1400~1700년대 고조리서에 수록된 향신료의 종류와 조리법에 관한 고찰
(주)코리아스칼라
- 최초 등록일
- 2016.04.02
- 최종 저작일
- 2015.06
- 17페이지/ 어도비 PDF
- 가격 5,100원
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서지정보
ㆍ발행기관 : 한국식생활문화학회
ㆍ수록지정보 : 韓國食生活文化學會誌 / 30권 / 3호
ㆍ저자명 : 김소영, 양지혜, 이승민, 이영미
영어 초록
This study aimed to characterize the use of spices in Korean cookbooks published from the 1400’s to 1700’s. We conducted a content analysis of seven old cookbooks (「Sangayorok」,「Suunjapbang」,「Eumsikdimibang」),「Yorok」,「Jubangmun」,「Somunsaseol」, and 「Jeungbosallimgyeongje」). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were 「Somunsaseol」and「Jeungbosallimgyeongje」published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim · Seon (31 recipes), Jang · Yangnyeom (20 recipes) and rice cake · cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang · Yangnyeom and rice cake · cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.
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