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연변 조선족 음식 문화의 변천 연구

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Alternative Title
A study on the evolution of Korean-Chinese food culture in Yanbian
Abstract
The main purpose of this study is to examine how the Korean-Chinese migrated to north eastern China, causing two changes in food: natural conditions to the north of the Korean Peninsula and social conditions such as Chinese cooking tools and recipes.
Due to the deep connection between the heating system to withstand cold and cooking to make food, it has a great influence on the structure of the house, the location of the kitchen, and the formation of food culture. Therefore, description of the location of the kitchen comes first and the arrangement of cooking tools accordingly. In addition, we will examine the influence of the Chinese cooking utensils and the relation of the Chinese cooking methods to the spices. Next, we would like to examine the changes in food culture that have come with the spread of home appliances due to the changing times.
The change of dining out culture is also a very important phenomenon for the change of home food culture, and the Korean-Chinese dining culture has been started with the cold noodles, pollack dishes and dog meat soup. It should be noted that the food itself changes as it received love and attention of the Chinese people. The process of Yanbian cold noodles being imported back and favored in Korea and the changes in the cold noodles will also be examined. Finally I would like to examine the current status of Yanbian dining out culture brought about by the Korean dining culture from the late 20s to early 21st centuries.
On the basis of literature and electronic data from China and Korea, a basic theoretical framework will be established in order to reveal the aspect of food culture negotiations, and a new cultural perspective will be added to the research results of standards. In addition, investigation of the daily food culture of Korean-Chinese households to demonstrate the exchange phenomenon and examine the influence of the Han Chinese food culture in their diet can be done through interviews.
First, in chapter II, let us examine the changes in cooking standards and food by period. In the 1970's, China's long era of infinity politics ended and reform and opening policies were implemented. From this period, cultural exchanges between countries and regions began, and food and culture exchanges began. In the 1980s, curiosity about the food culture of the Korean-Chinese and Han Chinese and a new and a new taste emerged through exploration, resulting in the acceptance and convergence of natural food culture. As a result, new cooking tools have begun to be distributed. Here, the details of what kind of cooking utensils are distributed for and what kind of dishes are needed for are revealed in detail.
Chapter III examines the current status of Korean-Chinese food culture since the 1990s and 2000s. After the diplomatic relations between Korea and China in 1992, a new change occurred in the food culture of Yanbian Korean-Chinese. Since the 2000s, Han Chinese food has already become a daily food for some Korean-Chinese. In order to find changes in the Korean-Chinese food culture in the 2000s, we would like to investigate Korean-Chinese people in their 50s, 40s, 30s, and 20s through a survey. In addition, the results of the survey data and general data will be integrated and analyzed.
In the 80s, China implemented a reform and opening policy. Since then, various restaurants have begun to appear in Yanbian. The restaurant industry regains its reputation. The development of restaurants has been revitalizing, and since then the development of food life has been achieved not through family centred food, but through restaurants. Food and cultural exchanges began between individuals, regions, and even other ethnic groups through the restaurant. The lives of the Korean-Chinese were also quietly changing.
Due to the poor economic conditions in rural China, young people went to work outside and lived mostly in cities. There were many families who left rural areas and chose to live in the city to provide better educational conditions for children. In order to pursue a better living environment, more and more people left rural areas to live in cities, and the emergence of 'birth control policy' caused the decrease in the population of rural areas. In the social background where the family decreased, the Korean-Chinese began renovating their houses. Changing the structure of the house accompanied the change in the cooking utensils.
The menu of stir-fried dishes in the Korean-Chinese diet gradually increased as restaurants became more common in the 1990s. With the emergence of restaurants and venue for food exchange, stir-fried snacks are the basis for Korean-Chinese restaurants, and Korean-Chinese have gradually become familiar with these foods. The Korean-Chinese and Han Chinese have different recipes, shaking off the heterogeneity of the past, the Korean-Chinese can experience new flavors through Han Chinese restaurants. In other words, the restaurant has laid a big foothold for food exchange between the Korean-Chinese and the Han Chinese. The Korean-Chinese began to make and enjoy Han Chinese cuisine in their daily lives. Although the Korean-Chinese food recipe maintains the national tradition, the Korean-Chinese recipe is also accepted. Most Korean-Chinese families use the recipe interchangeably. Due to the influence of the Han Chinese, spices are sometimes used as changes in th Korean-Chinese food.
After the diplomatic relations between Korea and China in 1992, the effect of re-importing Korean food culture on the Korean-Chinese is enormous. Through the exchange of modern Korean dining culture, a new change was brought to the food culture of the Yanbian Korean people. The Korean-Chinese peoples' renovation and development of cold noodles with their wisdom has drawn the attention and praise from all over China. It was exported back to Korea affecting the Korean culture to some extent.
In 2000, food culture exchanges with China, food culture exchange with Korea, and the influence of Western culture on Korean food culture were re-imported to Yanbian, which is an important factor in the transformation of Korean-Chinese food culture in the 2000s. In the early 2000s, the Korean Wave began in earnest. As more and more people enjoy Korean food, the Korean food swept over China in a short period of time. At one time, the Korean restaurants concentrated on selling 'Korean bibimbap', 'Korean bulgogi', 'budae–jjigae', 'samgaetang' and chicken. Chicken and pizza are foods that have been spread by the acceptance of Western food.
Western food holds a big part in the Korean food. As fried chicken developed into seasoned chicken, Western menu got Koreanized and re-imported to Yanbian. Korean food being sold in Yanbian, gave different flavors to the food of Yanbian people and made it rich. The research on the food change of the Yanbian Korean-Chinese, a new direction can be given to the Korean and Chinese food cultural exchange. In the future, Yanbian Korean-Chinese food culture can be an opportunity to exchange Korean and Chinese food culture.
Author(s)
조양
Issued Date
2022
Awarded Date
2022. 2
Type
Dissertation
URI
https://dcoll.jejunu.ac.kr/common/orgView/000000010520
Alternative Author(s)
Zhao, Yang
Affiliation
제주대학교 대학원
Department
대학원 한국학협동과정
Advisor
허남춘
Table Of Contents
Abstract
Ⅰ 서론 1
1. 연구배경 1
2. 연구목적 3
3. 선행연구 검토 및 연구 내용 4
Ⅱ 시대별 연변 조선족 조리기반과 음식 변천 10
1. 19세기말~20세기 중반까지 연변 조선족 정착과정 10
2. 1970년대의 조리기반과 음식 14
3. 1980년대의 조리기반과 음식 26
Ⅲ 연변 조선족 음식문화의 현주소 36
1. 1990년대의 조리기반과 음식 36
2. 2000년 이후 음식문화 51
1) 질문지의 내용 요약 53
2) 조사 자료 분석 56
3. 조사자료와 일반자료의 분석 59
Ⅴ 결론 63
참고문헌 67
Degree
Master
Publisher
제주대학교 대학원
Appears in Collections:
Interdisciplinary Programs > Interdisciplinary Postgraduate Program in Koreanology
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