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

  • 제25권4호
  • /
  • Pages.574-593
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  • 2015
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
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심층면접을 통한 충북지역 종가(宗家) 음식문화 특성 연구

Specialized Research on Food Culture of Main Family in Chung-Buk through In-Depth Interview

  • 김미혜 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소) ;
  • 한정인 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소) ;
  • 정혜경 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학연구소)
  • Kim, Mi-Hye (Dept. of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University) ;
  • Han, Jung-In (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)
  • 투고 : 2015.07.09
  • 심사 : 2015.08.14
  • 발행 : 2015.08.31
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초록

This research's main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to "Sejongsillokjiriji", there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buk's unique ingredients. Another reliable source, "Banchandungsok", does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in "Banchandungsok", consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that "Jeobbingac" culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

키워드

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  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
  3. 향토음식 연구경향 분석 - 국내 식품영양학분야 학술지 게재논문을 중심으로- vol.32, pp.2, 2015, https://doi.org/10.7318/kjfc/2017.32.2.075