Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 2 Issue 1
- /
- Pages.33-43
- /
- 1987
- /
- 1225-7060(pISSN)
- /
- 2288-7148(eISSN)
The Bibliographical Study on Development of Yackwa
약과(藥果) 문화(文化)의 변천에 관(關)한 문헌적(文獻的) 고찰(考察)
- Cho, Shin-Ho (Dept of Food and Nutrition, Bucheon Technical College) ;
- Lee, Hyo-Gee (College of Home Economics, Hanyang University)
- Published : 1987.06.30
Abstract
The cooking processes of Yackwa writen in 27 Korean books were reviewed. The changes of the names, shapes, materials and methods of dough, and the methods of frying, the materials and methods of soaking, garnishes were reviewed based on the historical literatures. 1. The changes of names of Yackwa were Yackwa, Kwajul, Chokwa and the shapes were bird, animal, round or cubic. The diameter was about 3.5cm, and thickness was from 0.5cm to 1.5cm. 2. The major ingredients of Yackwa were flour, honey, sesame oil and alcohol beverages. Sometimes, soybean powder and rice powder were used instead of flour, and chochung, sugar water, sugar syrup were used instead of honey. Sesame oil was usually used but salad oil were used occasionally. Usually pure liquor, distilled spirits, rice wine, cloudy and coarse rice wine, whisky were used as alcoholic ingredient and water was used at boiling state. Sesame and sesame salt, ginger and ginger juice, pepper powder, pine nuts powder, salt were used as minor ingredients. 3. Though the flour was kneaded extensively or gently, the latter was peculier since 1940. 4. The dough was fried in oil at
밀가루에 기름과 꿀을 섞어서 반죽하여 일정한 모양으로 만들어 기름에 지지고 다시 꿀을 묻힌 약과는 한국인의 대표적인 기호식품의 하나이다. 본 연구는 1600년대부터 1943년까지 간행된 모든 한글 조리서 중에서 약과가 기록된 조리서 13권과 1945년 이후의 조리서 14권을 중심으로 약과의 명칭과 모양의 변천, 반죽 재료와 반죽 방법의 변천, 기름에 지지는 방법, 즙청 재료와 방법, 고명 등을 시대적으로 비교 고찰하므로 약과 문화의 시대적 변천 과정을 연구하였다. 1. 약과의 명칭은 약과 과줄 조과라 칭하였으며, 모양은 새 짐승 원형 네모진 모양이 있었다. 크기는 지름이 약 3.5cm, 두께
Keywords