• The Journal of the Korea Contents Association
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• v.9 no.5
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• pp.322-331
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• 2009

The purpose of this study is to suggest guidelines for analysis acknowledgement, preference with 19 local foods and 3 Koguryo foods in Dan Yang county. The questionnaires are distributed each 150 residence and tourist who visited in Dan Yang county, collected 261, then used for data analysis 232. The results are as followed. First, 4 items among 22 regional foods' marsh snail broth', 'mixed rice with acorn-starch paste', 'mixed rice with various herb', and 'baked deodeok' are ranked highly in acknowledgement and preference. Second, 4 variables which are sex, age, residence or tourists, and income had significant in acknowledgement. Therefore, making Koguryo food town near movie setting place, introduction geographically mark system, and put Dan Yang mark into merchandise would be increased acknowledgement, and also promoted local economic. Third, 3 variables except income had significant in preference. Therefore, functional effect of each food and taste for young generation would be reinforced in preference.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.51-63
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• 2016

The aim of this study was to investigate food culture represented by the grain yard, water well, kitchen, and meat storage space which were depicted in the mural painting of An-Ak tomb No. 3. The mural paintings of An-Ak tomb No. 3 were compared with those of ancient Chinese tombs before the 4th century in order to understand their characteristics. Above all, the tomb murals describe the form and function of the stove (buttumak) as well as the cuisine using the cauldron (sot) and steamer (siru) in a very interesting manner. The meat storage space of An-Ak tomb No. 3 shows whole carcasses of animals such as roe deer, dog, and pig. However, Chinese murals show that while small animals such as soft-shelled turtle, fish, chicken, duck, pheasant, rabbit, etc. were stored as whole carcasses without being cut into pieces, large animals such as cows and pigs were slaughtered and each piece of their carcasses such as the head, thigh, meat loaf, and cardiopulmonary part was separately depicted. These tomb murals vividly describe the food culture of Koguryo and China before the 4th century.

• The Journal of the Korea Contents Association
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• v.18 no.7
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• pp.647-655
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• 2018

Someone said Chongkukjang(淸麴醬) might be a Jang(醬) that made it possible to eat quickly at the time of war, and it is called Jonkukjang(戰國醬), or it might have been learned from the Qing Dynasty, and it was also called Chongkukjang(淸國醬) or Jonsijang(煎?醬). It is not true. Even more they say the first appearance of Chongkukjang in the Korean ancient documents is in "Jeungbosallimgyeongje(增補山林經濟)" of the 1700s. Other argument is that Chongkukjang is also known as the Three Kingdoms since it was in the records of 'Shi(?)' which means Meju and chongkukjang written in "The Chronicles of the Three States(三國史記)". It is not clear whether Chongkukjang was introduced from the Qing Dynasty (1600s) or from the Three kingdom period. In this article, the history of Chongkukjang was studied through the records of ancient documents. There was a Chongkukjang(?) in Goguryeo and Silla era. Chongkukjang was called as Jyonkuk(젼국), Chyonkuk(쳔국), Chyongkuk(?국), and it was written as '?' as the Chinese character. Chongkukjang began to be perceived as Jang such as Doenjang and Gochujang at some time, and it was used as Jonsijang, Jonkukjang, but now it was unified as Chongkukjang(淸國醬). The meaning of '?' also means Chongkukjang until the 1500s, and after 1600, it happened to be it's meaning is changed to Meju and Doenjang. There is no evidence that Chongkukjang has history of war or food related to the Qing Dynasty. Chongkukjang has more than 2200 years of history, but since it was there before it recorded, it had a history of thousands of years earlier than this.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.223-228
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• 1991

In the 7th century, Prince Shoudoku built the Horyu temple at Nara, when Buddhist culture in Japan had highly prospered after Buddhism were transmitted to Japan from Korea. At the same time, the three ancient country of Silla, Koguryo, and Baekjae had generally effected on Japanese culture and life as well as Buddhist events, religious services and sacrificial offerings in form. And even now there are kept above one thousand of tablewares which was used at the age and was made of wood and alloy manufactures from Han peninsular in Seisoin at Nara. Through these historical backgrounds, it could be presumed that the religious services and the sacrificial offerings for Prince Shodoku for above 1300 years help us to study and estimate the ancient dietary culture of Korean and Japanese. There are several points of similarities which are remained and maintained in Han Peninsular. 1. They used high filling method of the secrificial offerings and high receptacles in the religious service. 2. The cakes were mainly made of nonglutinous rice tharr glutinous rice 3. They decorated the pheonix instead of flowers and the other kinds of birds in Korea. 4. Kakiage of fried confectionary was founded in many kinds of them at present.

• Korean Journal of Heritage: History & Science
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• v.55 no.4
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• pp.56-70
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• 2022

Tombs No. 39 and No. 63 in Gyo-dong, Changnyeong, are unique in the Changnyeong area in that they do not have additional burials because they are hoenggu-style tombs with an entrance on the north side. This study tried to understand the nature and meaning of the two separate stone walls at the entrance of the tomb along with the burial process of the tomb. These two stone walls mark small tombs built independently within a large tomb, with stone wall No. 39 stone wall No. 3 (No.39-3) and No. 63 stone wall No. 3 (No. 63-3). Both units are located in the middle of the northern wall of the burial body part and share one wall with the burial body part wall stone. All animal fluids inside the stone wall were identified. In particular, it was estimated that at least three dogs were buried as a result of identification of animal fluids No. 63-3. Above all, these animals have their heads facing outward with their backs to the main occupants, and do not overlap in a limited space and are placed side by side. Changnyeong Gyo-dong No. 39-3 and 63-3 were created in the process of building the burial body, and although they are independent relics, they form a subordinate relationship in that they were built along the main burial within one tomb. In addition, it is coercive in that it is placed in an orderly manner according to a certain direction in a state that has not been dismantled after killing an animal. Therefore, It is understood to be the SHUNJANG of dogs. Studies on animal fluids excavated from tombs in the Three Kingdoms period are interpreted as animal stewardship, sacrificial collection, and animal sacrifice depending on their location, and this is known as a series of animal sacrifice rites, namely, animal stewardship and sacrifice. This recognition is based on material objectification of animals, such as food or sacrifices. However, Changnyeong Gyo-dong No. 39-3 and 63-3 are different in that they recognize animals as spiritual beings in the process of funeral rites and are closely related to the ideology that there is life after death. In addition, analysis of the location and directionality of the remains is also required from multiple angles. These two SHUNJANG correspond to the entrance to the tomb, and the location is the most open space at the entrance. The appearance of a dog looking outward, etc., can also be interpreted as the meaning of protecting the tombs and byeoksa. This appearance can be compared with the dog depicted in a mural in a Goguryeo tomb that reflects the ancient world's thought and stone figures excavated from the tomb of King Muryeong of Baekje, and it is also consistent with the meaning of the JINMYOSU protecting the ancient tombs. This suggests that a multifaceted study on animal fluid burial remains is needed in the future.