초록 열기/닫기 버튼
This study aimed to create an opportunity to raise residents’ pride and revitalize local economy by developing and commercializing Sangju’s local cuisines based on recreating traditional local dishes in Siuijeonseo. Hence, the objective of this study lies in modernizing traditional cuisines in Siuijeonseo, a cookbook owned by Sangju and passed down from the late 19th century, later period of Chosun Dynasty and developing menu. Through interviews and polls of experts who have expertise in Korean dishes and developing menu, the list of cuisines from the book which can be turned into a modern product was selected first. In the process of recreating selected dishes, ancient cooking methods that cannot be translated into modern cookery, dishes with hard-to-find ingredients and unpopular dishes with unpleasant flavor were eliminated, resulting in 70 modernizable menus from Siuijeonseo. Among 70 selected items Bibimbap set, Swegogiwanjagui set, Kkaesgugguksu set (summer menu), Jangguksu set (winter menu), Cheonlichan lunch box, Siujeonseo Hansangchalim (menu in table d'hote) and desert were recreated. By recrating, modernizing, commercializing interpreting traditional cuisines in the modern context, this study will discover a wide range of menus, helping to create residents’ incomes, jobs, thereby boosting regional economy.
