|
KMID : 0665420190340030241
|
|
Korean Journal of Food Culture
2019 Volume.34 No. 3 p.241 ~ p.254
|
|
|
Study on the Consumption Status of Beans and the Soybean Food Culture in the Mid-Joseon Period According to Shamirok
|
|
Kim Mi-Hye
|
|
|
Abstract
|
|
|
|
This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference『Shaemirok (?尾錄)』. The research analyzed the textual contents of the『Shaemirok (?尾錄) 』. It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.
|
|
|
KEYWORD
|
|
|
Shamirok, soybean foods, food culture, food history, the 16th century
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|