Journal of the Korean Society of Food Culture (한국식생활문화학회지)

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

DOI QR Code

Bibliographical Considerations of Cooking Recorded in the 18th Century Document 「Japji」

18세기 고문헌 「잡지」에 기록된 조리에 관한 문헌적 고찰

  • Han, Bok-Ryo (Institute of Korean Royal Cuisine) ;
  • Kim, Gwi-Young (Department of Food and Food-Service Industry, Kyungpook National University)
  • 한복려 (사단법인 궁중음식연구원) ;
  • 김귀영 (경북대학교 식품외식산업학과)
  • Received : 2012.05.01
  • Accepted : 2012.06.15
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

"Japji" was an old cookbook written in 1721. There are 27 types of foods recorded in "Japji"; 10 descriptions of Byeonggwaryu (rice cakes and cookies): Yakgwa, Junggye, Mandugwa, Chaesugwa, Umujeonggwa, Dongajeonggwa, Baekjapyeon, Aengdupyeon, Toranbyeong, and Yeot; and 16 descriptions of Chanpumryu (side dishes): Jinjumyeon, Jeunggyetang, Geumjungtang, Eoreumtang, Changjajjim, Gajijjim, Oejjim, Dubuseon, Dubuneureumi, Geneureumi, Gesanjeok, Hodojaban, Jeonyak, Seokryutang, Sungeojuak, and Yangmandu. There is also a description of Gugija (Chinese wolfberry) liquor. Here, comparative analysis based on culinary science was carried out on the Korean foods recorded in "Japji" as well as the similar foods recorded in "Gyuhapchongseo" (Women's Encyclopedia) written around 1815. Of the 27 types of Korean foods recorded in "Japji", 13 were also found recorded in "Gyuhapchongseo". The time period for "Japji" can be assumed to be 1721 based on the fact that it is written in a cursive handwriting style of Hangeul, that chili was never used as an ingredient, and that the word "Shinchuknyeon (辛丑年)" was transcribed at the beginning of the book. The dating method also included considerations of whether Neureumi was used or not as well as changes in its cooking style.

Keywords

References

  1. 궁중음식연구원, 2001, 옛 음식책이 있는 풍경전, 궁중음식연구원, 서울
  2. 윤서석. 1993. 한국식품사연구. 신광출판사. 서울
  3. 이성우. 1981. 한국식경대전. 향문사. 서울
  4. 이성우, 1984. 한국식품문화사. 교문사, 서울
  5. 이성우. 1985. 한국요리문화사. 교문사. 서울. pp 192-194
  6. 정양완 역주. 1987. 규합총서(빙허각 이씨 원저. 1815). 보진재. 서울. pp 3-125
  7. 정혜경. 2009. 천년한식견문록. 생각의 나무. 서울. pp 254-258
  8. 찬자미상. 1800년대 말. 시의전서
  9. 한복려 엮음. 2007. (다시보고 배우는)산가요록(전순의 원저. 1450년경). (사)궁중음식연구원. 서울
  10. 한복려, 한복선, 한복진 엮음. 1999. (다시보고 배우는)음식디미방(안동장씨부인 원저. 1670). (사)궁중음식연구원. 서울
  11. 한복려. 1999. 쉽게 맛있게 아름답게 만드는 떡. 궁중음식연구원. 서울. p 258, p 305
  12. Cho SH, Chung RW, Choi YJ, Kim EM, Won SI, Cha GH, Kim HS, Lee HG. 2008. An Investigation on "Kwa-Jung": Traditional Korean Confectionery Items, Found in Korean Literatures Prior to the 17th Century. Korean J. Food Cookery Sci., 24(3):312-324
  13. Chung RW, Cho SH, Choi YJ, Kim EM, Won SI, Cha GH, Kim HS, Lee HG. 2007. An Investigation on Side-dishes found in Korean Literatures before the 17th Century. Korean J. Food Cookery Sci., 23(5):731-748
  14. Kim GY, Lee CJ. 2008. A Study on Cooking Science of Guk (Korean Soup) from Old Cookbooks from the Chosun Dynasty(15-19C)-Focused on Malgunguk-. J. East Asian Soc Dietary Life, 18(5):711-724
  15. Kim GY, Lee SW. 1986. Analytical study on the Cooking in Zu Bang Moon. Journal of the Korean Society of Food Culture. 1(4):335-349
  16. Kim GY, Lee SW. 1988. Analytical study on the Cooking in Eum Sik Bo. Journal of the Korean Society of Food Culture. 3(2):135-142

Cited by

  1. Food Culture of the late Chosun dynasty in 『Jusiksiui (酒食是儀)』 vol.27, pp.6, 2012, https://doi.org/10.7318/KJFC/2012.27.6.553
  2. An Exploratory Study of Foods Served to Guests of Head Families (Jong-ga) vol.28, pp.1, 2013, https://doi.org/10.7318/KJFC/2013.28.1.012
  3. 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
  4. Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea vol.29, pp.1, 2014, https://doi.org/10.7318/KJFC/2014.29.1.026
  5. Study on Chronic Changes in Chogyetang vol.27, pp.5, 2012, https://doi.org/10.7318/KJFC/2012.27.5.469
  6. A Literature Review on Recipes in Connection with Japgwabyung - Focus on Recipe Data Published in Korea from the Joseon Dynasty to the Modern Era - vol.28, pp.5, 2013, https://doi.org/10.7318/KJFC/2013.28.5.450
  7. Literature Review of GichukJinchanEuigwe Table Setting with Focus on JagyeongjeonJeongilJinbyulhangua vol.30, pp.2, 2015, https://doi.org/10.7318/KJFC/2015.30.2.150