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- 저자 : 유애령 ( Ahe Ryung Yu ) (검색결과 3 건)
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유애령(Yu Ahe-ryung) 고조선단군학회 2010 고조선단군학 Vol.22 No.-
South Korea and North Korea have restricted normal people’s contact for about 60 years in accordance with the National Security Law and the Law for Mutual Trade and Cooperation between South and North Korea since ceasefire in 1953. The South Korean society has developed economy carried out exchanges with other countries, and with growing foreign workers and multicultural families it can approach various cultures all over the world. In addition, the South Korean has respected individuals’ value and diversity since the pro-democracy movement of the 1980s while the North Korean society has made an idol of father and son Kim Il-sung and Kim Jung-il under the pretext of Juche Idea with isolation from the national community. The two Koreas has not communicated with each other under the different political system for 60 years, so there are concerns regarding heterogenization between South Korea and North Korea and the solutions to restore inter-Korean homogeneity are discussed. This study looked into possibility to supply and develop unification cultural contents for restoring inter-Korean cultural homogeneity through the compilation cases of Digital Encyclopedia of Hangsan Culture. Digital Encyclopedia of Hangsan Culture is very meaningful academically to summarize and provide North Korea’s local culture information, and at the same time understand North and South Koreas that are divided for 60 years as well as restore homogeneity. Moreover, Digital Encyclopedia of Hyangsan Culture is the material with summarized cultural asses in North Korea in order for normal people to approach easily. It is regarded to have very high competiveness as a unification culture contents to restore inter-Korean homogeneity.
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김은미,유애령,Kim, Eun-Mi,Yu, Ahe-Ryung 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.6
Zubangmoon is Korean cookbooks which was published the ends of 1600s. There were classified 95 kinds of meals, side dishes and rice wine ; 2 kinds of noodles, 4 kinds of soups, 4 kinds of steamed dishes, 1 kind of jeok, 3 kinds of Neureumi, 1 kind of Jeon, 2 kinds of sukhoe, 1 kind of Sundae Pyeonyuk Suran Chae Jaban respectively, 9 kinds of Kimchi & Jangajji, 3 kinds of Jeotgal, 4 kinds of rice cakes, 5 kinds of Yumilgwa, 3 kinds of Yugwa, 2 kinds of beverage, 28 kinds of rice wine, 12 kinds of seasonings, 1 kind of sugar group, 2 kinds of other and 4 kinds of storage method. Foods and recipes of Zubangmoon was similar to Yorok and Eumsikdimibang. But rice wine methods of Zubangmoon were not more than those of Yorok and Eumsikdimibang. Also, distillation method of rice wine was introduced in Zubangmoon and Eumsikdimibang. From this investigation of food and rice wine in Zubangmoon, we expect to develop useful recipes and to advance the Korean food culture.
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차경희 ( Gyung Hee Cha ),유애령 ( Ahe Ryung Yu ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.1
『Eumsigbangmun(飮食方文)』is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 56 side dishes, 13 rice cakes, 5 Korean cookies and 6 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but 『Eumsigbangmun』 has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. 『Eumsigbangmun』 is mostly similar to 『Gyuhabchongseo(閨閤叢書)』 and 『Jusiksiui(酒食是儀)』, however, it deals with / introduces unique foods such as doejomitang and yangjjim
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