정보공개
신창맹씨 종가의 문헌(「자손보전」)에 수록된 「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 : 찜류 및 면병과류를 중심으로
- 작성일2017.05.15 00:00
- 분류
- 조회수1,810
- 링크http://210.101.116.28/W_files/kiss9/60202212_pv.pdf
- 저널명한국식생활문화학회지
- 저자박채린,이진영
- 구분
- 유형
제목
신창맹씨 종가의 문헌(「자손보전」)에 수록된 「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 :
찜류 및 면병과류를 중심으로
요약
This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi’s Recipe
( 「Choi’s Eumsikbeop」) with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi’s Recipe (「Choi’s Eumsikbeop」) in the history of cooking and the meanings of its recipes. Choi’s Recipe (「Choi’s Eumsikbeop」) contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book. Key Words: Choi’s recipe 「Choi’s Eumsikbeop」, Shin-chang Maeng’s cran, jjim ryu, myeon ryu, byeon-gwa ryu
콘텐츠 정보책임자
- 담당부서 사업예산실
- 담당자 고재덕
- 연락처 062-610-1708