전통음식 구절판의 역학적 의미 연구 = A Study on Traditional Korean Food Gu-Jeol-Pan(九折坂)'s Meaning in I-ching

다국어 초록 (Multilingual Abstract)

This paper is written to prove that Gu-jeol-pan was not a dish just for the Royal Palace but also for the ordinary people as well. Ojeolpan, which was discovered in the Fort Acha, Chijeolpan of Cheonmachong, and celadon Gu-jeol-pan Koryeo Dinasty provide a good clue about Gu-jeol-pan’s history, its round shape, and the social class of the users.
Gu-jeol-pan is so beautiful in taste and in its presentation that Pearl S. Buck, the famous auther of the Good Earth praised it very highly. There are two types of Gu-jeol-pan, wet and dry. The dry Gu-jeol-pan is used for serving dry food whereas the wet Gu-jeol-pan is used for serving wet foods such as vegetables and meat, which are served wrapped in wheat pan cakes. The dry Gu-jeol-pan can nowadays be seen on the Pebecksang and Anjusang.
The wet Gu-jeol-pan is specially meaningful in being presented in 5 different colors, and also in proving the old idiom, Uisikdongwon, meaning Food and Medicine have the same origin. Gu-jeol-pan, in its color and direction, can be related to the principle of Googoong. The idea of Uisikdongwon of Oriental Medicine, which is influenced by the oriental theory of divination, assumes that there is a close relationship between human health and Obang colors. There is a very close relationship between the oriental theory of divination and human health as much as there is a method of diagnoses called Osaekgin, which relates the color of human face to his illness. From this point of view, it can be said that Gu-jeol-pan is a health food which provides balanced nourishment through foodstuff of five colors conforming to the Oriental divination theory.
However, it is regrettable that Korean Foods are not quite widely popular yet despite of prevailing Korean Hanryoo overseas. It is problematic that Korean Foods are not yet recognised as a health food whilest the Korean foods of high calorie such as Chimaek and Bulgogie are getting popular. Korean Food, Gu-jeol-pan in particular that provides a balanced nourishment, requires better effort in publicity in order to achieve the globalization of Korean Foods.

국문 초록 (Abstract)

본고는 구절판은 궁중음식이면서 전통음식으로 역학적 의미가 함축되었다는 것을 밝히고자 한다. 고구려 시대 아차산 보루에서 출토된 오절판(五絶坂), 천마총의 칠기 칠절판(七絶坂), 고려시대의 청자 구절판(九折坂)은 현재 구절판의 전통과 원형 그리고 소비계층을 확인시켜준다.
구절판은 일찍이 『대지(The Good Earth(1931))』를 쓴 펄벅 여사가 예술품으로 극찬할 만큼 그 모양새가 아름다우면서 정갈하다. 구절판의 종류에는 건구절판과 진구절판이 있다. 건구절판은 마른 음식을 담는데 반해 진구절판은 질다는 뜻으로 물기가 있는 채소와 고기를 곁들여 밀전병에 싸서 먹는다. 건구절판은 현재 폐백상과 안주상에서 볼 수 있다.
진구절판은 특히 오방색을 갖추어 내는데 역학적 의미와 이를 기반으로 파생된 의식동원(醫食同原) 사상을 담은 것이다. 구절판은 색체와 방위에 연관된 하도(河圖) 낙서(洛書) 중 구궁(九宮)의 원리를 엿볼 수 있다. 역학의 영향을 받은 한의학의 의식동원(醫食同原) 사상은 오방의 색채가 사람의 건강과 밀접한 연관이 있다고 보았다. 병에 걸리면 나타나는 낯빛의 색깔로 병을 진단하는 오색진(五色診)이라는 방법이 존재할 정도로 역학과 건강은 관련이 깊다. 이러한 점에서 구절판은 오방색의 식재를 내어 역학상 오행을 갖추고 이를 통해 영양을 골고루 섭취할 수 있도록 한 건강식이다.
그러나 한류 열풍 속 한식의 영향력은 아직 미미하다. 한식을 건강식으로 소개하는 것에 비해 치킨과 맥주, 불고기 등 고지방 고칼로리 음식이 주목받는다는 점에서 문제적이다. 한식, 그 중에서 영양학적 균형을 갖춘 구절판은 한식 세계화 과정에서 더 많은 홍보와 노력이 필요한 음식이다.

목차 (Table of Contents)

• Ⅰ. 서론 ·················································································································1
• 1. 연구의 목적 ········································································1
• 2. 연구방향 ·············································································2
• Ⅱ. 구절판의 유래와 종류 ················································4
• 1. 역사 ·························································································4
• 2. 종류 ·························································································8
• Ⅲ. 구절판의 역학적 의미 ················································ 12
• 1. 의식동원 ·············································································· 12
• 2. 오행의 조화 ······································································ 18
• 1) 오방색의 의미 ································································· 18
• 2) 구(九)의 의미 ································································ 34
• Ⅳ. 구절판과 전통음식의 세계화 ································· 40
• 1. 매체를 통한 방법 ···························································· 40
• 2. 미래 전망 ·········································································· 49
• Ⅴ. 결론 ······················································································ 56
• - ii -
• ◈ 참고문헌 ◈ ········································································ 58
• ◈ 국문요약 ◈ ······································································ 63
• ◈ Abstract ◈ ······································································· 65