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An Exploratory Study on Kwa-Jung-ryu of Head Families

종가의 과정(한과)류에 관한 탐색적 연구

  • Kwon, Yong-Seok (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Young (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Yang-Suk (National Academy of Agricultural Science, Rural Development Administration) ;
  • Choe, Jeong-Sook (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Jin-Young (National Academy of Agricultural Science, Rural Development Administration)
  • 권용석 (농촌진흥청 국립농업과학원) ;
  • 김영 (농촌진흥청 국립농업과학원) ;
  • 김양숙 (농촌진흥청 국립농업과학원) ;
  • 최정숙 (농촌진흥청 국립농업과학원) ;
  • 이진영 (농촌진흥청 국립농업과학원)
  • Received : 2012.10.31
  • Accepted : 2012.11.20
  • Published : 2012.12.30

Abstract

This study was to examine Kwa-Jung-ryu, a traditional Korean confectionery, made by head families. We examined the materials and recipes of Kwa-Jung-ryu, which were classified into Yumilgwa, Yugwa, Jeonggwa, Dasikgwa, Yeot-Gangjeong, Dang (Yeot), and others. There were 13 head families that introduced Kwa-Jung-ryu, two each from Gyeonggi-do, Jeolla-do, and Chuncheong-do, and seven from Gyeongsang-do. There are 33 types of Kwa-Jung-ryu, which averages to about 2.5 types per family. But the Pungsan Ryu, Yeoju Lee, and Andong Kwon families introduced the most Kwa-Jung-ryu with 5 types each. The most popular types of Kwa-Jung-ryu were Yumilgwa, introduced by 7 families (Yakgwa by 6 and Maejakgwa by 1), then Jeonggwa by 6 families (Jeonggwa by 3, Pyeon-gang by 1, and Jeonggwa and Pyeon-gang by 2), and Dasikgwa and other Kwa-Jung-ryu by 5 families (Gotgam-mari by 4 and Seopsansam by 1). Classifying Kwa-Jung-ryu by recipe, the most frequently introduced were 8 types of Jeonggwa-ryu, 7 types of Yumilgwa, 5 types of Dasikgwa, 3 types of Yeot-Gangjeong and Dang (Yeot), and 2 types of Yugwa.

Acknowledgement

Supported by : 국립농업과학원

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