appetite, culture, & the psychology of food. ECW Press.
  30. Rolston, H. (1999). Genes, genesis, and God: Values and their origins in natural and human history. Cambridge University Press.
  31. Seo, E. G. (2014). The origin of happiness. Seoul, Korea: 21st Books.
  32. Sim, S. C. (2006). French gourmet travel. Seoul, Korea: Salim.
  33. Shennan, S. (2002). Genes, memes and human history. London: Thames & Hudson.
  34. Spiro, M. (1990). On the strange and the familiar in recent anthtropological thought, in cultural psychology. Stigler, J. et al. ed., Cambridge University Press.