• 한국식생활문화학회지
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• 제32권5호
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• pp.333-360
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• 2017

This study aims to examine the contents of "Juchochimjeobang", a cookbook about Jeotgal kimchi, and review its value in the history. This cookbook was published between about 1500s and early 1600s, and its book title is unknown because both the front and the back covers thereof are missing. However, the cookbook contains many wine and kimchi recipes, accounting for 66%, and "Juchochimjeobang" was thus named after the recipes. "Juchochimjeobang" has 126 recipes in 120 categories, and this study examines 20 kimchi recipes and 7 recipes for preserving vegetables. "Juchochimjeobang" has a specific recipe for making Jahajeot and Baekajeot kimchi which are described in literature published between 1400s and 1500s. Although the recipes for making the aforementioned two types of Jeotgal kimchi are simple because jeotgal is just mixed with main materials, they are different from the recipe for Seokbakji described in Gyuhapchongseo, a cookbook written in the 19th-century Joseon Dynasty. Seokbakji described in Gyuhapchongseo is made by mixing spices of ginger, spring onion, chili powder with other materials. This implies changes of making Seokbakji over time. Moreover, "Juchochimjeobang" is a very valuable historical cookbook because it has unique recipes, for example, adding sesame liquid, chinese pepper, willow and the like.

• 한국식생활문화학회지
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• 제32권6호
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• pp.498-512
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• 2017

The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

• 아동학회지
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• 제35권6호
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• pp.93-110
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• 2014

The purpose of this study was to examine the effects of cookbook making activities on young children's mathematical concept and writing development. The participants were comprised of 50 five-year-old children from two intact classes from a kindergarten in Gyeonggi province, and they were divided into an experimental and a comparison group. The experimental group participated in cooking activities and produced cookbooks as extension activities whereas the comparison group carried out only cooking activities. The results indicated that the children in the experimental group received statistically higher scores in mathematical concept- and writing-tests, suggesting that cookbook making activities are a useful educational tool for enhancing young children's mathematical concepts and facilitating their writing development.

• 한국식생활문화학회지
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• 제39권2호
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• pp.83-95
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• 2024

『Hasimdangga Eumsikbeop』 is the second cookbook discovered in the Honam region. It is believed to have been copied by Hong Ju-song between the late 1800s and early 1900s, and excluding the missing parts, it contains a total of 14 items, including 7 liquor items and 7 general food items. Judging from the proofreading marks, it was not considered a complete creation. However, it was confirmed that the book was not influenced by existing ancient cookbooks from the Seoul-Gyeonggi, Chungcheong, and Yeongnam areas. Therefore, it is highly likely that the book was based on an undiscovered recipe book from an ancient family. It is valuable as a basis for comparative research on regional food culture in the traditional era in that the manufacturing methods, ingredient quantities, and description methods are different from existing cookbooks in many ways and contain unique terminologies and regional dialects.

• 한국식생활문화학회지
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• 제27권3호
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• pp.304-315
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• 2012

"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.

• 한국과학교육학회지
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• 제17권1호
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• pp.55-64
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• 1997

Experiments done in traditional physics laboratories have been criticized for giving too detailed instruction so that student could follow the experimental procedure without understanding. This type of experiment is often called "cookbook experiment." Cookbook experiment was known to be little help to understand the physics concepts and to increase student interest. To solve these problems with traditional cookbook experiment, non-directive introductory physics laboratory was designed and tried with the freshmen of Department of Physics Education of Seoul National University. Non-directive laboratory was characterized by the lack of step by step instruction for students to follow. The instruction students received consisted of the goal of experiment, a short introduction, and a list of suggested materials to be used. Student designed the experimental procedure and decided what material they wanted to use. One group submitted one lab report as a group to encourage cooperation among students. Lab report could be written in any form students wanted and no penalty point was given to poor data or inappropriate theory, etc to encourage taking risks. Penalty points were given if the students did not get involved during class hours. Student received extra point for being creative and / or working hard. Teaching assistants used Socratic dialogue in helping students to find their own way instead of explaining what they had to do. Students' interest about the non-directive experiment was studies at the of the semester. A questionnaire was made for students to answer. The questionnaire consisted of four categories, the equipment and the laboratory, the experimental procedure, the lab report, and teaching assistant. For each category, student were asked to explain the differences from other laboratory classes, features they liked and the reasons why they do, features they did not like and why they did not. At the end of the questionnaire, students were asked what hey wanted to change and what they did not. They also could put any opinion they had other than the questions asked. Student overall opinion was very positive. All the students said they liked the lack of detailed experimental procedure because it gave them the feeling of achievement, made them feel challenged and think in more diverse and creative ways. Students liked the lab report because group report forced them to discuss more and the free form lab report helped them to focus on the what they did. Student responses about the teaching assistant was also positive but not as enthusiastic as the experimental procedure or lab report. However students recognised that the role of the teaching assistant was as a guide, a supporter, or a facilitator.

• 한국시뮬레이션학회:학술대회논문집
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• 한국시뮬레이션학회 1999년도 춘계학술대회 논문집
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• pp.227-231
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• 1999

디자인 패턴은 소프트웨어 -특히, 객체지향 소프트웨어- 의 개발시 재 사용성을 높기 위해서 사용되며, 이는 상속(Inheritance)과 같은 코드레벨 재사용 (code reuse) 보다 높은 레벨의 디자인 재사용 (design reuse)을 가능하게 한다. 디자인 패턴은 구체적인 문제에 대해 구체적인 해를 제공하는 cookbook과는 달리, 추상적인 문제에 대해 추상적인 해를 제시함으로써, 비슷한 부류의 문제에 적용할 수 있으므로 높은 재 사용성을 보장한다. 본 논문은 Retargetable한 특성을 갖는 Instruction set simulator의 개발에 디자인 패턴을 적용한 예를 보여줌으로써, 재 사용성 및 확장성을 높이는 방안을 소개한다.

• 한국식생활문화학회지
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• 제36권1호
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• pp.1-27
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• 2021

Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

• 한국식생활문화학회지
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• 제37권4호
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• pp.285-299
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• 2022

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States from the 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under the influence of the Tangban culture in the Joseon dynasty and a brief description of 'Sinseollo' culture. The 1940s cookbooks, introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950s cookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with 'cheopsu' means the number of dishes served in Korean food. More diverse Korean food was introduced within its culture and origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties that differentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States from the 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand the identity of modern Korean food culture and the direction of the globalization of Korean food.

• 한국조리학회지
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• 제16권2호
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• pp.351-366
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• 2010

초등학교 아동들의 식습관 개선을 위한 영양 교육용 자료로 어린이용 요리책을 개발하고자 본 연구를 수행하였다. 강원도 일부 초등학교 5, 6학년 학생 90명(남자 45명, 여자 45명)을 대상으로 식행동을 분석한 결과, 아침 식사를 매일 먹는 아동은 48.9%, 아침을 결식하는 이유는 48.9%가 '시간이 없어서'라고 응답하였다. 아침 식사 시 주로 먹는 음식은 한식(67.8%)이었으며, 집에 혼자 있을 때 식사를 해결하는 방법은 42.2%가 '먹고 싶은 것을 만들어 먹는다'고 응답하였다. 간식 섭취 실태를 보면 '하루에 1~2회' 간식을 먹는 아동이 52.2%로 가장 많았고, 주로 먹는 간식의 종류는 과일류(46.6%), 아이스크림류(22.2%), 빵이나 과자(21.1%), 패스트푸드(11.1%)로 조사되었다. 아동들은 전반적으로 채소류를 싫어하고, 육류를 좋아하며, 좋아하는 식품은 비교적 다양한 편인데 반해 싫어하는 식품은 몇 몇 식품에 편중되고 기호가 더 뚜렷하였다. 선호하는 조리법으로는 볶음(27.8%), 튀김(25.6%), 국이나 찌개(21.1%)가 선택되었다. 아동의 96.7%가 최소한 1회 이상의 요리 경험이 있었으며, 요리를 해 본 이유로는 그냥 '요리를 해 보고 싶어서'가 64.4%로 가장 많았다. 지금까지 요리해 본 음식으로는 라면(68.8%), 계란 후라이(53.3%), 볶음밥(37.8%), 샌드위치(18.9%)의 순서로 조사되었다. 이러한 식행동 분석 결과를 토대로 아동을 위한 요리책은 크게 '혼자서 잘해요', '초간단 간식 만들기', '내 솜씨를 뽐내요'의 세 부분으로 나누어 각각 5~6개의 메뉴로 구성하여 개발되었다. 요리책은 조리 과정 사진과 열량 및 영양소 함량, 균형 잡힌 한 끼 식사를 구성하는 방법, 적절한 1인 분량에 대한 정보를 제공하였다. 또한 위생과 안전, 계량 방법, 음식물 쓰레기 분리 및 뒷정리 등 요리 활동에 필요한 기본적인 지식을 습득할 수 있도록 하였다. 개발된 요리책은 아동 스스로 요리 활동에 참여하게 함으로써 결식이나 편식 등의 잘못된 식행동을 개선하고, 올바른 식생활을 영위하는데 필요한 기본적인 영양지식을 제공하는 등 영양 교육 자료로써의 효과가 있을 것으로 기대된다.