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KMID : 0665420200350020127
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Korean Journal of Food Culture
2020 Volume.35 No. 2 p.127 ~ p.142
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Joseon Dynasty’s Food Culture Experienced by George C. Foulk in 1884
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Park Chae-Lin
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Abstract
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This research is the first known to introduce and analyze food-related content among the records left by George ClaytonFoulk (1856-1893), a naval attache dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19thcentury. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseondynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from therural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter (‘preliminarytable’ or ‘hors d’oeuvre’) before the main table and that it was served before the main dish.
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KEYWORD
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George Foulk, Preliminary table, 19th century food culture, Joseon rural government table composition
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