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http://dx.doi.org/10.7318/KJFC/2015.30.5.502

Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food  

Lee, Changhyun (National Academy of Agricultural Science, Rural Development Administration)
Kim, Young (National Academy of Agricultural Science, Rural Development Administration)
Park, Younghee (National Academy of Agricultural Science, Rural Development Administration)
Kim, Yangsuk (National Academy of Agricultural Science, Rural Development Administration)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.5, 2015 , pp. 502-544 More about this Journal
Abstract
This study researched a document regarding 'Pyeon (tteok)' on 25 Jong-ga ancestral ritual foods through "Jong-ga Ancestral ritual formalities and food", published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence 'Pyeon' setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.
Keywords
Jong-ga; pyeon (tteok); regional characteristics; literature review; field study;
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Times Cited By KSCI : 6  (Citation Analysis)
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