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KMID : 0665420160310060554
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Korean Journal of Food Culture
2016 Volume.31 No. 6 p.554 ~ p.572
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Study on Foods of 「Jusikbangmun」from National Central Library Possession in the late Period of Joseon Dynasty
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Choi Young-Jin
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Abstract
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This study is a comparative study on a cookbook published in 1900s titled「Jusikbangmun」, one of collections of the National Central Library, along with other cookery books in Joseon Dynasty in the late 1800s to early 1900s. 「Jusikbangmun」 consists of 51 recipes, including 45 kinds of staple foods and six kinds of brews. More than 60% of the recipes deal with staple dishes and side-dishes, whereas the rest deal with ceremonial dishes and drinking. The 「Jusikbangmun」 applies a composite method of cooking from boiling and steaming to seasoning with oil spices. The ingredients are largely meats rather than vegetables, which is distinguished other cookery books in the Joseon Dynasty. Only 「Jusikbangmun」 deals with such peculiar recipes as `Kanmagitang`, `Bookyengsumyentang`, `Jeryukpyen`, `Yangsopyen`, and `Dalgihye`. It is estimated that 「Jusikbangmun」 was published around the 1900s based on findings that 「Jusikbangmun」 is more similar with「Buinpilgi」 and「Joseonyorijebeop」 in the early 1900s than with「Kyuhapchongseo」, 「Siyijenseo」 and「Jusiksieui」 in 1800s. Therefore, 「Jusikbangmun」 is a valuable resource, we can use understand the food culture of the late Joseon period.
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KEYWORD
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「Jusikbangmun」, ingredients from meats, food culture of Joseon
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