"E2024-G045"의 두 판 사이의 차이
(새 문서: __NOTOC__ =Museum of Southern Korean Cuisine: Tradition on the Table= == Narrative == The Museum of Southern Korean Cuisine is a place where visitors...) |
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| 3번째 줄: | 3번째 줄: | ||
== Narrative == | == Narrative == | ||
| − | The [[남도향토음식박물관|Museum of Southern Korean Cuisine]] is a place where visitors can experience the diverse food culture of Korea’s southern provinces in one location. It features exhibitions on [[광주7미|Gwangju’s Seven Delicacies]], including [[광주_주먹밥|Gwangju <i>jumeokbap</i> (rice ball)]], [[보리밥|<i>boribap</i> (barley rice)]], [[상추튀김|<i>sangchu twigim</i> (lettuce wraps with deep fries)]], [[송정떡갈비|Songjeong <i>tteokgalbi</i> (grilled short rib patties)]], [[오리탕|<i>oritang</i> (duck soup)]], [[육전|<i>yukjeon</i> (pan-fried battered beef)]], and [[한정식|<i>hanjeongsik</i> (Korean table d’hote)]]. It also introduces the [[남도의례음식|Ceremonial Cuisine of Korea’s Southern Provinces]] and the activities of the [[남도의례음식장|Masters of the Ceremonial Cuisine of Korea’s Southern Provinces]]. In addition, the museum covers a wide range of [[ | + | The [[남도향토음식박물관|Museum of Southern Korean Cuisine]] is a place where visitors can experience the diverse food culture of Korea’s southern provinces in one location. It features exhibitions on [[광주7미|Gwangju’s Seven Delicacies]], including [[광주_주먹밥|Gwangju <i>jumeokbap</i> (rice ball)]], [[보리밥|<i>boribap</i> (barley rice)]], [[상추튀김|<i>sangchu twigim</i> (lettuce wraps with deep fries)]], [[송정떡갈비|Songjeong <i>tteokgalbi</i> (grilled short rib patties)]], [[오리탕|<i>oritang</i> (duck soup)]], [[육전|<i>yukjeon</i> (pan-fried battered beef)]], and [[한정식|<i>hanjeongsik</i> (Korean table d’hote)]]. It also introduces the [[남도의례음식|Ceremonial Cuisine of Korea’s Southern Provinces]] and the activities of the [[남도의례음식장|Masters of the Ceremonial Cuisine of Korea’s Southern Provinces]]. In addition, the museum covers a wide range of [[남도_향토음식|Southern Korean Cuisine]], such as [[간재미회|<i>ganjaemi hoe</i> (sliced raw ray)]], [[국밥|<i>gukbap</i> (rice soup)]], [[연포탕|<i>yeonpotang</i> (octopus soup)]], [[짱뚱어탕|<i>jjangttungeotang</i> (mudskipper soup)]], [[추어탕|<i>chueotang</i> (loach soup)]], and [[튀각|<i>twigak</i> (vegetable and seaweed chips)]]. The exhibitions explore the ingredients, cooking methods, and cultural significance of each dish, with ceremonial cuisine in particular highlighting its role and value in traditional events such as weddings and ancestral rites. In this way, the Museum of Southern Korean Cuisine serves not only to showcase the taste and artistry of local dishes, but also to convey the history and everyday culture they embody. |
==Network Graph== | ==Network Graph== | ||
| 9번째 줄: | 9번째 줄: | ||
==Story Map== | ==Story Map== | ||
| − | + | * [[S2024-G008| Flavors of Gwangju and Jeolla-do: From Ritual Tables to Modern Streets]] | |
| + | ** [[E2024-G041 | Ceremonial Cuisine of Korea’s Southern Provinces: Living Traditions of Ritual and Taste]] | ||
| + | ** [[E2024-G042 | Gwangju’s Five Delicacies]] | ||
| + | ** [[E2024-G043 | Gwangju’s Seven Delicacies]] | ||
| + | ** [[E2024-G044 | Gwangju Kimchi Town: From Tradition to Globalization]] | ||
| + | ** [[E2024-G045 | Museum of Southern Korean Cuisine: Tradition on the Table]] | ||
[[분류:Story]] [[분류:이야기 조각]] [[분류:강혜원]] | [[분류:Story]] [[분류:이야기 조각]] [[분류:강혜원]] | ||
2025년 8월 16일 (토) 10:46 기준 최신판
Museum of Southern Korean Cuisine: Tradition on the Table
Narrative
The Museum of Southern Korean Cuisine is a place where visitors can experience the diverse food culture of Korea’s southern provinces in one location. It features exhibitions on Gwangju’s Seven Delicacies, including Gwangju jumeokbap (rice ball), boribap (barley rice), sangchu twigim (lettuce wraps with deep fries), Songjeong tteokgalbi (grilled short rib patties), oritang (duck soup), yukjeon (pan-fried battered beef), and hanjeongsik (Korean table d’hote). It also introduces the Ceremonial Cuisine of Korea’s Southern Provinces and the activities of the Masters of the Ceremonial Cuisine of Korea’s Southern Provinces. In addition, the museum covers a wide range of Southern Korean Cuisine, such as ganjaemi hoe (sliced raw ray), gukbap (rice soup), yeonpotang (octopus soup), jjangttungeotang (mudskipper soup), chueotang (loach soup), and twigak (vegetable and seaweed chips). The exhibitions explore the ingredients, cooking methods, and cultural significance of each dish, with ceremonial cuisine in particular highlighting its role and value in traditional events such as weddings and ancestral rites. In this way, the Museum of Southern Korean Cuisine serves not only to showcase the taste and artistry of local dishes, but also to convey the history and everyday culture they embody.
Network Graph
