Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Culinary Review of 『Eumsigbangmun』

『음식방문』의 조리학적 고찰

  • Cha, Gyung-Hee (Department of Korean Cuisine, Jeonju University) ;
  • Yu, Ahe-Ryung (Korean Studies Digitalization Center, The Academy of Korean Studies)
  • 차경희 (전주대학교 한식조리학과) ;
  • 유애령 (한국학중앙연구원 한국학지식정보센터)
  • Received : 2013.12.31
  • Accepted : 2014.02.03
  • Published : 2014.02.28
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Abstract

"Eumsigbangmun(飮食方文)"is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but "Eumsigbangmun" has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. "Eumsigbangmun" is mostly similar to "Gyuhabchongseo(閨閤叢書)" and "Jusiksiui(酒食是儀)", however, it deals with / introduces unique foods such as doejomitang and yangjjim.

Keywords

References

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