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KMID : 0665220080210030344
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Korean Journal of Food and Nutrition
2008 Volume.21 No. 3 p.344 ~ p.354
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A Study on the Traditional Korean Rites Foods for the Construction of a Traditional Korean Food Data Integration System
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Shin Seung-Mee
Sohn Jung-Woo
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Abstract
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The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.
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KEYWORD
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traditional Korean rites foods, the first birthday, the coming of age ceremony, marriage, birthday feast for an old man, funeral and memorial service
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