한국와 일본의 외래음식 수용연구

Abstract

This study is focused on Jajangmyeon and Dongas in that the research on the acceptance process of foreign food can be an attempt to analyze and comprehend Korean and Japanese culture. Jajangmyeon and Dongas, the staple dishes in Korea and Japan, are studied with historical and cultural respect in order to find out what cultural meanings they have produced in two countries. Jajangmyeon from China can be a Korean national cuisine on the ground that Korean have enjoyed noodles as feast food and fermented soybean paste. In 1960-1970's, the government once encouraged people to eat more flour based food and that also increased the consumption of Jajangmyeon. Dongas, a kind of pork cutlet, is the product of civilization that Japan government, having forbidden eating meat for 1200 years, promoted deliberately so as to receive western civilization. It resulted from the consistent effort of Japan government, the emperor of Japan, and the educated for developing Japan-tasted meat diet and clearing the resistance of eating meat. ‘Blending;, shown in the acceptance process of Jajangmyeon, is the key word to represent Korean dietary life and culture. Koreans have efficiently blended their traditional elements with alien culture. Jajangmyeon is valuable in that it can show the variety and convergence of Korean culture. ‘Transformation’ of foreign culture is the acceptance process of Dongas. Japanese have persistently transformed a western culture into Japanese type instead of mixing them. Dongas is the evidence that Japanese have received the western culture while they haven't forgotten their tradition. In conclusion, Jajangmyeon and Dongas can be considered as the representative dish to stand for Korean ‘blending’ and Japanese ‘transformation’ even though they came from different countries.