Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 6 Issue 4 Serial No. 13
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- Pages.85-97
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL
"제민요술(齊民要術)"에 수록된 식품조리가공법 연구보고(4) -어자.포(脯).석.갱(羹).학.증(蒸).부-
- Yoon, Seo-Seok (Study Group of Food Culture) ;
- Yoon, Suk-Kyun (Study Group of Food Culture) ;
- Cho, Hoo-Jong (Study Group of Food Culture) ;
- Lee, Hyo-Gee (Study Group of Food Culture) ;
- Ahn, Myung-Soo (Study Group of Food Culture) ;
- Ahn, Sook-Ja (Study Group of Food Culture) ;
- Suh, Hye-Kyung (Study Group of Food Culture) ;
- Yoon, Duk-Ihn (Study Group of Food Culture) ;
- Lim, Hee-Soo (Study Group of Food Culture)
- 윤서석 (음식문화비교연구회) ;
- 윤숙경 (음식문화비교연구회) ;
- 조후종 (음식문화비교연구회) ;
- 이효지 (음식문화비교연구회) ;
- 안명수 (음식문화비교연구회) ;
- 안숙자 (음식문화비교연구회) ;
- 서혜경 (음식문화비교연구회) ;
- 윤덕인 (음식문화비교연구회) ;
- 임희수 (음식문화비교연구회)
- Published : 1990.10.30
Abstract
This study is carried out to understand and analyze the cooking and processing methods presented in the CHE MIN YO SUL-Chinese books of husbandary-written in sixth century that composed of two part (agricultural production and product-utilization). Especially Ouja, Po, Suk, Keng, Hak, Jeung and Bu written in part II which studied this time. There are Eight kinds of Ouja, seven kinds of Po and Suk, Twentynine kinds of Keng and Hak, Sixteen kinds of Jeung and Bu. Ouja is something like Korean Kajamisikhae which cooked with fresh fish, dried fish, pork, rice and then seasoned. Po is a dried slice beef, poultry and fish with seasoned, Suk is a dried in original shape with seasoned. These are something like Korean dried beg, dried fish and Amchipo. Keng is a clear soup and Hak is a boiled muddy soup with cereal. Jeung is a steamed beef, poultry, fish in the earthenware steamer and Bu is a roasted in the copper pan.
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