역사 , 민속 / 동북아세아 민족간의 식문화비교에 관한 연구

Study on the dietary culture of the mutual races in the Northestern Asia: On the correlation between Manchurian and the other races contained Mongolian

Manchurians are ranked fifth with 10 million people, and they usually live in Yoryung, Hwabuk, Heukryong Diver, Gillim, Mongolia, and Peking. With Manchuria as their homegound, their 300-year reign over China, and contact and relationship with neighboring nations have provided them with new cultures and eating habits, leaving behind their primitive hunting days. During their days in Kuran areas of Yo-Dynasty, and while under the reign of Buyo, Okjeo, Kokuryo and Balhae, and as occupants of Keum, H~.ikeum and Qing-Dynasty, the people have passed down their tradition and culture. Other neighboring peoples including Chinese, Korean and Mengolians have also had big influences on the culture. The Manchurians were able to develop and maintain their traditions and dietary culture at the same time. Now the problem is how it will all change in the generations to come. In that perspective, ii is important that the current dietary culhare is shzdied and recorded. In Gillim, where they believe the place to be the native place of their ancestors and venerate Wtute-mountain and Black-river, the traditional dietary culture of Manchurians is relatively well preserved. Primitive gathering for food and hunting changed to half-nomadism and half-farming, and as people all learned how to farm, agriculture settled in. As people settled, their accumulated wealth and their genius in cooking skills and dietary culture all come together to create the best cookery in palace of China, Manhanjunsuk The distinctive features of Manchurian dietary culture are as follows, 1) The simplest cooking method using wild animals, fish, vegetables, mushrooms, fruit from Changbaek mountains, which is the White mountain, became the basis of Manchurian dietary culture. Materials from Changbaek mountains were considered the best and the cooking methods were: the whole meat was boiled to make broth and boiled meat in plain water, and the meat was steamed or broiled and then seasoned with salt, leek and garic. They provide more variety of taste than the Mongolians, it is similar to Korean. 2) As people began to produce crops, the main food supply changed to grains from meat. Gruel, boiled-grains and grains cake appeared. People prepared sliced vegetables preservedin soy sauce and kimchi for the long winter. The relationship to Korean kimchi is to be examined later. 3) Pork was the favorte kind in meat consumption and pork was used in all ceremonies. Unique recipes for meat, intestines, blood were created. Meat from head, sausage and jerry(pitoong) are the same in both Korea and Mongolia, and it might be related to Chinese people of today preferring pork more than all other meat. 4) The people of Manchurian area and the Korean peninsula believed in shamanism and their tribute was the pork and grains glutinous cake. The Mongorians used dairy products such as sheep and cheese: many resembling ethnic with the Manchurians. 5) Swanyanro(hwagguz or shav-shav) is the favorite kind of mutton for Mongol nomads. The Manchurians placed earthenware dish above fire and cooked everything together: later this method is used to cook improvise meat with vegitables cooked in casserole among Chinese. TZZen in Qing-dynasty, the variety of swanyanro was served in palace and for general meetings. This came to the Korean peninsula and was made smaller and it became the cooking brazier, which is a compiction of delicate, artistic, dainties of all lands and seas. b) As a result of Mongol influences, dairy products were introduced, but quite different from the Mongolian way, milk was boiled down to make bread or dumpling. Unique Manchurian styles and recreated eating habits influenced by neighboring nations and ethnic groups have been introduced. The rest will be introduced at a later time and more examination will be done to help understand better about the dietary culture.