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KMID : 0665420190340060651
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Korean Journal of Food Culture
2019 Volume.34 No. 6 p.651 ~ p.670
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Analysis of Regional Food Specialities Status in Korea during the Japanese colonial period through
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Cha Gyung-Hee
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Abstract
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This study examined the status of food specialties in Korea during the Japanese colonial period through『Specialities ofJoseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branchlines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species wereincluded, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of thespecialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the HonamLine, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece wasoverwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn,tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles,sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanesecolonial period.
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KEYWORD
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Specialities of Joseon (朝鮮の特産), the Japanese colonial period, food specialities
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