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윤덕인(Yoon Duk-ihn),이정숙(토론자) 비교민속학회 2006 비교민속학 Vol.0 No.31
The purpose of study was to understand food(daily food & celemonial food) and the folk(the folk's religion celemonies) in KangWon Do which was recognized as cultural region. Both of the documentary records study and the field investigation were used for this research. The results were as follows : 1. In the Yongdong region, Fish, Sea food such as brown seaweed, tangle(weed), and it's processed goods -salted fish have been used more than in the Yongseo region. But buck wheat, potatoes, indian com which fild crops have been used much in Yongseo region. 2. Kangwon Do has performed religious services more than other ares because It is bounded by lots of high mountains and surrounded by the deep sea. Specially the dependence on the religious ceremonies - Seonanggut, Seonangzesa, Antaekgosa is high in the ares neat by the sea. 3. The religious foods in Terzusin(God of house-keeping)'s table are pure water, raw beef, seasoned radish, seasoned drop wort, five dried pollacks, chestnuts, jujubes, five apples and Bacsilupen(rice cake). Pure water, Backsulgi and patpeon, etc mean life force, genuiness soul and protecting misfortune. The food in the local festival which lies at the root of a traditional feast table must be prepared for religious foods with best wishes.
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이효지(Lee Hyo-gee),윤덕인(토론자) 비교민속학회 2002 비교민속학 Vol.23 No.-
The food culture is the meaning of common behavior which in a same environment and history relation with eating and drinking of a race. The taste and elegance of our Korean food are could not off each. The taste come from elegance and the elegance makes more good taste. If you could not take a taste also you could not get a affection. The taste is the affection. The taste is a substance and the affection is a appreciation of the beautiful. Therefor cooking is art, a cook is a artist and a food cooked by cook is a work of art. The art of food culture including a vessel of works are elegant and beautiful.
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