Analytical Study on the Cooking in "Bok Sik Bang"

복식방의 조리에 관한 분석적 연구

"Bok Sik Bang', a book of cooking, was written in Korea in the 17 th century Various Cooking methods Of traditional foods were described in this book. 1. The kinds of cooking foods were Wine(59), Side dish(39), Seasoning(12), and Dessert(5) 2. The materials used in the cooking foods were cereals, vegetables, fishes, meats and etc. 3. The cooking methods were different and complicated. 4. The way of heating were also different such as to stew, to boil, to pan-boil, to frying, etc. 5. Utensils and table wares used for processing and cooking were poor and specific. 6. The measuring units were not accurate and unscientific. 7. Many of special words and expressions which are not used today in cooking and processing were reviewed.ewed.