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KMID : 0665420160310050411
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Korean Journal of Food Culture
2016 Volume.31 No. 5 p.411 ~ p.429
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Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang's Recipe Book) of Eun-jin Song's Family
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Kwon Yong-Min
Park Chae-Lin
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Abstract
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This study introduced "Dongchundang Eumsikbeop" and examined its value as a reference. "Dongchundang Eumsikbeop" is a recipe book from the Head House of Eunjin Song Clan. As the author is unknown, the book is named after where it was found. "Dongchundang Eumsikbeop" records the recipes for 32 total foods, including 12 types of fermented foods, eight types of liquor, and six types of side dishes, etc. In "Jusiksiui", written by the same clan 100 years before, fermented foods account for 15% of its contents. On the other hand, this book assigns 34% of its space to fermented foods. It is assumed that the recipe book must have been compiled according to what households ate the most, as hostesses had to cook for their households due to financial difficulties at the time. In "Dongchundang Eumsikbeop", baking soda and alum were used as leavening agents for confectionery while sugar-based caramelizing was used for making soy sources, implying that modern food techniques were already applied. In short, this book provides a glimpse into the wisdom of hostesses of the Head House who improved recipes to suit changing times while adhering to tradition.
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KEYWORD
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"Dongchundang Eumsikbeop", Eun-jin Song's Family, head family, alum, sugar
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