• Journal of Society of Preventive Korean Medicine
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• v.26 no.3
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• pp.59-71
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• 2022

Objective : This study examines the historical changes of Ssangwha-'tang', traditional restorative medicine, to a type of tea in tea rooms(Da-bang) named Ssangwha-'cha' in the modern era in South Korea. The goal is to understand how traditional Korean medical culture has been related to the food culture of everyday life. Method : We analyzed traditional medical texts, newspaper articles and advertisements, literary works, and folk song lyrics in which Ssangwha-tang and Ssangwha-cha are mentioned. Results : Ssangwha-tang used to be mentioned as a medicine to tonify 'Yang' energy(Bo-yang) in traditional medical texts from the late Goryeo dynasty to the mid-Joseon dynasty. Since the late Joseon dynasty, it has also been prescribed for cold, as the tonifying method(Bo-beop) gradually prevailed from the royal family to the public. Since then, Ssangwha-tang has been more popular with the public, with the emergence of the patent medicine(Mae-yak) market since the Opening port period and the Colonial period. As the number of Da-bang sharply increased nationwide amid the period of the country's liberation, Ssangwha-tang has been included in the Da-bang menu served as Ssangwha-cha, corresponding to the increasing demands of the public and government policy that tends to favor traditional beverages over coffee. Conclusion : The historical process in which Sssangwha-tang, a type of herbal medicine, became also considered as tea, Ssangwha-cha, provides an example of how Korean traditional medical culture emphasizing the tonification of the body is interconnected with the daily lives of the public and food culture.

• Journal of the Korean Society of Floral Art and Design
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• no.45
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• pp.57-76
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• 2021

Sanghwa (Table flower) style, the flower decoration of food table, was found in the paintings of Joseon Dynasty's event and civilian life. On the court event paining, there was always Sanghwa decorating the food, and it was found that the types of Sanghwa and the ingredients used were different depending on the status of the participants. The Uigwe recorded the type and number of Sanghwa, and the number of decorations was different depending on the purpose of the event or the status of the person being treated, and the Sanghwa was pre-loaded and transferred. In civilian life, Sanghwa was found to have been decorated not only on top of the food but also on top of the food table.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.382-393
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• 2018

This study investigated Balgis (the record of the court)in the Joseon Dynasty pertaining to table settings for Sangsik (the meals for the dead). Sangsik are the records of daily meals for kings and key figures. In this study,14 pieces of Sangsikbalgi from 1890 to 1920, including two pieces from an unspecified period, were investigated to determine the composition and types of daily meals in the court. Meals consisted of a minimum of 10 dishes to a maximum 21 dishes, which basically included rice and soup. 'Jochi' was the term to refer to jjigae (stew) in the court. In Sangsikbalgi Bokgi, Gamjang, Jochi, Jjim, Suk, and Cho were all considered Jochi, which were recorded before Jeok or Jeon, where the side dishes were listed after rice and soup. This corresponded with the record of the royal tables in Wonhaeng-Ulmyo-Jeongri-Uigwe (圓行乙卯整理儀軌), in which Jochi included Jabjangjeon, Bokgi, Jabjang, and Cho. Whitebait and fruit, which are used as ingredients for Tang (soup) and Jeon, showed seasonal characteristics however, no other observed dishes showed seasonal variability. Additionally, beef and internal organs of animals were frequently used,regardless of seasons. When dishes in Sangsik were classified into basic dishes and additional cheop dishes (side dishes) based on Siuijeonseo (are recipe book of unknown authorship written in the late Joseon Dynasty), from five to nine Cheop dishes were set on the table, with seven being most common. Further comprehensive study needs to be conducted through undisclosed documents and private collections. Moreover, additional study of Judarye (anestral rites during the day for the royal) and cooking methods that were not investigated in detail in this study are needed.

• Journal of the Korean Society of Food Culture
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• v.37 no.5
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• pp.418-428
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• 2022

Research on the birth (起源) and names (語源) of foods such as kimchi is important to understand traditional food culture. kimchi, an 'add flavored, fermented, pickled, vegetable food' was initially prepared with the simple purpose of increasing storage capabilities, but later, through a complex process of change, morphological diversification occurred. In addition to the basic name of 'kimchi', each variety has its unique name and history. This study was conducted through qualitative research using various research methods, such as oral records and interviews, as well as investigation of data from literature, including ancient literature, modern cookbooks, newspapers, magazines, papers, and videos. The study sought to investigate the context and the meaning of the name Chonggak kimchi. In addition, it is a compilation of how the name spread through the ages and evolved to its current name. The name Chonggak kimchi did not exist during the Joseon Dynasty and Japanese occupation and first appeared in the records in the late 1950s. Nevertheless, the original name of 'Altarimu kimchi' evolved and finally became a part of the standard Korean language (標準語) in 1988. In the process of the name spreading and becoming popular, the movie "Chonggak kimchi (1964)," starring Shin, S.I., and Eom, A.R. played a significant role. It was also confirmed that this was a meaningful and valuable case of contentization of traditional food culture, regardless of the intention behind the same.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.119-128
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• 2014

This study attempted to develop a representative mild Korean food, including kimchi, bulgogi, galbi, and bibimbap, while maintaining existing images in order to spread Korean food worldwide. Tangpyeongchae is a mild healthy food with a nutritional balance of carbohydrates from cheongpomuk, protein from beef and eggs, and vitamins and minerals from water parsley, bean sprout, and laver. The food has a history of being favored by the political elite of the Joseon Dynasty and has features in Korean storytelling. Tangpyeongchae is an obangsaek food (five representative colors of Oriental philosophy). This study examined modern recipes of Tangpyeongchae in order to establish a standardized cooking method. Furthermore, the study examined customer interest and marketability of natural pigments to develop obangsaek cheongpomuk (mungbean gel) by adding black sesame, a traditional ingredient in Korea, to the cheongpomuk as well as traditional Korean pigments, chija and omija.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.552-561
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• 2015

This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi's Recipe ("Choi's Eumsikbeop") with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi's Recipe ("Choi's Eumsikbeop") in the history of cooking and the meanings of its recipes. Choi's Recipe ("Choi's Eumsikbeop") contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.671-682
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• 2019

This study reviewed the literature on the changes in Maekjeok, Seoryamyeok and Neobiani. Choi Nam-sun first mentioned the Maekjeok in 「Maeilsinbo」 as a "Buyeo·Goguryeo" style meat roast in 1937. Maekjeok was assumed to be made of various kinds of meat, including wild boars, and it was seasoned and baked as a whole. Seoryamyeok is a royal food found in Uigwe of the Joseon Dynasty and meat that was also eaten in the private sector. In 1609, the ingredients for the dish were pork, but beef was later used. The recipe has been simplified since the 19^th century. Neobiani is known as royal cuisine, but it does not appear in official records. The first known record thus far is 'Neobiani' in 「Siuijeonseo」. On the other hand, 'Neobuhalmi' which was presumed to be the same food as 'Neobiani', was found in a 「Dictionnaire Coreen-Francais」(1880). In addition, 'Neobiani' was found in 「A Korean-English dictionary」(1897). From Maekjeok, followed by Seoryamyeok and Neobiani, Korean roasting meat culture has a common feature of roasting pre-sauced meat, and this trait has continued to bulgogi.

• Journal of the Korean Society of Food Culture
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• v.38 no.1
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• pp.15-25
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• 2023

This study researches the restaurant industry in Seoul during the late 1940s. The research was based on the four major newspapers in Korea. The data included a total of 227 businesses with 164 non-fusion restaurants that served single-nation type food consisting of 101 Korean, 31 Western, 20 Japanese, and 12 Chinese. Some examples of South Korean dishes are Masan, Daegu, and Jeolla-do-style local foods. As for North Korean food, Pyongyang-style bulgogi, Naengmyeon, Hamheung-style janggukbap, and Gaejangguk were introduced frequently. Chinese restaurants that appeared were high-end places with Beijing-style cuisine. In the case of Japanese restaurants, they mostly had Sukiyaki with Joseon food served as well. Moreover, Western restaurants were fusioned with Japanese as in pork cutlet and curry rice. Others are comprised of "French Cuisine", "Indian curry rice", "Steak", and "Russian soup". This analysis indicates that foreign cuisines had actively entered the market.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.13-25
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• 2022

This is a comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) of the Chungcheon Province Area in the late Joseon Dynasty, based on 「Jusiksiui」 in the late 1800s, 「Eumsikbangmunnira」 in 1891, and 「Banchandeungsok」 in 1913. This study was also compared with the recipes of 「Suunjapbang」 of 1540, 「Eumsikdimibang」 of around 1670, 「Siuijeonseo」, and Gyuhabchongseo of the late 1800s. As for the Byung-Kwa-Ryu(Korean rice cake and cookie) introduced in the recipe book, 「Eumsikbangmunnira」 recorded the most with 18 types of rice cakes and two types of Korean sweets, followed by 「Jusiksiui. There were 14 types of rice cakes, and two types of Korean sweets. 「Banchandeungsok」 had eight types ofrice cakes and six types of Korean sweets. Yogi-tteok in 「Jusiksiui」 and 「Banchandeungsok」 were foods that could not be found in other recipes. Yakgwa and Jeungpyeon were in all three books as well as 「Eumsikdimibang」. These were also included in 「Siuijeonseo」 and were introduced to most cookbooks. The materials used and the method of making it differed for each recipe. Many studies on cookbooks have focused on the Yeongnam region so far. This study served as an opportunity to confirm the dietary life data of the Chungcheong-do region through a review of the recipe books containing food from the Chungcheong-do region. In addition, it was possible to examine the ingredients and cooking methods used in each cookbook at the time through comparative analysis with the cookbooks in the Yeongnam region.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.93-111
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• 2019

This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.