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19-20세기 전환기 폴란드 농민 계층에서 나타난 음식 문화의 변화상 연구
김용덕(Kim Yong-Deog) 한국중동부유럽학회 2012 동유럽발칸학 Vol.14 No.1
This paper focuses on one aspect of Polish culture at the transition period from the modern time to the current time. By considering the changes in the food culture among Polish peasants, it will show how the tradition of food customs continued and changed according to the changes of historical events. Until the end of the 19th century, the food culture of Polish peasants was influenced by the Catholics, who were ruling the society at that time and the tradition of Slav. Most of all, due to their economic conditions they were in, peasants were in inferior conditions compared to other social classes. Under the principle of self-sufficiency, they minimized their consumption. As a result, their menu was centered around vegetables and breakfast, and it was seasonal and quite simple. There were also strict rules and tabooed regulations that were imposed on traditional peasants’ food customs. However, in the 20th century, peasants food culture went thorough drastic changes. Under the influence of market economy, the consumption of products was increased and the restrictions on food started to disappear and city style of food culture centered around midday meal started to establish. These changes were possible as the income of peasants and the living conditions were increased. Now Polish peasants have gotten out of cultural and social isolation and started to accept new dishes. They try to satisfy their newly found interest in food. Until the 19th century, class discrimination among the nobility and the populace-peasants affected the tradition of peasant food culture. However, in the 20th century, peasants started to pursue a city model that has a nationwide characteristic of Poland.
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박채린 한국식생활문화학회 2020 한국식생활문화학회지 Vol.35 No.2
This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attaché dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter (‘preliminary table’ or ‘hors d’oeuvre’) before the main table and that it was served before the main dish.
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