DOI QR코드

DOI QR Code

A Literature Review of Cooking Method in 「Jusiksiui」 compared with 「Eumsikdimibang」 and 「Gyuhapchongseo」

「음식디미방」과 「규합총서」와의 비교를 통한 「주식시의」 속 조리법 고찰

  • Received : 2013.03.12
  • Accepted : 2013.05.16
  • Published : 2013.06.30

Abstract

This study examined the cooking method in "Eumsikdimibang", "Gyuhapchongseo" and "Jusiksiui" over time. The Korean cook book, "Jusiksiui", published in the late 1800s, was mainly investigated. The results showed that"Jusiksiui" contained more than 99 foods. In particular, there were 49 side dishes, including five types of porridge three types of noodles, and four types of dumplings. Most food recipes in "Jusiksieu" are the same as those in "Gyuhapchongseo". Results of comparison between "Gyuhapchongseo" (1809) and "Jusiksiui" (late 1800's), Korea's significant archives of Korean recipes, showed that approximately 50 recipes out of 99 recipes were the same as those indicated by "Yeolgujatang" and "Seunggiactang" as hospitality foods and "Gochujang", "Jeupjang", and "Jeupjihi" as traditional paste foods. This indicates that recipes in "Gyuhapchongseo" were transcribed into those in "Jusiksiui". Thus, "Jusiksiui" is the archive that includes recipes that have been passed down from generation to generation in a traditional family and transcribed archive of "Gyuhapchongseo", which was widely read by midwives in the late 1800's.

Keywords

"Eumsikdimibang";"Gyuhapchongseo";"Jusiksieu";cooking mehtod

References

  1. Cha KH. 2012. Food Culture of the late Chosun dynasty in Jusiksiui (酒食是儀). Korean J. Dietary Culture. 27(6): 553-587 https://doi.org/10.7318/KJFC/2012.27.6.553
  2. Kim GY, Lee SW. 1988. Analytical Study on the Cooking in 'On Zu Bub'. Korean J. Dietary Culture. 3(2):143-151
  3. Lee HG, Cha GH. 1996. A Study on the Book Buinpilji . Korean J. Dietary Culture. 11(3):369-384
  4. Yoon SK. 1994. Study on Native Local Foods in Andong Region. Korean J. Dietary Culture. 9(1):61-69
  5. 권선영. 2009. 1910년대 청주지역의 식문화: 반찬등속을 중심으로. 고려대학교 박사학위논문 pp 55-62
  6. 김상보, 서봉식. 1997. 조선왕조중기연시례에 대한 고찰. 향토연구. 21:96-119
  7. 김상보. 2002. 생활문화속의 향토음식문화 . 신광출판사. p 426-427
  8. 김상보. 2002. 생활문화속의 향토음식문화 . 신광출판사. p 356
  9. 작자미상(김창업가). 연도미상. 쥬식방문 pp 1-60
  10. 백두현. 2006. 조선시대 여성의 문자생활연구. 어문논총. 제45호. pp 275-331
  11. 백두현. 2011. 한글조리서로 본 감향주법 비교연구. 한맛 한얼. 16: pp 373-396
  12. 백두현. 2006. 음식디미방 주해 (안동 장씨원저, 1670) 글누림.
  13. 송정희편저, 송창준역. 1998. 덕은가승 . 향지문화사
  14. 윤서석, 조후종. 1993. 조선시대 조리서인 음식법 해설 I(자료). 한국식생활문화학회지. 8(1): pp 79-84
  15. 윤서석, 조후종. 1993. 조선시대 조리서인 음식법 해설 II(자료). 한국식생활문화학회지. 8(2): pp 159-165
  16. 윤서석, 조후종. 1993. 조선시대 조리서인 음식법 해설 III(자료). 한국식생활문화학회지. 8(3): pp 301-308
  17. 이성우. 1984. 한국식품사회사 . 교문사. pp 238-249
  18. 이성우. 1992. 한국고식문헌 집성 I-IV. 수학사.
  19. 이윤희 역해. 2008. 활인심방 (퇴계 이황 저). 예문서원. p 289
  20. 정양완 역주. 1975. 규합총서 (빙허각이씨 원저, 1809). 보진재
  21. 이효지 등 편역 , 2007 임원십유지 정조지 (서유구원저, 1825), 교문사 pp30-40
  22. 허경진. 2003. 사대부 소대헌 호연재부부의 한평생 . 푸른 역사. p 162

Cited by

  1. Study on Foods of 「Jusikbangmun」from National Central Library Possession in the late Period of Joseon Dynasty vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.554
  2. Comparative Study of Cooking Methods in 「Suwoonjabbang」vs. 「Eumsikdimibang」 vol.30, pp.1, 2015, https://doi.org/10.7318/KJFC/2015.30.1.041
  3. Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang’s Recipe Book) of Eun-jin Song’s Family vol.31, pp.5, 2016, https://doi.org/10.7318/KJFC/2016.31.5.411
  4. A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family) vol.29, pp.1, 2014, https://doi.org/10.7318/KJFC/2014.29.1.061
  5. A Study for the Inheritance Food Case of the Head Family in Gyeonggi-do vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.515
  6. Literature Review of Spices Used in Cookbooks Published in 1400~1700s vol.30, pp.3, 2015, https://doi.org/10.7318/KJFC/2015.30.3.267

Acknowledgement

Supported by : 호서대학교