Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analytical Study on the Cooking in Eum Sik Bo

"음식보(飮食譜)" 의 조리(調理)에 관한 분석적(分析的) 고찰(考察)

  • Kim, Gwi-Young (Dept. of Agricultural Home Economics, Sangju Agri, Junior College) ;
  • Lee, Sung-Woo (Dept. of Food and Nutrition, Hanyang University)
  • 김귀영 (상주농업전문대학 농업가정과) ;
  • 이성우 (한양대학교 식품영양학과)
  • Published : 1988.06.30
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Abstract

"Eum Sik Bo," the old cook book in Korean, had been kept on microfilm by Hwang, but the condition of copy was not clear so that interpretation of the content was very difficult. The interpreted content was classified and analyzed. The kinds of cooking food recorded in this book were alcohol beverage 12, Side dish 12, Dessert 11, etc. The materials used for the cooking foods cereals, meats, fishes, honey, vegetables, etc. - were various and the cooking methods were described in detail. But the unit of measuring and the used utensils were very poor. The special feature of "Eum Sik Bo" were the fact that red pepper was not used as seasoning and that Nu Ruk was used for Sik He and Ma ji Jub for Nu Ru Mi compared with "Eum Sik Di Mi Bang" and "Zu Bang Moon" According to these points, "Eum Sik Bo" was supposed to be written contemporary or a little later than "Eum Sik Di Mi Bang(1670's)" and "Zu Bang Moon (the end of 17th Century)."

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