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KMID : 0665420140290010026
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Korean Journal of Food Culture
2014 Volume.29 No. 1 p.26 ~ p.43
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Literature Review on Berries and Their Cooking Methods in ancient (1400s~1800s) and Modern (1900s~1940s) Literature of Korea
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Yang Ji-Won
Kim Young-Ho
Park Dong-June
Lee Nam-Hyouck
Kim Young-Eon
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Abstract
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This study is a literature review on berries and their cooking methods that appear in ancient and modern Korean literature.
Due to recent reports on berries’ excellent functionality and the public’s growing interest in healthy living, berries have been attracted attention as promising forms of sustenance. By structuring and classifying the types of berries and their popularity as well as recipes using berries found in ancient and modern Korean literature, this review hopes to serve as an important source that reflects both the food culture and social aspects associated with the value of berries in the lives of Korean people as well as foster understanding of the superiority of Korean food culture. This study will also have implications on the possibility of integrating antioxidant-rich berries into the modern food landscape. The study results are summarized as follows. Types of berries were classified into six types (Korean cherry, Omija, Gugija, Bokbunja, Black cherry, Mulberry) while cooking methods were classified into five types (Korean traditional snack, Korean traditional beverage, Liquors, Porridge, Pilule) in the ancient and modern literature of Korea. The aim of this literature review is to highlight the valuecreating aspect of berries as food materials that can yield high added-value products. Beyond their value as healthy fruits, this study will explore the features of berries that enhance their added value and brand marketing as well as their aspects suitable for application to the modern industry of berry product development.
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KEYWORD
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Korea, Berry, Cooking Method, Literature
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