지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
The purpose of this study is to investigate the type, culinary methods and table settings of the traditional daily food of Seoul through interviews with the descendants of the royal Chosun Dynasty family. The participants of these interviews, who were born and raised in so-called bukchon (the north side of Seoul in the Chosun Period), experienced the traditional foods of Seoul and still use them in their daily life now. The results obtained were compared with ancient literature as well as recent studies on food in Seoul.
The traditional daily food of Seoul are comprised of a main dish, consisting principally of cereals, and side dishes. The main substances in side dishes are vegetables and fish that are in season. Vegetables such as naeng’i, ssuk, hobak, gaji, shigumchi, kong’namul, a’ouk, baechu, mu, si’raegi, gun’dae etc. are used to make guk, namul, kimchi, kkakdugi, saeng’chae (lightly salted and seasoned raw vegetables), ssam (raw leaf vegetables), jang’azzi, sukjang’ azzi (stir-fried and seasoned vegetables), miljon’byung etc., while various fish such as jogi, domi, daegu, dong’tae, min’o, byung’o, jon’o, junchi, bok, ke are used to make guk, zzigae, jolim, jock’gal (salted and fermented sea fish), hoe (raw fish), jon and marun’banchan (dried fish). Among meat, besides lean flesh as well as various part of the intestines of cow such as yang, gop’ chang, gonja’soni, pork and chicken are used to make guk, gui and je’yuk. Although a few of them are not daily foods, various food is made with chicken, such as young’gyezzim (boiled whole young chicken with seasoning), young’gyebaeksuk, chokye’tang (broken pieces of boiled young chicken in cold and seasoned sesame milk) and dak’gui (seasoned and roasted sliced-chicken). In addition to these side dishes, muk and bok’kum are also popular. Culinary methods of major main dishes and side dishes were briefly mentioned in this paper.
Table settings of daily food include ban’sang which serve in the morning and evening everyday, jang’guksang and ju’ansang. The ban’sang table setting is based on one person and follows the some format according to the number of side dishes (chup). There is 3 chup, 5 chup, 7 chup and 9 chup ban’sang; and among them, 7 chup ban’sang was common among the Yangban Class.
Traditional daily food of Seoul includes some royal food such as ta’rakjuk (gruel with rice flour and milk), huk’imjajuk (gruel with rice and black sesame), suran (semi-boiled egg without shell), baesuk (pear cooled after boiling with whole pepper), tangpyung’chae (seasoned mung bean starch gel slices with vegetables), o’chae (slightly boiled and cooled sliced-fish covered with mung bean starch) and o’mandu (mandu made with sliced fish) etc .. The taste of traditional food of Seoul is neither sweet, salty nor hot. This was probably to preserve the original taste of food materials.
The traditional daily food of Seoul are comprised of a main dish, consisting principally of cereals, and side dishes. The main substances in side dishes are vegetables and fish that are in season. Vegetables such as naeng’i, ssuk, hobak, gaji, shigumchi, kong’namul, a’ouk, baechu, mu, si’raegi, gun’dae etc. are used to make guk, namul, kimchi, kkakdugi, saeng’chae (lightly salted and seasoned raw vegetables), ssam (raw leaf vegetables), jang’azzi, sukjang’ azzi (stir-fried and seasoned vegetables), miljon’byung etc., while various fish such as jogi, domi, daegu, dong’tae, min’o, byung’o, jon’o, junchi, bok, ke are used to make guk, zzigae, jolim, jock’gal (salted and fermented sea fish), hoe (raw fish), jon and marun’banchan (dried fish). Among meat, besides lean flesh as well as various part of the intestines of cow such as yang, gop’ chang, gonja’soni, pork and chicken are used to make guk, gui and je’yuk. Although a few of them are not daily foods, various food is made with chicken, such as young’gyezzim (boiled whole young chicken with seasoning), young’gyebaeksuk, chokye’tang (broken pieces of boiled young chicken in cold and seasoned sesame milk) and dak’gui (seasoned and roasted sliced-chicken). In addition to these side dishes, muk and bok’kum are also popular. Culinary methods of major main dishes and side dishes were briefly mentioned in this paper.
Table settings of daily food include ban’sang which serve in the morning and evening everyday, jang’guksang and ju’ansang. The ban’sang table setting is based on one person and follows the some format according to the number of side dishes (chup). There is 3 chup, 5 chup, 7 chup and 9 chup ban’sang; and among them, 7 chup ban’sang was common among the Yangban Class.
Traditional daily food of Seoul includes some royal food such as ta’rakjuk (gruel with rice flour and milk), huk’imjajuk (gruel with rice and black sesame), suran (semi-boiled egg without shell), baesuk (pear cooled after boiling with whole pepper), tangpyung’chae (seasoned mung bean starch gel slices with vegetables), o’chae (slightly boiled and cooled sliced-fish covered with mung bean starch) and o’mandu (mandu made with sliced fish) etc .. The taste of traditional food of Seoul is neither sweet, salty nor hot. This was probably to preserve the original taste of food materials.
목차
Ⅰ. 머리말
Ⅱ. 일상음식
Ⅲ. 맺음말
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Korean Food and Dishes
Korea Journal
1963 .08
-
일상식과 의례식에 담긴 식문화 교육
비교민속학
2003 .08
-
일제강점기 라디오 요리프로그램의 특성과 내용
한국식생활문화학회지
2017 .01
-
서울지역 초등학생들의 학교 급식 만족도 연구(반찬류)
한국식생활문화학회지
2002 .01
-
인천광역시 노인들의 음식 및 식품에 대한 기호도 조사
한국식생활문화학회지
2002 .01
-
한국 성인의 식사에서의 전통식, 비전통식의 섭취 실태 - 서울지역을 중심으로 -
한국식생활문화학회지
1996 .01
-
여대생의 영양섭취 실태 및 주요섭취음식의 1인 1회 분량에 관한 연구
한국식생활문화학회지
1994 .01
-
영양성분표시를 위한 우리나라 가공식품의 1인 1회분량 산정 연구
한국식생활문화학회지
1997 .01
-
서울 거주 중국인들의 한국전통음식에 대한 인지도와 기호도조사
한국식생활문화학회지
2006 .01
-
국민영양조사를 이용한 우리나라 다소비 식품의 섭취량에 관한 연구(II) -음식의 섭취량 조사 분석-
한국식생활문화학회지
1996 .01
-
문화와 과학의 융합적 관점에서 본 전통음식의 역사 및 미래
한국식생활문화학회지
2015 .01
-
구술을 통한 전통세대의 음식문화특성 연구
한국식생활문화학회지
2009 .01
-
서울지역(地域) 대학생(大學生)들의 식문화(食文化)에 대한 의식(意識) 및 실태(實態) 조사연구(調査硏究)
한국식생활문화학회지
1994 .01
-
한국형 냉장편의식 개발을 위한 주부들의 인식 조사
한국식생활문화학회지
1997 .01
-
베트남에서의 한국음식 수용과정과 세계화 전략
한국식생활문화학회지
2011 .01
-
부산 경남지역 산업체급식소의 급식 평가 연구 -급식대상자를 중심으로-
한국식생활문화학회지
1996 .01
-
전남 구례와 곡성 장수지역의 80세 이상 고령인의 음식문화 특성 연구
한국식생활문화학회지
2012 .01
-
1990년부터 2003년까지의 식문화 연구동향 분석
한국식생활문화학회지
2004 .01
-
식사, 기호(嗜好), 민속음식 : 음식에 대한 민속학적 조망
비교민속학
2006 .02
-
한.일 양국 초등학교 아동과 학부모의 학교급식에 관한 의식 및 아동의 식품기호도 비교연구
한국식생활문화학회지
1996 .01
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-380-017608268