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KMID : 0665420220370040300
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Korean Journal of Food Culture
2022 Volume.37 No. 4 p.300 ~ p.309
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A Study on Food Poisoning during the Joseon Dynasty using the Veritable Records of the Joseon Dynasty based data
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Kim Mi-Hye
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Abstract
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This study analyzed food poisoning articles in the Joseonwangjosillok to acquire historical evidence. The study methodused case studies from the textual content of the Joseonwangjosillok. In all, there were fifteen cases of food poisoning inspring (60%), four cases in summer (16%), five cases in fall (20%), and 1 case during winter (4%). Most cases of foodpoisoning occurred during spring, followed by fall, then summer, and the least during winter. Foods that caused poisoningwere as follows: twelve cases of seafood (48%), three cases of vegetables (12%), two cases of meat (8%), and eight casesof poisonous food (32%). Maximum cases pertained to seafood poisoning, which also spiked during spring. This could beattributed to the increased number of planktons as the sea temperature rose during spring. Due to the increased plankton,shellfish absorbed more toxins. The consumption of increasingly toxic shellfish resulted in more cases of food poisoning. Thefood poisoning frequency was the most severe during the 18th century, followed sequentially by the 15th, 16th, and 17thcenturies, and was the least severe during the 19th century. Joseonwangjosillok showed that food poisoning cases happenedmost during social events where many guests or family members gathered to eat.
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KEYWORD
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Joseonwangjosillok, the veritable records of the Joseon dynasty based data, food poisoning, hygiene, , case study
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