International Cooperation
K-Heritage Series
Knowledge, beliefs, and practices related to jang-making in the Republic of Korea
작성자 : 진흥원 관리자
등록일 : 2024-10-29
조회수 : 841
- Title : Knowledge, beliefs, and practices related to jang-making in the Republic of Korea
- Publisher : Korea Heritage Agency
- Written by : Chung Hye-kyung, Park Chae-lin, Bae Young-dong
- Publication Date : 2024. 10. 31.
- Pages : 190
- Size : 163*200mm
- Price : Not for Sale
- ISBN : 978-89-6433-433-1
Book Description
Knowledge, beliefs, and practices related to jang-making in the Republic of Korea
Knowledge, beliefs, and practices related to jang-making in the Republic of Korea reveals the cultural diversity and creativity of food created while adapting to nature. This is not just the making of food called soy sauce, but a legacy that forms the basis of Korean cultural identity. Koreans' sincerity and perception of soy sauce will be the basis for strengthening the social cohesion of Korean communities at all levels and maintaining cultural vitality and creativity.
Table of Contents
Ⅰ. Introduction: The Transmission and Significance of Korean Jang-Making Culture
Ⅱ. History of Jang-making in Korea and its Significance in Food Culture
Ⅲ. The Technical Process and Modern Transmission of Korean Jang-Making
Ⅳ. The Intangible Cultural Heritage Value and Meaning of Korean Jang-Making
Ⅴ. Korean Jang-Making Communities
Ⅵ. Conclusion
- 1. Mosi with Korean sentiments
- 2. The intangible cultural value of weaving of Mosi in the Hansan region and the Hansan Ramie Fabric Cultural Festival
Ⅱ. History of Jang-making in Korea and its Significance in Food Culture
- 1. The Origin of Soybeans and the History of Jang, a Fermented Soybean Food
- 2. The Evolution of Jang-making: Types, Forms, and Consumption Methods of Jang in History
- 3. Breathable Onggi and Jangdokdae
- 4. The Cultural-Historical Status and Significance of Jang-Making in Korean Cuisine
Ⅲ. The Technical Process and Modern Transmission of Korean Jang-Making
- 1. Ingredients and Technical Process of Jang-Making
- 2. The Transmission of Jang-Making and Its Significance
- 3. Regional Diversity in Modern Jang-Making Methods
- 4. The Tradition of Jang-making Passed Down from Mother-in-law to Daughter-in-law
- 5. Traditional Jangs by Food Masters
Ⅳ. The Intangible Cultural Heritage Value and Meaning of Korean Jang-Making
- 1. A Creative Food Overcoming Environmental Constraints
- 2. Practicing a Sustainable, Eco-friendly Diet
- 3. The Community of Jang-Making and Sharing, and Women
Ⅴ. Korean Jang-Making Communities
- 1. Making Jang in Modern Alternative Communities
- 2. Inheritance and Localization of Jang-making Among Overseas Koreans
Ⅵ. Conclusion
- 1. The Sustainability of Jang-making
- 2. The Future and Globalization of Jang-making
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