Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Historical Review on Korean Vegetables

우리나라 채소(菜蔬)의 역사적(歷史的) 고찰(考察)

  • Lee, Mie-Soon (Dept. of Foods and Nutrition, Duksung Women's University) ;
  • Chung, Mi-Sook (Dept. of Foods and Nutrition, Duksung Women's University) ;
  • Lee, Sung-Woo (Dept. of Foods and Nutrition, Hanyang University)
  • 이미순 (덕성여자대학교 식품영양학과) ;
  • 정미숙 (덕성여자대학교 식품영양학과) ;
  • 이성우 (한양대학교 식품영양학과)
  • Published : 1988.12.30
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Abstract

Historical review on Korean vegetables was performed to illustrate the important position of the vegetables in Korean food culture. It is assumed that the cultivation of vegetable crops had been begun along with crop production. Korean people placed great importance on quality of vegetables including flavor and texture. It was also confirmed that vegetables had been cultivated and preserved by scientific methods. They grew vegetables at their leisure and knew to utilize medicinal effects of vegetables. This review reveals Korean ancestor's wisdom to use vegetables as foods for the relief of the sufferers from famine at the time of spring food shortage or crop failures.

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