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ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.31 No.1 pp.1-32
DOI : https://doi.org/10.7318/KJFC/2016.31.1.001

Study on Jeok of Jong-ga Ancestral Ritual Food

Changhyun Lee1,2, Young Kim1, Younghee Park1, Yangsuk Kim1
1National Academy of Agricultural Science, Rural Development Administration
2Department of Convergence Technology for Food Industry, Wonkwang University
Kim Young, National Academy of Agricultural Science, Rural Development Administration, 166 Nongsaengmyeong-ro, Iseo-myeon,Wanju-gun, Jeollabuk-do, 565-850, Korea Tel: 82-63-238-3574 Fax: 82-63-238-3842 E-mail: kimyoung@korea.kr
January 12, 2016 February 19, 2016

Abstract

This research intended to conduct literary research on ‘Jeok’ of 25 jong-ga through Jong-ga Ancestral Ritual Formalitiesand Food, published by the Cultural Heritage National Research Institute of Cultural Heritage during 2003~2008, and compared and analyzed an arranging method and recipe transmission process by directly visiting four Jong-ga. Religious ceremony foods of Jong-ga could be divided according to the standard of the hakpa attribute (large), regional attribute (midium), and family attribute (small), which forms a complex connection structure between the attributes. ‘Jeok’ arranging form is divided into ‘3-Jeok building method (vertical structure)’, ‘3-Jeok arrangement method (horizontal structure)’, ‘3- Jeok replacement method’, ‘2-Jeok arrangement method’, ‘Jeon-Jeok arrangement method’, and ‘Others-Jeok arrangement method’. Generally, ‘jeok’ arrangement order per hakpa is in the order of ‘meat jeok - chicken jeok - fish jeok’ in case of Gihohakpa, whereas Yeongnamhakpa is in the order of ‘fish jeok - meat jeok - chicken jeok’. Umoringye (羽毛 鱗介), the method of laying ‘dojeok’ of the Gyeongbuk region, could be found in the 2nd century B.C. Chinese ancient book Hoenamja and the theoretical background was Yin and yang philosophy (陰陽論). This research has significance in terms of securing advanced results compared to advanced research that has so far concentrated on some regions and hakpas.

Jong-ga , jeok , literature review , field study , umolingae

종가 제례음식의 적(炙)에 관한 연구

이창현1,2, 김 영1, 박영희1, 김양숙1
1농촌진흥청 국립농업과학원
2원광대학교 식품산업융복합학과

초록

    Rural Development Administration
    PJ0099762015

    감사의 글

    본 연구는 농촌진흥청 농업과학기술 연구개발사업(세부과제번호: PJ0099762015)의 지원에 의해 이루어졌습니다.

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    Table

    Reference

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