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KMID : 0665420210360010028
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Korean Journal of Food Culture
2021 Volume.36 No. 1 p.28 ~ p.39
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Late 16th Century Korean Rite of Passage Food Research based on Seoul Noble Ohhweemoon Family’s Case Study
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Kim Mi-Hye
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Abstract
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This study considered the rite of passage ceremonial food in the Mid-Choseon Period through the rite of passageceremonies, food, and ingredients recorded in the Seoul Noble Ohhweemun Family Diary Shaemirok. The research useda contents analysis method through case studies. The noble families in the Mid-Choseon Period deemed the Jerye to be themost significant out of the traditional ceremonies. The nobles practiced the Sadehbongsah and the Yoonhweebongsahceremonies for their ancestors. The Rite of passage ceremony required fruit. Of fish and birds, pheasants were usedfrequently during the ceremonies. Noble families, specifically the richer families, could sustainably normalize the rite ofpassage ceremonies against the elements. Seasonal ingredients were generally harvested even during spring and winter inlarge amounts. One of the last rites of passage food by Garye displayed diverse ingredients, such as Bangaeng, Myun, Tang,Uhyookjuk, Poe, Chae, Hae, and Silgwa. Such ingredients prove that the normalization of rite of passage ceremony foodwas well established and practiced. On the other hand, the birthday rite of passage food did not conform to a specific riteof passage normalcy or preparation. Instead, the birthday food showed a flexible menu of seasonal delicacies that were notconfined to a particular traditional formula.
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KEYWORD
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The mid-period Choseon dynasty, a rite of passage food, Shaemirok, Ohhwee moon, diary
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