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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.
조선시대(朝鮮時代) 궁중연회음식중(宮中宴會飮食中) 과정류의 분석적(分析的) 연구(硏究)
이효지,윤서석,Lee, Hyo-Gee,Yoon, Seo-Seok 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.3
This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasity. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓)16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, japanese touchwood, green bean, sesame oil, honey, salt, sesame, rouge and so on.
이효지(Lee Hyo-gee) 비교민속학회 2000 비교민속학 Vol.18 No.-
Korean food culture is greatly influenced by it's natural environment. Gimjang Kimchi, which is made for winter, contains a high percentage of vitamins and is considered a good fermented food. It is also becoming a world famous food. Kimchi can be divided into two different kinds. The increase in rice production, coupled with the increase of participation in buddhism, has led to Koreans to eating more vegetables and less meat. Koreans eat Kimchi with rice. Koreans started to eat Kimchi from the three kingdoms period. Various Kimchi were developed during the Josun dynasty. To make Kimchi, preserve Kimchi with salt, which makes Kimchi fermented, then put green onions, ginger, garlic, red peppers, and pickled sea food to make Kimchi taste delicious. Kimchi also contains a lot of nutrients; therefore, it is considered a healthy food. And now it is becoming popular not only in Korea, but throughout the world. You can find in the wide range of Kimchi the diversity and composition of Koreans. Kimchi is representative of Korean food. It is a healthy food. So l dare to say that Kimchi is a precious cultural asset. When we look at the origin of the word Kimchi, there are two ways to explain it. First, in Chinese characters the word Kimchi changed from hae(?), gieyum(漬?), eyumgie(?漬), eyumchae(?菜), geu(?), gie(漬), chimchae(沈菜) second, in Korean, it changed from chimchae→dymchae→gymchae→kimchae→kimchi. In this paper, I would like to talk about the developing process, changes, nutritions, ingredients, regional characteristics. Kimchi making for the winter, and the Kimchi pot.
이효지(Lee Hyo-Gee),박영선(토론자) 비교민속학회 2003 비교민속학 Vol.25 No.-
A unique custom of a nation's food culture has been established through its political, economic, social and historic environment. Especially, uniqueness of daily-food and taste-food comes from its natural environment such as geography, climate etc. Korean daily-food has a completely different from its taste-food. Daily-food is classified to 3, 5, 7 and 9 Chup-Ban-Sang by its number of side dishes and staple food body of above daily-food is Bab(cooked rice). Ceremonial-food is classified to tteok (rice-cake), korean cookie. Beverage, fruit and liquor(rice wine), and its staple food of above is noodles. The importance of rice has been taught by many ways such as education of thrift, table manner, attitude towards eatery, diet, hosting guests, eatery management etc. Also, every life event was celebrated by its timely parry and each parry has its own special food that represents special number, long-life, happiness, health and wellness.