• Journal of architectural history
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• v.24 no.2
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• pp.45-54
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• 2015

The purpose of this study is to analyze the changing process in the Ddeulzip of Jaeryoung Lee's clan family. The subject of this study is clan family of Jaeryoung Lee in Andong Area. The period of Ddeulzip's changing process is divided into largely three parts. The establishment process and changing process for Jaeryoung Lee's family is analyzed during early (15~16C), mid(17~18C) and late(19~20C) periods. The characteristics of early periods is that it made a main ancestral building of Ddeulzip form. Those of mid Chosun period is in their strong will to preserve their ancestral house. During the late period, many of the different styles of Ddeulzip were constructed due to the stable environment of both political and economical status. The residential house of Jaeryoung Lee family that were centered in Youngduk and Youngyang area include diverse forms for both high and middle class social status. Jaeryoung Lee family's Ddeulzip is thus considered to bring about the firm foundation as a clan family representing the Andong cultural area through the development of Ddeulzip.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.325-338
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• 2016

The objective of this study was to review Dasik's recipe of Jong-Ga in the Gyeongbuk area. Main methods of this study were literature review and in-depth interview. To study the historical transition of traditional Dasik, analysis of 11 cooking books from the 1400's to 1800's was carried out. Jong-Ga was made using Dasik and main ingredients were Songhwa, Kka and Kong Dasik. Special Dasik was in nine of Jong-Ga (Ipjae's head family of Pungyang Jo's clan, Sojea head family Gwangju No's clan, Sawoodang head family Uiseong Kim's clan, Heobaekdang's head family of Bukye Hong's clan, Taechon's head family of Gyeseong Go's clan, Gwiam's head family of Gwangju Lee's clan, Songdang's head family of Milyang Park's clan, Haeweol's head family of Pyeonghae Hwang's clan, Galyam's head family of Jaeryoung Lee's clan) and Dasik are Gamphi dasik, Heukimja dasik, Baksulgi dasik, Tibap dasik, Daechu dasik, Yukpo dasik, Misutgaru dasik, Dotori dasik and Omija Dasik. It was used as a ritual food and reception food for guests. These recipes are good examples of functional and modern of Korean food. In the future, Dasik as well as discovery of ingredients in other foods of Jong-Ga are needed