조지 포크가 경험한 1884년 조선의 음식문화 Joseon Dynasty’s Food Culture Experienced by George C. Foulk in 1884

박채린

언어KOR
URLhttps://db.koreascholar.com/Article/Detail/389980

韓國食生活文化學會誌 (한국식생활문화학회지)

제35권 제2호 (2020.04)
pp.127-142

한국식생활문화학회 (The Korean Society Of Food Culture)

초록

This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attaché dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter (‘preliminary table’ or ‘hors d’oeuvre’) before the main table and that it was served before the main dish.

키워드

George Foulk Preliminary table 19th century food culture Joseon rural government table composition

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구대상 문헌 및 저자 소개
    2. 연구방법
III. 결과 및 고찰
    1. 포크의 삼남지방 여행과정과 식문화 경험
    2. 조선 지방관아의 접빈음식 문화
    4. 포크 기록에 나타난 조선말 지방관아 접빈상의 특징
IV. 요약 및 결론
References

저자

박채린(세계김치연구소) | Chae-Lin Park (World Institute of Kimchi) Corresponding author

KOREASCHOLAR

조지 포크가 경험한 1884년 조선의 음식문화 Joseon Dynasty’s Food Culture Experienced by George C. Foulk in 1884