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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.
윤덕인,Yun, Deok-In 한국유가공협회 1994 牛乳 Vol.58 No.-
11월23일은 대학수학능력시험일이다. 예로부터 ‘받아 놓은 날은 빨리 온다’고 하였다. ‘매도 빨리 맞으면 낫다’라는 말도 있으나 시험 보는 날만은 하루라도 늦게 왔으면 좋겠다는 바라는 마음은 수험생과 학부모 모두의 마음이 아닐까한다. 대학에서 학생들 시험 감독을 하다보면 시험지를 돌리는 중인데도 책을 집어넣지 못하고 한자라도 더 볼 려고 애를 쓰는 모습을 쉽게 접한다. 하물며 일생이 결정된다고 여기는 대학입학을 좌우하는 시험인데 마음이 오죽할까? 안쓰럽다. 학생들 개개인이 모두들 나름대로 받아 놓은 날에 맞추어 어떻게 시험공부를 할 것인지 계획을 세우고 실천하고 있으리라 여겨진다. 그러나 ‘건강을 잃고 천하를 얻은들 무슨 소용이 있으랴?’ 건강유지도 학과공부 못지않게 중요하다는 점을 인식해야 한다.
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.
江原地域 일부 가정의 秋夕 茶禮床 陳設法과 祭禮飮食에 관한 연구
尹德仁 관동대학교 1996 關大論文集 Vol.24 No.1
The purpose of this study was to understand on arrangement of the CHU-SUK RELIGIOUS CEREMONIES and RELIGIOUS Diet in Kang-Rung region which was recogniged cultural region. Materials were investigated by interview to one from and another housewives, and the results are as follows. 1. The Arrangement of CHU-SUK RELIGIOUS CEREMONIES and RELIGIOUS Diet in Kang-neung region were differed from home to home. 2. In Kang-neung region, CHU-SUK RELIGIOUS CEREMONIES and RELIGIOUS Diet were arranged much religious diet than memorial service held on an anniversary of their's death. 3. At first line, They have arranged Hobnab and Kuk, or Papbab and Miyegkuk or Pakgogikuk At second line, They have arranged Hynbab and Kuk, or Papbab and Miyegkuk or Pakgogikuk, Memilgeok, cooked octopus(MunEo) on the geok. They have arranged also fishes which were cooked Alaska pollack(MyongTai), codfish(DaeKu), Flatfish(KAJAM), yellowtail(BangEo), salmon(YeonEo), trout(SongEo) and Seaegsunjeon, DuBuJeon, WanJaieon, KoKumajeon. At third line, They have arranged YukTang, So Tang, EoTang, Altang is boiled eggs which is arranged instead of steamed chicken. At fourth line, They have arranged Bukeopo, cuttlefish(Dried OijingEo) GAJAMiSiKHe, MyungTaePoSikhe, They have arranged also (Doragi)Chinese bellflower, (KoSALi) Fernbrake, (SiKUMchi)Spinach, (KoBi)Osmund, (SuKJu)Greenbean Sprouts, (Komchwi)Leopard plant, (Pak)Gourd, (PYoKjo) Lentinus e dodes, Kimchi was omitted. At fifth line, They have arranged (Daechu) Date, (Bam)Chestnut, (Kam)Persimmon, (Dare)the fruit of Actinidia arguta, Meron, Banana, KwaJeul and Kangjung were Important, also have arranged DasiK, Biscut, etc.