한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제32권6호
  • /
  • Pages.487-497
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  • 2017
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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일제강점기 라디오 요리프로그램의 특성과 내용

A Study on Radio Cooking Program in Korea during the Japanese Colonial Period

  • 이규진 (경남대학교 식품영양생명학과)
  • Lee, Kyou-Jin (Department of Food, Nutrition and Biotechnology, Kyungnam University)
  • 투고 : 2017.08.17
  • 심사 : 2017.12.19
  • 발행 : 2017.12.31
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초록

This study was conducted to examine the 2nd broadcasting cooking program of Gyeongseong Radio from April 26th 1933, when the 2nd broadcasting for Koreans started, to December 1941. From its opening date, there were continuously regular cooking programs such as 'Recipes' and introducing 'Japchae'. Analysis of names broadcasted in cooking programs included a total of 452 foods (328 types); specifically, 332 Korean foods, 71 Western foods, 24 Japanese foods, 18 Chinese foods, and seven other foods. Korean foods included 35 staple foods, 223 side dishes, 64 deserts, and 11 sauces. Western foods included seven soups, 25 main dishes, and 25 deserts. Main dishes included many deep-fried dishes, while diverse types of desserts were also introduced. In the case of Japanese food, there were many foods combined with Western food. Chinese food included many types of dumplings and fried rice, as well as many dishes using pork. Among people broadcasting cooking programs, there were 11 whose names were shown in the schedule, all of whom were recognized as the best cooking specialists and educators of the time.

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참고문헌

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