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KMID : 0665420130280010012
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Korean Journal of Food Culture
2013 Volume.28 No. 1 p.12 ~ p.30
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An Exploratory Study of Foods Served to Guests of Head Families (Jong-ga)
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Kwon Yong-Seok
Kim Young
Lee Jin-Young
Choe Jeong-Sook
Kim Haeng-Ran
Kim Yang-Suk
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Abstract
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The main aim of this study was to investigate side dishes served to guests of head families (Jong-ga) in Korea. In order
to conduct of this research, we analyzed two books published by the Rural Development Administration (RDA) on the foods and the stories from head families:「Sharing beyond succession, stories and foods from the head families」 and 「Aesthetics of Serving」. The total number of head families serving foods to guests was 10: 5 from Gyeongsangbuk-do, 2 from Jeollanam-do, 1 from Gyeonggi-do, 1 from Gyeongsangnam-do, and 1 from Chungcheongbuk-do. We classified the foods into 7 categories, staple dishes, side dishes, rice cakes, desserts, beverages, alcoholic beverages and others, on the basis of previous studies. Most foods served to guests were side dishes (119). These were further classified into 14 categories: Guk · Tang, Namul, Hwe, Bokkeum, Mareunchan, Gui, Jorim, Pyeonyuk · Jokpyoen · Suran, Jiim · Seon, Jeon · Jeok, Jangajji, Kimchi, Jeotgal · Sikhae and Jang. The most common side dish was Jangs (17), served by 8 head families. The next most common side dishes were Marenchan (15), Jeon · Jeok (14) and Kimchi (11).
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KEYWORD
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Head families (Jong-ga), exploratory study, foods served to guests
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