• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.140-149
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• 2007

This study investigated the thoughts of undergraduate students in Seoul about the birth rites and wedding ceremony and their foods. Among 524 students who were surveyed, 299 students answered that the meaning of the first birthday rites was for special memory, followed by the child's future and family's harmonies. 248 desired birth rites to remain unchanged and 150 desired extravagance and waste to be reduced. Regarding wedding ceremony, 328 answered that changes are necessary in wedding ceremony gifts. Next, process in wedding ceremony and bridegroom's gift box should be changed, Most of the students didn't know clearly the foods of the one hundredth birthday and the first birthday; nevertheless they considered the birth rites to be necessary. Regarding wedding ceremony, half of the students knew the process and half didn't. Two hundred students answered they knew ordinarily about the foods of wedding ceremony. There were no significant differences in hometown about foods of wedding ceremony. In parent's religions, there were no differences about gifts & foods offered by the bride. The Buddhist students knew well about the birth rites' foods and considered birth rites to be necessary. The correlation of parents' work and student's major and passage rites showed that professional parents knew well about birth rites' foods but religious believers didn't know well. Students majoring in natural science were not concerned with birth rites and thought that they were unnecessary and they didn't know about wedding ceremony process and foods. Knowledge about birth rites increased with increasing number of siblings. Large families were interested in birth rites and knew well about the wedding process, wedding ceremony foods and gift & foods offered by the bride.

• 복식문화연구
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• 제7권4호
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• pp.38-51
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• 1999

The purpose of this study finds that (1) history of the First birthday rite(첫돌 의례) and (2) changing process of the First birthday\`s dress and ornaments(첫돌 복식). The results of this study are as follows. The history of the first birthday rite has been continued vary long years in Korea, but it\`s origin is not clearness. The purpose and form of the first birthday rite are vary similarity in China and Korea. The rate of infant mortality was regarded that an absolute element of the first birthday rite. Making process of the first birthday\`s dress and ornaments was not definite, The adoption of that\`s form and elements act on affect local·homely·individual situation. First birthday\`s dress and ornaments was changed by changing process and convert of recognition about First birthday rite. It shows that the change of rites clothing contacted with changing process of rites.

• 한국식품영양학회지
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• 제21권3호
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• pp.344-354
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• 2008

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

• 가족자원경영과 정책
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• 제18권1호
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• pp.1-28
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• 2014

The purpose of this study is to suggest how the first birthday rite, a practice in Korean culture, has changed over the time. A survey of 250 mothers was undertaken from October 11th to November 6th, 2012. The research questions asked in this study are as follows. What general and expert views are held about the first birthday rite? What type of awareness and knowledge do mothers have about the first birthday rite? Is there any correlation between mothers' awareness and knowledge about first birthday rite? What is the importance of the components of the baby's first birthday rite and the importance of choosing first birthday rite goods? The data were analyzed using SPSS 17.0. Frequency, F-test, correlation were also employed. The results of this study are as follows: The first birthday rite shows a clear link to socializing. It is a family event, but is also seen as an opportunity to enhance relationships with relatives, colleagues, and friends. A banquet hall is chosen as preferred first birthday rite location, and participants are served a meal and receive gifts. The banquet information on first birthday rites was initially collected from the internet, blog cafes, and an experienced. However, it has become gradually more common to hire a consultant to organize the first birthday rite. Awareness of the first birthday rite is high, but knowledge is relatively low. In addition, there is a positive relationship between awareness and knowledge about the first birthday rite. When mothers are preparing for their baby's first birthday, they consider food for the guests' banquet, space and time. Finally, individual positive relationships were found between choosing first birthday rite goods and employee services, contract pricing for goods, and food for guests.

• 한국식생활문화학회지
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• 제25권6호
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• pp.719-724
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• 2010

The purpose of this study was to survey public preferences for dining space image styles depending on the types of passage rites in Korea and to determine potential differences in public preferences for dining space image styles depending on the types of passage rites in terms of various general characteristics such as gender, age, family type, and preference for the image and color styles of the dining space. As a result, this study determined the following: According to a public preference survey of dining space image styles depending on the type of passage rites, our respondents showed the highest preference for casual images (27.1%) at a party for a 100-day-old baby. Additionally, our respondents showed the highest preference for casual images (27.4%) when celebrating a baby's first birthday but showed the highest preference for romantic images (35.8%) when celebrating a baby girl's first birthday. Our respondents showed the highest preference for casual images (21.4%) for graduation ceremonies. Our respondents showed the highest preference for classic images (21.7%) at coming-of-age ceremonies for new adult men, but also showed highest preference for elegant images (26.2%) at coming-of-age ceremonies for new adult women. Moreover, the respondents showed highest preference for classic images (41.0%) at traditional wedding ceremonies but elegant images (24.1%) at modern wedding ceremonies. In contrast, the respondents showed highest preference for classic images (31.3%) for a 60th birthday party. The highest preference for classic images (28.9%) was found for a diamond wedding ceremony. Respondents showed highest preference for classic images (30.4%) for a funeral ceremony Finally, our respondents showed highest preference for classic images (32.5%) at memorial services (religious ceremonies).

• 가족자원경영과 정책
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• 제15권3호
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• pp.1-22
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• 2011

The purpose of this study is to offer basic data on family rite education, as well as to suggest future directions for family rites by surveying differences in the understanding and the practice of family rites among female undergraduates, who will be the future leaders of our society. General proclivity toward, and differences between understanding and practice of family rites, as well as the effect of socio-demographic variables on these differences, were further verified with a one-way ANOVA, a t-test, and a Duncan's Multiple Range Test. This study had two main findings. First, the gap between understanding and practice in family rites, ordered from largest to smallest by sub-sphere, was found to be: coming-of-age ceremonies, birthday rituals, ancestral rituals, funeral rites, and wedding ceremonies. Second, as for the results of the analysis of the difference between understanding and practice of family rites in female undergraduates according to socio-demographic variables, among a total of 18 variables, significant differences were found in: own religion, brother's rank, mother's religion, father's religion, mother's job, place where the individual grew up, having experienced family rites, education. place of residence, and monthly income. In the face of a changing era and environment, the basic spirit of family rites has not changed. However, a new harmony between tradition and modem times is needed. This can be achieved through the establishment of a suitable form of rites for the present age, while taking on a modem acceptance of the significance traditionally associated with these rites.

• 한국식생활문화학회지
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• 제25권4호
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• pp.416-427
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• 2010

In this study, we attempted to elucidate the cultural characteristics of Korean food based on a traditional understanding on the Korean novel. To achieve this, food characteristics related to 'rites of passage' were analyzed in the representative Korean literary work "Hon-bool", which describes the life of a first-son's wife every three generations in the going to ruin but historic 'Lee's family of Maean district' family and the life of the common 'Geomeong-gul' people who lived with farming on the Lee's land at Namwon of Junbook province in the 1930~1940s, during the Japanese Colonial rule. Every nation possesses rites of passage at important points in life, such as at birth, age of majority, wedding and death. Korean culture, in particular, has several memorial rites relating to birth, death and passage into the afterlife in which special foods are prepared. In this manner, ceremonial foods represent the Korean peoples' traditional vision of the universe and life. The book "Hon-bool" describes these traditions. Especially, the book describes the table-settings related to the main character's childbirth, first birthday, wedding and death. Therefore "Hon-bool" represents a living history of Korean traditional food and the work of storytelling through the traditional understanding is expected that perform an important role in making of cultural contents of Korean foods.

• 한국가정과학회지
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• 제6권1호
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• pp.35-44
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• 2003

In Anthropology, ceremonies which human should pass in lives are difined as ‘Rites of Passage’. Each Rite has its own Clothing style, which is little different from general Clothing in shape, composition, color, meaning, etc. This Study shows composition and characters on Birth Ceremony Clothing through Documents and Survey around Chonnam Area. Survey Area is subdivided into 3 parts : Koksung(A Basin of Sumjin River-Eastern Area of Chonnam), Na-ju( A Basin of Yeongsan River-Western Area of Chonnam), and Kangjin(Southern Area of Chonnam). This Study analyses characters on Baenaet Jogori, 100th-day Clothing and First-birthday Clothing in Chonnam Area. In case of Baenaet Jogori, its shape in Survey is similiar to that of documents. In case of 100th-day Clothing, New Jogori and Baji have been made usually. First-Birthday(called “Dol”) Clothing shows difference between male and female infant. Male clothing consists of Pungcha Baji, Jokki, Magoja, Doltti while Female clothing consists of Pungcha Baji, Chima, Jumoni, and Doltti. In making of infant Clothing, 5-colors(Blue. Red, Yellow, White, Black) which consists of basic color in the Theory of the cosmic dual forces and Shape of Letters such as 壽ㆍ福ㆍ亞ㆍ卍 are used usually. This kind of colors and Shape of letters symbolize longevity and fortune. As a result of study, I find what Ritual Clothing in Birth has many symbolic meaning which reflects life-style culture. This study lay meaning on that deals infant clothings as a kind of Ritual Clothing.

• 한국식생활문화학회지
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• 제3권2호
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• pp.153-162
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• 1988

$D{\acute{o}}ck$ (Korean rice cake) is a peculiar food of Korea made of grain. By means of cooking from, it is defined as 'Pulvberzed food of grain' $D{\acute{o}}ck$ was one of the daily food, but development of boild rice had narrowed it's use to the food of festive days and ceremonies. $D{\acute{o}}ck$ is used as a main food of all Kinds of ceremonies from one's birth to death, such as the Three seven day(a baby's twenty-first day of life), one hunderdth day, birthday, wedding, both brithday, funeral and sacrifical rites, vocational ceremonies, such as a sacrifice to spirits and a srevics for a big catch of fish. It is also used as a present and seasonal food. A large variety of $D{\acute{o}}ck$ is available and its recipe is scientific and reasonable. In this treatise, the Kinds of $D{\acute{o}}ck$ and the frequency of them, the material, the recipe, the measuring unit of material, cooking kitchen utensils and the cooking terms are studied from the books published in Korea from 1670 to 1943. 1. $D{\acute{o}}ck$ was classified as Tcbin $D{\acute{o}}ck$(steamed), Chin $D{\acute{o}}ck$(strikn), Chijin $D{\acute{o}}ck$(fried) and Salmun $D{\acute{o}}ck$(boiled), according to its way of cooking. 2. There were 122 Kinds of $D{\acute{o}}ck$, 57 were Tchin $D{\acute{o}}ck$, 35 Chin $D{\acute{o}}ck$, 20 Chijin $D{\acute{o}}ck$, and 10 Salmun $D{\acute{o}}ck$. 3. There were 34 Kinds of measuring units. Of them, 13 for volume, 4 for weight, 9 for quantity, 4 for length and 4 for the rest. 4. There were 55 Kinds of cooking Kitchen utensils but now many of them are not used because of mechanization or automation of tools of living. 5. There were 143 Kinds of cooking terms. Of them 49 for the preparing process, 25 for the mixing process, 27 for well-forming process 10 for process of getting ready to cook, 14 for heating process, 10 for cutting process, 5 for dishin process and 3 for process of soaking in sugar or honey.

• 공연문화연구
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• 제36호
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• pp.751-781
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• 2018

월정사 탑돌이는 광복 이후 재현된 첫 번째 불교민속놀이로 불교문화로서의 대표성과 역사성을 지닌 주요 무형문화재이다. 월정사 탑돌이는 한국 고유의 전통성과 강원도의 정체성이 내재된 불교민속유산이라는 점에서 지정 가치가 크다. 전국 사찰에서 탑돌이가 시연되고 있지만 무형문화재 지정을 기반으로 체계적인 전승이 이루어지고 있는 경우는 월정사 탑돌이가 유일하다. 월정사 탑돌이의 문화재 내재적 가치에 주목해야 할 이유이다. 탑돌이는 부처님, 탑에 대한 예경방식의 총체적 표현물이다. 월정사 탑돌이의 원형은 추정하기 어려우나, 월정사의 역사성으로 보아 고구려 계통의 놀이와 신라 복회(福會)에 닿아 있다. 고구려벽화의 달, 오대산 화엄사상경 배경과 팔각구층탑의 본질의 측면에서 우요삼잡의 예법에 부합한다. 탑돌이 때 처음에는 범종, 고(鼓), 운판, 목어의 사법악기(四法樂器)만 쓰이다가 후에 삼현육각(三弦六角)이 합쳐지고, "보렴"과 "백팔정진가"을 부른 것을 보면 처음에는 순수한 불교의식이던 것이 차츰 민속화해서 민중 속에 전파된 것을 알 수 있다. 월정사 탑돌이의 전형은 회향의례의 환희심을 체험하는 우요삼잡의 풀이와 관련된다. 절에서 대재(大齎)가 있으면 신도들은 공양을 올린다. 이때에 염불, 범음(梵音), 범패(梵唄)가 따르며, 재가 끝나면 신도는 승려와 함께 불탑을 돌면서 부처님의 공덕을 빌고, 또 저마다의 기원을 빈다. 일신의 왕생극락은 물론 국태민안을 빌어 태평성대를 누리고자 하였다. 큰 재일수록 많은 신도들이 모이며 따라서 탑돌이도 성황을 이루었다. 법음(法音)에 맞춰 제각기 소원을 외면서 탑을 도는 모습은 엄숙하였다. 월정사 탑돌이의 변형과 융합에 대한 발상은 전형 곧 문화재 지정의 취지 유지와 정체성 차원을 살리되 전승의 공연화를 위한 계승적 전략이 필요하다. 한국탑돌이는 4월 초팔일과 중추절인 한가위 날에는 탑돌이가 있었다. 탑돌이의 공연성은 스님이 염주를 들고 탑을 돌면서 부처의 큰 뜻과 공덕을 노래하면 사찰 신도들이 그 뒤를 따라 등을 밝혀 들고 탑을 돌면서 극락왕생을 기원하는 회향형(回向型) 불교민속놀이에 있다. 공연성 활성화는 신행 보유자 전승교육, 전문가 자문의 다차원 접근, 원형 재현의 담론 등을 단계적으로 보강하여야 한다.