충무공 이순신장군 사당의 불천위제례음식문화 비교 - 아산현충사고택·통영착량묘·남해충렬사 -
* 본 문서는 배포용으로 복사 및 편집이 불가합니다.
서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 27권 / 6호
ㆍ저자명 : 박미연, 강민경, 조명희, 최서율, 박필숙
ㆍ저자명 : 박미연, 강민경, 조명희, 최서율, 박필숙
영어 초록
The aim of this study was to comparatively analyze the differences in Jinseol (ritual table-setting) and Jesu (ritual food) from the cultural perspective of ancestral ritual formalities regarding Bulcheonwijerye of Admiral Yi Sun-Sin, which is being held in Asan-hyeonchungsa shrine, Tongyeong-changnyangmyo and Namhae-chungyeolsa. The results are summarized as follows. A total of 32 types of Jemul (ritual food) in 6 rows in Asan-hyeonchungsa shrine, a total of 30 types of jemul in 6 rows in Tongyeong-changnyangmyo, and a total of 12 types of jemul in 2 rows in Namhae-chungyeolsa were prepared for the ritual table. In the Asan-hyeonchungsa shrine and Tongyeong-changnyangmyo, cooked foods have been used for jesu, whereas raw, uncooked foods have been used for jesu in Namhae-chungyeolsa. In the Asan-hyeonchungsa shrine, Gaeng (Kook) for liquid soup of Tang (stew) and Tang (5-tang) for the solid ingredient of stew have been prepared for a ritual table. In Tongyeong-changnyangmyo, fish Kook for Gaeng and So-tang (tofu stew) for Tang have been prepared for the ritual table. In Asan-hyeonchungsa shrine, Yukjeok (beef slices broiled on a skewer), Gyejeok (chicken jeok) and Eojeok (fish jeok) have been stacked together as Dojeok on a ritual table whereas in Tongyeong-changnyangmyo, Yukjeok, Sojeok and Eojeok have been placed on the ritual table as Pyunjeok (one by one). In Namhae- chungyeolsa, raw pork meat has been placed on the ritual table. As Po (a dried meat or fish), dried fish and dried seafood have been used in Tongyeong-changnyangmyo, whereas raw beef meat has been used in Namhae-chungyeolsa. Although Namul (cooked vegetables) and Mulkimchi (watery plain kimchi) are placed on ritual table for Asan-hyeonchungsa shrine, only Namul and Saengchae (raw vegetables) is used in Tongyeong-changnyangmyo and Namhae-chungyeolsa, respectively. Bulcheonwijerye for the same person, Admiral Yi Sun-Sin, has different characteristics according to the shrines. Accordingly, there is a need to preserve and succeed bulcheonwijerye of Admiral Yi because it is a traditional culture in ancestral rituals.참고 자료
없음"韓國食生活文化學會誌"의 다른 논문
- 대학생의 짠 맛 선호도에 따른 식습관 및 체조성에 관한 연구7페이지
- 맨드라미, 비트, 홍갓 색소 추출물의 항산화 및 항균 효과11페이지
- 남녀 대학생의 체중관리, 식품섭취 균형성, 비만지식, 영양지식 인지차이에 관한 연구10페이지
- 팽창제의 첨가량에 따른 증편의 품질특성8페이지
- Lactobacillus sp.균주를 이용한 산삼 배양근 발효물의 기능성 평가8페이지
- 곤드레 첨가량을 달리한 곤드레 두부의 저장기간에 따른 품질특성6페이지
- 자색고구마 분말을 첨가한 젤리의 품질특성7페이지
- 천년초 분말 첨가 파스타의 품질특성 및 제조조건 최적화9페이지
- 설렁탕 육수의 이화학적 특성과 기호인자 간의 상관성에 관한 연구8페이지
- 당의 종류와 첨가량에 따른 콩설기의 품질 특성 변화7페이지