中华料理在韩国的接受、嬗变及其象征意义
The Acceptance, Transmutation and Symbolic meaning of Chinese Cuisine in Korea
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
中华料理在世界局势动荡的19世纪末由华侨带到韩国，在一百多年的时间里，一部分中华料理已经发展成为完全符合韩国人口味、韩国特有的“韩式中餐”，成功实现了本土化。韩式中餐承载着华侨和韩国人的共同回忆，是中韩文化交流的结晶。在适应韩国主体文化的过程中，韩式中餐的烹饪方式、材料、吃法以及中餐馆的容貌都发生了变化，并形成了独特的象征意义，成为韩国人在特别的日子里食用的食物、慰藉的食物、独食族的“伴侣”、外卖的代表、融入大众文化的饮食。
Abstract
At the end of the 19th century, at a time when the international situation was rapidly changing, Chinese cuisine entered Korea along with Overseas Chinese. For over 100 years, some Chinese dishes have been modified to suit the tastes of Koreans and have become 'Korean-style Chinese Cuisine'. These foods contain the shared memories of Chinese and Koreans, and can be said to be an important achievement of cultural exchange between Korea and China. Korean-style Chinese cuisine has developed its own symbolic meaning by changing the cooking method, ingredients, eating method, and appearance of a Chinese restaurant in the process of Koreanization. It developed into a food with symbolic meaning of 'popular food' in Koreans' lives, with meanings such as 'food eaten on special days', 'comfort food', 'good food for eating alone', and 'representative delivery food'.
참고문헌 (19)
- 李正熙, "韩半岛华侨史" (2018), dongasia
- 李正熙, "没有华侨的国家" (2018), dongasia
- 郑震权, "韩国代表随笔选 33" (2007), 三星出版社
- 梁必承, "没有唐人街的国家——韩国华侨经济的昨天与今天" (2004), 三星经济研究所
- 梁世旭, "炸酱面传" (2000), phronesis出版社
- 朴贤玉, "韩国华侨的经济活动及社会地位研究" (2003), 仁川发展研究院
- 周永河, "饭チャンポン jjamppong" (2009), 四季出版社
- Bourdieu, Pierre, "Distinction: A Social Critique of The Judgement of Taste" (1984), Harvard University Press
- Chen, Chia Hui, "For the formation of South Korea, China and inlet when cooking research", pp.2015
- Cho, Hee Jeong, "A Geographical Study of the Chinese in Korea", pp.1986
- Jiang Der-Jyh, "A Study on Economy of Over-Seas Chinese in Korea", pp.1973
- 정형식, "외국음식 소비와 문화: 식생활라이프스타일과 문화적 고유성이 태도와 행동에 미치는 영향", 문화산업연구, 14(2), pp.23~32 (2014), 한국문화산업학회
- 이해영, "외국음식에 대한 대학생들의 태도 및 관심도 분석", 한국식생활문화학회지, 21(5), pp.463~472 (2006), 한국식생활문화학회
- 김만태, "‘짜장면’의 토착화 요인과 문화적 의미", 한국민속학, 50, pp.159~207 (2009), 한국민속학회
- Lee Sun-Woo, "The Characteristics of Restaurant Business of Overseas Chinese in Korea an Interior Spatial Planning of Chinese Restaurants –Focused on K Chinese Restaurant in Cheongju", pp.2018
- Lévi-Strauss, Claude, "Myth and meaning" (1978), Routledge
- Mintz, Sidney. W., "Tasting Food, Tasting Freedom" (1996), Beacon Press
- Park, Eunkyung, "Chinese Food in Historical Perspective", Korean Cultural Anthropology, 26(1) (1994)
- Redfield, R., "Memorandum for the study of acculturation", American Anthropologist, 38 (1936)