KMID : 0665420150300030267
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Korean Journal of Food Culture 2015 Volume.30 No. 3 p.267 ~ p.283
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Literature Review of Spices Used in Cookbooks Published in 1400~1700s
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Kim So-Yeong
Yang Ji-Hye Lee Seung-Min Lee Young-Mi
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Abstract
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This study aimed to characterize the use of spices in Korean cookbooks published from the 1400¡¯s to 1700¡¯s. We
conducted a content analysis of seven old cookbooks (¡¸Sangayorok¡¹,¡¸Suunjapbang¡¹,¡¸Eumsikdimibang¡¹),¡¸Yorok¡¹, ¡¸Jubangmun¡¹,¡¸Somunsaseol¡¹, and¡¸Jeungbosallimgyeongje¡¹). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were ¡¸Somunsaseol¡¹and¡¸Jeungbosallimgyeongje¡¹published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim ¡¤ Seon (31 recipes), Jang ¡¤ Yangnyeom (20 recipes) and rice cake ¡¤ cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang ¡¤ Yangnyeom and rice cake ¡¤ cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.
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KEYWORD
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Spice, Cookbook, Recipe, Dish group
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