민속기술의 인지적 양상과 의례적 성격 -조선후기 한글 음식방문⋅주방문 연구-
Cognitive and Ritual Characteristics of Folk Techniques - A Study of Korean Recipes in the Late Choson Period -
0
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
The recipe collections written in han’gul during the late Choson period in Korea provide rich informations on a certain type of knowledge obtained from the sensory experiences of the actors who practice folk techniques. These details are rarely found in other sources written in Classical Chinese, the principal written language of the Choson society. The folk techniques related to preparing food and rice wine have to be approached as a material culture including not only artifacts but also systems of knowledge and action involved in production and consumption of these artifacts. Based on the philological work on ten manuscripts and one xylograph, this study analyze processes involving fermentation, which leads to the analysis of the “logic of observation”, base of the “tacit knowledge” combined with culinary processes. Instead of explicit knowledge of the principle, it is the observation that has allowed actors to proceed between different stages of culinary processes. On the other hand, the observation as a cognitive process has been structured by “logic of resemblance” and “logic of discovery”, both found in identifying and classifying material objects by means of naming. In many cases, the act of folk techniques is not separated from the knowledge obtained concurrently with this act. The investigation on the purification practices shows that there was a close relationship between its material function and its symbolic function in the act of folk techniques. The act of magic in purification practices is located on the connection of ritual and technical processes. As Marcel Mauss mentioned, the act of techniques does not follow the “judicial precedent” provided by experiences and, in this point, is a creative process. Thus, it differs from conventions and is not kept distinct with ritual acts which are also creative. This research reveals that “natural reason” and “ritual reason” are integrated in the act of folk techniques, and proposes to approach the material culture by way of explicit knowledges,social representations and internalized codes.
Abstract
The recipe collections written in han’gul during the late Choson period in Korea provide rich informations on a certain type of knowledge obtained from the sensory experiences of the actors who practice folk techniques. These details are rarely found in other sources written in Classical Chinese, the principal written language of the Choson society. The folk techniques related to preparing food and rice wine have to be approached as a material culture including not only artifacts but also systems of knowledge and action involved in production and consumption of these artifacts. Based on the philological work on ten manuscripts and one xylograph, this study analyze processes involving fermentation, which leads to the analysis of the “logic of observation”, base of the “tacit knowledge” combined with culinary processes. Instead of explicit knowledge of the principle, it is the observation that has allowed actors to proceed between different stages of culinary processes. On the other hand, the observation as a cognitive process has been structured by “logic of resemblance” and “logic of discovery”, both found in identifying and classifying material objects by means of naming. In many cases, the act of folk techniques is not separated from the knowledge obtained concurrently with this act. The investigation on the purification practices shows that there was a close relationship between its material function and its symbolic function in the act of folk techniques. The act of magic in purification practices is located on the connection of ritual and technical processes. As Marcel Mauss mentioned, the act of techniques does not follow the “judicial precedent” provided by experiences and, in this point, is a creative process. Thus, it differs from conventions and is not kept distinct with ritual acts which are also creative. This research reveals that “natural reason” and “ritual reason” are integrated in the act of folk techniques, and proposes to approach the material culture by way of explicit knowledges,social representations and internalized codes.
참고문헌 (51)
- "규곤요람", 연세대학교 도서관, 고서(I) 641 규곤요 필-한, 12 fol, ~ (1896)
- "규곤요람 듀식방", 고려대학교 도서관, 신암문고, 신암 C5 A14, 17 fol, ~
- , 규장각, 가람문고, 가람古 396 G999, M, "F 65-25-2, 친화실장판, 29 fol"
- "규합총서,in 閨閤叢書 : 家庭百科의 古典", pp.78~140 (1974), 신구문화사
- "규합춍셔젼 (Kyou-hap-tchong-sye-tjyen, Le guide universel de la ménagère)", Bibliothèque des Langues Orientales, ~ (1869)
- "규합춍셔젼 (Kyou-hap-tchong-sye-tjyen, Le guide universel de la ménagère)", Bibliothèque des Langues Orientales,microfiche COR. 456, 31 fol, ~ (1869)
- 이성우, "金承旨宅廚方文, in 한국고식문헌집성, IV", pp.1341~1350 (1992), 수학사
- 이성우, "술 만드는 법, in 한국고식문헌집성, II", pp.500~511 (1992), 수학사
- "슐 만드법", 고려대학교 도서관, 대학원 C5 A6, 22 fol, ~
- 이효지, "시의전서 본문, in 시의전서", pp.249~326 (2004), 신광출판사
- 이성우, "延世大 규곤요람, in 한국고식문헌집성, IV", pp.1437~1446 (1992), 수학사
- 백두현, "원전 영인, in 음식디미방 주해", pp.440~488 (2006), 글누림
- 尹氏 음식법:饌法, "尹氏 음식법 : 饌法, in 한국고식문헌집성, IV", pp.1308~1340 (1992), 수학사
- "음식방문", 동국대학교 도서관, 641.5951 음 59, 16 fol, ~
- 이성우, "飮食方文, in 한국고식문헌집성, IV", pp.1238~1254 (1992), 수학사
- 이성우, "飮食譜, in 한국고식문헌집성, I", pp.315~320 (1992), 영인본
- "酒方文", 규장각, 가람문고, 가람 古 663.1-J869 ; M
- 이성우, "酒方文, in 한국고식문헌집성", pp.299~310 (1992), 수학사
- 손정규, "酒方文, in 古代割烹", pp.16~48 (1949), 서울대학교 도서관, 가람문고
- 이성우, "酒食方 : 高大 규곤요람, in 한국고식문헌집성, II", pp.534~544 (1992), 수학사
- 강헌규, "한국어 어원연구사" (1988), 집문당
- 궁중음식연구원, "옛 음식책이 있는 풍경전,전시회(2001.11.12.-2002.1.7)" (2001), 국립민속박물관
- 김만태, "역서(曆書)류를 통해 본 택일문화의 변화", 민속학연구, (20), pp.7~27 (2007), 국립민속박물관
- 김용환, "民俗技術의 記述 - 목표와 방법론에 대한 小考", 민속학연구, 7, pp.109~124 (2000), 국립민속박물관
- 박성용, "지역전통지식의 의미구성과 실천전략", 민속학연구, (26), pp.33~53 (2010), 국립민속박물관
- 배영동, "물질문화의 개념 수정과 연구 전망－민속학의 영역과 방법 확장을 생각하며－", 한국민속학, 46, pp.233~264 (2007), 한국민속학회
- 백두현, "조선시대 여성의 문자생활 연구-한글 음식조리서와 여성 교육서를 중심으로", 어문론총, (45), pp.261~321 (2006), 한국문학언어학회
- 백두현, "음식디미방 주해" (2006), 글누림
- 빙허각 이씨, "규합총서, 정양완 역주" (1809), 보진재
- 안대회, "조선후기 이중 언어 텍스트와 그에 관한 논의들", 대동한문학(大東漢文學), (24), pp.203~232 (2006), 대동한문학회 (구.교남한문학회)
- 윤서석, "조선시대 후기의 조리서인 음식법의 해설", 한국식문화학회지, 8(1-3), pp.79~308 (1993)
- 이성우, "한국식경대전:식생활사 문헌연구" (1981), 향문사
- 이성우, "한국고식문헌 집성,1-7권" (1992), 수학사
- 이창익, "민속적 시공간과 근대적 시공간 - 제의적 시공간의 변화", 민속학연구, (7), pp.161~195 (2000), 국립민속박물관
- 임재해, "민속에 나타난 시간 주기의 프렉탈 현상과 시간 인식", 민속학연구, (3), pp.133~159 (1996), 국립민속박물관
- 임재해, "물질문화의 재인식과 문물로서 유무형 문화의 유기적 해석", 민속학연구, (20), pp.171~189 (2007), 국립민속박물관
- 정승모, "조선풍속과 民의 존재방식, in 역사속의 민중과 민속", pp.120~140 (1990), 이론과 실천
- 정승모, "민속과 사회", 한국사론, (29), pp.43~92 (1993), 서울대학교 국사학과, 경인문화사
- 주영하, "두 가지의 민속학과 의식주 연구 －한복·한식·한옥에서 복식·음식·주거로－", 민속학연구, (20), pp.215~232 (2007), 국립민속박물관
- 한국문화재보호재단, "한국음식대관 제1권 : 한국 음식의 개관" (1997), 한림출판사
- Courant, Maurice, "Bibliographie coréenne : Tableau littéraire de la Corée contenant la nomenclature des ouvrages publiés dans ce pays jusqu'en 1890, ainsi que la description de l'analyse détaillées des principaux d'entre ces ouvrages" (1901), Publications de l'Ecole des Langues Orientales Vivantes
- Cresswell,Robert, "Transfert de techniques et chaîines opératoires", Techniques et culture, 2, pp.143~164 (1983)
- Haudricourt,André-Georges, "L’origine des techniques, in 1987, La technologie. Science humaine. Recherches d'histoire et d'ethnologie des techniques", pp.329~332 (1965), Editions de la Maison des sciences de l'homme
- Latour, Bruno, "Technique, in Les notions philosophiques , vol. II,", pp.2550~2553 (1990), PUF
- Leroi-Gourhan,André, "Le geste et la parole,II.La mémoire et les rythmes" (1964), Albin Michel
- Mahias,Marie-Claude, "Pouvoir et faire,aux sources du savoir.Quelques pistes", 6ème séminaires jeunes chercheurs (2006), AJEI
- "Toulouse"[URL]
- Mauss,Marcel, "Les Techniques du corps, in 1950, Sociologie et anthropologie", pp.365~386 (1936), PUF
- Mauss,Marcel, "Esquisse d'une théorie générale de la magie, in 1950, Sociologie et anthropologie", pp.1~141 (1950), PUF
- Montagutelli,Malie, "L’Education des filles aux Etats-Unis de la période coloniale à nos jours" (2003), Ophrys-Ploton
- Sigaut, François, "La formule de Mauss", Techniques et culture, 40 (2003)