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.
초록· 키워드
오류제보하기
The purpose of study was to understand the arrangement of the religious food and religious diet in Kang-Rung region which was recogniged as cultural region & Head families by compare Habitual Practice with Traditional Standard.
The results are as follows :
1. The arrangement of religious food and religious diet in Kang-neung region & Head families were differed from home to home. But Head families's arrangement of religious food and religious diet comparatively keep to Traditional Standard.
2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. But Head families's Chu-suk religious and religious diet were simply setted.
3. At first line, they have arranged Hynbab and Kuk, Miyegkuk or Pakgogikuk. On the other hand, Songpyen was placed in traditional standard setting. Most of all were setting Bab, Kuk, Songpyen.
At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, Donbaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(myongtai). codfish(daeku), flatfish(kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. In Head families, Dojeok were especially setted. And Raw and cooked Geok were setted.
At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken.
At fourth line, they have arranged Bukeopo, Guttle fish(dried Ojingeo), Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund(Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes(Pyokjo), but Kimchi was omitted. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor.
At fifth line, Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Meron, Banana, Kwajeul and Kangjung were considered as dishes. Dasik and biscut were also used for setting dishes.
Chu-suk religious ceremonies and religious diet were specially setting with their whole heart.
The results are as follows :
1. The arrangement of religious food and religious diet in Kang-neung region & Head families were differed from home to home. But Head families's arrangement of religious food and religious diet comparatively keep to Traditional Standard.
2. In Kang-neung region, Chu-suk religious ceremonies and religious diet were setted much religious diet than memorial service which was held on an anniversary of their's death. But Head families's Chu-suk religious and religious diet were simply setted.
3. At first line, they have arranged Hynbab and Kuk, Miyegkuk or Pakgogikuk. On the other hand, Songpyen was placed in traditional standard setting. Most of all were setting Bab, Kuk, Songpyen.
At second line, they have arranged Songpyen, Kijung, Aegeok, Yukgeok, Nurumgeok, Donbaegigeok, Memilgeok, and cooked octopus(muneo) on the Aegeok. They have also arranged fishes which were the cooked Alaska pollack(myongtai). codfish(daeku), flatfish(kajami), yellowtail(bangeo), salmon(yeoneo), trout(songeo) and Saegsunjeon, Dubujeon, Wanjajeon, Kokumajeon. In Head families, Dojeok were especially setted. And Raw and cooked Geok were setted.
At third line, they have arranged Yuktang, Sotang, Eotang, Altang which is boiled eggs. Altang was arranged instead of steamed chicken.
At fourth line, they have arranged Bukeopo, Guttle fish(dried Ojingeo), Chinese bellflower(Doragi), Fernbrake(Kosali), Spinach, Osmund(Kobi), Greenbean Sprouts, Leopard plant(Komchwi), Gourd(Pak), and Lentinus edodes(Pyokjo), but Kimchi was omitted. On the other hand, Sikhe was necessarily placed on the setting of traditional standard service for the ancestor.
At fifth line, Date, Chestnut, Persimmon, the fruit of Actinidia arguta(Dare), Meron, Banana, Kwajeul and Kangjung were considered as dishes. Dasik and biscut were also used for setting dishes.
Chu-suk religious ceremonies and religious diet were specially setting with their whole heart.
목차
Ⅰ. 서론
Ⅱ. 전통 제사상의 진설 및 제수 규범
Ⅲ. 현대의 제사상의 권장 진설규범
Ⅳ. 종가의 추석차례상 진설 관행
Ⅴ. 강릉 지역 일부 가정의 추석 차례상차림의 관행
Ⅵ. 전통 진설 규범과 종가ㆍ강릉 일부 가정의 추석 차례상 진설 관행 비교고찰
Ⅶ. 결론
참고문헌
참고문헌 (23)
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