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KMID : 0665420200350010028
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Korean Journal of Food Culture
2020 Volume.35 No. 1 p.28 ~ p.54
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Review of Literature on Food Preservation of the Early Joseon Dynasty
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Kim Myeong-Jun
Cha Gyung-Hee
Chung Hea-Jung
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Abstract
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This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the17th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targetedfood types: vegetables (84), sea foods (60), meats (41), fruits (37), and others (10). Depending on the preservation methodapplied, they are classified as food drying, soaking, mud cellar preservation, and other preservation. Food drying is furtherclassified into 8 sub-types: drying, sun-drying, shadow-drying, wind-drying, dry heat, combined drying, smoking, andothers. Soaking could be sub-divided into using salt, ash, dry sand, bran, fermented paste, wet distillers grains, oil, andothers. Mud cellar preservation is sub-classified into installing shelf inside the mud cellar, making the mud cellar for foodpreservation, and making hole or underground tunnel for food preservation. Other food preservation methods includeminimizing moisture loss by applying beeswax on a section of the vegetable stem, and cutting the vegetables or fruits withtheir branches and leaves for food preservation.
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KEYWORD
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Storage methods, literatures, review, drying, salting
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