Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

Study on Ritual Food Bulcheonwi's Commercialization of Andong Kwon Clans of Choongjae Kwonbeol's Head Family

안동 권씨 충재 권벌 종가음식의 상품화 연구

  • Kim, Mi-Hye (Dept. of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University) ;
  • Chung, Hae-Kyung (Dept. of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University)
  • 김미혜 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소) ;
  • 정혜경 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소)
  • Received : 2015.04.26
  • Accepted : 2015.07.09
  • Published : 2015.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted on the head family house of Panseogong coterie of Andong Kwon clans in Daksil village, Bongwha gun, Kyungbuk: historical sources survey and field visit over four rounds were conducted from March to June 2014. In-depth interview, storytelling, and nutrition facts were used as methods of research using 49 participants, and the potentials of trend goods were the main purpose of this research. The specialties of bongwha prefecture in the Chosun Dynasty were pine nut, manna lichen, ginseng, sweetfish, and wild honey. Ritual food bulcheonwi's offerings a feature in Choongjae Kwonbeol's head family - were sacred wine, me, gang, otang, myun, myunjeok, pyunjeok, pyunchung, pyun, po, chungpomook, dojeok, sookchae, ssam, chimchai, sikhye, chogwa, silgwa, soojunggwa, etc. The ritual foods of bulcheonwi's head family house Choongjae Kwonbeol were commercialized through storytelling. Choongjae Kwonbeol's ritual ceremonies, recognized for their national royalty, were reorganized as the traditional Korean table settings, so that the Korean people could easily access them. The special meal called "Geumgyeporansang" represented the head family house foods' essence to share and serve others through the Dacshil village's natural beauty, Bonghwa's local ingredients, and festivities after the "Chungjae Gwunbal Bulchun" rituals. The ritual foods called "Cheongamjungsang", utilizing "Chungjae Gwunbal Bulchun" rituals, were represented in the form of a lunch box: such foods illustrate the classical scholar's mindset that enjoys the nature and arts through education and virtue.

Keywords

References

  1. Bae YD (2008) The invention and marketing of local fusionstyle food. The Korean Folklore 48: 179-212.
  2. Bongwhagun. Kyungbuk, Korea. http://culture.bonghwa.go.kr
  3. Han PW (2011) The savor and flavor of the head family that is awash with, Choongjae Kwonbeol's head family in Bonwha. Yemoonseowon, Seoul. pp 42-43.
  4. Hong SC, Kim YH (1985) Distribution of Tricholoma matsutake Singer producing districts in Kyungsangpookdo. Agric Res Bull Kyungpook Natl Univ 3: 105-111.
  5. Hur TC, Joo SH (2004) Specific diversity of indigenous mushroom at Moonsu and Chungryang Mountain in Bonghwa-Gun, Kyungpook-Do, Korea. Agric Res Bull Kyungpook Natl Univ 22: 29-39.
  6. Kwon YS, Kim Y, Choe JS, Lee JY (2014) A study on the recipe of Byung-Kwa-Ryu in the old cookbooks of Jong-Ga. J Korean Soc of Dietary Culture 29: 61-83. https://doi.org/10.7318/KJFC/2014.29.1.061
  7. Kim HS (2010) An exploratory study on actual condition and activiation of Korean traditional houses as tourism resources. The Tourism Sciences Soc of Korea 24: 305-319.
  8. Kim MH, Chung HK (2010a) Development of native local food contents through literature. J Korean Soc of Dietary Culture 20: 639-654.
  9. Kim MH, Chung HK (2010b) Development of native local foods in Chungcheongnam-do by storytelling. J Korean Soc of Dietary Culture 25: 270-284.
  10. Kim MH, Chung HK (2011) A study on the Kyungsangnamdo native local food culture in the novel Toji. J Korean Soc of Dietary Culture 26: 583-598.
  11. Kim MH, Chung HK (2013a) Development of local food content in Jinan-Gun and Gurye-Gun through storytelling. J Korean Soc of Dietary Culture 28: 145-157. https://doi.org/10.7318/KJFC/2013.28.2.145
  12. Kim MH, Chung HK (2013b) Development on native local food contents in Damyang through ancient writing storytelling. J Korean Soc of Dietary Culture 28: 261-271. https://doi.org/10.7318/KJFC/2013.28.3.261
  13. Kim MY (2006) The theory and practice surrounding the ancestral rites, local sahwa local culture. The No. 19th volume pp 365-366.
  14. Kim Y (2011) The industrialization present condition and case of the head family food. The Korean Society of Community Living Science 4: 29-54.
  15. Korean Classics Research Institute (1989) A Series of Classic Korean Translations Sinjeungonggukyeojiseungram(The Third Volume). Minmungo. Seoul. pp 194-198.
  16. Kwon JW (2007) Keeping loyalty and Sehyang Daksil. Teacher Choongjae Museum. Bongwhagun Kyungbuk. p 7.
  17. Kwon YS, Kim Y, Choe JS, Lee JY (2014) A study on the recipe of Byung-Kwa-Ryu(Korean rice cake and cookie) in the old cookbooks of Jong-Ga(head & noble family). J Korean Society of Dietary Culture 29: 61-83. https://doi.org/10.7318/KJFC/2014.29.1.061
  18. Lee JH, No SW (2013) CI and BI development for industrialization project of Andong head family food. J Brand Design Association of Korea 11: 245-256. https://doi.org/10.18852/bdak.2013.11.4.245
  19. Lee JL, Han PK, Kim HJ (2013) Study on activating strategy of domestic tourism -Focused on Yangdung village in Kyungju. Journal of The Association of Korean Photo-Geographers 23: 131-141.
  20. Lee JS (2011) Uniqueness and significance of the head family's culture. Humanities Research 83: 273-296.
  21. Lee KA (2013) Review on Japchae in cook books published during 1600s-1960s. Korean Soc of Food & Cookery Science 29: 377-385. https://doi.org/10.9724/kfcs.2013.29.4.377
  22. Lee KB (2009) Application using of old house heritage. Architecture 53: 24-26.
  23. Lee YG, Kim GJ (2014) A study on the effects of demographic characteristics of consumers on types of preferred menu: Focusing on Daegu and Gyongbuk region. Korean Journal of Culinary Research 20: 89-104.
  24. Lee YJ (2001) (Been doing more than a Thousand Years) Story of the Head Family. Book 21.(Cultuteline) Seoul. pp 5-307.
  25. National Folk Museum (2003) Ancestral Rites of Korea. National Folk Museum. Seoul. pp 132-133.
  26. NRICH(National Research Institute of Cultural Heritage) (2005) The Head Family's Ancestral Rites and Food. Wolin. Paju. pp 12-145.
  27. Park DJ, Hwang JH (2000) Marketing mix strategy for cultural tourism in Andong region. J Management Research 4: 87-112.
  28. Park DJ (1998) Korean teachers ever as professionals, a confucian scholar in conformity on leaking repair materials. Korean Teacher Training 15:1-23.
  29. Roupas P, Keogh J, Noakes M, Margetts C, Taylor P (2010) Mushrooms and agaritine. J Functional Foods 2: 91-98. https://doi.org/10.1016/j.jff.2010.04.003
  30. Ruy CK (2009) A study on confucian ancestor worship and the funeral oration : Focusing on the head families in Gyeong-Buk area. Ph D Dissertation Kyungwon University. Seongnam. pp 10-229.
  31. Saba A (2001) Cross-cultural differences in food choice. in Frewer L, Risvik E, Schifferstein J(Eds), Food, People and Society: A European Perspective of Consumer's Food Choices. Berlin, Springer. pp 233-245.
  32. Seo SY, Nam JG (2007) A Trip of Head Family(No one not tell my house story). Korea Daily News. Seoul. pp 2-413.
  33. Song WG, Lee DM (2011) Research articles : Differences in selection attributes and preferred activity between types of visitors's motivations in potential visitor traditional old house stay in Andong city. The Tourism Sciences Soc of Korea 35: 401-424.
  34. The Korean Nutrition Society (2011) CAN(Computer Aided Nutritional analysis program) Pro 4.0. D176E8F12.
  35. Verbeke W, Lopez GP (2005) Ethnic food attitudes and behaviour among beligians and hispanics living in Belgium. British Food J 107: 823-840. https://doi.org/10.1108/00070700510629779
  36. Yoon SK (1996) A food culture according to Andong Area's ancestral rites - Bulcheonwi ancestral rites and sacrificial food. Korea Diet Culture Society 11: 441-442.
  37. http://sillok.history.go.kr. Accessed Jun 10. 2015.

Cited by

  1. 종가의 음식관광자원 가능성 연구 - 충재 권벌종가 팸투어 참가자 대상으로 - vol.25, pp.5, 2015, https://doi.org/10.17495/easdl.2015.10.25.5.752
  2. 경기도 종가(宗家)의 내림 음식 사례 연구 vol.31, pp.6, 2016, https://doi.org/10.7318/kjfc/2016.31.6.515