지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
To lead folkloric research about cookery it must be examined how people eat ‘meal’, what their taste is when choosing particular flavor. It is because meal and taste include people’s idea and act that is related with a group of people who eat meal together, cooking techniques, menu structure, choice of food, flavor and so on. This and ‘folk food’, ‘ethnic food’ are one of the subject of folkloric studies that investigate how taste of particular food, through several process, becomes consumed in geopolitical sense.
For these reasons, the target of this paper is to describe and examine the inter-relation within perception of daily meal that can be find in the process of consuming food by today’s Koreans, of folk food’s characteristics when eating out, and of ’ethnic food’, that is preserved by Koreans including those who live abroad.
Firstly, everyday meal that is consumed at home by nowadays Koreans consists, as it used to be before, of rice, which is main food and side dishes that go with the rice. In comparison with the time before ‘80’s, the amount of rice eaten had decreased, but still the structure of meal, that puts first rice in importance, is being continued unchanged. However, the amount of eaten rice grows smaller, and because the number of side dishes that can be prepared relatively increased, food eaten outside home and special item food are being consumed and both have great meaning. This shows the evidence that the daily meal of former times is changing from the one focused on the group, which eat together, into the one that focuses on individuality.
Moreover, the taste about food is formed inside regional system The regional food that is placed in geopolitical frame of pre-modem period in correspondence with modem times, started to move to urban area and make an image that it includes regional characteristics. Therefore, regional food, which left its birth place became the ‘taste’ preferred thanks to attracting city people. The old regional taste makes regional food for people who hold it in common and makes the food consumed. That is why regional taste had been assimilated by marketing strategy of enterprises after ‘80s and now going the way of commerce it became popular in the whole country.
Next point is that Korean ethnic food, which is regarded as so called national identity, is the result of discovering the otherness by the Koreans who in the late XIX century immigrated to foreign countries and living with other nations. Korean Diaspora while settling down undergoes transformation and adaptation and makes effort to consume ethnic food. Koreans abroad who identify with this food expand its specialty to kind of national identity.
For this reason, daily meal eaten at home connotes in regional folklore and became ‘the taste’ called regional food. It takes the way of ‘otherness’ in the process of forming cities since modem times, and it has changed into regional food that is preferred by specific region natives. For the Koreans living abroad ‘ethnic food’ became more combined taste and it represents the characteristic of Korean food.
For these reasons, the target of this paper is to describe and examine the inter-relation within perception of daily meal that can be find in the process of consuming food by today’s Koreans, of folk food’s characteristics when eating out, and of ’ethnic food’, that is preserved by Koreans including those who live abroad.
Firstly, everyday meal that is consumed at home by nowadays Koreans consists, as it used to be before, of rice, which is main food and side dishes that go with the rice. In comparison with the time before ‘80’s, the amount of rice eaten had decreased, but still the structure of meal, that puts first rice in importance, is being continued unchanged. However, the amount of eaten rice grows smaller, and because the number of side dishes that can be prepared relatively increased, food eaten outside home and special item food are being consumed and both have great meaning. This shows the evidence that the daily meal of former times is changing from the one focused on the group, which eat together, into the one that focuses on individuality.
Moreover, the taste about food is formed inside regional system The regional food that is placed in geopolitical frame of pre-modem period in correspondence with modem times, started to move to urban area and make an image that it includes regional characteristics. Therefore, regional food, which left its birth place became the ‘taste’ preferred thanks to attracting city people. The old regional taste makes regional food for people who hold it in common and makes the food consumed. That is why regional taste had been assimilated by marketing strategy of enterprises after ‘80s and now going the way of commerce it became popular in the whole country.
Next point is that Korean ethnic food, which is regarded as so called national identity, is the result of discovering the otherness by the Koreans who in the late XIX century immigrated to foreign countries and living with other nations. Korean Diaspora while settling down undergoes transformation and adaptation and makes effort to consume ethnic food. Koreans abroad who identify with this food expand its specialty to kind of national identity.
For this reason, daily meal eaten at home connotes in regional folklore and became ‘the taste’ called regional food. It takes the way of ‘otherness’ in the process of forming cities since modem times, and it has changed into regional food that is preferred by specific region natives. For the Koreans living abroad ‘ethnic food’ became more combined taste and it represents the characteristic of Korean food.
목차
Ⅰ. 들어가는말 : 음식의 민속적 논리
Ⅱ. 집에서의 식사와 식구
Ⅲ. 지역적 민속체계와 지역음식의 유행
Ⅳ. 국경을 넘는 민족음식의 진화
Ⅴ. 나가는 말 : 음식 유행과 디지털적 진화
참고문헌
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
서울지역 중학생의 한국전통음식에 대한 인식도
한국식생활문화학회지
2009 .01
-
외국음식에 대한 대학생들의 태도 및 관심도 분석
한국식생활문화학회지
2006 .01
-
1990년부터 2003년까지의 식문화 연구동향 분석
한국식생활문화학회지
2004 .01
-
서울시내 대학생의 외식행동에 관한 조사 연구
한국식생활문화학회지
2001 .01
-
서울지역(地域) 대학생(大學生)들의 식문화(食文化)에 대한 의식(意識) 및 실태(實態) 조사연구(調査硏究)
한국식생활문화학회지
1994 .01
-
한국음식의 국제화 방안
한국식생활문화학회지
2005 .01
-
질적연구방법론을 이용한 여성노인의 식품선택 속성 및 제공 식사(편이식) 요구도 조사
한국식생활문화학회지
2014 .01
-
초등학생의 식생활 실태 및 전통 식생활교육에 대한 인식
한국식생활문화학회지
2010 .01
-
문화와 과학의 융합적 관점에서 본 전통음식의 역사 및 미래
한국식생활문화학회지
2015 .01
-
일상식과 의례식에 담긴 식문화 교육
비교민속학
2003 .08
-
한.중.일의 식품선호도 및 외식패턴 연구 - 인천공항을 통해 출국하는 관광객을 대상으로 -
한국식생활문화학회지
2003 .01
-
수단-목적 사슬 이론의 래더링 기법을 이용한 한식에 대한 한국인의 가치체계 연구
한국식생활문화학회지
2017 .01
-
울산 지역 대학생의 패스트푸드 이용실태에 관한 연구
한국식생활문화학회지
1996 .01
-
일제강점기 라디오 요리프로그램의 특성과 내용
한국식생활문화학회지
2017 .01
-
서울 지역 주부들의 건강과 관련된 식생활 의식구조
한국식생활문화학회지
1995 .01
-
한.일 양국 초등학교 아동과 학부모의 학교급식에 관한 의식 및 아동의 식품기호도 비교연구
한국식생활문화학회지
1996 .01
-
한국 남성의 식생활 행태에 관한 연구
한국식생활문화학회지
1996 .01
-
국내 거주 외국인 무슬림의 한식에 대한 인식과 선호도 연구 - 전북 전주시와 경기 김포시를 중심으로 -
한국식생활문화학회지
2017 .01
-
체홉의 작품에서 음식과 욕망
러시아어문학연구논집
2017 .01
-
인식과 소비행동의 상관분석을 통한 식품 선택요인에 관한 연구
한국식생활문화학회지
2004 .01
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-380-017630251