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KMID : 1011620140300010092
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 1 p.92 ~ p.108
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Culinary Review of 『Eumsigbangmun』
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차경희:Cha Gyung-Hee
유애령:Yu Ahe-Ryung
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Abstract
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『Eumsigbangmun(飮食方文)』is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but 『Eumsigbangmun』 has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. 『Eumsigbangmun』 is mostly similar to 『Gyuhabchongseo(閨閤叢書)』 and 『jusiksiui(酒食是儀)』, however, it deals with / introduces unique foods such as doejomitang and yangjjim
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KEYWORD
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『Eumsigbangmun』, culinary archive, staple foods, side dishes, rice cakes
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