인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
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.
피인용 0
초록·키워드
This study analyzed types of jook and ingredients used in jook by region for 16 volumes of literatures containing local foods. A total of 140 types of jook were included. Of them, 35 types were used in Jeollado, showing the highest frequency, followed by 30 types in Gyeongsangdo, 20 in Jejudo, 18 in Chungcheongdo, 14 in Gangwondo, 13 in Seoul, and 10 in Gyeonggido. The most common ingredients used for jook were grains+vegetables in 38 types of jook. There were 36 types of jook cooked with grains+fishes and shells, 21 with grains+beans, 14 with grains+seeds and nuts, 10 with grains+meats, 7 with grains+potatoes, 6 with grains, 4 with grains+other ingredients, 2 with grains+fruits, 1 with grains+mushrooms, and 1 with grains+seaweeds. By region, Jeollado, Gyeongsangdo, and Chungcheongdo had the most jook made of grains+fishes and shells, grains+vegetables, followed by grains+beans. In Gangwondo, jook made of grains+vegetables accounted for the most, followed by jook make of grains+potatoes. In Seoul and Gyeogido, grains+vegetables, grains+seeds and nuts were used the most in jook. In Jejudo, grains+fishes and shells were used the most, followed by grains+meats and grains+beans. In a situation where it is necessary to develop age-friendly foods as the elderly population increases with increasing interest in traditional local food and healthy food, jook is valuable. Jook with locality should be commercialized as K-Food. Results of this study could contribute to the globalization of Korean food by inheriting and developing the ‘jook’ food culture.
본문·목차
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