전주 가정식 문화발굴 연구 - 메뉴발굴, 추천식단 개발 및 식사패턴 분석

• Published in: 동아시아식생활학회지 Vol. 33; no. 6; pp. 465 - 483
• Main Authors: 이선혜(Seon-Hye Lee), 이수연(Suyeon Lee), 차연수(Youn-Soo Cha), 신다연(Dayeon Shin)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 01.12.2023
• Subjects: 생활과학; Jeonju home-cooked meal; standard Korean recipes; dietary patterns
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2023.12.33.6.465

Jeonju residents who had lived in the city for more than 20 years were interviewed on the oral narratives related to food culture to preserve and transmit the culture of home-cooked meals in Jeonju from the 1960s to the late 1980s. The Jeonju home-cooked meal culture was developed by integrating food cultures from the neighboring regions in Jeollabukdo, including Gochang, Gimje, Buan, and Wanju. This food culture was characterized by the seasonal local food ingredients and the manufacture of fermented foods using these ingredients. One hundred menus were discovered, and the food ingredients and recipes were standardized. Nine recommended diets that included seasonal characteristics were developed. Factor analysis was conducted to identify the dietary patterns of the recommended diets and side dishes. The dietary patterns of the recommended diets were categorized as “Grains, Nuts, and seeds,” “Potatoes, Legumes, and Fruits,” “Seaweeds and Seasonings,” and “Mushrooms, Meats, and Vegetables.” The dietary patterns of side dishes were grouped into “Pancakes/Oils, Grains, and Eggs,” “Braised dishes/Sweets, Beverages, Seasonings, and Seafood,” “Soup and Stew/Vegetables and Legumes,” and “Hot Pot and Salad/Nuts and seeds, Fruits, and Potatoes.” An evaluation of the nutrient intake level of this diet confirmed that the percentage of macronutrients from the energy of each factor score fell within the appropriate ranges and that the food groups and nutrient content differed by the factors extracted from the recommended diets or side dishes. Finally, to preserve and pass on this local food culture, researchers must collect oral data from generations experienced in local food and standardize food ingredients and recipes. In addition to evaluating the nutrient intake level, dietary pattern analysis, cooking scientific analysis, and humanity considerations should be performed to strengthen the scientific basis of the Jeonju home-cooked meal culture. KCI Citation Count: 0