RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      KCI등재

      심층면접을 통한 충북지역 종가(宗家) 음식문화 특성 연구

      한글로보기

      https://www.riss.kr/link?id=A100708433

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      다국어 초록 (Multilingual Abstract)

      This researchs main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to ?Sejongsillokjiriji?, there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buks unique ingredients. Another reliable source, Banchandungsok , does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in Banchandungsok , consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that Jeobbingac culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.
      번역하기

      This researchs main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal foo...

      This researchs main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to ?Sejongsillokjiriji?, there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buks unique ingredients. Another reliable source, Banchandungsok , does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in Banchandungsok , consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that Jeobbingac culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

      더보기

      참고문헌 (Reference)

      1 최보미, "충청북도 지역특산물의 시기별 변화와 지역적 분포 특성" 한국지역지리학회 21 (21): 79-97, 2015

      2 권용석, "종가(宗家)의 고조리서를 통해본 병과류 연구" 한국식생활문화학회 29 (29): 61-83, 2014

      3 이종성, "종가 문화의 특징과 의의" 인문과학연구소 38 (38): 273-296, 2011

      4 김미혜, "전주 수원백씨인재공파 종가 학인당의 ‘모심상’ 메뉴 개발" 한국식생활문화학회 29 (29): 477-487, 2014

      5 이정희, "안동 종가(宗家)음식 산업화사업 CI, BI 개발연구" 사단법인 한국브랜드디자인학회 11 (11): 245-256, 2013

      6 김미혜, "스토리텔링을 활용한 호남지역 장수밥상 콘텐츠 개발 - 전북 진안·전남 구례군 중심으로 -" 한국식생활문화학회 28 (28): 145-157, 2013

      7 김미혜, "담양관련 음식고문헌을 통한 장수음식 콘텐츠 개발" 한국식생활문화학회 28 (28): 261-271, 2013

      8 박정해, "기호학파와 영남학파 서원의 풍수적 특징비교 분석" 부경역사연구소 29 (29): 173-208, 2011

      9 박양주, "국내 교육공학분야의 내용분석(Content Analysis) 적용에 대한 방법론적 고찰" 한국교육공학회 28 (28): 263-287, 2012

      10 최정희, "경북 지역의 향사와 불천위제례의 진설과 제수 비교 - 대구와 안동지역 중심으로-" 한국식품조리과학회 24 (24): 801-810, 2008

      1 최보미, "충청북도 지역특산물의 시기별 변화와 지역적 분포 특성" 한국지역지리학회 21 (21): 79-97, 2015

      2 권용석, "종가(宗家)의 고조리서를 통해본 병과류 연구" 한국식생활문화학회 29 (29): 61-83, 2014

      3 이종성, "종가 문화의 특징과 의의" 인문과학연구소 38 (38): 273-296, 2011

      4 김미혜, "전주 수원백씨인재공파 종가 학인당의 ‘모심상’ 메뉴 개발" 한국식생활문화학회 29 (29): 477-487, 2014

      5 이정희, "안동 종가(宗家)음식 산업화사업 CI, BI 개발연구" 사단법인 한국브랜드디자인학회 11 (11): 245-256, 2013

      6 김미혜, "스토리텔링을 활용한 호남지역 장수밥상 콘텐츠 개발 - 전북 진안·전남 구례군 중심으로 -" 한국식생활문화학회 28 (28): 145-157, 2013

      7 김미혜, "담양관련 음식고문헌을 통한 장수음식 콘텐츠 개발" 한국식생활문화학회 28 (28): 261-271, 2013

      8 박정해, "기호학파와 영남학파 서원의 풍수적 특징비교 분석" 부경역사연구소 29 (29): 173-208, 2011

      9 박양주, "국내 교육공학분야의 내용분석(Content Analysis) 적용에 대한 방법론적 고찰" 한국교육공학회 28 (28): 263-287, 2012

      10 최정희, "경북 지역의 향사와 불천위제례의 진설과 제수 비교 - 대구와 안동지역 중심으로-" 한국식품조리과학회 24 (24): 801-810, 2008

      11 김정미, "경기와 경북지역의 제수 비교 연구" 한국식품조리과학회 19 (19): 562-570, 2003

      12 권선영, "『반찬 등속』의 식재료 사용을 중심으로 본 1910년대 청주지역의 식문화" 한국식생활문화학회 25 (25): 410-415, 2010

      13 차경희, "「屠門大嚼」을 통해 본 조선중기 지역별 산출 식품과 향토음식" 한국식생활문화학회 18 (18): 379-395, 2003

      14 "https://www.cj100.net"

      15 "https://sillok.history.go.kr"

      16 "http://www.yd21.go.kr"

      17 "http://www.jincheon.go.kr"

      18 "http://www.goesan.go.kr"

      19 "http://www.eumseong.go.kr"

      20 "http://www.cheongju.go.kr"

      21 "http://tour.okjc.net"

      22 "http://tour.jp.go.kr"

      23 "http://tour.dy21.net"

      24 "http://cheongju.grandculture.net"

      25 "http://agri.oc.go.kr/"

      26 "http://ag.boeun.go.kr/main.html"

      27 Sin JI, "Writes agin: Taengniji I" Humanist 251-304, 2004

      28 Joo YH, "The head family food's value from the cultural perspective - Condition and identity of the 21 century-type head family food" 4 : 3-12, 2011

      29 Lee MS, "Study of in-depth interview method" 18 : 215-241, 2002

      30 Lee HJ, "SiweeJunsuh" Singwang Publishing Company 186-244, 2004

      31 Lim HS, "Research of the effects of the main families' characteristics on the diversity of food I" 28 : 357-371, 2008

      32 Lim HS, "Research of the effects of the main families' characteristics on the cooking procedures II" 29 : 117-136, 2009

      33 Han BJ, "Our 100 Types of Food 2" Hyunamsa 712-715, 1998

      34 Jo GH, "On the social change and the role of grandnephew" 15 : 439-453, 1998

      35 Chung LW, "Native Food" Gyomunsa 81-85, 2007

      36 Park DJ, "Marketing mix strategy for cultural tourism in Andong region" 4 : 87-112, 2000

      37 Lee SW, "Korean Food's Culture History" Gyomunsa 199-, 1997

      38 Lee SW, "Korean Cooking's Culture History" Gyomunsa 233-, 1999

      39 Park GM, "Korean Cooking" Academisuhjeok 67-68, 2001

      40 Rural Development Administration, "Korea's Traditional Country Food 4- Chung-Buk" Gyomunsa 32-35, 2008

      41 Kang IH, "Korea's Taste" Dehangyogwahsuh 413-414, 1987

      42 Chung YW, "Gyuhapchongsuh" Bojinje Inc 106-110, 2008

      43 Chang KC, "Food in Chinese culture, anthropological and historical perspectives" 65 : 103-110, 1979

      44 Chung JY, "Everyday life of local Yangbans in Chosun Dynasty" 1 : 89-100, 2002

      45 Choi DL, "Dongukseshigi" Hongshinmunhwahsah Inc 100-101, 2008

      46 Yoon SK, "Dietary culture for sacrificial rituals and foods in Andong area(I)-Bul-Chun-Wi sacrificial rituals and foods" 11 : 279-298, 1996

      47 Chung HK, "Chunnyunhansikgyunmunrok" Sengakwyenamu 25-, 2009

      48 Lee SY, "A survey study on the memorial services in Youngnam area-in view of the offering and arranging the ceremony table" 8 : 1-25, 1982

      49 Han KH, "A study on the utilization and the recognition of the food in Ch'ungch'ŏngbuk-do" 11 : 107-130, 1997

      50 Kim EY, "A study on the effect of knowledge sharing on organizational performance in food service enterprise" Kyonggi University 2011

      51 Lee JH, "A study on the composition of living spaces in Choong Cheong area" 14 : 77-90, 1981

      52 Yoon DI, "A study on the comparision of religious diet in Kang-Neung area to traditional standard and habitual practice" 12 : 549-560, 1997

      53 Lee HJ, "A study on the book Buinpilji" 11 : 369-384, 1996

      54 Song WG, "A study for foods and materials for memorial services in the Kyongbuk areas" Andong National University 2000

      55 Korean Classics Research Institute, "A series of classic Korean translations Shinjeunggookyeojiseungram(Volume 39)" Minmungo 194-198, 1989

      56 Park KL, "A comparative study on the regional characteristics of ancestor memorial-service culture in Korea" Chungang University 2001

      57 이경애, "1600년대~ 1960년대 조리서에 수록된 잡채의 문헌고찰" 한국식품조리과학회 29 (29): 377-385, 2013

      더보기

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      인용정보 인용지수 설명보기

      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2017-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2013-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2005-05-19 학술지등록 한글명 : 동아시아식생활학회지
      외국어명 : The East Asian Society of Dietary Life
      KCI등재
      2005-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2004-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2003-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
      더보기

      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.86 0.86 0.89
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.87 0.92 1.473 0.15
      더보기

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼