Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Contents and Characteristics in The Dongchundang Eumsikbeop (Dongchundang's Recipe Book) of Eun-jin Song's Family

은진 송씨 종가소장 「동춘당 음식법」의 내용과 특징

  • Received : 2016.05.31
  • Accepted : 2016.10.06
  • Published : 2016.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study introduced "Dongchundang Eumsikbeop" and examined its value as a reference. "Dongchundang Eumsikbeop" is a recipe book from the Head House of Eunjin Song Clan. As the author is unknown, the book is named after where it was found. "Dongchundang Eumsikbeop" records the recipes for 32 total foods, including 12 types of fermented foods, eight types of liquor, and six types of side dishes, etc. In "Jusiksiui", written by the same clan 100 years before, fermented foods account for 15% of its contents. On the other hand, this book assigns 34% of its space to fermented foods. It is assumed that the recipe book must have been compiled according to what households ate the most, as hostesses had to cook for their households due to financial difficulties at the time. In "Dongchundang Eumsikbeop", baking soda and alum were used as leavening agents for confectionery while sugar-based caramelizing was used for making soy sources, implying that modern food techniques were already applied. In short, this book provides a glimpse into the wisdom of hostesses of the Head House who improved recipes to suit changing times while adhering to tradition.

Keywords

References

  1. Dongchundang Euumsikbeop (동춘당 음식법). Early 1900's. Korea
  2. Siuijeonseo (是議全書). End of 1800's. Korea
  3. Ueumjebang (禹飮諸方). End of 1800's. Korea
  4. Andong jang (안동 장씨). Eumsikdimibang (음식디미방). In: Hwang HS. 1980. Hankukinseo Co., Seoul, Korea
  5. Ann YG, Moon YJ. 2015. Traditional Jeupjang-A Study on Traditional Jeupjang (Succulent Jang -. Korean J. Food Nutr., 28(5):835-848 https://doi.org/10.9799/ksfan.2015.28.5.835
  6. Anonymous. Geogapillyong of Translation-eumsikpyeon (거가필용 역주 음식편). In: Kim IK, Lee JW, Park CL editor. 2015. World Institute of Kimchi, Gwangju, Korea, pp 135-277
  7. Baek DH. 1997. Historical Phonology of Korean in 19th Century - Vowel System (19세기국어의 음운사적 고찰 - 모음론). Hanguk-munhwa, 20:1-47
  8. Bang SY. 1952. Urinara eumsik mandeuneun beop (우리나라음식 만드는 법). Cheonggumunhwasa, Seoul, Korea, p 325
  9. Bang SY. The collection of Ancient and Modern Cookbook in Korea (한국고식문헌집성) - Joseonyorijebeop (조선요리제법). In: Lee SU editor. 1992. Suhaksa, Seoul, Korea, pp 2549-2635
  10. Bingheogak Lee (빙허각 이씨). 1809. Gyuhapchongseo (閨閤叢書), Korea
  11. Bingheogak Lee (빙허각 이씨). Buinpilji (婦人必知). In: Lee HG editor. 2010. Gyomoonsa, Kyounggido, Korea, pp 130-203
  12. Cha GH. 2012. Food Culture of the late Chosun dynasty in Jusiksiui (酒食是義). Korean J. Food Cult., 27(6):553-587 https://doi.org/10.7318/KJFC/2012.27.6.553
  13. Cho SH, Chung RW, Choi YJ, Kim EM, Won SI, Cha GH, Kim HS, Lee HJ. 2008. An Investigation on "Kwa-Jung": Traditional Korean Confectionery Items, Found in Korean Literatures Prior to the 17th Century. Korean J. Food Cookery Sci., 24(3):312-324
  14. Chung HK. 2013. A Literature Review of Cooking Method in Jusiksiuicompared with Eumsikdimibangand Gyuhapchongseo. J. Korean Soc. of Food Cult., 28(3):234-245 https://doi.org/10.7318/KJFC/2013.28.3.234
  15. Chung SJ. 1990. Korean Cooking. Shinkwangpub., Seoul, Korea, p 110
  16. Daejeon History Museumus. 2015. The table setting of gentry families in Joseon Dynasty (조선 사대부가의 상차림). Saenggak-swimpyo & human cultual arirang, Kyounggido, Korea, pp 8-9, 316-359
  17. Dongailbo. 1922.12.21. How does Chosun people can live?, p 4
  18. Dongailbo. 1925.01.12. Sakura Jeong-jong (Advertising), p 4
  19. Dongailbo. 1934.08.21. Invented a portable cooking stove by Lee Im-yong, p 4
  20. Dongailbo. 1936.04.19. Get burned by portable cooking stove, p 2 Gyeongseongseoyangbuinhoe (경성서양부인회). 1930. Seonyeongseoyangyoribeop (선영서양요리법), Korea
  21. Han BR. 2004. Effect of Pulsatilla koreana on the Quality Characteristics of Oiji (Korean pickled cucumbers). Master's (Doctoral) degree thesis, Myong-ji University, Korea, pp 87-88
  22. Hwangseong-shinmun (횡성신문). (1904.06.04. p 4) Sodium Hydroxide ($NaHCO_3$) Advertising.
  23. Iiduka E. The collection of Ancient and Modern Cookbook in Korea (한국고식문헌집성) IV- Ilbonyoridogannae (日本料理獨案內). In: Lee SU editor. 1992. Suhaksa, Seoul, Korea, pp 1375-1407
  24. Jang JH. 1995. A study of the history of Korea oils & fats (한국전래 유지류사 연구). Suhaksa, Seoul, Korea. pp 11-123
  25. Jang JH. 1996. A study of the history of Korea Fermented food (한국전래 발효식품사 연구). Suhaksa, Seoul, Korea. pp 11-123
  26. Jo JH. 1943. Joseonyoribeop (조선요리법). Gyeongseonggajeongyeosuk, Seoul, Korea
  27. Kim DJ, Geong GJ, Lee JS, Yi SY. 2004. Detection of soil microorganism of an upla nd or cultivated Codonopsis lanceolata and investigation of affecting on flavor substances. Korean J. Food Cookery Sci., 20(4):418-430
  28. Kim ES, Chun HJ, Lee HJ. 1990. A bibliographical study of Sun. Korean J. Diet. Cult., 5(3):277-286
  29. Kim HS. 2004. A Comparative Study on the Changing Pattern of Fish and Shellfish Uses in and in Sight of the Development of Fishing Technology. Korean J. Food Cult., 19(3):273-284
  30. Kim ST. 2005. A meta analysis of content analysis research in Korea: Focusing on methodological elements for better content analysis research. Korean Society for Journalism & Communication Studies, 1(2):39-67
  31. Kim TH, Kim HS. 1991. A Study on Pork Meat Cooking. Family Cultural Studies, 8:57-71
  32. Kim TH. 1995a. Historical Study of beef Cooking. steaming. Korean J. Diet. Cult., 9(5):489-497
  33. Kim TH. 1995b. Historical Study of beef Cooking. boiled beef (熟肉) and sliced of boiled beef (片肉). Korean J. Diet. Cult., 9(5):499-507
  34. Kim Y (김유). Anonymous. Suunjabbang.Juchan (需雲雜方.酒饌) In: Yoon SK editor. 1998. Shinkwangpub., Seoul, Korea
  35. KoSFoST (Korean Soceity of Food Science and Technology). 2004. Encyclopedia of food science and technology. Gwangilmunhwasa, Seoul, Korea, pp 1101-1194
  36. Kwon JG. 2011. Gaejangguk, Stamina health food of our people in summer (우리 민족의 여름철 보양식 개장국). Dietary Culture Hanmat-haneol, 1(2):206-208
  37. Kwon YS. 2013. An Exploratory Study of Foods Served to Guests of Head Families (Jong-ga). Korean J. Food Cult., 28(1):12-30 https://doi.org/10.7318/KJFC/2013.28.1.012
  38. Lee EH. 2012. The changes of the sugar industry and consumer culture in modern Korea. Master's (Doctoral) degree thesis, Yonsei University, Seoul, pp 1-378
  39. Lee HG, Cha GH. 1996. A Study on the Book Buinpilji. Korean J. Diet. Cult., 11(3):369-384
  40. Lee KJ, Cho MS. 2008. Content Analysis of the New York Times on Korean Restaurants from 1980 to 2005. J. of Foodserv. Management Soc. of Korea, 11(1):281-306
  41. Lee KJ, Cho MS. 2009. Evaluation of the Meat and Poultry 'Jorim' Model in Korean Modern Cookbooks. Korean J. Food Cult., 24(5):478-485
  42. Lee SU. 1999. The Cultural Culinary History of Korea (한국요리문화사). Gyomunsa, Seoul, Korea, pp 127, 203, 311-313
  43. Lee YG. The collection of Ancient and Modern Cookbook in Korea (한국고식문헌집성) - Joseonmusangsinsikyorijebub(朝鮮無雙新式料理製法). In: Lee SU editor. 1992. Suhaksa, Seoul, Korea, pp 1636-1791
  44. NAAS (National Academy of Agricultural Science). 2007. The Series of translated Ancient Agricultural book in Korea-Nongjunghoeyo (고농서국역총서12-농정회요). Rural Development Administration, Kyounggido, Korea, p 189
  45. NAAS (National Academy of Agricultural Science). 2014. Foods from the head & noble families (종가음식). Rural Development Administration, Kyounggido, Korea, pp 28-30
  46. Oh SD. 2009. Literature investigation on the ingredient and cooking methods of Korean rice cake (Tteok): focusing on the types of rice cake of Joseon Dynasty. Master's (Doctoral) degree thesis, Korea University, Seoul, pp 10-11, 46-49
  47. Park CL. 2014. "Review on Uniqueness of the Origin of Kimchi Based on the Process of Development", Humanistic Understanding of Kimchi and Kimjang Culture (Kimchiology Series No. 2). World Institute of Kimchi, Korea, pp 108-110
  48. Ryu JL (유중림). Jeungbosallimgyeongje (增補山林經濟). In: Yoon SJ editor. 2005. Jigu publishng Co., Kyounggido, Korea, p 366, 374
  49. Son JG. 1948. Urieumsik (우리음식). Samjungdang, Seoul, Korea
  50. The Seoul women's club. 1930. Seoyangjoribeop (cook book):Tested recipe (선영서양요리법). Christian Literature Society of Korea, Seoul, Korea
  51. Underwood H G. 1899. Foreign cookery in Korean (조양반서). Independent Printing Office, Seoul, Korea
  52. Yeonan Lee. End of 1800's. Jusiksiui (酒食是義). Korea
  53. Yoon SS, Yoon SK, Cho HJ, Lee HJ, Ahn MS, Yoon DI, Lim HS. 2015. Korean Food Culture (한국음식문화). Kyomunsa. Kyounggido, Korea, pp 335-353
  54. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=103803, [accessed 2016.05.27.]
  55. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=120704, [accessed 2016.05.27.]
  56. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=109259, [accessed 2016.08.10.]
  57. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=122838, [accessed 2016.08.10.]
  58. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=109259, [accessed 2016.08.10.]
  59. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=121668, [accessed 2016.08.10.]
  60. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=121223, [accessed 2016.08.26.]
  61. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=125170, [accessed 2016.08.26.]
  62. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=121406, [accessed 2016.08.26.]
  63. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=121899, [accessed 2016.08.26.]
  64. Korean Intellectual Property Office, Korean Traditional Knowledge Portal, Available from: http://www.koreantk.com/ktkp2014/kfood/kfood-view.view?foodCd=104451, [accessed 2016.08.26.]
  65. National Institute of Korean Language. Basic Korean Dictionary. Available from: http://stdweb2.korean.go.kr/search/View.jsp, [accessed 2016.08.26.]
  66. National Research Foundation of Korea, Korean Research Memory, Available from: http://ffr.krm.or.kr/base/td003/foodview.html?fooditem_id=209&reqKeyword=, [accessed 2016.08.26.]
  67. National Research Foundation of Korea, Korean Research Memory, Available from: http://ffr.krm.or.kr/base/td003/foodview.html?fooditem_id=317&reqKeyword=, [accessed 2016.08.26.]