JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food
Lee, Changhyun; Kim, Young; Park, Younghee; Kim, Yangsuk;
  PDF(new window)
 Abstract
This study researched a document regarding `Pyeon (tteok)` on 25 Jong-ga ancestral ritual foods through "Jong-ga Ancestral ritual formalities and food", published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence `Pyeon` setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.
 Keywords
Jong-ga;pyeon (tteok);regional characteristics;literature review;field study;
 Language
Korean
 Cited by
1.
Study on Jeok of Jong-ga Ancestral Ritual Food, Journal of The Korean Society of Food Culture, 2016, 31, 1, 1  crossref(new windwow)
 References
1.
Ahn GN. 2009. The National Institute of The Korean Language, Ethnic living word total data 7 ritual food.wedding food. rocal food-Ethnic living word in the north of Gyeongsangbuk-do (국립국어원 민족생활어 자료 총서 7 제례음식.혼례음식.향토음식 경상북도 북부지역의 민족생활어). Geulnurim Publishing Co., Seoul, Korea, pp 86-87

2.
Bae YD. 1999. Comparison for everyday language and ritual food in Angdong area (안동지역 일상음식과 제사음식의 비교). Minsok study, Jesa and Culture, 9: 85-110

3.
Binghugak Lee (빙허각 이씨, 憑虛閣 李氏).Gyuhabchongseo (閨閤叢書). In: Jung YW editor. 2008. Pochinchai Publishing Co., Paju, Gyeonggi-do, Korea

4.
Binghugak Lee (빙허각 이씨, 憑虛閣 李氏).Buinpilji (婦人必知). In: Lee HG, Han BR, Jeong GJ, Cho SH, Jeong NW, Kim HS, Choi YJ, Kim EM, Won SI, Cha KH editors. 2010. Kyomunsa Publishing Co., Seoul, Korea, pp 87, 89, 99, 185, 187

5.
Cha GH. 2003. A study on regional foods in the middle of chosun dynasty through domundaejac. J. Korean Soc. Food Cult., 18(4):379-395

6.
Choi JH, Park GS. 2008. Comparison of hyang-sa and bulchunwee rituals and food in kyungbuk-focused on daegu and andong areas-. Korean J. Food Cook. Sci., 24(6):801-810

7.
Heo G (허균, 許筠). 1611. Domundaejag (屠門大嚼). Korea

8.
Heo J (허준, 許浚). 1610. Donguibogam (東醫寶鑑). Korea

9.
Hwang HS. 1976. Korea cuisine encyclopedia (한국요리백과사전). Samjungdang Co., Seoul, Korea, pp 1-604

10.
Jang GH (장계향, 張桂香).Eumsigdimibang (飮食知味方). In: Baek DH editor. 2006. Geulnurim Publishing Co., Seoul, Korea, pp 77-78, 86-90, 100-101, 112-113

11.
Jang TJ. 2004. Sociolinguistic study of Korean royal court language (국어 궁중 언어의 사회언어학적 연구). National institute of Korean Language. Saegugeosaenghwal, 14(3):175-201

12.
Jang YS. 2012. The reality of memorial service in the head family of Galam. Korean Study, 20(3):85-116

13.
Jeon SU (전순의, 全循義).Sangayolog (山家要錄). In: Han BR editor. 2011. Institute of Korean Royal Cuisine Co., Seoul, Korea, pp 147-149

14.
Jeong JH. 2003. Tteok of Korea (한국의 떡). Hyungseul Publishing Co., Paju, Gyeonggi-do, Korea, pp 1-196

15.
Jeong SJ. 1975. Korea Cuisine (한국의 요리). Donghwa Publishing Co., Seoul, Korea, pp 1-216

16.
Joseongwangmunhoe (조선광문회, 朝鮮廣文會). 1915.Shinjajeon(新字典). Korea

17.
Kang IH. 1997. Tteok and gwajul of the Korea (한국의 떡과 과줄). Dahan Publishing Co., Seoul, Korea, pp 1-414

18.
Kang IH, Cho HJ, Lee CJ, Lee HJ, Cho SH, Kim HY, Kim JT. 2000. Korean food encyclopedia. 3th tteok, gwajung, eumchung (한국음식대관, 제3권 떡, 과정, 음청). In: Korea Cultural Heritage Foundation editor. 2000. Hollym Publishing Co., Seoul, Korea, pp 24, 63-64, 181

19.
Kang JH. 2013. A literature review on recipes in connection with japgwabyung -Focus on recipe data published in Korea from the Joseon dynasty to the modern era-. J. Korean Soc. Food Cult., 28(5):450-462 crossref(new window)

20.
Kim GY, Lee SW. 1986. Analytical study on the cooking in Zu Bang Moon. J. Korean Soc. Food Cult., 1(4):335-349

21.
Kim JH. 2014. A study on Chinese character of Korean (한국 고유한자 연구). Bogosa. Publishing Co., Seoul, Korea, pp 1-415

22.
Kim MS, Park EK, Park JS, Yang YS, Oh KO, Lee MS, Lee MJ, Lim KR, Lim YH, Jeong JW, Jung US, Cho HJ, Hong SJ, Lee CJ. 2007. Tteok and traditional biscuit (떡과 전통과자). Kyomunsa Publishing Co., Seoul, Korea, pp 8, 95

23.
Kim MY. 2006. The theories and practice of ancestral rites - Focusing on the ritual foods and ritual table setting in the Bulchunwee (不遷位) rites of the Andong region-. Local History and Local Cult., 9(1):319-379 crossref(new window)

24.
Kim MY. 2008. Characteristics of Yongnam Yehak through the 'Gagarye (家家禮)'. Korean Study, 13:129-157

25.
Kim SB. 2010. Juyeon and Dayeon from the noodle culture of the Joseon dynasty (주연과 다연의 두식이었던 조선왕조의 면식문화). Youlchon Foundation Research Paper, Korea, pp 1-169

26.
Kim SD. 2000. Characteristics of jesa in Gyeonggi area from the Gagarye (가가례로 보는 경기지역 제사의 특징). J. of Practice Folkloristics, 2:103-121

27.
Kwon YS, Kim Y, Choe JS, Lee JY. 2014. A study on the recipe of byung-kwa-ryu (Korean rice cake and cookie) in the old cookbooks of Jong-ga (head & noble family). J. Korean Soc. Food Cult., 29(1):61-83 crossref(new window)

28.
Lee CH, Kim Y, Lee JY, Kang MS. 2015. Study on Donggottteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga. J. Korean Soc. Food Cult., 30(3):296-312 crossref(new window)

29.
Lee CH, Maeng YS. 1987. A literature review on Korean ricecakes. J. Korean Soc. Food Cult., 2(2):117-132

30.
Lee GM. 2007. Bindaetteok and byeonssimandu (빈대떡과 변씨 만두). Saegugeosaenghwal, 17(2):133-139

31.
Lee HJ. 1998. Food culture of Korea (한국의 음식문화). Shinkwang Publishing Co., Seoul, Korea, pp 297

32.
Lee J (이재, 李縡). 1700s. Salyepyeonlam (四禮便覽). Korea

33.
Lee ND. 1986. Korean etymology Study 4. Ewha Women's University Press, Seoul, Korea, pp 219

34.
Lee SG (이수광, 李光). 1614. Jibongyuseol (지봉유설). Korea

35.
Lee YC. 2006. On the learning and tew ritual though of Yun Seon-do. Korean Study, 9(12): 77-114

36.
Lee YG (이용기, 李用基). Joseonmussangsinsigyolijebeob (朝鮮無雙新式料理製法). In: Han BR editor. 2001. Institute of Korean Royal Cuisine Co., Seoul, Korea

37.
Ma YR, Park JM, Kim EJ. 2008. A Study on ritual costume of jongga. J. Korean Soc. Costume, 58(1):79-89

38.
Mang HY, Lee HG. 1988. A bibliographical study of dock (Korean rice cake). J. Korean Soc. Food Cult., 3(2):153-162

39.
National Research Institute of Cultural Heritage editor. 2003a. Jerye and food of Jong-ga 1. Hakbong Kim Seong-il from the Uiseong Kim clan Jong-ga (종가의 제례와 음식 1 의성 김씨 학봉 김성일 종가). Gimmyoung publishing Co., Seoul, Korea

40.
National Research Institute of Cultural Heritage editor. 2003b. Jerye and food of Jong-ga 2. Hanhwondang Kim Goengpil from the Seoheung Kim clan Jong-ga, Seogye Park Sedang from the Bannam Park clan Jong-ga (종가의 제례와 음식 2 서흥 김씨 한훤당 김굉필 종가, 반남 박씨 서계 박세당 종가). Gimmyoung publishing Co., Paju, Gyeonggi-do, Korea

41.
National Research Institute of Cultural Heritage editor. 2003c. Jerye and food of Jong-ga 3. Yangmingong Son So from the Wolseong Son clan Jong-ga, Seopyeongbuwongun Han Jun-Gyeom from the Cheongju Han clan Jong-ga (종가의 제례와 음식 3 월성 손씨 양민공 손소 종가, 청주 한씨 서평부원군 한준겸 종가). Gimmyoung publishing Co., Paju, Gyeonggi-do, Korea

42.
National Research Institute of Cultural Heritage editor. 2005a. Jerye and food of Jong-ga 4. Jeompiljae Kim Jongjik from the Seonsan Kim clan Jong-ga (종가의 제례와 음식 4 선산 김씨 점필재 김종직 종가). Gimmyoung publishing Co., Paju, Gyeonggi-do, Korea

43.
National Research Institute of Cultural Heritage editor. 2005b. Jerye and food of Jong-ga 5. Garam Lee Hyeon-il from the Jaeryeong Lee clan Jong-ga, Gosan Yun Seondo from the Haenam Yun clan Jong-ga (종가의 제례와 음식 5 재령 이씨 갈암 이현일 종가, 해남 윤씨 고산 윤선도 종가). Gimmyoung publishing Co., Paju, Gyeonggi-do, Korea

44.
National Research Institute of Cultural Heritage editor. 2005c. Jerye and food of Jong-ga 6. Sagye Kim Jangsaeng from the Gwangsan Kim clan Jong-ga, Choryeo Lee Yutae from the Gyeongju Lee clan Jong-ga (종가의 제례와 음식 6 광산 김씨 사계 김장생 종가, 경주 이씨 초려 이유태 종가). Gimmyoung publishing Co., Paju, Gyeonggi-do, Korea

45.
National Research Institute of Cultural Heritage editor. 2005d. Jerye and food of Jong-ga 7. Toegye Lee hwang from the Jinseong Lee clan Jong-ga (종가의 제례와 음식 7 진성 이씨 퇴계 이황 종가). Gimmyoung publishing Co., Paju, Gyeonggi-do, Korea

46.
National Research Institute of Cultural Heritage editor. 2005e. Jerye and food of Jong-ga 8. Chungjae Gwon Beol from the Andong Gwon clan Jong-ga, Seoae Ryu Seongryong from the Pungsan Ryu clan Jong-ga (종가의 제례와 음식 8 안동 권씨 충재 권벌 종가, 풍산 류씨 서애 류성룡 종가). Worin Publishing Co., Seoul

47.
National Research Institute of Cultural Heritage editor. 2006a. Jerye and food of Jong-ga 9. Ildu Jeong Yeo-chang from the Hadong Jeong clan Jong-ga, Tanong Gwon Si from the Andong Gwon clan Jong-ga (종가의 제례와 음식 9 하동 정씨 일두 정여창 종가, 안동 권씨 탄옹 권시 종가). Worin Publishing Co., Seoul, Korea

48.
National Research Institute of Cultural Heritage editor. 2006b. Jerye and food of Jong-ga 10. Bobaekdang Kim Gyehaeng from the Andong Kim clan Jong-ga, Jukcheon Park Gwangjeon from the Jinwon Park clan Jong-ga (종가의 제례와 음식 10 안동 김씨 보백당 김계행 종가, 진원 박씨 죽천 박광전 종가). Worin Publishing Co., Seoul, Korea

49.
National Research Institute of Cultural Heritage editor. 2006c. Jerye and food of Jong-ga 11. Eungwa Lee Wonjo from the Seongsan Lee clan Jong-ga (종가의 제례와 음식 11 성산 이씨 응와 이원조 종가). Worin Publishing Co., Seoul, Korea

50.
National Research Institute of Cultural Heritage editor. 2007a. Jerye and food of Jong-ga 12. Cheongseongbaek Shim Deokbu from the Cheongsong Shim clan Jong-ga, Anhyogong Shim On from the Cheongsong Shim clan Jong-ga (종가의 제례와 음식 12 청송 심씨 청성백 심덕부 종가, 청송 심씨 안효공 심온 종가). Yemek Publishing Co., Seoul, Korea

51.
National Research Institute of Cultural Heritage editor. 2007b. Jerye and food of Jong-ga 13. Chungjanggong Nam Iheung from the Uiryeong Nam clan Jong-ga, Myeongjae Yun Jeung from the Papyeong Yun clan Jong-ga (종가의 제례와 음식 13 의령 남씨 충장공 남이흥 종가, 파평 윤씨 명재 윤증 종가). Yemek Publishing Co., Seoul, Korea

52.
National Research Institute of Cultural Heritage editor. 2008a. Jerye and food of Jong-ga 14. Nongsu Kim Hyo-ro from the Gwangsan Kim clan Jong-ga, Ubok Jeong Gyeongse from the Jinju Jeong clan Jong-ga (종가의 제례와 음식 14 광산 김씨 농수 김효로 종가, 진주 정씨 우복 정경세 종가). Yemek Publishing Co., Seoul, Korea

53.
National Research Institute of Cultural Heritage editor. 2008b. Jerye and food of Jong-ga 15. Bangchon Hwang Hui from the Jangsu Hwang clan Jong-ga (종가의 제례와 음식 15 장수 황씨 방촌 황희 종가). Yemek Publishing Co., Seoul, Korea

54.
National Research Institute of Cultural Heritage editor. 2008c. Jerye and food of Jong-ga 16. Ori Lee Won-ik from the Jeonju Lee clan Jong-ga, Jinju Ryu clan (종가의 제례와 음식 16 전주 이씨 오리 이원익 종가, 진주 류씨 종중). Yemek Publishing Co., Seoul, Korea

55.
Park CL. 2015. Contents and value in Jasonbojeon choi's Recipe book of shin-chang Maeng's Family. J. Korean Soc. Food Cult., 30(2):137-149 crossref(new window)

56.
Park HW. 1994. A Literature review of the utilization of tteok ingredients. J. East Asian Soc. Diet. Life, 4(1):137-160

57.
Park MH (박문호, 朴文鎬). 1922. Salyejibui (四禮集儀). Korea

58.
Rural Development Administration. 2008a. Traditional local food of Korea 2 Seoul.Gyeonggi-do (한국의 전통향토음식 2 서울.경기도). Kyomunsa Publishing Co., Suwon, Gyeonggi-do, Korea, pp 419

59.
Rural Development Administration. 2008b. Traditional local food of Korea 2 Seoul.Gyeonggi-do (한국의 전통향토음식 3 강원도). Kyomunsa Publishing Co., Suwon, Gyeonggido, Korea, pp 313

60.
Rural Development Administration. 2008c. Traditional local food of Korea 7 Jeollanam-do (한국의 전통향토음식 7 전라남도). Kyomunsa Publishing Co., Suwon, Gyeonggi-do, Korea, pp 32, 365

61.
Rural Development Administration. 2008d. Traditional local food of Korea 7 Jeollanam-do (한국의 전통향토음식 8 경상북도). Kyomunsa Publishing Co., Suwon, Gyeonggi-do, Korea, pp 390

62.
Rural Development Administration. 2008e. Traditional local food of Korea 7 Jeollanam-do (한국의 전통향토음식 9 경상남도). Kyomunsa Publishing Co., Suwon, Gyeonggi-do, Korea, pp 459, 472

63.
Rural Development Administration. 2010b. Traditional local food glossary. Kyomunsa Co., Suwon, Gyeonggi-do Korea, pp 352

64.
Rural Development Administration ed. 2010.Gyugonyolam (閨要覽), Eumsigbangmun (음식방문), Jubangmun (酒方門), Sulbinneunbeop (술빚는법), Gamjeogyeongjangseol (甘藷耕藏 說), Wolyeonongga (月餘農歌). In: Rural Development Administration editor. 2010. Rural Development Administration, Suwon, Gyeonggi-do, Korea, pp 37-62

65.
Rural Development Administration. 2011. The story of tteok (우리떡 이야기). RDA Interrobang (32th). Rural Development Administration. Suwon, Gyeonggi-do Korea, pp 1-20

66.
Seo J (세조, 世祖). 1459. Wolinseogbo (月印釋譜). Korea

67.
Shim JG. 1987. Structure and strength of the language of Chinese words (한자어의 구조와 그 조어력). National institute of Korean Language. Gugeosaenghwal, 8(3):25-39

68.
Shin HY. 2012. A study on the Korean linguistic meanings of Shiui-jeonseo and Banchan-deungsok. 語文學, 117:101-127

69.
Siuijeonseo (是議全書). In: Lee HG editor. 2004. Shingwang Publishing Co., Seoul, Korea, pp 1-333

70.
Sukbuin Jinju Jeong's. 1700s. Eumsigbo (飮食譜). Korea

71.
Sung H (성현, 成俔). Yongjaechonghwa (齋叢話). In: Lee DH editor. 2012. Seohaemunjip Publishing Co., Seoul, Korea, pp 1-247

72.
Yolog (要錄). In: Yoon SJ editor. 2008. Jilsiru Publishing Co., Seoul, Korea, pp 102-103

73.
Yoon SK. 1982. A study on the developing process and cooking method of ddeog. Andong National University Thesis book, Andong, Gyeongsangbuk-do, Korea, 4:467-477

74.
Yoon SJ. 1998. Style and taste of traditional, Tteok . hangwa . eumcheongnyu of Korea (전통의 맛과 멋, 한국의 떡 . 한과 . 음청류). JI-GU Publishing Co., Seoul, Korea, pp 104, 164

75.
Yoon SS. 1980. Korea Foods-History and Culinary (한국음식-역사와 조리). Suhaksa Publishing Co., Seoul, Korea, pp 1-456

76.
Won SI, Cho SH, Chung RW, Choi YJ, Kim EM, Cha GH, Kim HS, Lee HG. 2008. A literature review on tteoks, Korean rice cakes prior to the 17th century. Korean J. Food Cook. Sci., 24(4):419-430

77.
Anonymous. 1600s. Yolog (要錄). Korea

78.
Anonymous. 1854. Eumsigbeob (飮食法)-Chanbeob (饌法). Korea

79.
Anonymous. 1854. Yoon's Eumsigbeob (尹氏 飮食法). Korea

80.
Anonymous. 1896. Gyugonyolam (閨要覽). Korea

81.
Anonymous. 1800s. Yeogjubangmun (歷酒方文). Korea

82.
Anonymous. 1800s. Siuijeonseo (是議全書). Korea

83.
Anonymous. 1913. Banchandeungsog (饌饍繕冊). Korea

84.
Bang SY. 1937. Joseonyolijebeob (朝鮮料理製法). Korea

85.
Bang SY. 1952. Korean food recipe (우리나라 음식 만드는 법). Korea

86.
Jo JH. 1938. Joseonyolibeob (朝鮮料理法). Korea

87.
Bingheogak Lee's. 1915. Buinpilji (婦人必知). Korea

88.
Cho JH. 1939. Joseonyolibeob (朝鮮料理法). Korea

89.
Hong MS. 1715. Sanlimgyeongje (山林經濟). Korea

90.
Lee YG. 1924. Joseonmussangsinsigyolijebeob (朝鮮無雙新式 料理製法). Korea

91.
Seo YG. 1827. Imwonsibyukji (林園十六志)-Jeongjoji (鼎俎志). Korea

92.
Son JG. 1942. Urieumsig (우리음식). Korea

93.
Han HS et al. 1957. Ijogungjeongyolitonggo (李朝宮廷料理通考). Korea

94.
Hong SP. 1940. Joseonyolihag (朝鮮料理學). Korea

95.
Doopedia. 2015. Korean alphabet orthography (한글맞춤법). Available from: http://terms.naver.com/entry.nhn?docId=1166620&cid=40942&categoryId=32978, [accessed 2015. 05. 18.]

96.
Korean Intellectual Property Office. Korean Traditional Knowledge Portal (한국전통지식포탈). 2015. Available from: http://www.koreantk.com/ktkp2014/, [accessed 2015. 05. 29]

97.
The National Institute of the Korean Language. 2015a. Available from: http://stdweb2.korean.go.kr/main.jsp, [accessed 2015. 04. 10./2015. 02. 05./2015. 05. 28./ 2015. 06. 10.]

98.
The National Institute of the Korean Language. 2015b. Available from: http://www.korean.go.kr/front/onlineQna/onlineQnaView.do?mn_id=61&qna_seq=1235, [accessed 2015. 05. 18.]