• 한국식생활문화학회지
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• 제34권6호
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• pp.651-670
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• 2019

This study examined the status of food specialties in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.

• 동아시아식생활학회지
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• 제12권6호
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• pp.489-501
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• 2002

The list of monthly offering items of the Chunshin(薦新) ceremony, the service of offering the first food product of year to ancestors, shown in the Walryong(月令) in Oreaeui(五禮儀), the book written in early years of the Chosun dynasty, was studied and classified by food group. Six kinds of the cereals and grain products - barley, wheat, an early-ripening rice plant, a barnyard millet, and millet seed were offered. The meat products offered were wild geese, pheasants, swans, hares and dried-pheasants. Though not shown in e Walryong, roe deer and deer were offered from hunting trips in e winter. Eight kinds of sea-fish, six kinds of fresh-water first and six kinds of other seafood such as crab, octopus, and squid were offered. Ten kinds of vegetables: bamboo shoots, e99plants, cucumbers, etc. - were offered. Eleven kinds of tree fruits - cherries, apricots, Pears, etc., seven kinds of citrus fruits - tangerines, citrons, etc., seven kinds of nuts - chestnuts, pine-nuts, etc. and two kinds of melons - watermelons etc. - were offered. The hi인est variety in the offering items was the fruits category The remaining offering items included wine brewed from new rice. new brown seaweed, and green tea.

• 한국식생활문화학회지
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• 제6권1호
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• pp.1-19
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• 1991

To analyse wedding feast dishes of royal prince of Chosun Dynasty(1744, 1819), the author studied historic book-GareDogamEuigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Arranged dishes in wedding ceremony were four kinds of table, main table, second table, third table and fourth table. That table setting was same as that of the year 1651. 2. Meal ceremonies were in sacrificial food partaking, drinking ceremony and courtesy of levee. 3. In wedding ceremony, prince and princess drank three cups of liquor. At the first cup they eat abalones soup and others in a small round table(初味), at the second cup fine noodles and others in another table(二味), at the third cup bun stuffed with fish and others in the other table(三味). 4. In sacrificial food partaking and drinking ceremony, King drank nine cups of liquor, at first cup, King eats a small boiled beef(小膳) and (初味), at second cup eats(二味), at third cup eats(三味),${\cdots}$, at nineth cup, King eats a soup, a large boiled beef(大膳) and fruits. 5. Dish materials and quantities used for wedding ceremony in the year of 1819 was same as that of the year 1651.

• Journal of Acupuncture Research
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• 제17권4호
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• pp.100-112
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• 2000

Compare western medicine report and books which refer to Gout with Oriental medicine books which refer to Tongp'ung(痛風). The results of studying about Gout and Tongp'ung(痛風) were summarized as follows. l. Dangyesimbub(丹溪心法) was printed in 1481 and also the first book which referred to Tongp'ung(痛風). 2. Donwonsipjonguiso(東垣十種醫書) was printed in 1592 and also Tongp'ung(痛風) was recorded like gout especially in cause of disease. 3. Ancient times, Affection by exopathogen and six kinds of natural factors were persisted the cause of Tongpung(痛風), later generation drink, diet and labor were persisted. 4. In Beunjungrok(辨證錄) and susyebowon(壽世保元), there were similar expressions about gout, for examples interval phase and chornic tophaceous. 5. In Uihakjongjon(醫學正傳) and Manbeunghoechun(萬病回春) insisted that gout patients had to control their food especially meat, fish snd drink. 6. According to the cause(Pung(風), Han(寒), Sub(濕)), doctor classified Bi(痺) first was Hangbi(行痺), second was Tongbi(痛痺) and last was Chakbi(着痺). 7. Doctors thought that Tongp'ung(痛風,) was not Hangbi(行痺) and Chakbi(着痺) but it was Tongbi (痛痺). Especially in pain, they thought it was similar to Bakhoyeukjolp'ung(白虎歷節風).

• 한국식생활문화학회지
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• 제7권1호
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• pp.43-54
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• 1992

To analyze reception dishes of Choson Dynasty, studied historic book ‘Youngjeob Dogam Younhyangsek Euigwae’ (1609, 1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴), the second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 下馬宴, 上馬宴 were arranged in four kinds of tale, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat, and fried fish. In feast, Chinese envoy drank 11 cups (1609 year) and 5 cups (1634 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meet (小膳) and a large boiled meat (大膳), at a second cup eat (二味), at third cup eat (三味)..., at eleventh cup, they eat (十一味) and fruits.

• 동의생리병리학회지
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• 제21권1호
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• pp.10-17
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• 2007

This study examined Cheon SunEui(全循義)'s lineage, life, ChimGuTaekllPeonJip(鍼灸擇日編集) and SikRyoChanYo(食療纂要)'s subjectmedical history. Cheon SunEui(全循義)'s position underestimated that it's associated with the reality of politics in the early years of the Joseon dynasty medical history. Accordingly, Cheon SunEui(全循義)'s the healing art and studies remain poorly characterized. To understand the role of Cheon SunEui(全循義)'s studies, we examined that his lineage and life. We made a complete translation Cheon SunEui(全循義)'s ChimGuTaekllPeonJip(鍼灸擇日編集) introduction and confirmed importance alternative choice in the practice of acupuncture and moxibustion. We also identified that SikRyoChanYo(食療纂要) introduced hothouse methods using Korean paper and ondol, food store and fish store methods. is not too much to say that this book is one of the diet of our time. These results demonstrated that Cheon SunEui(全循義)'s life and literary work feel keenly the necessity of study in korea medical history. Because of the actual politics place estimate, Cheon SunEui(全循義)'s life and science underestimate. However, his books excavated. Old values cut red tape, following studied realized about his medical art and medical ideas.

• 문화기술의 융합
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• 제2권1호
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• pp.1-12
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• 2016

조선시대 의궤 15책과 고문헌 8권에 수록되어 있는 어만두에 대하여 문헌 고찰하였다. 조선시대 전기에는 1종, 중기에 2종, 후기에 15종으로 모두 18종이 소개되었다. 만두소의 재료로는 꿩, 닭, 소고기, 전복, 해삼 등이 사용되었다. 어만두는 생선살을 얇게 저며 소를 넣고 녹말을 입힌 후 물에 삶은 것으로 현재의 '물만두' 형태임을 알 수 있었다. 어만두의 크기는 작은 모시조개 크기로 만들었다. 초장에 '고초(苦椒)'의 사용은 "무신 진찬의 궤"(1848년)의 '어만두'를 시작으로 나타났다. 본 연구를 통해 어만두에 대한 새로운 조명과 메뉴개발을 위한 기초자료로 활용되기를 바란다.

• 한국식품영양과학회지
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• 제36권9호
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• pp.1161-1171
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• 2007

본 연구에서는 아동서적을 활용한 초등학교 영양교육 프로그램이 아동의 식생활에 미치는 영향을 알아보기 위하여 식생활을 주제로 한 아동서적을 활용하여 다중지능에 근거한 다양한 활동이 포함된 초등학교 영양교육 프로그램을 개발·적용하여 그 효과를 검증하였으며 그 결과는 다음과 같다. 첫째, 실험집단 아동들은 본 영양교육 프로그램 적용 후 다양한 식품, 특히 기호도가 낮았던 어패류, 콩, 채소류 및 해조류에 대한 기호도가 높아졌고 가공식품에 대한 기호도는 오히려 낮아져 본 영양교육 프로그램은 아동의 식품기호를 바람직한 방향으로 전환시키는데 긍정적인 효과를 보였다. 둘째, 실험집단 아동들은 본 영양교육 프로그램 적용 후 균형식, 편식, 간식, 식사 규칙성, 식사량, 식사태도, 식사예절, 위생에 대한 태도 및 행동이 크게 개선되어 본 영양교육 프로그램이 아동의 식행동을 바람직한 방향으로 전환시키는데 기여하였다고 할 수 있다. 결론적으로 본 연구에서 개발된 아동서적을 활용한 초등학교 영양교육 프로그램은 아동의 식생활에 긍정적인 효과를 가진다고 할 수 있다. 그러므로 아동들이 실과교과를 통해 학습한 영양지식을 실제로 식생활에 적용하여 건전한 식생활을 할 수 있도록 흥미 있고 모두가 참여할 수 있는 다양한 영양교육 프로그램들이 개발되어 교과시간 이외에도 식생활교육이 이루어질 수 있는 기회를 제공하는 것은 실과 교과시간만으로는 부족한 현재의 학교교육 상황에서 초등학교 식생활교육의 목표를 도달시키는데 도움을 줄 수 있으며 나아가 아동들의 영양과 건강 증진에 기여할 것으로 여겨진다. 아동 영양교육은 비만 등을 위한 치료차원의 교육에 앞서 이러한 영양문제가 발생하지 않도록 사전 교육이 우선되어야 하며 이를 위해서는 일반 아동들을 대상으로 적용될 수 있는 다양한 영양교육 프로그램들이 필요하다. 이점에서 볼 때 본 연구는 초등학교 아동들의 바람직한 식습관 형성을 위한 영양교육의 한 방안을 제시하였다고 할 수 있겠다.