This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant prope...
This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that 'boiled rice is an invigorant' is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early $20^{th}$ century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.
This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that 'boiled rice is an invigorant' is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early $20^{th}$ century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.
과거 우리나라에 전통이란 급격한 산업화와 서구화로 촌스러운 것이며 불편하고 낮은 질의 것이라는 인식이 팽배 했었다. 하지만 자각과 반성이 일기 시작하여 음식, 건축, 의류등 대부분의 생활문화영역에서 한국전통의 재발견이 일어나고 있으며, 전통은 과거 세대와 현재의 모든 세대를 아우를 수 있는 하나의 매개체로 인식되고 있다.
인간의 문화 중 음식문화의 변화 속도가 가장 느린 이유는?
많은 학자들은 인간의 문화 중 입맛으로 대변할 수 있는 음식문화의 변화 속도가 가장 느리다고 이야기 한다. 음식은 변모하는 생활 풍조 속에서도 항상 기층요소로서 뿌리를 이루고 있기 때문이다(Yoon 1987). 입맛이란 한번 고정되면 바뀌기 힘든 것이기 때문에 어린 시절 어떠한 음식을 먹고 익숙해졌는지는 성인이 되었을 때의 음식문화에까지 결정적인 영향을 미치게 된다.
가족 간 공유할 수 있는 한국전통음식문화가 모든 세대를 하나의 문화로 엮어 줄 매개체가 되는 이유는?
따라서 어린시절 경험했던 음식문화와 그 음식문화에 영향을 미친 사회경제적 배경을 함께 바라보는 것은 그 세대를 이해하는 지름길이라할 수 있다. 뿐만 아니라 세대간 공유할 수 있는 가치관이나 문화는 세대간 갈등을 완화시키고 결속시키는 역할도 하기 때문에 가족간 공유할 수 있는 한국전통음식문화는 할머니, 어머니, 자식을 아우르고 모든 세대를 하나의 문화로 엮어 줄 공통분모이며 매개체가 된다.
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