Journal of the Korean Home Economics Association 1991;29(3):97-111.
논문편 : 농촌 부엌의 개선 및 표준화에 관한 연구 (2)
지순, 윤복자, 윤정숙, 최병숙, 박은선
간삼종합건축사, 연세대학교 생화과학대학 주생활학과, 연세대학교 생화과학대학 주생활학과, 연세대학교 생화과학대학 주생활학과, 연세대학교 생화과학대학 주생활학과
Improvement and Standardization of Rural Korean Kitchen Space: Field Survey on Spaces used for Cooking and Dining(II)
지순, 윤복자, 윤정숙, 최병숙, 박은선
ABSTRACT
The purpose of this study was to identify kitchen and non-kitchen use of space for cooking and dining. Three rural villages, Kum-sung Ri, Young-san 1 Ri, and Yu-bang 2 and 5 Ri were selected for this study. Present and past use of space for cooking and dining was investigated by the field survey method. The major findings were that : 1) Both the kitchen and other space such as the outdoor courtyard(madang) were the space for cooking. 2) Dining activities took place in ondol rooms, the wooden floor room(maru), outdoor court yard(madang) and kitchen. In the winter eating activities took place in the kitchen where heating is provided. Many village people ate at a Western style or at a Korean style dining table(papsnag) in the kitchen. 3) Compared with study I, the present research found similar use of space for cooking and eating, with slight differences in space for eating.
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