• 한국조리학회지
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• 제9권4호
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• pp.221-237
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• 2003

중국의 음식문화를 역사적으로 분류하여 올바르게 이해해 보고자 본 연구는 기존의 서적을 중심으로 고찰하여 보았다. 중국을 역사적 시대별로 태고, 중고, 근고, 중세, 근세, 현대로 나누어 살펴본 결과 중국의 식문화는 왕조의 흥망에 따라 많은 변화를 가져 왔으며, 서역의 식재료 유입과 자연의 영향으로 남북으로 주식의 형태가 나눠지게 되고, 테이블과 의자가 유입되어 입식문화가 정착하게 되면서 밥과 국은 개인전용 공기를, 부식은 큰 공용의 식기를 사용하여 제공되는 등 상차림의 변화가 나타났다. 근세(근세)에 들어서는 중국요리가 서방에 전달되기도 하였으며, 제비집과 상어지느러미, 해삼류 등이 고급음식으로 애용되었고, 조리법이 요즘의 요리와 아주 흡사하였다. 젓가락으로 밥과 부식물을 먹고, 숟가락은 국 전용 도구로 받아들이는 등 취식 도구의 사용 또한 현재의 모습을 지니고 있었다. 중국인들의 음식 문화에는 음양오행이라는 우주 만물의 원리가 항상 내재되어 있고, 유교, 불교, 도교의 철학적 사상이 상당히 깊이 내재되어 있음을 알 수 있다. 그래서 중국의 다양한 음식문화의 고찰은 같은 한자와 종교의 영향을 받은 한국, 중국, 일본의 명절음식을 종교와 연관지어 각 국가의 음식문화에 미친 후속 연구로 이어지길 바란다.

• 한국콘텐츠학회논문지
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• 제7권10호
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• pp.321-329
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• 2007

여행의 형태가 정적인 자원보다는 동적이고 체험적이고 가족형으로 변화하는 추세에 따라 축제가 매우 선호되고 있다. 특히 역사적 사건, 시대, 인물을 주제로 개최되는 역사체험축제는 자녀를 둔 가족이 교육과 체험을 동시에 경험할 수 있어서 인기가 높다. 축제의 평가는 현재의 문제점을 진단하고 개선안을 도출하기 위한 절차로서 축제의 발전에 중요한 역할을 한다. 축제를 평가하는 방법 중 중요도-실행도 분석(Importance-Performance Analysis)은 만족도와 같은 단일 기준의 평가가 아니라 중요도와 실행도를 동시에 평가하고, 복잡한 통계기법이나 전문용어가 없어도 도표를 이용하여 가시적으로 문제점을 판단할 수 있기 때문에 일선 축제 담당자에게 유용한 도구가 될 수 있다. 본 연구에서 연천전곡리 구석기축제를 대상으로 중요도-실행도 분석을 실행한 결과 '음식의 독특함', '휴게시설', '기타 편의시설', '위생', '혼잡도' 등이 집중 영역에 포함되었다. 따라서 축제의 발전을 위해서 독특한 음식을 개발하고, 휴게시설과 기타 편의시설을 확충하고, 위생에 신경을 쓰고, 혼잡도는 낮출 수 있도록 노력해야 하겠다.

• 한국식생활문화학회지
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• 제6권4호
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• pp.445-457
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• 1991

To analyze reception dishes of Choson Dynasty, the author studied historic book-Youngjeob Dogam Mimiunsek Euigwae (1609, 1610 year) in which the reception dishes for Chinese envoy in Choson Dynasty were described. The rescelts obtained from this study were as follows. 1. Youngjeob Dogam Mimunsek collected food items and necessities for reception of Chinese envoy from each administrative machinery, and they included cerials, fruits, seasonings, teas, wines, tablewares, medicines, etc. 2. The guest roms for Chinese envoy were arranged with table, chest, jar, wine glass, tableware, chopstick, spoon, incenseburner, brazier, candlestick, lantern, cloth, etc.

• 한국식생활문화학회지
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• 제6권3호
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• pp.275-280
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• 1991

To analyze tablewares and table flowers in wedding ceremonies of king and royal prince (1866, 1906) of Chosun dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for king and prince in Chosun Dynasty were described. The results obtained from the study were as follows. 1. Tablewares used for wedding ceremony in the year of 1866, 1096 were same as that of from the year 1744 till 1819. 2. For wedding feast dishes for the prince, black lacquered table was used, for the crown prince's wedding feast red lacquered table and for the Emperor's wedding feast yellow lacquered table were used. 3. Table flowers used for wedding ceremony in the year of 1866, 1906 were same as that of from the year 1744 till 1819.

• 한국식생활문화학회지
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• 제7권2호
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• pp.127-140
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• 1992

To analyze reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Younhyangsek Euigwae' (1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follow. 1. The number of sets to be arranged on the table for Chinese envoy were 91 sets, 49 sets, 37 sets at welcome party (下馬宴, 翌日宴, 別茶啖) and 91 sets at farewell party (上馬宴) in 1643 year. 2. The number of fresh meal to be arranged on the table for Chinese envoy were 102 kinds described in the took of 1643 year. 3. A reception dishes (下馬宴, 上馬宴 ) of Choson Dynasty was the same wedding feast dishes of Choson Dynasty.

• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• 한국식생활문화학회지
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• 제6권1호
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• pp.21-29
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• 1991

To analyze tableware in wedding ceremonies of royal prince(1744, 1819) of Chosun Dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for King and prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. For wedding feast dishes for prince, black lacquered table was used, and for King's wedding feast red lacquered table was used. 2. In wedding ceremony red silk table cloth was used. 3. Tables arranged in wedding ceremony had high legs. 4. Tablewares used in wedding ceremony were footed dishes. 5. Wedding ceremony arrangement was made up of four kinds of main table, a small boiled beef table, a large boiled beef table, four small round tables, a dining table, a candle stick, a incense holder, a vase with vaseholder and a liquor bottle with a holder.

• 한국식생활문화학회지
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• 제25권4호
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• pp.416-427
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• 2010

In this study, we attempted to elucidate the cultural characteristics of Korean food based on a traditional understanding on the Korean novel. To achieve this, food characteristics related to 'rites of passage' were analyzed in the representative Korean literary work "Hon-bool", which describes the life of a first-son's wife every three generations in the going to ruin but historic 'Lee's family of Maean district' family and the life of the common 'Geomeong-gul' people who lived with farming on the Lee's land at Namwon of Junbook province in the 1930~1940s, during the Japanese Colonial rule. Every nation possesses rites of passage at important points in life, such as at birth, age of majority, wedding and death. Korean culture, in particular, has several memorial rites relating to birth, death and passage into the afterlife in which special foods are prepared. In this manner, ceremonial foods represent the Korean peoples' traditional vision of the universe and life. The book "Hon-bool" describes these traditions. Especially, the book describes the table-settings related to the main character's childbirth, first birthday, wedding and death. Therefore "Hon-bool" represents a living history of Korean traditional food and the work of storytelling through the traditional understanding is expected that perform an important role in making of cultural contents of Korean foods.

• 한국식생활문화학회지
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• 제7권2호
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• pp.119-125
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• 1992

To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book 'Young jeob Dogam Zabmulsek Euigwae' (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (?水), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(鍾子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(?), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).

• 한국식생활문화학회지
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• 제14권2호
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• pp.103-113
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• 1999

Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.