Young Yun
Biographic Data
| ID | 886147 |
|---|---|
| NAME | Young Yun |
| GIVEN NAMES | Young |
| FAMILY NAME | Yun |
| SIGNATURE | YUN Y |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2018 |
| H-INDEX | 1 |
Jipjang: Following the tradition of preparing a fermented Korean household (jongka) staple food
South Korea, home of the soybean, features diverse traditional fermented soy products. Jipjang (汁醬) is made by mixing autumn vegetables in meju powder prepared by boiling and fermenting soybeans and wheat with saccharified water. Jipjang has been documented since the early Joseon period, but its traditional path has been severed, becoming a local specialty in some southern regions and altered into other forms of jang. However, some jongka (宗家, tr…
Ssam food recipe: A case study on jongka ancestral ritual food
Jongka (宗家, a traditional Korean family) is a traditional Korean familial system that has existed since the mid-Chosun period (1392–1910). The present study explores the etymology and historical value of a representative ancestral ritual food of jongka, “ssam (쌈).” Over many years, ssam has been gradually modified from its original form. This study seeks to identify the history of ssam's transformation and to determine its original form. Three re…
Ancestral ritual food of Korean jongka: Historical changes of the table setting
In the agrarian society of historical Korea, jesa (祭祀, traditional rite from ancestors), rituals practiced for praying to the gods for a rich harvest, was one of the most important rites. Since its founding, Chosun adopted Korean Confucianism and Neo-Confucianism as its governing principles, and karye (家禮, family rites of Zhu Xi), the customary formalities of the family, was perceived as an obligatory guideline to practice with the Confucian rite…
Ancestral ritual food of Korean jongka: Historical changes of the table setting
In the agrarian society of historical Korea, jesa (祭祀, traditional rite from ancestors), rituals practiced for praying to the gods for a rich harvest, was one of the most important rites. Since its founding, Chosun adopted Korean Confucianism and Neo-Confucianism as its governing principles, and karye (家禮, family rites of Zhu Xi), the customary formalities of the family, was perceived as an obligatory guideline to practice with the Confucian rite…
Jipjang: Following the tradition of preparing a fermented Korean household (jongka) staple food
South Korea, home of the soybean, features diverse traditional fermented soy products. Jipjang (汁醬) is made by mixing autumn vegetables in meju powder prepared by boiling and fermenting soybeans and wheat with saccharified water. Jipjang has been documented since the early Joseon period, but its traditional path has been severed, becoming a local specialty in some southern regions and altered into other forms of jang. However, some jongka (宗家, tr…
Ssam food recipe: A case study on jongka ancestral ritual food
Jongka (宗家, a traditional Korean family) is a traditional Korean familial system that has existed since the mid-Chosun period (1392–1910). The present study explores the etymology and historical value of a representative ancestral ritual food of jongka, “ssam (쌈).” Over many years, ssam has been gradually modified from its original form. This study seeks to identify the history of ssam's transformation and to determine its original form. Three re…
Ancestral ritual food of Korean jongka: Historical changes of the table setting
In the agrarian society of historical Korea, jesa (祭祀, traditional rite from ancestors), rituals practiced for praying to the gods for a rich harvest, was one of the most important rites. Since its founding, Chosun adopted Korean Confucianism and Neo-Confucianism as its governing principles, and karye (家禮, family rites of Zhu Xi), the customary formalities of the family, was perceived as an obligatory guideline to practice with the Confucian rite…
Food Quality and Safety Studies (3 works) · Nutrition, Health and Food Behavior (3 works) · Culinary Culture and Tourism (2 works) · History (2 works) · Agrarian society (1 works) · Agriculture (1 works) · Ancient history (1 works) · Archaeology (1 works) · Art (1 works) · Asian Culture and Media Studies (1 works)