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KMID : 0665420220370050418
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Korean Journal of Food Culture
2022 Volume.37 No. 5 p.418 ~ p.428
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A Study on the Origin, Spread, and Universalization of the Name ‘Chonggak kimchi’: In Connection with the Food Culture Content Point of View
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Kim Hong-Ryul
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Abstract
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Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture.
kimchi, an ‘add flavored, fermented, pickled, vegetable food’ was initially prepared with the simple purpose of increasingstorage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition tothe basic name of ‘kimchi’, each variety has its unique name and history. This study was conducted through qualitativeresearch using various research methods, such as oral records and interviews, as well as investigation of data from literature,including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought toinvestigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the namespread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the JoseonDynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of‘Altarimu kimchi’ evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process ofthe name spreading and becoming popular, the movie “Chonggak kimchi (1964),” starring Shin, S.I., and Eom, A.R. playeda significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional foodculture, regardless of the intention behind the same.
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KEYWORD
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Chonggak kimchi (bachelor radish kimchi), chonggakmu (bachelor radish), kimchi etymology, food culture contents
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FullTexts / Linksout information
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Listed journal information
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