• 한국식생활문화학회지
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• 제17권4호
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• pp.473-481
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• 2002

Pyebaek of Jeonju area based on the method prepared by late old madame Park, Bokja can be characterized as follows: First, vegetables which could be obtained locally constituted the main body of materials of Jeonju Pyebaek and animal foods used in Pyebaek were dried fishe for the most of times. In the pre-refrigerator era, the main reason behind the heavy uses of dried fish such as dried abalone or octopus instead of animal foods can be attributed to the easy availability of dried fish. In recent years, foods made of animal foods has been indispensible items. Second for the patterns and decorations of Pyebaek natural figures such as birds, flowers, butterflies, loaves and half moon were imitated in making of octopus cuttings, squid cuttings, Yakkwa, Hwajeon, Dried persimmons, Jeonbokssam, etc. Beef jerky, Yeotgangjeong were decorated beautifully with pine nuts, shredded dried dates and raisins. Many colors were used in various items of Jeonju Pyebaek such as Hwajeon, Songpyun, Saji. Finally, flavors of Jeonju Pyebaek are sweet and tasty of sesame oil.

• 한국의류학회지
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• 제24권4호
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• pp.594-604
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• 2000

This study aims to investigate the changes in the Wedding costume for Paebak(Hyunkugorye) in Westernizing Korean society of the twentieth century. For this study, I analyzed the related literature for the first half of the twentieth century due to the lack of relevant photographs, while I used the method of content analysis of 116 photographs for the second half of the twentieth century. It is obvious that bridegroom and bride wore the same clothes for Hyunkugorye and the formal wedding ceremony in the early twentieth century. According to the analysis of photographs, wonsam was rather more widely used than hwalot as the bride's wedding costume in the late twentieth century. But there were many changes starting from the early 1970s. The changes were deviated from the traditional style and became more decorative and somewhat crude: that is, people began to embroider wonsam and the piping was added to the collar of danryung. All these changes resulted from the pursuit of commercial interests with the misunderstanding of and the indifference to traditional beauty, while Korean society had experienced the Japanese rule of Korea, the Korean War and the industrialization during the 1960s and 1970s. Therefore, to establish appropriate wedding culture and costume in Korea, it is important to educate people who get involved in wedding business for traditional wedding culture and clothes, because nowadays . most of bridegrooms and brides borrow ceremonial costume for Hyunkugorye.

• 가정과삶의질연구
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• 제31권6호
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• pp.53-66
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• 2013

The purpose of this research is to assess the need for wedding etiquette training for couples in order to provide basic educational materials for brides and grooms-to-be. This survey consisted of 43 questions. The questions pertaining to the need for wedding etiquette training were measured using the 5-point Likert scale. The survey was conducted between September 1st, 2011 and December 1st, 2011. The research subjects consisted of 230 brides and grooms-to-be. Questionnaires were analyzed by frequency analysis, F-test, t-test, and correlation analysis using SPSS/win17.0. Based on our findings, we would like to make the following proposals and conclusions. First, as the importance of a wedding education program could be ascertained, educational demands need to be gathered and applied to the operation of such programs. The education and training programs need to be activated by wedding preparation education centers or the Health and Family Support Center, on weekends or week nights 3 months prior to a couple's wedding ceremony. Second, wedding etiquette training content needs to be included in existing education programs that primarily focus on helping couples adapt to married life. Such training content should specifically include the etiquette of exchanging wedding presents, home life etiquette, etiquette for the formal meeting between the families of the bride and bridegroom, pyebaek etiquette and ham (a box of wedding gifts sent by a bridegroom to his bride before the wedding) etiquette. Third, when examining the particulars of the need for wedding etiquette training, we came to the conclusion that couples should be properly educated about the meaning and value of the wedding presents, pyebaek and ham that are required during traditional wedding ceremonies. Fourth, the need for wedding etiquette training was shown to be higher for women than for men. It was also higher for individuals in specialized fields than for ordinary company employees. Wedding etiquette training programs need to be structured with such considerations in mind. Fifth, when structuring the program for wedding etiquette training, the correlation of the needs for training should be considered. It is necessary to prepare training plans by dividing the program into the following categories: the formal meeting between the families of the bride and the bridegroom, ham and wedding presents, wedding ceremony etiquette, pyebaek, and home life etiquette training.

• 동아시아식생활학회지
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• 제18권4호
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• pp.455-465
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• 2008

강화 지역의 전통음식, 시절식과 12달 동안의 절기식 및 출산시, 삼칠일, 백일, 돌, 화갑, 혼례 등의 통과 의례 음식에 대한 조사를 실시하여 전통문화의 계승 발전에 필요한 기초자료를 제시하고자 강화에서 20대 전후부터 거주하여 30년 이상 계속 거주한 50대를 대상으로 설문 조사하였다. 그 결과, 절기식은 정월대보름(87.5%), 추석(84.4%), 정월초하루 설날(79.8%), 동지(77.4%)로 주로 농사와 관련된 명절이 우세한 것으로 보였다. 통과 의례 음식 중 돌상은 86.4%가 차렸으며, 백설기, 수수팥떡, 송편, 인절미, 과일, 잡채 등의 음식이 전통적으로 사용되었다. 또한, 아이 낳은 산모에게 쌀밥과 미역국을 대접하는 경우가 367명(96.1%)이었다. 생일상을 집에서 차리는 경우는 256명(67.0%), 차리지 않는 경우는 126명(33.0%)이었다. 차리지 않는 이유는 '시간이 없어서'는 38.2%, '귀찮아서'는 19.4%로 57.6%를 차지하였다. 폐백상차림은 육포(닭), 대추, 밤이 기본적인 음식이었으며, 회갑상을 차리는 경우는 120명(31.4%)이었다. 제사를 장남집에서 모신다고 한 경우는 53.4%이었으며, 제사가 필요한 이유는 관습대로 지키는 것보다 조상에게 감사하는 마음이 더 많았다(p<0.05). 제사 음식은 주로 천주교는 친정어머니(66.7%)에게서 배우고, 불교는 37.9%, 유교는 54.5%가 시어머니에게서 배워 종교간에 유의적인 차이를 보였다(p<0.05). 임신 중 금기 식품은 개고기, 게장, 꽃게, 닭고기, 오리고기, 토끼고기, 팥죽, 팥밥, 커피, 모난 것, 물렁뼈가 있는 것, 불결한 모양, 비늘 없는 생선이라고 하였다. 이와 같이 시대가 지남에 따라 전통적인 의례 행사가 많이 변형되고 쇠퇴하는 것을 볼 수 있는데, 앞으로 지역의 축제나 전시회, 품평회, 대중매체를 통해 꾸준한 홍보 활동 등으로 전통의 맥을 이어야 하겠다.

• 한국실내디자인학회논문집
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• 제18호
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• pp.81-86
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• 1999

The purpose of this study is to find out to meaning and practical use of 'Anbang' of which unique roles and function has not been changed till now since Chosun dynasty. The Study has been carried out by selecting 27 novels in which the word 'Anbang' mentioned frequently and analyzing the sentences with 'Anbang' . The major finding were summarized as follows: 1. Since Chosun dynasty till now, 'Anbang' in most important space for Korean in residential area its meaning and practical use had not been changed. 2. The meaning of Anbang could be categorized into two parts; One was general symbolic meaning which was perceived mentally in general and the other was specific symbolic meaning which was varied by uses. In case of general symbolic meaning 'Anbang' implied a space with light turned on late at night, a very special space from the point of interior decoration and size, a space to keep very important stuffs and a space to deal with very important business. In case of specific symbolic meaning during Chosun dynasty, 'Anbang' was used as a pronoun to imply a mistress as major occupant was a mistress. Since then, gradually, 'Anbang' was used as a pronoun to imply married couple as married couple becomes major occupant. 3. The practical use of 'Anbang' cold be categorized into two; One was routine usage and the other was exceptional usage. The typical routine use were sleeping, dining family gathering, visitor greeting, clothes changing and sewing. The exceptional use were a Sebae(new year's bow), Pyebaek(make a deep bow and offer her gifts to her parents-in-law) and patient curing.

• 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.