Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea
0
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
Korean royal court culture was doomed by the fall of the Joseon dynasty at the hands of Japanese imperial forces at the beginning of the twentieth century. After the establishment of Japanese colonial administration in 1910, court traditions mostly disappeared as displaced royal family members and their former attendants grew older and suffered economic hardships. It was only in the 1970s that royal court cuisine began to receive official attention as part of efforts to reconstruct and preserve national cultural heritage. In 1970, the royal cuisine of the Joseon dynasty was designated by the state as the Important Intangible Cultural Property No. 38. Through a detailed case study of Hwang Hye-seong (1920-2006), the second state-designated holder of the cultural property, this paper examines the process by which “royal court cuisine”was identified and redefined within the framework of the Important Intangible Cultural Property system in Korea, and analyzes how the royal cuisine thus reconstructed has come to be established, recognized, and successfully commoditized as a specific brand of haute cuisine in the dietary culture of late twentieth- and early twenty-first-century Korea.
Abstract
Korean royal court culture was doomed by the fall of the Joseon dynasty at the hands of Japanese imperial forces at the beginning of the twentieth century. After the establishment of Japanese colonial administration in 1910, court traditions mostly disappeared as displaced royal family members and their former attendants grew older and suffered economic hardships. It was only in the 1970s that royal court cuisine began to receive official attention as part of efforts to reconstruct and preserve national cultural heritage. In 1970, the royal cuisine of the Joseon dynasty was designated by the state as the Important Intangible Cultural Property No. 38. Through a detailed case study of Hwang Hye-seong (1920-2006), the second state-designated holder of the cultural property, this paper examines the process by which “royal court cuisine”was identified and redefined within the framework of the Important Intangible Cultural Property system in Korea, and analyzes how the royal cuisine thus reconstructed has come to be established, recognized, and successfully commoditized as a specific brand of haute cuisine in the dietary culture of late twentieth- and early twenty-first-century Korea.
참고문헌 (28)
- Appadurai, Arjun, "How to Make a National Cuisine: Cookbooks in Contemporary India", Comparative Studies in Society and History, 30, pp.3~24 (1988)
- Goody, Jack, "Cooking, Cuisine, and Class: A Study in Comparative Sociology" (1982), Cambridge University Press
- Han,Bok-jin, "Hundred Years of Our Life—Food" (2001), Hyeonamsa
- Han,Bok-jin, "Dietary Culture of the Royal Court during the Joseon Period" (2005), Seoul National University Press
- Han, Hui-sun, "A Study of Royal Court Cuisine of the Yi Dynasty" (1957), Hageopsa
- Hobsbawm, Eric J., "The Invention of Tradition" (1983), Cambridge University Press
- Hwang,Hye-seong, "Intangible Cultural Properties Report No. 75—Cooking Methods of Royal Court Cuisine and Utensils Used" (1970), Bureau of Cultural Heritage
- Hwang, Hye-seong, "Korean Food" (1988), Heibonsha
- Royal Court Cuisine of the Joseon Dynasty, "Hwang, Hye-seong", Research Institute of Korean Royal Cuisine, ~ (2003)
- Jeong,Hye-gyeong, "An Odyssey of Korean Food" (2007), Thinking Tree Publishing
- Jeong,Yang-wan, "Gyuhap chongseo by Bingheogak Yi" (1975), Bojinjae
- Kang,In-hui, "Taste of Korea" (1987), Daehan Textbook Co
- 김호, "조선의 食治전통과 王室의 食治 음식", 조선시대사학보, 45(45), pp.135~178 (2008), 조선시대사학회
- Kim,Kwang Ok, "“Contested Terrain of Imagination: Chinese Food in Korea.” In Changing Chinese Foodways in Asia", pp.201~218 (2001), The Chinese University Press
- Kim,Myeong-gil, "Near Nakseonjae: Stories that I Want to Leave Behind" (1977), Tongyang Broadcasting Company
- Kim,Sang-bo, "A Cultural History of Korean Dietary Life" (2004), Suhaksa
- Kim,Sang-bo, "Dietary Culture of the Royal Banquet of the Joseon Dynasty in the 20th Century. in: The Culture of Royal Banquet during the Late Joseon Period. Vol. 3", pp.324~552 (2005), Minsokwon
- Kim,Yong-suk, "A Study of Royal Court Customs of the Joseon Period" (1987), Iljisa Publishing House
- Lee,Hyoung-kwon, "Hwang Hye-sung: Keeper of the Ancient Recipes of Changdeokgung Palace", Koreana, 15(4), pp.46~49 (2001)
- McCracken, Grant, "Culture and Consumption: New Approaches to the Symbolic Character of Consumer Goods and Activities" (1988), Indiana University Press
- Mintz, Sidney W., "The Anthropology of Food and Eating", Annual Review of Anthropology, 31, pp.99~119 (2002)
- Production and Consumption of Tradition: The Case of Korean Traditional Costume. in: Consumption and Leisure Life in Contemporary Korea, "Moon,Okpyo", The Academy of Korean Studies, 9~74 (1997)
- Moon,Okpyo, "“Japanese Tourists in Korea: Colonial and Postcolonial Encounters.” In Japanese Tourism and Travel Culture", pp.147~171 (2009), Routledge
- Sand, Jordan, "At Home in the Meiji Period: Inventing Japanese Domesticity.” In Mirror of Modernity: Invented Traditions of Modern Japan", pp.191~207 (1998), University of California Press
- Song,Su-hwan, "A Study on the Saongwon in the Early Joseon Dynasty", The Journal for the Studies of Korean History, 3, pp.121~166 (1998)
- United Nations Educational, "Intangible Heritage", International Museum, 221~222 (2004)
- Present Culture and Modern Japanese History.” In Mirror, "“Tradition: Past", pp.1998, Vlastos, Stephen
- Yun,Seo-seok, "Korean Dietary Cultures throughout the History" (2009), Shinkwang Publishing Co