There are condiments, such as sesame oil, soy sauce, salt, garlic, ginger and so on. , and then served with vegetables, barbecue, soup, etc. , complete nutrition, flexible collocation. In addition, the traditional diet structure and habits in Korea are influenced by ancient Korea and traditional customs, as well as changes in climate and geographical environment. At the same time, there are many table taboos and eating etiquette in the eating habits of Koreans who pay attention to the culture of respecting ceremony.
Korean traditional eating habits with a long history.
Influenced by Chinese culture, geographical environment and climate, the staple food of Koreans has been rice or porridge since ancient times. In addition, in the traditional Korean diet structure, some non-staple foods such as melons, fruits, broth and dim sum tea will be added to increase the nutrition of the diet structure. The eating habits of Koreans are welcomed by family traditions, which have been left over from ancient times to the present.
Starting from the small-scale peasant economy and family handicraft culture of ancient North Korea and South Korea, South Korea's eating habits are unique and traditional, which are closely related to its family form, and the combination of main food and supplementary food is indispensable. In particular, sauces and spices used to enhance flavor have been very particular since ancient Korea.
Chili sauce, dried meat, pickles, food preservation, processing and cooking methods are the combination of traditional diet and modern life. As early as the Han and Wei Dynasties, the food culture, agricultural products, spices and cooking techniques in the Central Plains spread to the northeast frontier of China due to the ethnic migration caused by war-torn troops, national envoys, businessmen and social unrest.
In ancient times, because North Korea and North Korea continued to annex countries and annexed neighboring frontier regimes through the war of national expansion, kimchi, dried salted fish and barbecued pork began to be used in marching wars. The use of sauces and spices can increase the shelf life and flavor of food.
The migration of population promoted the cultural exchange and the spread of food culture between the two nationalities, and the food structure of ancient Korea developed towards diversification. Sauces and pickles of various flavors have appeared on the Korean table, and the staple food and side dishes are also increasingly rich. Rice cake slices, porridge noodles, fish and shrimp sauce, fruit drinks with medicated wine and finished dishes have become necessities in Korean daily life.
After the Northern and Southern Dynasties, the exchanges between Korea and the Central Plains became more frequent, and there were more and more tribute trade and sacrifice behaviors between regimes, including the spread and sacrifice of peppers, medicinal materials, animal fats, spices and agricultural products. South Korea accepted the knighthood of the Central Plains Dynasty, constantly absorbed and studied Confucian culture, absorbed the food culture, crops and advanced cooking technology of the Central Plains, and combined with the local traditional food culture, thus promoting the development of Korean food culture.
Because of the influence of local culture, cold season and geographical environment, Korean food likes to use honey, sesame oil, seafood, salt, jar kimchi and other dishes to promote food preservation. Etiquette festivals in the Central Plains, the blending of Confucian ethics and moral culture with loyalty, filial piety, propriety and righteousness in ancient Korea have influenced the traditional Korean food culture.
For example, the rice cake and festive wine in the traditional Korean diet have "five flavors and five colors". In the harvest season, Korean folk customs pay attention to family and friendship. Under the influence of cultural customs and traditional virtues of filial piety and faithfulness, Koreans always make rice cakes and cakes at weddings and festivals to show their celebration and gratitude.
Agricultural production technology and experience, food culture, especially the food structure and habits left over from the development of Koguryo and ancient Korea, such as sending sweet cakes and glutinous rice cakes at festivals, using nine-color plates, fairy stoves and five-color dishes at banquets (a manifestation of the etiquette of Yin and Yang), making azalea cakes on the third day of the third lunar month and making muffins on the Mid-Autumn Festival, etc., have enriched the Korean people's eating habits.
In the war of annexation and expansion, North Korea expanded to the Korean Peninsula and Liaodong Plain by military and political means. In this process, the food culture of the Central Plains spread to Korea and Korea, and frequent tributes between countries strengthened the connection between Liaodong area and inland north and south, and also promoted the formation of traditional Korean eating habits.
Dietary taboos and table manners in Korea
In ancient Korea and Koguryo, in addition to maintaining the stability of social order in terms of national moral norms and national policy system, they were also linked with Chinese and Israeli Confucian cultures, which also made North Korea's table manners and food culture have etiquette norms and national personality characteristics. For example, there are various differences and dietary concepts in Korean diet, such as the collocation of soup and vegetarian dishes, the emphasis on tableware and dietary taboos, and the eating habits in different seasons. For example, Koreans don't have the habit of drinking hot water, but mostly drink cold water. Korean food is light in taste, mainly steamed and roasted.
Koreans also pay attention to the order of eating. First of all, they should pick up spoons to eat and drink soup with their right hands, and then they can hold other foods with chopsticks. The original primitive religion prevailed in Koguryo's aristocratic princes and other class societies, and Korean table manners and food culture began to gradually develop into Confucianism and etiquette.
In terms of ideology in food culture, the Confucian culture in the Central Plains and the local traditional Buddhist and Taoist ceremonies on the Korean Peninsula have had a great influence on the food culture of Korea and the Korean nation. The spread of ancient food literature, classic ingredients and the compatibility of traditional food concepts and taboos have had a far-reaching impact on table manners and food taboos in Koguryo food culture.
In the taboo of Korean food culture, elders must sit down first and move chopsticks first, while younger generations generally talk less and can't interrupt, which is the embodiment of filial piety. At the same time, Koreans must use spoons when eating, and spoons and chopsticks cannot be used at the same time. Tableware should be placed according to the rules before and after use, so as to be strict and standardized. Don't lift the bowl when eating, and don't put the spoon and chopsticks on the tableware on the table. After meals, we should also follow the order of generations, and elders should not leave before they leave.
label
South Korea's traditional food culture has a long history and is a well-deserved "national quintessence", which is deeply loved by people at home and abroad; As early as ancient times, Korea had close communication with Liaodong Peninsula, Central Plains and Japan. Special foods and cultures from the Central Plains and Japan have changed the diet structure of ancient Korea and South Korea with sea salt and soy sauce as the main seasonings.
At the same time, there are many dietary taboos and traditional strict table manners in Korean eating habits. Whether in ancient Korea, South Korea or modern Korea, due to the continuous migration of local residents and foreign population, the dietary cultures of various ethnic groups blend with each other, which promotes the development and perfection of Korean traditional dietary culture and dietary structure.