Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Development of Mosim Dining Table's Menu for Head House of Suwon Baek Clan and Injaegong Group in Jeonju

전주 수원백씨인재공파 종가 학인당의 '모심상' 상품화 연구

  • Kim, Mi-Hye (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University) ;
  • Chung, Hae-Kyung (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University)
  • 김미혜 (호서대학교 자연과학대학 식품영양학전공 및 기초과학 연구소) ;
  • 정혜경 (호서대학교 자연과학대학 식품영양학전공 및 기초과학 연구소)
  • Received : 2014.07.11
  • Accepted : 2014.11.10
  • Published : 2014.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

Keywords

References

  1. Korean classics research institute 1989. A series of classic Korean translations Shinjeunggookyeojiseungram (Volume 39). Minmungo, Seoul. pp 194-198, 252-256
  2. Yoo TJ, Yoon SS, Lee KY, Ahn MS, Cho HJ, Lee HJ, Kwon TW. 2002a. Korean food a dignitary-Volume 1, Overview of Korean food. Hollym Corporation; Publishers, Seoul, pp 258
  3. Yoo TJ, Yoon SS, Lee KY, Ahn MS, Cho HJ, Lee HJ, Kwon TW. 2002a. Korean food a dignitary-Volume 1, Overview of Korean food. Hollym Corporation; Publishers, Seoul, pp 251
  4. Yoon SJ (Compiling by), 2007, Jeungbosanlimkyoungje (Yoo JL-The writer, 1766). Cultural history the Earth Corporation; Publishers, Kyoungi-do, pp 85
  5. Lee BC, Cha BS, Choi SC, Lee HJ, Cho YH. 2013. Jeonjoo Hanok Village. Daewon Corporation; Publishers, Seoul, pp 2-177
  6. Lee SJ (Translated by). 2003. Honam area travel in the early 18th Century - Namyurok and Namhaengjip (Lee HG, 1722), Ewha Cultural Corporation; Publishers. Seoul. pp 28-29
  7. Hong SJ. 2005. Architectural Heritage of Korea. Gimoondang Corporation; Publishers, Seoul, pp 249-251
  8. Cha GH. 2003. A study on regional foods in the middle of Chosun Dynasty through Domundaejac. Korean J. Food cult., 18(4):379-395
  9. Doh MJ. 2005. The Structure and Significance of Confucian Ancestor-memorial Ceremonies. J. Eastern Philosophy, 42(1):225-255
  10. Joo YH. 2011. The head family food's value from the cultural perspective - condition and identity of the 21 Centurytype head family food. Korean Soc. Commu. Living Sci., 4:3-12
  11. Kim Y. 2011. The industrialization present condition and case of the head family food. Korean Soc. Commu. Living Sci., 4:29-54
  12. Kim DY. 2013. The Current Status and Task of Promoting Urban tourism: Focused on Jeonju Hanok Village. Social Science stud., 37(1):119-144
  13. Kim HS. 2010. An Exploratory Study on Actual Condition and Activiation of Korean Traditional Houses as Tourism Resources. Tourism Sci. Soc. Korea, 24(1):305-319
  14. Kim MH, Chung HK. 2013a. Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling. J. Korean Soc. of Dietary Cult., 28(2):145-157 https://doi.org/10.7318/KJFC/2013.28.2.145
  15. Kim MH, Chung HK. 2013b. Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling. Korean J. Food Cult., 28(3):261-271 https://doi.org/10.7318/KJFC/2013.28.3.261
  16. 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). Korean J. Food Cult., 29(1):61-83 https://doi.org/10.7318/KJFC/2014.29.1.061
  17. Lansky EP, Harrison G, Froom P, Jiang WG. 2005. Pomegranate pure chemicals show possible synergistic inhibition of human PC-3 prostate cancer cell invasion across. Matrigel Invest New Drugs, 23(2):121-122 https://doi.org/10.1007/s10637-005-5856-7
  18. Lee JH, No SW. 2013. CI and BI Development for Industrialization Project of Andong Head Family food. Journal of Brand Design Association of Korea, 11(4):245-256 https://doi.org/10.18852/bdak.2013.11.4.245
  19. Lee JL, Han PK. Kim HJ. 2013. Study on activating strategy of Domestic Tourism -focused on Yangdung village in Kyungju-. J. Assoc. Korean Photo-Geographers, 23(4):131-141
  20. Lee JS. 2011. Characteristic and significance of Head family's culture. Humanities Res., 83:273-296
  21. Lee KA. 2013. Review on Japchae in Cook Books Published during 1600s-1960s. Korean Soc. of Food & Cookery Science, 29(40):377-385 https://doi.org/10.9724/kfcs.2013.29.4.377
  22. Lee KB. 2009. Application Using of Old House Heritage. Architecture, 53(11):24-26
  23. Lee MJ. 2009. The formation of the head family and the sacrificial rite: The focus on the head family of Hakbong Seongil. Master's degree thesis. Sungkyunkwan University. pp 19-27
  24. Lee MY. 2006. A Study on the Cultural Concept and Methodology of the Place Marketing Strategy. J. Korean Geogr. Soc., 41(1):39-57
  25. Oh SN, Kwon SC. 2010. Types of Local Governments' Place Marketing Strategy: a Case of Jeju Special Self-Governing Province. J. Cheju Stud., 34:157-189
  26. Park DJ, Hwang JH. 2000. Marketing Mix Strategy for Cultural Tourism in Andong Region. J. manag. res., 4(1):87-112
  27. Shin JK, Kim SI. 2012. Quality Properties of the Black Sesame Yeot Gangjeong with the Candied Bamboo Sprout. Food Eng. Prog., 16(4):386-392
  28. Son YK. 2007. Noblesse Oblige. Han Yang Law Review, 21:167-174
  29. Song WG, Lee DM. 2011. Research Articles: Differences in Selection Attributes and Preferred Activity between Types of Visitors's Motivations in Potential Visitor Traditional Old House Stay in Andong City. Tour. Sci. Soc. Korea, 35(9): 401-424
  30. The Korean Nutrition Society. 2011. CAN (Computer Aided Nutritional analysis program) Pro 4.0. D176E8F12
  31. Yang MG. 2013. A Study on the Process of Jeonju Bibimbab's bringing into relief and being sophisticated. J. Korean Folk. Soc., 58:235-267
  32. Yoon SK. 1996. Dietary culture for sacrificial rituals and foods in Andong Area()-Bul-Chun-Wi Sacrificial Rutuals and Foods. Korean J. Food Cult., 11(4):439-454
  33. https://sillok.history.go.kr
  34. https://from1908.kr

Cited by

  1. Specialized Research on Food Culture of Main Family in Chung-Buk through In-Depth Interview     vol.25, pp.4, 2015, https://doi.org/10.17495/easdl.2015.8.25.4.574
  2. A Study for the Inheritance Food Case of the Head Family in Gyeonggi-do vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.515