전통 제사상의 진설 규범과 관행 비교연구

윤덕인(Yoon Duk-Ihn) 비교민속학회 2005 비교민속학 Vol.0 No.28

The purpose of study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region & Head families by compare Habitual Practice with Traditional Standard. The results are as follows : 1. The arrangement of religious food and religious diet in Kang-neung region & Head families were differed from home to home. But Head families's arrangement of religious food and religious diet comparatively keep to Traditional Standard. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. But Head families's Chu-suk religious and religious diet were simply setted. 3. At first line, they have arranged Hynbab and Kuk, Miyegkuk or Pakgogikuk. On the other hand, Songpyen was placed in traditional standard setting. Most of all were setting Bab, Kuk, Songpyen. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, Donbaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(myongtai). codfish(daeku), flatfish(kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. In Head families, Dojeok were especially setted. And Raw and cooked Geok were setted. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Guttle fish(dried Ojingeo), Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund(Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes(Pyokjo), but Kimchi was omitted. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. At fifth line, Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Meron, Banana, Kwajeul and Kangjung were considered as dishes. Dasik and biscut were also used for setting dishes. Chu-suk religious ceremonies and religious diet were specially setting with their whole heart.

강원도의 민속과 음식

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.

강원도 민속제의의 제물에 관한 연구

윤덕인(Yoon Duk-ihn) 비교민속학회 2005 비교민속학 Vol.0 No.30

This study was conducted to consider a feature of the folk's religious ceremonies in Kangwon Do, the kinds of the religious food, its meanings in the folk's religious ceremonies and to offer devices of preparing to the folk's religious ceremonies, the food in the local festival like Kang-rung's Danoze. Both of the documentary records study and the field investigation were used for this research. The results were as follows: 1. Kangwon Do has performed religious services more than other areas because It is bounded by lots of high mountains and surrounded by the deep sea. Specially the dependence on the religious ceremonies is high in the areas near by the sea because people trembles with fear when they go catching fish at sea. 2. Generally Formalism of confucianism in the daily custom is weaker in the seashore regions than in the remote places. But the form of the folk's religious ceremonies in Kangwon Do is usually mixed with confucianism, buddhism and shamanism The confucianism service and shamanism exorcism have been performed together in the Kang-rung's Danoze. 3. Rice, a raw beef, a raw foreleg of beef among the religious food tell the ancient times(or tradition), especially using the raw beef shows a picture before eating cooked food. The religious foods in Terzusin(God of house-keeping)'s table are pure water, raw beef, seasoned radish, seasoned dropwort, five dried pollacks, chestnuts, jujubes, five apples and Backsilupeon(rice cake). Those mean the descendants prosperity and a year of abundance. Pure water, Backsulgi and Patpeon, etc mean life force, genuineness soul and protecting misfortune. 4. The food in the local festival which lies at the toot of a traditional feast table should be prepared for big holidays's foods, native local foods, right season's foods, religious foods and so on. The local festival need to improve with the folk's religious ceremonies and the Korean traditional food culture.

어장(漁醬)중 액젓(어간장)에 관한 연구

尹德仁 관동대학교 1999 關大論文集 Vol.27 No.2

This Study was performed to understanding "Fish sauce" and to increasing the percapita consumption of Fish sauce. The result were : 1. Todays We have much used Fish seuce with Kimch compared with other years. The reason was that Fish sauce was regard as well-nourished food. a simple and easy way in using. In Vietnam. They took their meal in three times a day. They have taken Nuoc mam(fish sauce) with sliced red pepper half a lime etc... in every day every night. The famouse Fish sauce were Nouc mam in Vitenam. Tuk tray in Cambodia Nampa in Raos Nampla Budu in Tai Nganbyaye in Burma Budu in Malaysia Kecapikan in Indonesia Patis in Phillippines Shotzlu in Japen Meol jang in Korea. 2. In our country Fish sauce was prepared with small fish(an anchovy a shrimp a little yellow corvina a sardine..........etc) 23% amount of salt per amount of fish and stored in 6 months-12 months and made filltered fluid. It's Meol jang( salted anchovies fluid) In the East sea A yangmili(Hypoptychus dybowskii) was threw away. so.I propose to use a yangmilli in Fish sauce.

전통 제사상차림의 규범과 강릉지역 제사상차림 관행의 비교 연구

윤덕인 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.5

The purpose of this study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region. Investtigation was done by interview person to person, and the results are as follows. 1. The arrangement of religious food and regious diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. 3. At first line, they have arranged Hynbab and Kuk, or Papbaab and Miyegkuk or Pakgogikuk. On the other hand, Songpyen was placed in traditional standard setting. At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, DonBaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(myongtai), codfish(daeku), flatfish (kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken. At fourth line, they have arranged Bukeopo, Cuttlefish(dried Ojingeo), Gajamisikhe, Myungtaeposikhe. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor. They have arranged also Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund (Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes (Pyokjo), but Kimchi was omitted. At fifth line, they have arranged Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Meron, Banana, Kwajeul and Kangjung were considered as dishes. Dasik and biscut were also used for setting dishes.

강원도지역 산출식품과 향토음식에 관한 ㅇ녀구

尹德仁 관동대학교 1998 關大論文集 Vol.26 No.2

Native local foods were formed mostly by influence of local and social environment. Native local foods in the Kangwondo area were just alike. It is characterized by simplicity and modesty in general. The purpose of this study was to understand that Native local foods had been influence more local enviroment than social enviroment The results are as follows; 1. Because of mountainous area, they have many kinds of forest products and have used agricultural products as buckwheat, indian corn, potatoes etc. They have made buckwheat noodles, buckwheat paste(jelly) from Buckwheat, and have made steamed potatoes, fried potatoes, grilled potatoes, duck (cake)of potatoes from potatoes, besides have made wine, tea, starch flour, duck(cake) of corn, steamed or grilled corn from indian corn. 2. Because of life on the sea, they have many kinds of marine products and have used marine products as fishes, clams and seeweeds such as laver, brown seaweed and have used freshwater fish. They have made sliced raw fish, roast fish, hot fish stew, boiled fish paste, pan-fried fish fillet and fish with turnip from fishes. and specially have made sangsunsnsikhea with fishes, steamed rice, various spices such as red pepper power, chopped garlic, chopped welsh onion, dried barley sprouts and suger . and They have arranged it on the table at an anniversary of their's death.

콩을 이용한 음식에 대한 연구 : 대두를 중심으로

尹德仁 관동대학교 1997 關大論文集 Vol.25 No.2

A soybean was used in a region east of Asia from Before Christ. In our country, a soybean was found in ancient housing of Pyung yang Si Samsuk kusuk namkyung remains 36 (B.C 2000∼1000) in period of Bronze ware. And unfigured earthenware with pressed figure of soybean was found at Kyungkido Yang Pungmen Paldang. So, we guess of using in soybean food. The purpose of this study is to know about using of soybean food. The results from the study are as follows; 1. Use of soybean in daily meal; In boiled rice was found Kongbab, okukbab, zabkukbab, searibab etc. In Rice gruel, Noodle, Susebi, Soup, Thicksoup, Hard-boiledfood, Grilledfood, Zaban, Kimchi, Zangassi, beverage, Grilled soybean were founded. 2. Use of soybean in food of ceremony; In Duck, Kangsung, Dasik were found. 3. Use of soybean in processed food; soybean was processed Bean sprouts, Soybean Curd, Soybean curd film, Freezed soybean curd, Yubu, Soybean milk, Soybean oil, Defatted soy flour,Soy protein concentrate, Spun soy protein,Soy cheese.

전통 醬類의 변천 발달과정에 관한 연구

尹德仁 관동대학교 2000 關大論文集 Vol.28 No.2

The korean traditional soy sauce products are Kanjang(soy sauce). Doenjang(soybean paste). Kochujang(thick soypaste mixed with red peppers). It's used with seasonings mainly and offered protein sauce at the same time. But todays. a modern person didn't mostly processed traditional soy sauce products at home. So The purpose of this study is to search for traditional processing of fermented soy sauce products and to develop soy sauce products with local and special quality continuosly. The results were as follows: The origen of soy sauce products didn't certainly exist. But It seems that soy sauce products of ancient times were a mixture with Kanjang and Doenjang prepared from soy bean. 『Kuhwangchaulyo(救荒撮要)』(1639) was first recored that the ratio of material was soy bean (1 mal) : wheat (5 doe) : salt (6 doe) . 『Salimkyongje(山林經濟)』(1715) was recored that the of raw material was a ball of bean paste(meju)(1 mal) : salt (6-7 doe) : water (1 dongi). Todays. In general. The ratio of raw material for Kanjang was a ball of bean paste (Meju) (sodoo 1 mal) salt (sodoo 6-7 doe) : water (2 mal). More and more. Taste of soy sauce was getting thick. taste flat. flavorous.

『 제민요술 』에 수록된 식품조리 가공법 연구보고(I) : 술 wines

윤숙경,안명수,서혜경,이효지,윤서석,안숙자,임희수,조후종,윤덕인 한국식생활문화학회 1990 韓國食生活文化學會誌 Vol.5 No.3

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.

쓰촨(四川)의 음식문화

이효지,윤덕인 漢陽大學校 韓國生活科學硏究所 2003 韓國 生活 科學 硏究 Vol.- No.21

Sichuan cuisine is one of the best and famous four foods in china, its developed in sichuan basin and representative of western china. Sichuan cuisine accentuate to the color, aroma, and tasted style. A distinguishing marks of sichuan cuisine are lots of use the spice and Zachai(搾菜) as a appetizer. Because of fertile land, there are lots of vegetables in sichuan. They always use salty fish. And because of moisture the sichuan people like hot and sour dishes cooking by red pepper, chinese pepper, black pepper, garlic, ginger, stone leek and fregrant grass. Paochai(泡菜) is a very famous dish using by seasons vegetables which taste of hot, sweet and sour. There are so many teas by marking methods, its named Green tea(綠茶), Wulung tea(烏龍茶), Kungpu red tea(工夫紅茶), Baitea(白茶) and Haitea(黑茶). There is a Sandaocha(three ways tea) according to drinking method, its taste are bitter, sweet, tender and complicated something like human life. The traditional liquor are Baichiu(白酒), Hwangchiu(黃酒), Maichiu(beer), Kuochiu(果酒), Ruchiu(露酒), Yaochiu(藥酒). There are three kinds of liquor by producting method including distilled liquor (40∼60 degrees), fermented liquor (40∼60 degrees) and combination liquor (20∼40 degrees). The most famous distilled liquor is Wuliangye(五粮液·five cereals liquor 56 degrees) combinated with Indian millet(36%), corn(8%), wheat(16%), glutinous rice(18%) and rice(18%). There are 38 cooking methods in Sichuan cuisine and popular methods are Siaochien(小煎), Shaochien(燒煎), Siaochiao(小炒), Kanshao(干燒), Ganchiao(甘炒). Sichuan cuisine is maily composed of Kaogisiaochien (banquet dishes 高級小煎), Putungsiaochien(普通小煎), DajungSiaochien(popular dishes 大衆小煎) and Giachangchai(homely dishes 家常菜). Homely dishes Make on offer of three foods (meat, fish and vegetables) and one soup. In the morning sichuan people get Ju (Gruel, 粥), Mantao(饅頭,Bun), Paozi(包子, bean jam bun), Shaobing(燒餠, Baked breads), Chienbing(煎餠, pan fried cakes) or Daojang(豆漿, heated bean soup) and Yiurao(油條, deep fried cakes). The characteristic of banquet dishes are harmonized with thin dishes and thick dishes. At party offer the three or four soup dishes.Ching tang(淸湯) and Naitang(湯). Generally, the banquet dishes have from ten to sixteen kinds of food including four or six Rengchai(冷菜, cold dishes), seven course Rechai(熱菜, hot dishes), Ganchai(甛菜, sweet dishes), Tangchai(湯菜茶, soup) and Siaoche(小吃) or Diensin(点心, dessert).