• 한국식생활문화학회지
• /
• 제3권1호
• /
• pp.29-49
• /
• 1988

Among the 160 documentes on Food menu in the Royal palace of Chosun Dynasty, 137 are cherished by the Academy of Korean study (old Chang Su Gack) and 23 by privates. We can find the other 2 documentes in biliography but they do not exist now. Most of them were written in Korean in the period between 1863 and 1937. Through them, we can learn how to set a meal table for people who served on wedding feast, the birth of Royal family and the national events, and several small feasts and ancestrial rites of Royal palace. And the food menu in them are based on Korean food.

• 가정과삶의질연구
• /
• 제28권1호
• /
• pp.131-143
• /
• 2010

The purpose of this study is to understand the living culture of transnational married women and to analyze the out door play of children in their hometown. The data was collected through observation from 27th June to 7th July 2008 in Jian, Jilin Province China. The children's play and lifestyles were observed, and data pertaining to the culture of the people were collected by a teacher and staff. We also visited the residents for housing information. The results are given below. 1. They dressed in Korean clothes on festive days and the boys put on a hood. They had eating habits which included cooking for themselves or buying semi-manufactured goods but did not use, instant food. The housing habits involved a combination of cooking and heating by Korean floor heating system(Ondol). They utilized outdoor space to grow vegetables. Those with a fulltime job(teacher) preferred to live in an apartment but an apartment was too expensive. Public utility charges and traffic expenses were cheap. 2. The main festive days are the lunar New Year's Day and Chuseok. The children returned home and enjoyed the festive day with their parents. The language used are Korean language and Chinese. Some Korean words and phrases in Jian Joseonjok have different meanings as compared to how they are used in Korea. A capping ceremony did not to celebrate becoming an adult from an adolescent. Couples performed a wedding ceremony at a wedding hall attended by their parents and invited relatives from both families. The relatives gave the couple a wedding gift. They did not go on a wedding trip as it was not affordable but instead spent their wedding night at a hotel in this culture. When someone dies, they bury the body after cremation. They perform a memorial service for three years on the birthday of the departed. They have a banquet on the 60th birthdays with their relatives and neighbours and are typically presented with a carp for longevity. 3. They understand capitalism and therefore send their children to school to improve their social position. The Korean and Chinese languages are required subjects in school. The students choose a second language(English or Russian). They prefer English class but at the time of this study an English class was not offered at the school in Jian Joseonjok. Therefore the children entered a Chinese school. 4. The children play outdoor games such as Y$\acute{a}$o J$\grave{i}\bar{a}$(要家), X$\grave{i}$ang g$\grave{i}$(象棋), T$\grave{i}\grave{a}$o p$\acute{i}$ j$\grave{i}$n(r)(跳皮節), D$\grave{o}$uch ing g$\grave{u}$n 凍冷根, B$\bar{e}$i B$\bar{e}$i 背背, and soccer. They play games according to the season.

• 한국조리학회지
• /
• 제16권2호
• /
• pp.199-214
• /
• 2010

본 연구는 호텔 예식 선택 속성의 만족도와 행동의도 관한 연구로 서울 및 대전 지역의 특급호텔 예식을 경험한 고객을 대상으로 하였다. 조사를 위해 총 300부의 설문지를 배포하여 이중 248부를 연구의 자료로 활용하였다. 자료는 데이터 코딩을 거친 후 SPSS 14.0 통계 패키지를 이용하여 분석하였다. 라이프스타일에 대한 요인 분석 결과 4개의 요인이 추출되었고, 호텔 예식 선택 속성에 관한 요인 분석 결과 5개의 요인이 추출되었다. 연구결과, 호텔 예식 라이프스타일에 따라 호텔선택 속성에 차이가 나타나고 있으며, 호텔 예식 만족도는 호텔 예식 행동의도에 영향을 미치는 것으로 나타났다.

• 한국식생활문화학회지
• /
• 제7권2호
• /
• pp.127-140
• /
• 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
• /
• 제28권5호
• /
• pp.425-437
• /
• 2013

The aim of this study was to establish the identity of Korean traditional food based on the recorded food preferences during the period of the Chosun Dynasty. Our primary source in this regard was the invaluable, historical document called the "Miam's diary." This important document reveals details of such food preferences from October 1567 to September 1568. By analyzing the income-expenditure trends of virtually every household, this diary was used to describe a vivid traditional food preference of the people during that period. A detailed analysis of the diary reveals the summary of families' characteristics in the 16th century. First, it records the fact that expenditure on food was mainly based on stipend and gifts received. The type of food preferred by the people was diverse in nature; for it included rice, bean, chicken, pheasant, and seafood. However, there were dried or pickled forms too so as to prevent them from undergoing decay. Second, it throws light on the fact that people expended food mainly as a salary for servants. People utilized the income from selling such food items to purchase goods and land. They also used the same either to donate for a funeral or wedding purpose. Third, it records the fact that day-to-day purchase of groceries was mostly based on gift(s) for someone close to them such as a neighbor, colleague, relative, or student. Further, such gifts included small groceries, food items, and clothes. Fourth, based on the data available in the diary, it seemed likely that the gentry families laid emphasis on the customary formalities of a family dating back to as early as the late 16th century. Finally, the document also records the fact that noblemen of the Chosun Dynasty had a notion that they had to extend warmth and affection by presenting generous gifts to their guests at home. Noblemen during that period were very particular in welcoming their guests as they believed that this approach alone would testify their status as noblemen.

• 한국식품영양학회지
• /
• 제21권3호
• /
• pp.344-354
• /
• 2008

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

• 영어영문학
• /
• 제57권1호
• /
• pp.171-190
• /
• 2011

Shakespeare's plays deploy an interesting array of food signs in a way to illuminate the historical process of what Stephen Mennell has described as "the civilizing of appetite"-a process in which the changes of food choices and eating habits took place in response to the changes in people's way of life and personality structure over the long-term modern period since the middle ages. Shakespeare's plays suggest that the civilizing of appetite in early modern England was heavily affected by the forces of social mobility as well as the nascent market economy. The Capulets' costly preparation of Juliet's wedding banquet is a showcase of conspicuous consumption which was a structural necessity for the ruling class in Shakespeare's time. Some fifteen years later, the same kinds of foodstuffs are included in a shepherd's shopping list for the sheepshearing festival in Winter's Tale. This is a significant coincidence to prove that food was an important source of emulation and contest among different social classes; and that the rich diet of the upper class gave impetus to social mobility. The Elizabethan subjects, especially among the elite noblemen, were interpellated by the ideology of food that equated the quality of food and the eater's social identity. Faced with bankruptcy as a consequence of his extravagant consumption habit, Bassanio in The Merchant of Venice testifies to the gripping ideology of food onto early modern people, while Poor Tom in King Lear presents a comic parody of the rich people's conspicuous waste. Also in Coriolanus and The Merry Wives of Winsor, Shakespeare uses food as a metaphor for class-motivated social struggles.

• 한국식생활문화학회지
• /
• 제13권5호
• /
• pp.461-474
• /
• 1998

The purpose of this study is to investigate the patterns of Korean traditional food use in the households of middle aged women living in Kyunggido and Incheon area Four hundred eighty seven housewives whose children were in middle school answered the questionnaire about Korean traditional food use patterns in ordinary days, national festive days and in private celebration or memorial days. Most households have used Korean traditional table setting called Bansang as daily meals(96.7%) and have used home-made Kimchi(97.3%). However, the use of home-made Jang such as soy sauce, soybean paste and red pepper soybean paste was not very high(64.3%). Most households have celebrated New Years day(99.6%) with Ddukguk and Manduguk, Chusuk(95.1%) with Songpyun, and fruits, Full-Moon day(95.1%) with Ogokbap, Namul and Brum. Dongji was celebrated with Patjug by 73.3% of households. However, Samjitnal and Danho were celebrated with Whajeon and Ssukjulpyun by only 18.9% and 43.8% of the households respectively. The households using Korean traditional food to celebrate the birthday, the 1st birthday of child, the wedding or to memorize the passing day of ancestors were 96.0%, 80.7%, 81.3% and 86.7% respectively. Compared to households of urban and nuclear family, households of rural and extended family tended to use significantly more Korean traditional foods in many occasions and showed significantly higher rate of using home-made Kimchi and Jang.

• 한국생활과학회지
• /
• 제3권1호
• /
• pp.43-50
• /
• 1994

The purpose of this research is to investigate the attitude toward traditional customs of family occasions - New Year Day, Full Moon Day, a Wedding ceremony, funeral, 1st year birthday, 60th birthday, other birthdays, and a residential move. The number of 1049 respondents in Seoul, Kyungki, Chungbuk are selected for the empherical study. The findings show that the traditional customs, in gernal, should be succeded at home. However, the attitude toward the traditional customs differ according to age as well as sex, income, social status, and hometown. No suprises the older are more strongly want to succeed the traditions. A survey study on actual family lifes related to the occasions should be followed.

• 한국식생활문화학회지
• /
• 제17권5호
• /
• pp.569-577
• /
• 2002

본 연구는 서울 지역의 주부를 대상으로 하여 혼례음식(폐백과 이바지 음식)의 인식상황과 실태를 파악함으로써 혼례음식 발전의 기초자료를 제공하고자 얻은 결과를 요약하면 다음과 같다. 첫째, 폐백음식의 인식에 대해서는 '결혼 후 시댁에 인사를 드리는 것'이라는 응답이 55.2%, '옛날부터 내려오는 하나의 풍습'이 35.8%로 나타나 상당히 정확하게 알고 있는 것으로 나타났다. 폐백음식에 대한 중요도 인식수준은 전체 응답자의 10.2%가 '매우 중요하다'라고 응답하였으며, '중요하다' 48.5%, '중요하지 않다'는 11.9%로 나타나 폐백음식의 중요성에 대하여 공감하는 비율이 높게 나타났다. 특히 주부의 연령별로 20대 집단에서 30대 이상의 집단에 비해 '중요하지 않다'는 응답율이 높게 나타났다(p<0.05). 둘째, 폐백음식 준비방법으로는 '가정에서 직접마련'한다와 '시장이나 떡집에서 마련'하겠다는 응답이 비슷한 비율을 보였으며, 연령별 교육수준별(p<0.05)로 유의한 차이를 보였다. 폐백음식 장만시 드는 비용으로는 '30-50만원'이라고 응답한 비율이 50%로 가장 높게 나타났고, '10-30만원'29%>'50-100만원'18% 순으로 나타났다. 셋째, 선호하는 폐백음식으로는 '밤 대추고임'을 준비한다는 의견이 77.5%로 가장 높게 나타났으며, 그 다음으로 '떡류'>'육포'>'술'>'한과'등의 순으로 나타났다. 넷째, 이바지음식에 대한 의미로는 48.2%가 '신부측에서 마련한 음식을 시댁에 보내는것'이라고 응답하였으며, 이바지 음식의 필요성에 대해서는 '반드시 준비해야한다'라는 의견이 15.5%, '형편에 맞추어 준비한다'는 78.7%, '준비할 필요가 없다'5.8%로 나타나 전반적으로 이바지 음식의 필요성에대해서 공감대를 형성하고 있는 것으로 나타났다. 또한 취업주부가 '필요하다'라는 응답이 높게 나타났고, 종교적으로도 불교를 믿는 주부보다 기독교를 믿는 주부들에게서 유의적인 차이를 보였다(p<0.01). 다섯 번째, 혼례음식의 개선점으로 메뉴의 간소화> 가격을 저렴하게 하는 문제> 폐백음식 선택의 다양화 순으로 나타났다. 연령별로 40대 주부집단에서 '메뉴의 간소화' 응답율이 높게 나타났다(p<0.01). 이상의 같은 연구 결과로 보아 우리나라의 모범이 되는 혼례음식의 계승을 위해서 꾸준한 노력과 관심이 필요하다고 사료된다. 과거와 다른 신식혼례를 치르면서도 폐백을 드리고 이바지 음식 보내는 풍습은 계속 이어지고 있다. 이러한 혼례 풍습은 계속 이어질 것이기에 혼례음식이 가지고 있는 기복과 주술적인 의미를 되살리면서 저렴한 가격으로 누구나 손쉽게 장만할 수 있는 간편한 방법이 모색되어 전통을 살리면서 모범이 되는 혼례음식문화를 계승 발전시켜 나가야 하겠다.