KOREASCHOLAR

근대화와 김치문화 Modernization and Kimchi culture

강정원, 안주영, 이하얀, 최학락
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  • URLhttps://db.koreascholar.com/Article/Detail/370521
韓國食生活文化學會誌 (한국식생활문화학회지)
제34권 제2호 (2019.04)
pp.129-141
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

The modernization process of Korea, which can be considered westernization, has influenced Korean folk culture. In this process the kimchi culture could be destroyed. However the kimchi culture has survived very well to date. This study was conducted to investigate the cause of this survival of the kimchi culture. To accomplish this, the enormous influence of modernization on kimchi culture and the cause of its successful survival was investigated in the middle region of the Korean peninsula. We think that the kimchi culture can survive because of the inherent system and structure. Kimchi is composed of vegetables, salt, seasoning, and salted seafood (jeotgal), which are systemized. We also described the kimchi ethnography in this region to study the regional characteristics. The eastern coast uses a different method to salt the cabbage during the production of Kimchi, namely it uses seawater to accomplish this. Additionally, pollak broth is used instead of jeotgal. However nowadays the regional uniqueness of kimchi culture has greatly disappeared in large part, and Korean kimchi is standardized in this region.

목차
Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 연구 시각
  2. 중부지역 김치 민속지
 III. 결과 및 고찰
 IV. 요약 및 결론
 References
저자
  • 강정원(서울대학교 인류학과) | Jeong Won Kang (Dapartment of Anthropology, Seoul National University) Corresponding author
  • 안주영(서울대학교 인류학과) | Ju Young An (Dapartment of Anthropology, Seoul National University)
  • 이하얀(서울대학교 인류학과) | Ha Yan Lee (Dapartment of Anthropology, Seoul National University)
  • 최학락(서울대학교 인류학과) | Hak Rak Choi (Dapartment of Anthropology, Seoul National University)