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KMID : 0665420150300050562
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Korean Journal of Food Culture
2015 Volume.30 No. 5 p.562 ~ p.575
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Development of Native Local Foods in Sangju by Storytelling-combined - A Case of ‘General Jeong’s Table’ -
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Moon Hey-Kyung
Lee Yonug-Ja
Park Mo-Ra
Kim Gwi-Young
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Abstract
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This study intends to discover stories and sensibilities connected with characteristics and symbols of the history and culture of Sangju to develop contents about the native foods of Sangju. ‘General Jeong’s Table’, which supplied the energy and nutrition necessary for soldiers during war, is set with Jobap, Patipguk, Euneogui, Baechumoojeon, Kongnamulheojib,
Patipnamul, and Munamulsileagideanjangmuchim. ‘Sangjuseong retaking wartime food’, as a kind of ready-to-eat meal,
which stresses convenience above everything else, is composed of Konggarujumeokbap, Bbongipjuk, Gamjangajji, and
Odigojgammodeumbagitteok for table setting. ‘General Jeong’s liquor table’, which allowed the general to regain his energy
or was set to entertain generals of allied forces in the Myeong Dynasty, is formed by Baeksuk, Gojgamssam, Kongjukjijim
and Sangsurisul. Efficacies of food materials were analyzed in the Part of Drug Formula of the best-known medical book in
Asia. Foods on ‘General Jeong’s Table’ has health efficacies that protect the five viscera and maintain the spleen and stomach.
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KEYWORD
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Storytelling, native local foods in sangju, general Jeong’s table, table setting, health efficacy
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