• The Korean Journal of Community Living Science
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• v.16 no.3
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• pp.109-125
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• 2005

The purpose of this study was to analyze the differences in the understanding level of the Korean traditional seasonal customs during summer (i.e. Buddha's birthday, Dano festival, Yudu festival and Chilseok) before and after the execution of a educational program concerning seasonal customs and determine if elementary school teachers recognize a need for this kind of educational program. The subjects of this study were 168 students in the 4th grade at two elementary schools (84 students each for the experiment group and the control group) and 249 teachers at the elementary schools in Yangju city. The major results of this study are as follows : First, it was shown that there is no significant difference in the understanding level of seasonal customs between the experiment group and the control group in the pre-test, but after carrying out the educational program, it was indicated that there is a statistically significant difference between the experiment group and the control group in the post-test. Second, in addition to strongly pointing out the necessity of seasonal customs education, the teachers recognized that it is desirable to teach seasonal customs to students through the discretionary activity class corresponding to the seasonal divisions in the year and that it is especially important to perform the educational activity through traditional plays and to utilize audio-visual media. Also, teachers hoped that a seasonal customs program suitable for elementary school students would be required, along with the development of instructional materials, and finally that the schools need to further develop teacher training through field inspections and practice.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.243-255
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• 2008

This study was performed to offer basic data base on traditional Korean festival foods for a traditional Korean food data integration system, that is based on literature reviews. The Korean lunar calendar has seasonal divisions reflecting traditional Korean holidays. In the past, there were many customs corresponding to emotions, and foods were in accordance with customs, festivals, and seasons. Today, we are well aware of the traditional Korean foods of New Year's Day(Seollal), the Korean Harvest Festival(Chuseok), the First Full Moon Day(Jeongwol Daeboreum), the Winter Solstice(Dongji), and the hottest summer day(Sambok). However, many other traditional Korean holidays are disappearing from the modem Korean life-style. This study made the following classifications for traditional Korean festivals. Seollal(Seol), Ipchun, and Jeongwol Daeboreum in January; Junghwajeol in February; Samjinnal in March; Hansik and Chopail in April; Dano in May; Yudu and Sambok in June; Chilseok and Baekjung in July; Chuseok in August; Jungyangjeol in September; Siwolmuoil in October; Dongji in November; and Napil and Seotdal Geumeum in December. The familiar traditional Korean festival foods are as follows: Seollal's festival foods consist of 5 main dishes, 35 side dishes, 12 kinds of tteok lyou, 21 kinds of hangwa lyou, 2 kinds of emchong lyou, and 3 kinds classified as others; this includes tteokguk, manduguk, galbijjim, sinseollo, jeon, pyunyuk, kimch, tteok, sikhe, sujunggwa, fruits, and seju on Seollal. The festival foods for Jeongwol Daeboreum consist of 3 main dishes, 27 side dishes, 5 kinds of tteok lyou, 3 kinds of hangwa lyou, 4 kinds of emchung lyou, and 3 kinds classified as others; this includes ogokbap, mugeunnamul, yaksik, yumilkwa, wonsobyung, guibalgisul, and burum on Jeongwol Daeboreum. The festival foods for Sambok consist of 6 main dishes, 18 side dishes, 4 kinds of tteok lyou, 3 kinds of eumchung lyou, and 2 kinds classified as others; this includes yukgaejang, imjasutang, youngyejjim, tteoksudan, santtalgihwaschae, and subak on Sambok. Chuseok's festival foods consist of 4 main dishes, 22 side dishes, 18 kinds of tteok lyou, 6 kinds of hangwa lyou, 4 kinds of eumchung lyou, and 3 kinds classified as others; this includes oryeosongpyeon, toranatang, garijjim, dakjjim, namuls, tteok lyou, baehwachae, and fruits on Chuseok. The festival foods for Dongji consist of 6 main dishes, 6 side dishes, 7 kinds of tteok lyou, 1 kind of hangwa lyou, 2 kinds of eumchung lyou, and 1 kind classified as others; this includes patjug, jeonyak, and dongchimi on Dongji. Based on these data, it is recommended that knowledge of traditional Korean festival foods be handed down, preserving and develop their excellence and to further scientific studys.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.32-49
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• 2012

This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.