Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Food Culture of the late Chosun dynasty in 『Jusiksiui (酒食是儀)』

『주식시의(酒食是儀)』에 기록된 조선후기 음식

  • Received : 2012.10.02
  • Accepted : 2012.11.02
  • Published : 2012.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

Keywords

References

  1. 김상보, 2000, 조선왕조궁중의궤음식문화, 수학사, pp 342-450, 서울
  2. 남만성 편역, 1975, 지봉유설(이수광 원저, 1611), 을유문화사, 서울
  3. 농촌진흥청 편역, 2003, 증보산림경제(유중림 원저, 1766), 농촌진흥청, pp 109-110
  4. 동의과학연구소 편역, 2008, 동의보감(허준 원저, 1613), 휴머니스트, 서울
  5. 민족문화추진회 편역, 1967, 산림경제(홍만선 원저, 1711), 민문고, 서울
  6. 방신영, 1917, 조선요리제법, 한성도서주식회사, p 399
  7. 백승호 외 편역, 2011, 소문사설(이시필 원저, 1720), (주)휴머니스트, 서울
  8. 변주승 편역, 2009, 여지도서(홍문관 원저, 1757), 디자인흐름, 전주
  9. 서울대천연물과학연구소 편역, 1994, 고사신서(서명응 원저, 1771), 서울대 천연물과학연구소, 서울
  10. 수원시 편역, 1996, 원행을묘정리의궤(규장각본, 1795), 수원시
  11. 윤숙경 편역, 1998, 수운잡방.주찬(김유.찬자미상, 1700년대 말), 신광출판사, 서울
  12. 이성우, 1981, 한국식경대전, 향문사, 서울
  13. 이성우, 1985, 한국요리문화사, 교문사, pp 144-145, 서울
  14. 이성우, 1992, 한국고식문헌집성 II, 수학사, pp 512-533, 서울
  15. 이용기, 1943, 조선무쌍신식요리제법, 영창서관, 서울
  16. 이창희.최순권 편역, 2003, 한양세시기(권용정 원저, 연대 미상), 국립민속박물관, 서울
  17. 이효지, 1996, 한국의 전통민속주, 한양대출판원, p 73, 서울
  18. 이효지 등 편역, 2004, 시의전서(찬자미상, 1800년대말), 신광출판사, 서울
  19. 이효지 등 편역, 2007, 임원십육지 정조지(서유구 원저, 1825), 교문사, 파주
  20. 이효지 등 편역, 2010, 부인필지(찬자미상, 1910), 교문사, 파주
  21. 정문기 편역, 2002, 자산어보(정약전 원저, 1814), 지식산업사, 서울
  22. 정양완 편역, 1987, 규합총서(빙허각이씨 원저, 1815), 보진재, 서울
  23. 허경진, 2004, 소대헌호연재부부의 사대부 한평생, 푸른역사 pp 104-105, pp 162-165, 서울
  24. 홍성균, 1940, 조선요리학, 조광사
  25. 행림출판사 편집부 편역, 1979, 본초강목(이시진 원저, 1596), 행림출판사, 서울
  26. 황혜성 편역, 1980, 음식디미방(안동장씨 원저, 1670), 한국인서출판사, 서울
  27. 황혜성 외 3인, 1997, 한국음식대관 제6권-궁중의 식생활.사찰의 식생활, 한림출판사, p 363
  28. Cha GH, 2009, Food culture of the Late Chosun dynasty in Limwongyungjeji(林園經濟志), Jindanhakbo 108:167-191
  29. Han BY, Kim GY, 2012, Bibliograghical Considerations of Recorded in the 18th Century Document Japji, Journal of the Korean Society of Food Culture 27(3):304-315 https://doi.org/10.7318/KJFC/2012.27.3.304
  30. Kim SM, Lee SW, 1990, A Study on the Cooking in 'The Lee's UmsikBup', Korean J. dietary Culture 5(2):193-205
  31. Lee CS, 2010, Export and Import Goods in the Chosun Envoy Trades, The academy of Korean Silhak, 20:29-79
  32. 문화재청 http://www.cha.go.kr
  33. 한국고전번역원 http://db.itkc.or.kr
  34. 한국민족문화대백과사전 http://encykorea.aks.ac.kr/

Cited by

  1. 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
  2. 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
  3. Culinary Review of 『Eumsigbangmun』 vol.30, pp.1, 2014, https://doi.org/10.9724/kfcs.2014.30.1.092
  4. A Study of Cultural Aspects of Kimchi in 「Banchandeungsok」 vol.30, pp.4, 2014, https://doi.org/10.9724/kfcs.2014.30.4.486
  5. A Literature Review of Cooking Method in 「Jusiksiui」 compared with 「Eumsikdimibang」 and 「Gyuhapchongseo」 vol.28, pp.3, 2013, https://doi.org/10.7318/KJFC/2013.28.3.234
  6. Comparative Analysis of Contents of Nogajae’s「Jusikbangmun」 and Its Different Version vol.31, pp.4, 2016, https://doi.org/10.7318/KJFC/2016.31.4.269
  7. 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
  8. Cultural Meaning and Analysis of Cooking Methods using Eggs in the Chosun Dynasty vol.28, pp.6, 2013, https://doi.org/10.7318/KJFC/2013.28.6.603
  9. Study on Tenderizing Method of Beef Based on Old Literature from Joseon Dynasty vol.30, pp.3, 2015, https://doi.org/10.7318/KJFC/2015.30.3.284
  10. Diversity of Main Dishes of Menus at University Faculty Cafeterias vol.21, pp.4, 2015, https://doi.org/10.14373/JKDA.2015.21.4.320