• 한국식생활문화학회지
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• 제3권2호
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• pp.135-142
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• 1988

"Eum Sik Bo," the old cook book in Korean, had been kept on microfilm by Hwang, but the condition of copy was not clear so that interpretation of the content was very difficult. The interpreted content was classified and analyzed. The kinds of cooking food recorded in this book were alcohol beverage 12, Side dish 12, Dessert 11, etc. The materials used for the cooking foods cereals, meats, fishes, honey, vegetables, etc. - were various and the cooking methods were described in detail. But the unit of measuring and the used utensils were very poor. The special feature of "Eum Sik Bo" were the fact that red pepper was not used as seasoning and that Nu Ruk was used for Sik He and Ma ji Jub for Nu Ru Mi compared with "Eum Sik Di Mi Bang" and "Zu Bang Moon" According to these points, "Eum Sik Bo" was supposed to be written contemporary or a little later than "Eum Sik Di Mi Bang(1670's)" and "Zu Bang Moon (the end of 17th Century)."

• 한국식생활문화학회지
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• 제19권3호
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• 한국식생활문화학회지
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• 제3권2호
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• pp.143-151
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• 1988

'On Zu Bub,' written in Korean, is the anonymous old cook book. The kinds of cooking food recorded-Wine 44, Nu Ruk 2, Sauce 2, dessert 6, side dish 2 etc.-are fifty-six items in all. Especially it was written mirutely about brewage. The wines such as Sub Wang Mo You Bok Gyung Hyang Zu, Gu Ga Zu, Sin Bang Zu, Bang Se Hyang Zu, Zuhk Sun So Zu, Gye Dang Zu, Sa Mi Zu, Gwa Ha Jul Mi Zu were not found in other old cook books, 'Eum Sik Di Mi Bang' and 'Zu Bang Moon' and the contents about Gu Gi Za Zu was guoted from Zi Bung You Suhl. The seasonings used were black pepper, ginger, Chun Cho, Cinnamon, Sugar, ect, but red pepper was not used. But, we can find 'Bingsagua' from this book. First 'Bingsagua' has been found in 1789. 'On zu Bub' is guessed developed in late 1700's.

• 한국식생활문화학회지
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• 제25권6호
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• pp.680-707
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• 2010

Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.

• 동아시아식생활학회지
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• 제21권6호
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• pp.853-862
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• 2011

고문헌에 수록된 삼해주의 제조법을 재현하여 그 특성을 분석하였다. 삼해주의 발효 기간 동안의 실내온도는 $9.1{\sim}25.0^{\circ}C$였으며, 각 제조방법별 삼해주의 품온은 $11.7{\sim}23^{\circ}C$ 였다. pH는 첫 담금 후 6.6~6.9이었으나, 발효가 진행되면서 급격히 감소하다가 발효 18일째부터 서서히 상승하였다. 적정 산도는 발효가 진행됨에 따라 서서히 증가하는 양상을 나타내었으며, 아미노산도 또한 전반적으로 증가되는 경향을 보였다. 발효 과정 중 삼해주 술덧의 가용성 고형분 함량은 제조방법에 따라 그 패턴이 다양하였으며, 발효초기의 온도가 가용성 고형분함량 변화에 큰 영향을 미칠 수 있을 것으로 사료된다. 환원당 함량은 1(산가요록), 3(음식디미방), 7(조선무쌍신식요리제법), 8(산가요록 $15^{\circ}C$ 발효)제법의 경우 1차 담금 직후 높았던 환원당이 발효가 진행되면서 급감하다가 2차 담금 후에는 증가하였으나 그 변화는 미미하였다. 알코올 함량은 발효가 진행될수록 증가하는 양상을 나타내었는데, 대부분의 처리구에서 2차 담금 전에 알콜함량의 1/2이 생성되었으며, 2차 담금 후 발효 종료 시까지 3개월(약 100일 내외)에 걸쳐 서서히 증가하였다. 관능평가에서는 맛과 전반적인 기호도의 경우 환원당 함량이 다른 처리구에 비해 상대적으로 높았던 2, 4, 5, 6제법이 우수한 점수를 받았다. 7종의 제조방법 중 비교적 간단하고, 관능평가에서 높은 점수를 받은 2제법이 전통주의 산업화 및 대중화에 가장 적합할 것으로 사료된다.