Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development of Local Food Content in Jinan-Gun and Gurye-Gun through Storytelling

스토리텔링을 활용한 호남지역 장수밥상 콘텐츠 개발 - 전북 진안·전남 구례군 중심으로 -

  • 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 바이오산업학부 및 기초과학연구소) ;
  • 정혜경 (호서대학교 자연과학대학 바이오산업학부 및 기초과학연구소)
  • Received : 2013.02.21
  • Accepted : 2013.03.25
  • Published : 2013.04.30
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Abstract

The purpose of this study was to develop cultural food contents from local dishes related to the historical and cultural heritage in the representative areas of Gurye and Jinan. The information on 'Story' was collected from each region's representative local native journal, searches of related web-sites, analysis of old literature, and interviews of traditional households. 'Telling', the conveyance, was focused on texts of literature analysis, which were synthesized from historical conditions, regional food materials, cuisine, regional symbolism, etc. The created food contents were displayed with balanced and healthy Korean food dishes after nutritional analysis. In Gurye, the content was extracted from the story of Hwang hyun (黃玹, 1855-1910) - figura of Gurye - and his collection, "Maecheonyarok", and the storytelling native food was prepared. In Jinan, the content was extracted from the text of an anecdote from "filial son Kwang-beom Lee", a local journal. We tried to express Gurye's clean image in connection with the patriot - Hwang hyun (his nick name was Maecheon), in the late period of Chosun through the unprocessed and simple nature of the dining table. As in Jinan's storytelling materials, we tried to express a healthy menu of health food for older people based on the clean nature and documents about the real character's filial behavior. The developed healthy menu and dining table properties in this study have been established in accordance with nutrient intake standards of energy in Korea.

Keywords

References

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