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KMID : 0665420130280030261
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Korean Journal of Food Culture
2013 Volume.28 No. 3 p.261 ~ p.271
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Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling
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Kim Mi-Hye
Chung Hae-Kyung
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Abstract
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The purpose of this study was the development of traditional food recipes from local food contents related to the historical
and cultural heritage in the representative long-lived area Damyang. The information on digging ‘story’ was collected
through the region’s representative local native journal, searching for related websites, analyzing old literatures, and
interviewing traditional household; ‘telling’, the part of conveyance, was organized by reviewing the literatures, including
historical condition, regional food materials, cuisine, region symbolism, etc. After nutritional analysis, the prepared,
balanced, and healthy Korean food dishes using the traditional food contents were displayed. In Damyang, the story was
extracted from Heuichoon Ryu (柳希春, 1543?1577) ? figura of Damyang ? and his collection, ‘Miam’s diary’, and
described about native food. The traditional history of many foods that were used mainly as rewarding during one’s trouble, showing good faith, and delivering gratitude is recorded in Miam diary. A little effort has been made to express the classical scholar’s clean and neat dining table which was the mixed Damyang’s clean image and nobleman’s straight integrity in the middle of the Choson Dynasty. Nutrition fact of ‘Miam’s table’ was based on the Daily Reference Values of Koreans aged 65 or older.
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KEYWORD
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Storytelling, Native local foods in Damyang, Miam’s diary, Miam’s menu, longevity
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FullTexts / Linksout information
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Listed journal information
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