한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제31권6호
  • /
  • Pages.515-540
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  • 2016
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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경기도 종가(宗家)의 내림 음식 사례 연구

A Study for the Inheritance Food Case of the Head Family in Gyeonggi-do

  • 김미혜 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학 연구소) ;
  • 정혜경 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학 연구소)
  • 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)
  • 투고 : 2016.07.04
  • 심사 : 2016.11.16
  • 발행 : 2016.12.30
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초록

This study investigated the characteristics of main house food cultures in Gyeonggi-do using a case study on the head family. The subject of this study was selected through an advisory committee of experts; it incorporated intangible and tangible elements of the main family based on relevant data. Selected representative main house of Gyeonggi-do had 12 parts in total. The entire investigation was conducted in five parts; literature search, telephone survey, in-depth interviews, inheritance food research of the head family, and cuisine demonstrations. Twelve families within the researched family clan had members of high merit or scholarly reputation qualified enough to serve bulcheonwi, a form of important religious worship. Food in Gyeonggi-do, specifically, can be served for Bongjesa jeopbingaek, which is a combination of performance of ancestral rites and greeting guests. Meat ingredients were frequently used. Articles of clothing were colorful and vivid, with wootgi that needed lots of work. Soup and steamed dishes tended to favor simple but fresh tastes that come with their cultural and historical context.

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