광주광역시 충효동 성안마을의 식생활 조사연구

• 영문명: A Study of Dietary Patterns in Chunghyeodong, Sung-An Village in Gwangju
• 발행기관: 전남대학교 생활과학연구소
• 저자명: 신말식(Malshick Shin) 김지명(Ji Myoung Kim) 이승현(Seung-Hyun Lee)
• 간행물 정보: 『生活科學硏究』生活科學硏究 第18輯, 109~114쪽, 전체 6쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2008.12.30

영문 초록

In order to understand the culture of dietary life of our traditional village as one of the fundamental culture in Gwangju. the food culture of Sung-An Village, which has historical and traditional values, was researched through the related literatures and interviewing with villager. Sung-An village, located in Gwangju Bukgu Chunghyeodong, is a compiled village formed by the descendents of General Kim Duck-ryung. The descendents' loyalty and filial piety have been handed down for generations in the village. The villagers have gotten forest products, aquatic products and cultivated plants such as rice, corn, soybean and perilla seeds, and plums as main ingredients and have earned income mostly from these foods. Since the villager's diets have not developed due to poverty and the aging, food culture and traditional foods that represent Gwangju regional foods are not found. However, it was explored that the fermented foods using soybean, such as soy sauce and soy paste, were used as seasonings and Namul, cooked vegetables were regarded as important side dishes. (The soybean-fermented foods were the basis of Namdo foods.) Also, as a main dish, it was discovered that the villagers ate Bap, using the mixture of rice and barley, sweet potato, radish and green vegetables, and Juk (gruel), which was boiled with rice, freshwater fish or vegetable, respectively to increase the volume of foods. Soybean paste soup was used as a main soup and Kimchi, Gangachi - radish and perilla leaves preserved in soy sauce and paste - and Namul were used as side dishes. The villager made daily or special meals at home using traditional cuisine. In conclusion, traditional foods of Sung-An village were developed by the main ingredients using self-cultivated agriculture and fisheries caught from streams. Also the meal pattern showed the meal style of inland area of Jeulla Province, which was composed of foods seasoned with soy sauce, soy paste, various Kimchis, Gangachis, and Namuls.

목차

Abstract

Ⅰ. 서론

Ⅱ. 조사방법 및 내용

Ⅲ. 조사결과

Ⅳ. 결론

참고문헌