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KMID : 0665420080230030336
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Korean Journal of Food Culture
2008 Volume.23 No. 3 p.336 ~ p.347
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Foodways in Korea during the Japanese Occupation Period by Analysis of the articles in the Yeo-Sung Magazine;from 1936 to 1940
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Lee Kyou-Jin
Cho Mi-Sook
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Abstract
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The purpose of this study is to analyze the articles of food and nutrition published in the Yeo-Sung magazines from 1936 to 1940 in Korea. Out of the 67 articles about the food and the nutrition from the Yeo-Sung magazines, 28 (41.8%) of them were about the brief information of food and nutrition news, 16 (23.8%) of them were about the recipes, 6 (9.0%) were about the nutrition information, and 17 (25.4%) of them were about others. As the number of recipes mentioned from the Yeo-Sung magazine was 103, 77 items, the majority, were about the Korean foods, 18 of the Western foods, 6 of Chinese foods, and only 2 of Japanese foods. This result showed that the Japanese colonization didn’t seem to influence on Korean tastes and gastronomy. During this period, the modernization caused the numerous changes to our traditional cuisine with introduction of new western menu items and concept of nutrition. The nutrition articles highly recommended eating brown rice, vegetables, tofu, and the white meat. Shin-Young Bang, one of the main authors, insisted that "Cookery is not only the skill, but also the one of the very important academic sciences." showed budding modern cookery sciences in Korea.
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KEYWORD
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foodways, Japanese Occupation Period, the Yeo-Sung magazine, food and nutrition articles, modernization
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