"S2023-210c"의 두 판 사이의 차이
광주문화예술인문스토리플랫폼
(사용자 2명의 중간 판 3개는 보이지 않습니다) | |||
5번째 줄: | 5번째 줄: | ||
S2023-210c 남도의례음식장 hasContextualElement | S2023-210c 남도의례음식장 hasContextualElement | ||
S2023-210c 남도의례음식_상차림 hasContextualElement | S2023-210c 남도의례음식_상차림 hasContextualElement | ||
− | |||
S2023-210c 전통음식_남도의례연구회 hasContextualElement | S2023-210c 전통음식_남도의례연구회 hasContextualElement | ||
S2023-210c 나주평야 hasContextualElement | S2023-210c 나주평야 hasContextualElement | ||
20번째 줄: | 19번째 줄: | ||
S2023-210c 이연채 hasContextualElement | S2023-210c 이연채 hasContextualElement | ||
S2023-210c 최영자 hasContextualElement | S2023-210c 최영자 hasContextualElement | ||
− | S2023-210c | + | S2023-210c 광주광역시_무형유산 hasContextualElement |
+ | S2023-210c The_Tradition_of_Cooking:_Ritual_Culinary_Art_of_Jeollanam-do hasLabel | ||
#End | #End | ||
--> | --> | ||
27번째 줄: | 27번째 줄: | ||
==Story== | ==Story== | ||
− | * | + | *The Ritual Culinary Art of Jeollanam-do is designated as a Gwangju Intangible Cultural Heritage. |
+ | *Representative foods include those for weddings, funerals, and ancestral veneration rituals, as well as drinks, desserts, and dried and pickled foods. | ||
+ | *Masters of the tradition include Yi Yeon-chae (1916-1994), her niece Choe Yeong-ja, and Yi Ae-seop. | ||
+ | *The practice is of great importance for the preservation of traditional regional culinary techniques and recipes. | ||
==Semantic Data== | ==Semantic Data== | ||
45번째 줄: | 48번째 줄: | ||
==Story Network Graph== | ==Story Network Graph== | ||
− | {{EpisodeLoader | db=gwangju | project= | + | {{EpisodeLoader | db=gwangju | project=gwangju | title=S2023-210c}} |
[[분류:Story]] [[분류:Story/2023]] [[분류:린지]] | [[분류:Story]] [[분류:Story/2023]] [[분류:린지]] |
2024년 4월 7일 (일) 11:19 기준 최신판
The Taste of Gwangju 》The Tradition of Cooking: Ritual Culinary Art of Jeollanam-do
Story
- The Ritual Culinary Art of Jeollanam-do is designated as a Gwangju Intangible Cultural Heritage.
- Representative foods include those for weddings, funerals, and ancestral veneration rituals, as well as drinks, desserts, and dried and pickled foods.
- Masters of the tradition include Yi Yeon-chae (1916-1994), her niece Choe Yeong-ja, and Yi Ae-seop.
- The practice is of great importance for the preservation of traditional regional culinary techniques and recipes.
Semantic Data
Node Description
id | class | groupName | partName | label | hangeul | hanja | english | infoUrl | iconUrl |
---|---|---|---|---|---|---|---|---|---|
S2023-210c | Story | Episode | The Tradition of Cooking: Ritual Culinary Art of Jeollanam-do | The Tradition of Cooking: Ritual Culinary Art of Jeollanam-do | http://dh.aks.ac.kr/~gwangju/wiki/index.php/S2023-210c | http://dh.aks.ac.kr/~gwangju/icon/episode.png |
Notes
Story Network Graph