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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.31 no.6, 2016년, pp.515 - 540
김미혜 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학 연구소) , 정혜경 (호서대학교 생명보건과학대학 식품영양학과 및 기초과학 연구소)
This study investigated the characteristics of main house food cultures in Gyeonggi-do using a case study on the head family. The subject of this study was selected through an advisory committee of experts; it incorporated intangible and tangible elements of the main family based on relevant data. S...
핵심어 | 질문 | 논문에서 추출한 답변 |
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종가음식이 발달한 두 가지 갈래는 무엇인가? | 종가(宗家)는 살아있는 유교 문화로 오랫동안 한국 전통사회를 유지해온 정신적 구심점이 되었다(Lee 2014). 종가음식은 한 문중의 대표음식으로서 효(孝)를 근본으로 하는 봉제사(奉祭祀)음식과 손님을 치르기 위한 손님맞이 접빈객(接賓 客) 음식으로 발달하였다(Kwon et al. 2014). | |
규합총서를 통해 살펴본 경기도 반가 음식 중 김치류의 특성은 무엇인가? | 또한, 손이 많이 가는 정성스런 조리법으로 식감과 음식의 시각적 효과를 극대화하였다. 김치류에전복김치, 동과석박지 등 호사스러운 김치가 발달한 것도 특징이라 하겠다. | |
경기도의 인문 지리적 특성으로 인한 결과는 무엇인가? | 경기도는 서울에 가까운 인문 지리적 특성에 의해 영남,호남 등의 타지방보다 급격한 환경 변화가 이루어졌다. 주변이 빠르게 도시화되거나, 마을의 전통적 역사 문화경관이 대부분 사라져 버리는 등 옛 모습을 짐작조차 하기 어려울 정도로 변화한 곳이 많다. 이에 따라 정신문화의 변화 속도도 대체로 빨랐다(Gyeonggi Cultural Foundation 2014). 근대 이후 서양문물의 유입으로 생활방식이 급격히 변화하면서 전통 문화가 빠르게 변화되었으며, 특히 결혼, 회갑연 등의 가내 행사는 일찍부터 신식으로 변화되었고, 제례 등의 의례에도 많은 변화가 생겼다. |
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