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Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok

조선 중기 두류 수급 현황과 콩 음식 문화 고찰 - 오희문(吳希文)의 『Shaemirok (쇄미록(瑣尾錄))』을 중심으로 -

Kim, Mi-Hye
김미혜

  • Received : 2019.02.18
  • Accepted : 2019.06.14
  • Published : 2019.06.30

Abstract

This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference "Shaemirok (?尾錄)". The research analyzed the textual contents of the "Shaemirok (?尾錄)". It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was Tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making Tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to Tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.

Keywords

Shamirok;soybean foods;food culture;food history;the $16^{th}$ century

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Acknowledgement

Supported by : 호서대학교