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KMID : 0665420070220050556
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Korean Journal of Food Culture
2007 Volume.22 No. 5 p.556 ~ p.574
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An Analytical Study on an Old Cooking Book, Dyusikbang (Kyugonyoram of the Korea University)
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Bok Hye-Ja
Ahn Sun-Choung
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Abstract
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`Kyukonyoram Dyusikbang` is an old cooking book hand-written in Korean by unknown writer, housed in Shinam-mungo of the Korea university. This book introduces Tojungbigyul and Dyusikbang(the part about food), and explains in detail how to handle emergency cases at home, take care of women who deliver a baby and give it name and so on. It can be summarized as follows. (1) 29 ’Koi’s seem to keep unexpected accidents and encourage people to enjoy stable life at home. (2) In this book are not only 27 ways of how to make liquors but also ways of how to cook dishes using 12 kinds of food with cold water and one kind of rice cakes. (3) It says good yeast is critical for good quality liquors and also emphasizes the. taste of good ’Jang’ to enhance the taste of other food and the importance of having basic food materials and spices at home. (4) It describes in detail the day of good or ill luck while mentioning how to name a baby. It can be seen that there were somethings that were considered especially important such as the process of making Jang, the day of placing the rooftop, or the good or ill luck of people.
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KEYWORD
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Kyugonyoram, Tojungbigyul, making liquors, cooking dishes, postpartum care, naming a baby
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