Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food

종가 제례음식의 편(떡)에 관한 연구

  • Lee, Changhyun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Young (National Academy of Agricultural Science, Rural Development Administration) ;
  • Park, Younghee (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Yangsuk (National Academy of Agricultural Science, Rural Development Administration)
  • 이창현 (농촌진흥청 국립농업과학원) ;
  • 김영 (농촌진흥청 국립농업과학원) ;
  • 박영희 (농촌진흥청 국립농업과학원) ;
  • 김양숙 (농촌진흥청 국립농업과학원)
  • Received : 2015.08.06
  • Accepted : 2015.09.30
  • Published : 2015.10.30
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Abstract

This study researched a document regarding 'Pyeon (tteok)' on 25 Jong-ga ancestral ritual foods through "Jong-ga Ancestral ritual formalities and food", published during 2003~2008 by the National Research Institute of Cultural Heritage of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence 'Pyeon' setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.

Keywords

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