ScholarWorks@숙명여자대학교

초록

This study examines traditional Korean recipes introduced in cookbooks of Jeongjoji (鼎俎志, Understanding of pot and chopping board) and Joseon mussang shin-shik yori jebop (朝鮮無雙新式料理製法, Exceptional trendy recipes of Joseon) to see things in common and differences among the recipes and to understand the characteristics of them. In doing so, it is aimed to present useful results that can be used as data for studies on the modern dietary patterns or traditional recipes as well as to shed light on the traditional Korean food and eating culture and its authenticity. As a result of the analysis of the books and comparison between the two, it was found that both books focused on how to cook rice and grains together while rice was the nation’s staple food but fell short of the needs across the country. At the same time, they highlighted health benefits of the cooked rice mixed with grains in addition to satiety, such as illness prevention and remedy. As vegetables were mainly picked for side dishes, how to keep the produce fresh for a long time became an issue. Meats, another main ingredient along with vegetables, were effectively stored and processed in order to prevent unnecessary livestock slaughter by not dumping them. For seasoning sauces, a variety of sauce-making process in which grains, food crops, or therapeutic herbs were introduced. Drinks were made mainly by boiling edible plant roots or by sweetening plants or fruits in the form of syrup or marmalade. Looking at the writing style of the books, Jeongjoji described a general theory about cooking and provided recipes based on it and Joseon mussang shin-shik yorijebop adopted the description style of Jeongjoji. Besides, both added explanations about the eating culture of their times and/or offered practical ideas which can be applied to daily cooking. In this regard, it is true that they contributed to keeping eating traditions of Korea. Meanwhile, some differences between the two were also found. Joseon mussang shin-shik yori jebop used less food crops or therapeutic herbs than in Jeongjoji. As the ingredients that reflected the contemporary food culture was changing, more various food ingredients were selected and spices were used more often in Joseon mussang shin-shik yori jebop. Although the effort and recipe to savor the original taste of the ingredients were reduced somewhat, both writings show efforts to inherit and develop the authentic food and eating culture of Joseon Dynasty when the existing recipes were disappearing. This study suggests a possibility to develop new healthier recipes and improve our health by adopting the past old recipes, which were created based on respect for life and healthy ideas. Thus, it is considered to provide an opportunity to shed new light on the Korean food.

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