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KMID : 0665420150300010041
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Korean Journal of Food Culture
2015 Volume.30 No. 1 p.41 ~ p.53
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Comparative Study of Cooking Methods in 「Suwoonjabbang」vs. 「Eumsikdimibang」
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Chung Hae-Kyung
Yoon Kyung-Soo
Kim Mi-Hye
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Abstract
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This study aimed to examine the cooking methods used in the Joseon Dynasty using cooking books. We chose
「Suwoonjabbang」 (1500’s) and「Eumsikdimibang」 (1610) as the subjects of this study. Cooking methods from these two recipe books were categorized into staples, side dishes, rice cakes, Korean traditional sweets and cookies, drinks, fermented foods, seasonings, and storage methods. Firstly,「Suwoonjabbang」 contains a total of 121 cooking methods divided into two volumes. In contrast,「Eumsikdimibang」includes 146 cooking methods. There are 18 methods for noodles and dduks, 74 methods for fish and meat, and 54 methods for drinks and vinegars, and others. Secondly,「 Suwoonjabbang」 written by Yu Kim in Chinese characters can be described in simple terms. It provides caution against indulging in the taste of food. In contrast,「Eumsikdimibang」 by Kye Hyang Jang contains detailed cooking methods that have disappeared. Thirdly, 「Eumsikdimibang」 introduced more diverse cooking methods for noodles, dumplings, side dishes, rice cake, Korean traditional sweets and cookies, and fermented foods as compared to 「Suwoonjabbang」. In conclusion, unique cooking methods introduced in these two cooking books, which are rare these days, are expected to be further applied and developed.
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KEYWORD
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Food Culture, 「Eumsikdimibang」, 「Suwoonjabbang」, Chosun Dynasity
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