Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling

담양관련 음식고문헌을 통한 장수음식 콘텐츠 개발

  • Kim, Mi-Hye (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University) ;
  • Chung, Hae-Kyung (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University)
  • 김미혜 (호서대학교 자연과학대학 바이오산업학부 및 기초과학연구소) ;
  • 정혜경 (호서대학교 자연과학대학 바이오산업학부 및 기초과학연구소)
  • Received : 2013.05.13
  • Accepted : 2013.06.13
  • Published : 2013.06.30


The purpose of this study was the development of traditional food recipes from local food contents related to the historical and cultural heritage in the representative long-lived area Damyang. The information on digging 'story' was collected through the region's representative local native journal, searching for related websites, analyzing old literatures, and interviewing traditional household; 'telling', the part of conveyance, was organized by reviewing the literatures, including historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared, balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was extracted from Heuichoon Ryu (柳希春, 1543-1577) - figura of Damyang - and his collection, 'Miam's diary', and described about native food. The traditional history of many foods that were used mainly as rewarding during one's trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar's clean and neat dining table which was the mixed Damyang's clean image and nobleman's straight integrity in the middle of the Choson Dynasty. Nutrition fact of 'Miam's table' was based on the Daily Reference Values of Koreans aged 65 or older.


Storytelling;Native local foods in Damyang;Miam's diary;Miam's menu;longevity


Supported by : 농림수산식품기술기획평가원


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