• 한국지역사회생활과학회지
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• 제16권3호
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• pp.109-125
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• 2005

The purpose of this study was to analyze the differences in the understanding level of the Korean traditional seasonal customs during summer (i.e. Buddha's birthday, Dano festival, Yudu festival and Chilseok) before and after the execution of a educational program concerning seasonal customs and determine if elementary school teachers recognize a need for this kind of educational program. The subjects of this study were 168 students in the 4th grade at two elementary schools (84 students each for the experiment group and the control group) and 249 teachers at the elementary schools in Yangju city. The major results of this study are as follows : First, it was shown that there is no significant difference in the understanding level of seasonal customs between the experiment group and the control group in the pre-test, but after carrying out the educational program, it was indicated that there is a statistically significant difference between the experiment group and the control group in the post-test. Second, in addition to strongly pointing out the necessity of seasonal customs education, the teachers recognized that it is desirable to teach seasonal customs to students through the discretionary activity class corresponding to the seasonal divisions in the year and that it is especially important to perform the educational activity through traditional plays and to utilize audio-visual media. Also, teachers hoped that a seasonal customs program suitable for elementary school students would be required, along with the development of instructional materials, and finally that the schools need to further develop teacher training through field inspections and practice.

• 한국식생활문화학회지
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• 제20권2호
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• pp.152-171
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• 2005

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were results The results were summarized as fellows: The most familial traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as fellows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (96.45%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to team more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

• 한국식생활문화학회지
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• 제13권5호
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• pp.393-403
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• 1998

This study was conducted to investigate the contemporary dietary life of residence in Kyunggi province. People living in Kimpo, Yoju districts(farm villages), Kapyung districts (mountain villages) and Hwasung districts (fishing villages) were selected for this research as subjects from August S to 19,1997. The results of the survey are summarized as follows: 1. Cooked rice was a staple food. However nuddles and soojaebees(soup with dough flakes) was taken as lunch or snacks but Juk(rice guel) or Dduk(rice cake) was not treated as a meal. 2. Dishes were consisted with soup or chigae, kimchi and namul(seasoned vegetables), and fishes, meats, salted sea foods, dried fishes, jangacchi(dried seasoning radish) were also taken by sometimes. 3. Soy sauce, bean paste, red pepper bean paste were made by every home even if they were very busy. 4. Festival days such as New Year's Day, daeborum(the 15th day of January), chusok(mid-autumn festival), and kosaa(October ceremony) and dongee(one of 24 seasons by lunar calendar) are skipped oftenly and slowly forgotten by people. They do not celebrate Samgin-nal(the third day of March), Buddha's birthday(the 8th day of April by lunar calendar), danoh(the 5th day of May), yoodoo(the 15th day of June), chilsok(the 7th day of July), Jungyang(the 9th day of September) and the last day of the year either 5. Due to improved kitchen system, we couldn't see the old kitchen devices.

• 동아시아식생활학회지
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• 제11권6호
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• pp.417-429
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• 2001

The purpose of this study is to investigate university students' eating habits during special occasions and the willingness to pass on traditions of cooking certain dishes on special occasions to the next generation. The procedure of this study included a questionnaire to collect data for this study. The results are summarized as fellows: there were 689 participants. 314 male and 375 female. Most participants were nuclear families(84.5%), Practicing cooking traditions during the special occasions at home on New year's day. Chusuk, Ceremony of a forefather's death, the 15th of the first month. and Winter solstice exceeded 70% of households. In every event, most persons who make the food during the special events at home are mothers. Furthermore, most persons who teach the cooking method are mothers. too. Most foods which were taken In the annual events generally were as fellows : rice cake soup on New Year's Day. boiled rice admixed with four other staple cereals on the 15th of the first month, half-moon-shaped rice cake on Chusuk. a rice-and-mugwort cake on Buddha's birthday, rice and adzuki-bean on the winter solstice and cake on Christmas and wedding anniversary. The results of the survey of perception of food traditions during the special events was as follows ; ‘annual events helped peoples to make relationships with family and relatives deeper’ showed the highest agreement. The willingness to pass on traditional foods for the special days showed the highest agreement on New Year's Day and Chusuk, followed by Ceremony of a forefather's death. the 15th of the first month, and finally the winter solstice.

• 공연문화연구
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• 제36호
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• pp.751-781
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• 2018

월정사 탑돌이는 광복 이후 재현된 첫 번째 불교민속놀이로 불교문화로서의 대표성과 역사성을 지닌 주요 무형문화재이다. 월정사 탑돌이는 한국 고유의 전통성과 강원도의 정체성이 내재된 불교민속유산이라는 점에서 지정 가치가 크다. 전국 사찰에서 탑돌이가 시연되고 있지만 무형문화재 지정을 기반으로 체계적인 전승이 이루어지고 있는 경우는 월정사 탑돌이가 유일하다. 월정사 탑돌이의 문화재 내재적 가치에 주목해야 할 이유이다. 탑돌이는 부처님, 탑에 대한 예경방식의 총체적 표현물이다. 월정사 탑돌이의 원형은 추정하기 어려우나, 월정사의 역사성으로 보아 고구려 계통의 놀이와 신라 복회(福會)에 닿아 있다. 고구려벽화의 달, 오대산 화엄사상경 배경과 팔각구층탑의 본질의 측면에서 우요삼잡의 예법에 부합한다. 탑돌이 때 처음에는 범종, 고(鼓), 운판, 목어의 사법악기(四法樂器)만 쓰이다가 후에 삼현육각(三弦六角)이 합쳐지고, "보렴"과 "백팔정진가"을 부른 것을 보면 처음에는 순수한 불교의식이던 것이 차츰 민속화해서 민중 속에 전파된 것을 알 수 있다. 월정사 탑돌이의 전형은 회향의례의 환희심을 체험하는 우요삼잡의 풀이와 관련된다. 절에서 대재(大齎)가 있으면 신도들은 공양을 올린다. 이때에 염불, 범음(梵音), 범패(梵唄)가 따르며, 재가 끝나면 신도는 승려와 함께 불탑을 돌면서 부처님의 공덕을 빌고, 또 저마다의 기원을 빈다. 일신의 왕생극락은 물론 국태민안을 빌어 태평성대를 누리고자 하였다. 큰 재일수록 많은 신도들이 모이며 따라서 탑돌이도 성황을 이루었다. 법음(法音)에 맞춰 제각기 소원을 외면서 탑을 도는 모습은 엄숙하였다. 월정사 탑돌이의 변형과 융합에 대한 발상은 전형 곧 문화재 지정의 취지 유지와 정체성 차원을 살리되 전승의 공연화를 위한 계승적 전략이 필요하다. 한국탑돌이는 4월 초팔일과 중추절인 한가위 날에는 탑돌이가 있었다. 탑돌이의 공연성은 스님이 염주를 들고 탑을 돌면서 부처의 큰 뜻과 공덕을 노래하면 사찰 신도들이 그 뒤를 따라 등을 밝혀 들고 탑을 돌면서 극락왕생을 기원하는 회향형(回向型) 불교민속놀이에 있다. 공연성 활성화는 신행 보유자 전승교육, 전문가 자문의 다차원 접근, 원형 재현의 담론 등을 단계적으로 보강하여야 한다.

• 대한가정학회지
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• 제41권3호
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• 동아시아식생활학회지
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• 제18권3호
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• pp.277-293
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• 2008

We conducted a consensual, expansive, and successive study to compare cultural differences and similarities between Korean, Chinese and Japanese's Seasonal Festivals and Foods documentarily. It showed interesting results that the three countries had celebrated with similar meanings, and shared similar events and special foods. Seasonal Festivals happen throughout the year sequentially: the New Year Day, January $15^{th}$(first full moon festival), March $3^{rd}$(double three day), May $5^{th}$(double five day), July $7^{th}$(double seven day) and finally the Year Farewell Festival. While, the festival of a royal birthday of Buddha happens on April $8^{th}$ in both countries: Korea and Japan. There is also one of the big festivals called the harvest moon festival on August $15^{th}$, and this event celebrates with special foods both in Korea and China. On December $23^{th}$, it is a special day for both Chinese and Japanese, but they celebrate the day with different meanings to it. Three countries have a special seasonal event celebrated each other. Koreans have a special event called Sambok to overcome summer with special food during a middle of June to the beginning of July. Chinese have a special event for overcoming winter with soup on December $8^{th}$. Japanese have a special event with rice cake to safety on January $11^{th}$. On these seasonal festivals, it is different to note that two different kinds of calendars are used. The lunar calendar is used by Koreans and Chinese whereas the solar calendar is used by Japanese. Because of the similarity in Buddhism, and agricultural industry, and especially sharing Chinese Characters in words, these three countries have in common in many ways to celebrate Seasonal Festival, and it is very unique custom in the world. Nowadays; however, these traditional events and special foods are changing in more simplified version and almost disappearing in all three countries. Therefore, we suggest that the Seasonal Festivals and Foods should be more emphasized in flourishing and exchanging between Korea, China and Japan.