논문 상세보기
pp.515-540
This study investigated the characteristics of main house food cultures in Gyeonggi-do using a case study on the head family. The subject of this study was selected through an advisory committee of experts; it incorporated intangible and tangible elements of the main family based on relevant data. Selected representative main house of Gyeonggi-do had 12 parts in total. The entire investigation was conducted in five parts; literature search, telephone survey, in-depth interviews, inheritance food research of the head family, and cuisine demonstrations. Twelve families within the researched family clan had members of high merit or scholarly reputation qualified enough to serve bulcheonwi, a form of important religious worship. Food in Gyeonggi-do, specifically, can be served for Bongjesa jeopbingaek, which is a combination of performance of ancestral rites and greeting guests. Meat ingredients were frequently used. Articles of clothing were colorful and vivid, with wootgi that needed lots of work. Soup and steamed dishes tended to favor simple but fresh tastes that come with their cultural and historical context.
II. 연구 내용 및 방법
1. 연구 대상
2. 연구방법
III. 결과 및 고찰
1. 문헌을 통해 본 경기도 식재료 및 조리법 특성
2. 불천위 제례를 통한 종가 음식 특성
3. 사례 연구를 통한 경기도종가 내림음식 특성
IV. 요약 및 결론
References
