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.

Keywords

• Han-Gwa;
• traditional Korean confectionery;
• head family

File

Download PDF

Acknowledgement

Supported by : 국립농업과학원

References

1. 경북대학교출판부 편역. 2003. 음식디미방(정부인 안동장씨 원저, 1670년 경). 경북대학교 출판부. 대구
2. 김명순, 박은경, 박종숙, 양영숙, 오경옥, 이말순, 이미자, 임경려, 임영희, 전정원, 정외숙, 조후종, 홍순조, 이춘자. 2007. 떡과 전통과자. 교문사. 경기
3. 김포시 농업기술센터. 2009. 진수성찬: 김포향토음식문화의 맛과 멋을 만나다. 김포시 농업기술센터. 경기
4. 농촌진흥청. 2008. 한국의 전통향토음식 1-10권. 교문사. 서울
5. 농촌진흥청. 2010. 내림에서 나눔으로, 종가와 종가음식. 농촌진흥청 국립농업과학원. 수원
6. 농촌진흥청. 2011a. 섬김의 미학. 농촌진흥청 국립농업과학원. 수원
7. 농촌진흥청. 2011b. 종가음식 이야기, 인테러뱅 제12호. 농촌진흥청. 수원
8. 농촌진흥청 편역. 2004. 산가요록(전순의 원저. 1450년 경) 농촌진흥청. 수원
9. 대전역사박물관 편역. 2012. 조선 사대부가의 상차림. 대전역사박물관. 대전
10. 윤숙경. 1998. 수운잡방(김유 원저, 1540년 경).주찬(저자미상, 1855년 이전). 신광출판사. 서울
11. 윤서석. 1979. 일본문화의 원류로서의 비교 한국문화. 삼성출판사. 서울
12. 윤서석. 1985. 食生活管理. 수학사. 서울
13. 윤서석. 1991. 한국의 음식용어. 民音社. 서울
14. 윤숙자 편역. 2008. 요록 : 一六00년대 한국전통음식(저자미상, 1680년 경). 질시루, 서울
15. 이성우 편. 1992. 한국고식문헌집성(VII), 조선요리제법(방신영, 1942). 수학사. 서울
16. 이연자. 2001. 천년의 삶으로 이어온 종가 이야기. 컬처라인. 서울
17. 장지현. 2008. 한국전래 조과류 제조사 연구. 수학사. 서울
18. 정혜경. 2007. 한국음식 오디세이. 생각의 나무. 서울
19. 정혜경. 2009. 천년한식 견문록. 생각의 나무. 서울
20. 주영하. 2011. 문화적 관점에서 바라본 종가음식의 가치, 2011 한국지역사회생활과학회 춘계학술대회 자료집. 한국지역 사회생활과학회. 수원
21. 한국문화재보호재단 편. 2000. 한국음식대관, 제3권, 떡.과정.음청. 한림출판사: 서울.
22. 한복려, 정길자, 한복진. 2000. 쉽게 맛있게 아름답게 만드는 한과. 궁중음식연구원. 서울
23. 한복진, 한복려, 황혜성. 1999. (우리가 정말 알아야 할)우리 음식 백가지. 현암사. 서울
24. 한복진. 2009. 우리 음식의 맛을 만나다. 서울대학교출판문화원. 서울
25. 황혜성, 한복려, 한복진, 정라나. 2010. 3대가 쓴 한국의 전통음식. 교문사. 경기
26. Cho SH, Chung RW, Choi YJ, Kim EM, Won SI, Cha GH, Kim HS, Lee HG. 2008. An Investigation on "Kwa-Jung": Traditional Korean Confectionary Items, Found in Korean Literatures Prior to the 17th Century. Korean J. Food Cookery Sci, 24(3):312-324.
27. Cho SH, Lee HG. 1987. The Bibliographical Study on Development of Yackwa. Korean J. Dietary Culture, 2(1):33-43
28. Kassarjian HH. 1977. Content analysis in consumer research. J. Consumer Res., 4(2):8-18 https://doi.org/10.1086/208674
29. Kim YO. 2010. HANSIK: Stories of Korean Food. Korean Food Foundation. Seoul
30. Lee CH, Maeng YS. 1987. A Literature Review on Traditional Cookies, Hankwa. Korean J. Dietary Culture, 2(1):55-69
31. Lee GC, Chung HM. 1999. A Literature Review on the Origin and the Characteristics of Dasik. Korean J. Dietary Culture, 14(4):395-403
32. Lee HG, Yoon SS. 1986. An Analysis of Korean Desserts in the Royal Parties of Yi Dynasty. Korean J. Dietary Culture, 1(3):197-210
33. Lee KE, Kim YG. 2008. The impacts on foodservice quality through a content analysis: The differences of perceptions between consumers and scholars. J. Foodservice Management, 11(4):7-30
34. Lee KJ, Cho MS. 2008. Content analysis of the New York Times on Korean restaurants from 1980 to 2005. J. Foodservice Management, 11(1):281-306
35. Lee SY, Kim MA. Effects of Emulsifiers on the Quality Characteristics of Yackwa. Korean J. Food and Cookery Sci., 18(3):333-339.
36. Oh IK. 2000. Content analysis: Applications to tourism research. J. Tourism Sci., 24(1):317-322
37. Oh SD. 2011. A Literature Review on the Types and Cooking Methods for Dasik during the Joseon Dynasty. Korean J. Food Culture, 26(1):39-52
38. Oh SD. 2012. A Literature Review of Dasik in the Joseon Dynasty Royal Palace. J. Food Culture, 27(3):316-323 https://doi.org/10.7318/KJFC/2012.27.3.316
39. Park CL, Kwon YS, Chung H. A Historical Study on the Changes in the Recipe of Naengmyeon (Korean Cold Noodles) Base on Water - Focus on the Recipe Data Published in Korea from 1800's to 1980's -. Korean J. Food Culture, 26(2): 128-141
40. Yoon SJ. 2002a. Quality Characteristics of Yackwa Prepared by Different Amounts of Egg White. Korean J. Food and Cookery Sci., 18(1):81-86
41. Yoon SJ. 2002b. The Quality Characteristics of Yackwa Prepared with Egg. Korean J. Food and Cookery Sci., 18(6):613-618

Cited by

1. A Study on Feasibility as Food Tourism Resources of Head Families (Jong Ga) - With a Inje Jong Ga Familiarization Tour Participants - vol.27, pp.6, 2014, https://doi.org/10.9799/ksfan.2014.27.6.1078
2. Study on Feasibility as Culinary Tourism Resources of Head Families (Jongga) - With a Chungjae Gwonbeol Jongga Familiarization Tour Participants -     vol.25, pp.5, 2015, https://doi.org/10.17495/easdl.2015.10.25.5.752
3. Study on Dasik’s Recipe of Jong-Ga (Head Family) in Gyeongbuk Area vol.31, pp.4, 2016, https://doi.org/10.7318/KJFC/2016.31.4.325
4. Comparison Study on the Recipe of Radish Kimchi between Old Cookbooks of Head and Noble Family and Jong-ga vol.28, pp.5, 2015, https://doi.org/10.9799/ksfan.2015.28.5.894
5. Review of Dietary Culture through Choi’s Recipe (「Choi’s Eumsikbeop」) in scrapbook (「Jasonbojeon」) of Shin-chang Maeng’s Cran vol.30, pp.5, 2015, https://doi.org/10.7318/KJFC/2015.30.5.552
6. A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family) vol.29, pp.1, 2014, https://doi.org/10.7318/KJFC/2014.29.1.061