한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제11권3호
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- Pages.369-384
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- 1996
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
"부인필지(夫人必知)"의 조리과학적 고찰
A Study on the Book ${\ulcorner}Buinpilji{\lrcorner}$
- Lee, Hyo-Gee (Department of Home Management, Hanyang University) ;
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Cha, Gyung-Hee
(Department of Nutrition, Seoul Woman's University)
- 발행 : 1996.07.30
초록
The Buinpilji is a book of food and clothes which was published in 1915 by Binghugak, Lee. The food part of Buinpilji is as follows: (1) The staple food are 2 kinds of Bab, Juk, and Guksoo. (2) The side dishes are 7 kinds of Kimchi, 4 kinds of Tang and Marunchan, 3 kinds of Jim, Jockgall, and Po, 2 kinds of Namul, Jon, Kui, and Jockpyun, and 1 kinds of Son, Shinsonro, Pokkum, Hoe, and Sundae. (3) There are also 10 kinds of Dock, 13 kinds of Kwajungryu, and 8 kinds of Umchungryu. (4) There are 14 different kinds of wine. (5) For seasoning there are 6 kinds of soybean sauce and oils and 1 kinds of vinegar. (6) There are 177 ways of preparing the ingredient 18 kinds of cutting terms, 22 heating terms. 29 expressions of taste can be found in the book.
키워드