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KMID : 0665420150300050502
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Korean Journal of Food Culture
2015 Volume.30 No. 5 p.502 ~ p.544
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Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food
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Lee Chang-Hyun
Kim Young
Park Young-Hee
Kim Yang-Suk
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Abstract
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This study researched a document regarding ‘Pyeon (tteok)’ on 25 Jong-ga ancestral ritual foods through 「Jong-ga
Ancestral ritual formalities and food」, published during 2003~2008 by the National Research Institute of Cultural Heritage
of Cultural Heritage Administration. A after about 10 years, the transmission process of the setting and recipe was compared and analyzed in 2015 by directly visiting 4 Jong-ga. This research classified regions into 7 Gyeonggi, 4 Chungcheong, 2 Honam, and 12 Yeongnam, and classified hakpa, Gyeonggi, Chungcheong, Honam region into 13 Gihohakpa, Yeongnam region into 12 Yeongnamhakpa. The important analysis standard of Jong-ga ancestral ritual food was the region and hakpa, which appeared to considerably influence ‘Pyeon’ setting style, which represents and symbolizes family and recipe. Gihohakpa Jong-ga, which is an academic tradition that pursues practical interests, seems to highly regard practicality to adapt to changes along with the period. On the contrary, Yeongnamhakpa Jong-ga, which highly regards self-sufficiency living base and moral justification, seems to be highly conservative. Increase in Jong-ga, which utilizes mill, is the result of adaptation to the period environment such as Jongbu aging and lack of labor, etc.
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KEYWORD
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Jong-ga, pyeon (tteok), regional characteristics, literature review, field study
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