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.

I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
감사의 글
References

• 이창현(농촌진흥청 국립농업과학원, 원광대학교 식품산업융복합학과) | Changhyun Lee
• 김영(농촌진흥청 국립농업과학원) | Young Kim Corresponding Author
• 박영희(농촌진흥청 국립농업과학원) | Younghee Park
• 김양숙(농촌진흥청 국립농업과학원) | Yangsuk Kim