• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.115-124
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• 2013

This article examines the types and cooking methods of Suksilkwa as recorded in 14 royal palace studies and 10 old literature texts of the Joseon dynasty (1392-1909). The types of Suksilkwa during the Joseon dynasty were Joran (棗卵), Yulran (栗卵), and Gangran (薑卵). The frequency of the Suksilkwa types during the Joseon dynasty in order were: Gangran (35.4%), Joran (32.3%), and Yulran (32.3%). Prior to 185 years ago, "Junghae-Jungraeeuigwe (丁亥整禮儀軌)" (1827), Joran (棗卵), Yulran (栗卵), and Gangran (薑卵) were called Samsaegran (三色卵). Nearly 144 years ago, "Mujin-Jinchaneuigwe (戊辰進饌儀軌)" (1868) recalled sulsilgwa (熟實果). "Imjin-Jinchaneuigwe (壬辰進饌儀軌)" (1892) first recalled assorted-sulsilgwa (各色熟實果), in which sansabyeong were added in the sulsilgwa. "Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)" (July 1901), "Imin-Jinchaneuigwe (壬寅進饌儀軌)" (April 1902), "Imin-Jinyeoneuigwe (壬寅進宴儀軌)" (November 1902) described assorted-sulsilgwa (各色熟實果) in which ohmijabyeong were added to the sulsilgwa. Further study will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop a standardized recipe to make Suksilkwa appealing to a global palate.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.1-11
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• 2013

This study examined the prevalence of the traditional fruit preserve, gwapyeon, recorded in 10 royal palace studies and 10 old literature reports on the Joseon dynasty (1392-1909). A total of 62 papers presented the Gwapyeon kind in the documents of the Joseon dynasty. The protocols of the court of the Joseon Dynasty and old literature discussed the Gwapyeon as follows: Nokmalbyeong (ohmijapyeon) 22.5%; aengdupyeon (櫻桃片) 14.5%; salgupyeon (杏) and bokbunjapyeon (覆盆子) at 11.3% each; beojjipyeon and mogwapyeon (木瓜) at 8.1% each; sansapyeon (山査) and chijapyeon at 6.5% each; duchungpyeon (杜沖) 4.8%; and deuljjukpyeon, saenggangpyeon (薑), daechupyeon (棗) and yujapyeon (柚子) at 1.6% each. From "Junghae-Jungraeeuigwe (丁亥整禮儀軌)" (1827) to "Junghae-Jinchaneuigwe (丁亥進饌儀軌)" (1887) called nokmalbyeong (菉末餠). "Sinchuk-Jinchaneuigwe (辛丑進饌儀軌)" (May 1901) renamed the ohmijabyeong (五味子餠). "Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)" (July 1901), the assorted-sulsilgwa (各色熟實果 ) were included in the ohmijabyeong. "Imin-Jinchaneuigwe (壬寅進饌儀軌)" (April 1902), The ohmijabyeong (五味子餠) and assorted-sulsilgwa (各色熟實果) was used and a mixture of "Imin-Jinyeoneuigwe (壬寅進宴儀軌)" (November 1902) included the assorted-sulsilgwa (各色熟實果).

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.400-410
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• 2016

The purpose of this study was to discuss how 'milk' was produced and supplied introduced and spread in the modern Joseon period. Condensed milk and powdered milk were mainly consumed in Joseon during the Japanese colonial period since they could be conveniently preserved for a long time, although raw milk was also produced and consumed. For areas adjacent to farms, milk delivery service was offered while areas with great consumption received an additional supply from different areas by rail. Since no manufacturing plants were operational in Korea, condensed milk and powdered milk consumed in Joseon had to be imported. In the case of condensed milk, when production in Japan increased, extra supply was aggressively sent into their colony, Joseon. The 'Gyeongseong Milk Association' founded in 1937 is considered significant in that it led to standardization of the production system and prices as well as pasteurization of milk. In the late Japanese colonial era, milk production and consumption were controlled. As milk was purchased as a war supply, the milk consumption market became distorted and limited.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.651-670
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• 2019

This study examined the status of food specialties in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.26-38
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• 2022

This study used the big data method to analyze the chronological frequency of seafood appearance and variety mentioned by the veritable records of the Joseon dynasty. The findings will be used as a basis for Joseon Period's food cultural research. The web-crawling method was used to digitally scrap from the veritable records of the Joseon dynasty of Joseon's first to the twenty-seventh king. A total of 9,536 cases indicated the appearance of seafood out of the 384,582 articles. Seafood were termed "seafood" as a collective noun 107 times (1.12%), 27 types of fish 8,372 times (87.79%), 3 types of mollusca (1.28%), 18 types of shellfish 213 times (2.23%), 6 types of crustacean 188 times (1.97%), 9 types of seaweed 534 times (5.60%). Fish appeared most frequently out of all the recorded seafood. Sea fish appeared more frequently than the freshwater fish. Kings that showed the most Strong Interest Inventory (SII) were: Sungjong from the 15^thcentury, Sehjo from the 15^th, Youngjo from the 18^th, Sehjong from the 15^th, and Jungjo from the 18^th respectively. Kings of Chosen were most interested in seafood in the 15^th and 18^th centuries.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.525-543
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• 2010

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.129-139
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• 2014

This article examines the different types of Mandoo as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The types of Mandoo during the Joseon dynasty were Byeongsi (餠匙), Mandoo (饅頭), EMandoo (魚饅頭), Rukmandoo (肉饅頭), Yangmandoo (月羊饅頭), Saengchimandoo (生雉饅頭), Golmandoo (骨饅頭), Dongkwamandoo (冬果饅頭), Chaemandoo (菜饅頭), Chimchaemandoo (沈菜饅頭), and Saenghapmandoo (生蛤饅頭). The frequencies of the different Mandoo types during the Joseon dynasty were in the following order: Mandoo (29.8%), Emandoo (19.1%), Rukmandoo (14.9%), Byeongsi (12.8%), Yangmandoo (6.4%), Saengchimandoo (4.3%), Golmandoo (4.3%), Dongkwamandoo (2.1%), Chaemandoo (2.1%), Chimchaemandoo (2.1%), and Saenghapmandoo (2.1%). "Muja-Jinjakeuigwe (戊子進爵儀軌)" (1828년) gijumi (起酒米) is not used, suggesting that Koreans could see perched Mandoo. "Musin-Jinchaneuigwe (戊申進饌儀軌)" (1848) configurations of materials Mandoo, SoongChimchae (沈菜), Dupo (豆泡), Nokdujangum (綠豆長音). Now, we enjoy mandoo's ingredients based documents materials. Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Mandoo.

• The Journal of the Convergence on Culture Technology
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• v.3 no.2
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• pp.1-13
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• 2017

This article examines the types of Eumchungru as recorded in 16 royal palace studies of the Joseon dynasty (1392-1909). The types of Eumchungru during the Joseon dynasty appeared Hwachae(花菜), Sujunggwa(水正果), Isug(梨熟), Sumyeon(水麵), Sangseolgo(霜雪膏), Gareun-sujeonggwa(假蓮水正果), Hwamyeon (花麵), Cheongmyeon(淸麵), Semyeon(細麵), Saeng-isug(生梨熟), Osaeg-sudan(五色水團), Sudan(水團), Maeg-sudan(麥水團), Bogbunjago(覆盆子膏), Milsu(蜜水). The frequency of the Eumchungru types during the Joseon dynasty in order were; Hwachae(花菜) 26.4%, Sujunggwa(水正果) 20.7%, Isug(梨熟) 17%, Sumyeon(水麵) Sangseolgo(霜雪膏) each 5.6%, Gareun-sujeonggwa(假蓮水正果) Hwamyeon(花麵) Cheongmyeon(淸麵) each 3.8%, Semyeon(細麵) Saeng-isug(生梨熟) Osaeg-sudan(五色水團) Sudan(水團) Maeg-sudan(麥水團) Bogbunjago(覆盆子膏) Milsu(蜜水) each 1.9%. Through this study, through new lighting and menu development for hwachae used as a basis for hope to contribute to the globalization of Korean food.

• The Journal of the Convergence on Culture Technology
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• v.1 no.4
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• pp.1-11
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• 2015

This article examines the types of Sujeonggwa as recorded in 15 royal palace studies of the Joseon dynasty (1392-1909). The types of Sujeonggwa during the Joseon dynasty appeared Sujeonggwa(水正果), Geunsi-Sujeonggwa, Saengri-Sujeonggwa(生梨水正果), Weigamja-Sujeonggwa(倭柑子水正果), Gareun-Sujeonggwa(假蓮水正果), Yuja-Sujeonggwa(柚子水正果), Jabgwa-Sujeonggwa(雜果水正果), Duchung-Sujeonggwa (杜沖水正果), Yukyeldo-Sujeonggwa(六月桃水正果), Bokbunja-Sujeonggwa(覆盆子水正果), Aengdo-Sujeonggwa(櫻桃水正 果), Sansa-Sujeonggwa(山査水正果. The frequency of the Sujeonggwa types during the Joseon dynasty in order were; Geunsi-Sujeonggwa(20%), Saengri-Sujeonggwa(生梨水正果)r(15%), Sujeonggwa(水正果)(10%), Weigamja-Sujeonggwa(倭柑子水正果)(10%), Gareun-Sujeonggwa(假蓮水正果)(10%). The other Sujeonggwa each(5%). Through this study, through new lighting and menu development for Sujeonggwa used as a basis for hope to contribute to the globalization of Korean food.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.438-449
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• 2013

During the Joseon Dynasty, medicinal foods derived from herbs were often more effective than traditional medicines. In addition, the royal family of the Joseon Dynasty believed that foods could be used as various disease treatments. Grain-based foods, especially medicinal porridges (藥粥), were most frequently used for diet therapy. We investigated various types of diet-related diseases suffered by King Injo (仁祖) as well as how the diseases were treated using medicinal porridges based on information in the SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty. This study examined the SeungjeongwonIlgi of King Injo from his1st year (1623) to 27th year (1649) on a website database maintained by the National Institute of Korean History. According to the records, King Injo suffered from severe diarrhea several times due mainly to febrile disease (煩熱症) as well as abdominal dropsy (脹滿) throughout his entire life. Major diseases affecting King Injo were due to his unhealthy eating habits and psychological factors. For treatment, royal doctors prescribed around 15 medicinal porridges, including nelumbo (seed) porridge (Yeonja-juk), milk porridge (Tarak-juk), Chinese dioscorea porridge (Sanyak-juk), mungbean porridge (Nokdu-juk), perilla seed porridge (Imja-juk), adzuki-bean porridge (Pat-juk), soybean porridge (Kong-juk), Korean-leek porridge (Buchu-juk), and so on, in addition to other medical treatments. Diet therapy using medicinal porridges has been used throughout history since the Joseon Dynasty period. However, knowledge of traditional diet therapy and medicinal porridges used by monarchs in the Joseon Dynasty is insufficient. Therefore, in-depth study is needed to understand the theory of traditional medicinal foods as well as explore their application to patients in the context of modern medicine.