Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Comparison on the ritual food of Yeosu and Pusan area

여수와 부산지역의 제수 비교

  • Jung Bok-Mi (Department of Food Science and Nutrition, Yosu National University)
  • Published : 2005.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

In this study a survey was conducted to compare the foods prepared for the Korean ancestral service on Memorial Day, Thanksgiving Day and New Year's Day in the Yeosu and Pusan areas. Me(tap) as the main food in the rituals was highly used on New Year's Day in the Pusan region, whereas Tteokguk was highly used in the Yeosu region. As for soup ingredients in the rituals, jogae, soegogi and mu were more frequently used in the Pusan region than in the Yeosu region on Memorial Day and festive days. Jogijjim, gaorijjim, sangeojjim, myeongtaejjim, galbijjim, dakjjim, and bugeojjim were highly used in the Yeosu region but cheongeojjim and domijjim were highly used in the Pusan region. Gosari and doraji namul were highly used in both regions but most vegetables were hishly used in the fきn region except for sukju and chwi namul. Jogi gui was the most common in both regions, whereas seodae, yangtae and byeongeo-gui were highly used in the Yeosu region but dubu, jogi and mineo-gui were highly used in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most fruits except apple were highly used in the Pusan region. With regard to the liquor used for the rituals, there was no difference in the use of cheongju between the two areas, whereas takju was highly used in the Pusan region but soju was highly used in the Yeosu region. The results of this study showed that the use of ritual foods varied a little according to the region and that ritual food use was based on seasonal foods, preference of ancestors, and special products of the region.

Keywords

References

  1. 민족문화대백과사전(1991), 한국정신문화연구원
  2. 이 재 저, 이수영 편역(1992) 사례편람, 이화문화출판사, pp 207-247
  3. 윤서석(1993) : 한국음식. 수학사, p 81
  4. 주월영(1998) : 예법사전, 수학사, p 43
  5. Cho, HJ (1996) : Food culture of Koreans festive day. Korean J. Dietary Culture, 11(4): 547-559
  6. Huh SM, Han JS (1996) : The study of the traditional rites. The East Asian Society of Dietary Life, 6(3): 411-423
  7. Kim ES, Ham SS (2001) : The survey on the practice of ancestral service food in chuncheon area. 11: 235-246
  8. Kim JM, Chang SH, Kim JG (2003) : Research on the comparison on the ritual food of Oyeonggi and Gyungsangbuk-do province. Korean J. Soc. Food Cookery Sci., 19(5): 562-570
  9. Lym, SK (1988) : A study of historical background of tradition culture in Kyung book area. Research of Andong University
  10. Park, KR (2000) : A study on the regional comparison of Korean ritual culture. Doctoral thesis, The Chungang University of Korea
  11. Yoon, DI (1997) : A study on the comparison of religious diet in Kang-Neung Area to traditional standard and habitual practice. Korean J. Dietary Culture, 12(5) : 549-560
  12. Yoon, SK (1996) : Dietary culture for sacrificial rituals and foods in Andong area-bul-chun-wi sacrificial rituals and foods. Korean J. Dietary Culture, 11(4) : 439-454