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한국의 전통 - 우리나라 전통음식의 조리법과 조리기기의 변천에 관한 연구 2
윤덕인,Yun, Deok-In 한국식품연구원 2013 한맛한얼 Vol.6 No.1
지난 호(한맛한얼 제5권 2호, 2012)에는 한국 식생활 문화의 기본 형성기에 전통음식 조리법의 시작이라고 할 수 있는 구이(적(炙))와 찌기(증(蒸)), 끓이기(자(煮))와 이에 관련된 조리기기인 질그릇, 시루, 항아리, 용수, 석쇠, 솥뚜껑(소댕), 번철, 나무그릇, 구리그릇, 철기, 도금제품, 은 제품, 유리제품 등의 변천을 살펴보았다. 이번 호는 한국 식생활의 구조 성립기(고려시대), 한국 식생활의 규범 정립기(조선시대)를 중심으로 전통음식의 조리법과 조리기기를 살펴보고자 한다.
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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.
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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.
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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.
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윤덕인,Yun, Deok-In 한국유가공협회 1992 牛乳 Vol.50 No.-
철이 이른 감이 있었던 팔월 보름 추석명절도 지나고 아침 · 저녁으로 제법 쌀쌀한 기운이 드는 가을이 왔다. 가을은 예로부터 ‘천고마비의 계절’이라 하였으며 공부하기에도 좋고 놀기에도 좋아 몸과 마음을 살찌우기 좋다. 들판에는 황금빛으로 물든 벼이삭이 추수의 손길을 기다리고, 붉게 펼쳐진 고추 말리는 모습도 정겹다. 과일가게에는 사과 · 배 · 감 · 밤 등이 풍성하게 진열돼 있어 더욱 가을을 느끼게 한다. 이와 같이 풍요로운 정경의 가을이지만 아침 · 저녁과 한낮의 기온차가 심한 환절기이므로 감기 등 호흡기질환을 조심하고, 규칙적인 생활과 함께 균형 잡힌 식생활을 실천하여 건강한 가을을 보내야겠다. 이번호에는 바람직한 가을철의 어린이 영양관리를 위하여 전호에 실렸던 어린이 영양권장량 · 일일 섭취 식품 구성량 등을 고려하고, 한국인을 위한 식사지침들을 근거로 한 어린이의 건전한 식습관과 식생활문화형성을 위한 어린이들을 어떻게 이끌어나가는 것이 좋은지에 대해 생각해 보고자 한다.
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