Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 9 Issue 1
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- Pages.3-16
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- 1999
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Study of the Types of Mandoo and Its Cooking Methods in the Old Cooking Books - Focused on the Old Cooking Books issued in 1600 to 1950 -
고 조리서에 수록된 만두의 종류와 조리법에 관한 고찰 -1600년대부터 1950년대까지 발간된 고 조리서를 중심으로-
Abstract
Motivated by a need to provide the basic data of standard recipes for Korean traditional food, Mandoo, this paper explores a historic research about the development of Mandoo classified by Mandoo-crust, Mandoo-filling, spice & condiment, garnish, size & shape and unit for measuring ingredients. The data for this study are obtained from the major old cooking books published in the period 1670-1957, such as