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KMID : 0665420220370010013
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Korean Journal of Food Culture
2022 Volume.37 No. 1 p.13 ~ p.25
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Comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) in the late Joseon Dynasty - focused on the Chungcheon Province Area -
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Lee Seung-Min
Yoon Hei-Ryeo
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Abstract
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This is a comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) of the Chungcheon Province Area in thelate Joseon Dynasty, based on「Jusiksiui」 in the late 1800s,「Eumsikbangmunnira」 in 1891, and 「Banchandeungsok」in 1913. This study was also compared with the recipes of「Suunjapbang」 of 1540,「Eumsikdimibang」 of around 1670,「Siuijeonseo」, and Gyuhabchongseo of the late 1800s. As for the Byung-Kwa-Ryu(Korean rice cake and cookie) introducedin the recipe book,「Eumsikbangmunnira」 recorded the most with 18 types of rice cakes and two types of Korean sweets,followed by「Jusiksiui. There were 14 types of rice cakes, and two types of Korean sweets. 「Banchandeungsok」 had eighttypes ofrice cakes and six types of Korean sweets. Yogi-tteok in「Jusiksiui」 and「Banchandeungsok」 were foods that couldnot be found in other recipes. Yakgwa and Jeungpyeon were in all three books as well as 「Eumsikdimibang」. These werealso included in「Siuijeonseo」 and were introduced to most cookbooks. The materials used and the method of makingit differed for each recipe. Many studies on cookbooks have focused on the Yeongnam region so far. This study served asan opportunity to confirm the dietary life data of the Chungcheong-do region through a review of the recipe bookscontaining food from the Chungcheong-do region. In addition, it was possible to examine the ingredients and cookingmethods used in each cookbook at the time through comparative analysis with the cookbooks in the Yeongnam region.
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KEYWORD
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Jusiksiui, eumsikbangmunnira, banchandeungsok, chungcheong-do, byung-kwa-ryu (Korean rice cake and cookies)
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FullTexts / Linksout information
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Listed journal information
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