This study considered the rite of passage ceremonial food in the Mid-Choseon Period through the rite of passage ceremonies, food, and ingredients recorded in the Seoul Noble Ohhweemun Family Diary Shaemirok. The research used a contents analysis method through case studies. The noble families in the Mid-Choseon Period deemed the Jerye to be the most significant out of the traditional ceremonies. The nobles practiced the Sadehbongsah and the Yoonhweebongsah ceremonies for their ancestors. The Rite of passage ceremony required fruit. Of fish and birds, pheasants were used frequently during the ceremonies. Noble families, specifically the richer families, could sustainably normalize the rite of passage ceremonies against the elements. Seasonal ingredients were generally harvested even during spring and winter in large amounts. One of the last rites of passage food by Garye displayed diverse ingredients, such as Bangaeng, Myun, Tang, Uhyookjuk, Poe, Chae, Hae, and Silgwa. Such ingredients prove that the normalization of rite of passage ceremony food was well established and practiced. On the other hand, the birthday rite of passage food did not conform to a specific rite of passage normalcy or preparation. Instead, the birthday food showed a flexible menu of seasonal delicacies that were not confined to a particular traditional formula.

동해안 오구굿은 불의의 사고 등으로 세상을 떠나게 된 사람들의 한을 풀 어주고, 그들을 극락으로 천도하기 위한 의례이다. 동해안 오구굿에는 망자가 공간 이동을 하는 모습과 함께 망자의 존재 변화가 나타난다. 이는 통과의례의 특성과 부합한다. 통과의례는 의례의 대상을 새로운 집단에 편입시키기 위 해 그 존재를 변화시킨다. 동해안 오구굿에서 망자는 저승 그 중에서도 극락에서 살아갈 수 있는 존재가 되기 위해 ‘완전히 죽은 자’, 궁극에는 ‘조상신’으로 변화하고자 한다. 그 목적을 실현하기 위해 망자는 지옥도 극락도 이승도 아닌 저승 어디인가에서 이승의 제장으로, 마지막에는 극락으로 공간 이동을 하게 된다. 이는 동해안 오구굿이 명백히 통과의례임을 보여주는 것이다. 동해안 오구굿에는 ‘물속(저승) – 이승의 제장 – 극락’이라는 망자의 공간 이동이 상징적인 행위를 통해 나타난다. 이 공간 이동 과정에서 망자는 ‘자각 하지 못한 망자 – 현 상태를 자각한 망자 – 자신이 되어야할 바를 인식한 망자 – 변화’로 인식의 변화를 거친 후, ‘변화를 시작한 망자 – 극락에 적합한 존재로 탈바꿈한 망자(조상신)’으로 존재의 변화까지 이루어 낸다. 망자의 ‘비정상적인’ 죽음을 ‘정상’의 상태로 되돌리는 동해안 오구굿은 세대와 공간의 이질성을 뛰어 넘어 ‘조상’과 ‘후손’이라는 이름으로 가족공동체가 유지시킨다. 동해안 오구굿은 다른 세계로 편입되어야 하는 ‘죽은’ 가족을 돕고, 자신들도 이승에서 행복한 삶을 영위하기 위해 삶의 한 지점에 마련한 지혜로운 의례인 것이다.

The purpose of this study was to survey public preferences for dining space image styles depending on the types of passage rites in Korea and to determine potential differences in public preferences for dining space image styles depending on the types of passage rites in terms of various general characteristics such as gender, age, family type, and preference for the image and color styles of the dining space. As a result, this study determined the following: According to a public preference survey of dining space image styles depending on the type of passage rites, our respondents showed the highest preference for casual images (27.1%) at a party for a 100-day-old baby. Additionally, our respondents showed the highest preference for casual images (27.4%) when celebrating a baby's first birthday but showed the highest preference for romantic images (35.8%) when celebrating a baby girl's first birthday. Our respondents showed the highest preference for casual images (21.4%) for graduation ceremonies. Our respondents showed the highest preference for classic images (21.7%) at coming-of-age ceremonies for new adult men, but also showed highest preference for elegant images (26.2%) at coming-of-age ceremonies for new adult women. Moreover, the respondents showed highest preference for classic images (41.0%) at traditional wedding ceremonies but elegant images (24.1%) at modern wedding ceremonies. In contrast, the respondents showed highest preference for classic images (31.3%) for a 60th birthday party. The highest preference for classic images (28.9%) was found for a diamond wedding ceremony. Respondents showed highest preference for classic images (30.4%) for a funeral ceremony Finally, our respondents showed highest preference for classic images (32.5%) at memorial services (religious ceremonies).

In this study, we attempted to elucidate the cultural characteristics of Korean food based on a traditional understanding on the Korean novel. To achieve this, food characteristics related to 'rites of passage' were analyzed in the representative Korean literary work "Hon-bool", which describes the life of a first-son's wife every three generations in the going to ruin but historic 'Lee's family of Maean district' family and the life of the common 'Geomeong-gul' people who lived with farming on the Lee's land at Namwon of Junbook province in the 1930~1940s, during the Japanese Colonial rule. Every nation possesses rites of passage at important points in life, such as at birth, age of majority, wedding and death. Korean culture, in particular, has several memorial rites relating to birth, death and passage into the afterlife in which special foods are prepared. In this manner, ceremonial foods represent the Korean peoples' traditional vision of the universe and life. The book "Hon-bool" describes these traditions. Especially, the book describes the table-settings related to the main character's childbirth, first birthday, wedding and death. Therefore "Hon-bool" represents a living history of Korean traditional food and the work of storytelling through the traditional understanding is expected that perform an important role in making of cultural contents of Korean foods.