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KMID : 0665420210360010001
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Korean Journal of Food Culture
2021 Volume.36 No. 1 p.1 ~ p.27
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A Study of the Food Culture in the Late Joseon Dynasty through Eumsikjeoljo (飮食節造)
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Han Bok-Ryo
Park Rok-Dam
Kim Gwi-Young
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Abstract
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Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited acookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and isestimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extantancient cookbooks. The authors of these books and the period during which these books were precisely written were studiedthrough the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditionalKorean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making,6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegarbasedextracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wineamong the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine arerepresented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded sothat they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniquesrecorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family’s traditional food habits andsimultaneously sheds light on the late Joseon dynasty’s food culture.
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KEYWORD
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Eumsikjeoljo, Korean old cookbooks, document research, food culture
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FullTexts / Linksout information
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Listed journal information
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