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Study on Jeok of Jong-ga Ancestral Ritual Food

종가 제례음식의 적(炙)에 관한 연구

  • Received : 2016.01.12
  • Accepted : 2016.02.19
  • Published : 2016.02.28

Abstract

This research intended to conduct literary research on 'Jeok' of 25 jong-ga through Jong-ga Ancestral Ritual Formalities and Food, published by the Cultural Heritage National Research Institute of Cultural Heritage during 2003~2008, and compared and analyzed an arranging method and recipe transmission process by directly visiting four Jong-ga. Religious ceremony foods of Jong-ga could be divided according to the standard of the hakpa attribute (large), regional attribute (midium), and family attribute (small), which forms a complex connection structure between the attributes. 'Jeok' arranging form is divided into '3-Jeok building method (vertical structure)', '3-Jeok arrangement method (horizontal structure)', '3-Jeok replacement method', '2-Jeok arrangement method', 'Jeon-Jeok arrangement method', and 'Others-Jeok arrangement method'. Generally, 'jeok' arrangement order per hakpa is in the order of 'meat jeok - chicken jeok - fish jeok' in case of Gihohakpa, whereas Yeongnamhakpa is in the order of 'fish jeok - meat jeok - chicken jeok'. Umoringye (羽毛鱗介), the method of laying 'dojeok' of the Gyeongbuk region, could be found in the 2nd century B.C. Chinese ancient book Hoenamja and the theoretical background was Yin and yang philosophy (陰陽論). This research has significance in terms of securing advanced results compared to advanced research that has so far concentrated on some regions and hakpas.

Keywords

Jong-ga;jeok;literature review;field study;umolingae

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Cited by

  1. Analysis of Trends and Contents of Ancestral Ritual Foods of Korean Jong-ga vol.31, pp.4, 2016, https://doi.org/10.7318/KJFC/2016.31.4.286
  2. Study on Dasik’s Recipe of Jong-Ga (Head Family) in Gyeongbuk Area vol.31, pp.4, 2016, https://doi.org/10.7318/KJFC/2016.31.4.325

Acknowledgement

Supported by : 농촌진흥청