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
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The Doenjang, fermented soybean paste, has been an aboriginal food in the Korean peoples' long history all along. Traditionally, the Doenjang had been familiar to us and ordinary thing as the most primary daily food. However it was regarded as the most energetic thing among subsidiary foods and symbolized the power. Its taste is not only soft, deep, savory and refreshing but also have been a basis of flavor. So that it has been tasted for Korean and thought of. As it was stored food all family members ate throughout the year, housewives so did their best in making and managing the Doenjang as to linked taboo with beliefs. The different tastes of it each house has been an implication symbolizing the tradition of its family and rise and fall. And the production and management of the Doenjang was a mechanism maintaining the relationship of mother-in-law and daughter-in-law.
The meaning of traditional Doenjang has been changed in the process of the industrialization. Its taste has been re-recognized of the taste of one's native village, taste of one's mother to the city-dwellers and students leaving from their hometown, and especially the taste of mother's peoples to the residents living foreign countries. According to the frequent contact with the many nations and peoples, it is regarded as ethnic cuisine correspondence with the western and has taken the symbol of the ethnic identity. After discovering it containing the anticancer material, it insures the health and makes the pride of the one's people. But as the population concentration to city is the highest and the food industry has obviously expanded, the way of production and consumption of Doenjang has much changed. The way included in the industrial capitalism system as well as the traditional one and the their compromise way have been worked. However the fact that we eat the Doenjang as before implies it has succeeded to the tradition of ethnic cuisine.
In sum, the tradition of production and consumption of the Doenjang inherited in the preindustrial society has been recognized as much distinct ethnic cuisine comparing with other peoples's own cuisine in the process of industrialization and westernization. While the identity of Doenjang has continues but the meaning and the form of production and consumption have been variously changed at the viewpoint of succession.
The meaning of traditional Doenjang has been changed in the process of the industrialization. Its taste has been re-recognized of the taste of one's native village, taste of one's mother to the city-dwellers and students leaving from their hometown, and especially the taste of mother's peoples to the residents living foreign countries. According to the frequent contact with the many nations and peoples, it is regarded as ethnic cuisine correspondence with the western and has taken the symbol of the ethnic identity. After discovering it containing the anticancer material, it insures the health and makes the pride of the one's people. But as the population concentration to city is the highest and the food industry has obviously expanded, the way of production and consumption of Doenjang has much changed. The way included in the industrial capitalism system as well as the traditional one and the their compromise way have been worked. However the fact that we eat the Doenjang as before implies it has succeeded to the tradition of ethnic cuisine.
In sum, the tradition of production and consumption of the Doenjang inherited in the preindustrial society has been recognized as much distinct ethnic cuisine comparing with other peoples's own cuisine in the process of industrialization and westernization. While the identity of Doenjang has continues but the meaning and the form of production and consumption have been variously changed at the viewpoint of succession.
목차
Ⅰ. 머리말
Ⅱ. 한민족의 기본적 일상음식인 된장
Ⅲ. 산업화에 따른 된장의 의미와 전통 변화
Ⅳ. 맺음말
[참고문헌]
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