Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Review of Main-Meals in 1900's Korean Cook Books

우리나라 1900년대 문헌에 나타난 주식류 변화에 관한 고찰

  • Baek Sun-Hee (Division of Human Ecology, University of Incheon) ;
  • Ahn Bin (Major of Food Coordination, Yeojoo Institute of Technology) ;
  • Lee Kang-Ja (Division of Human Ecology, University of Incheon)
  • 백선희 (인천대학교 생활과학부) ;
  • 안빈 (여주대학 생활과학계열 푸드코디네이션전공) ;
  • 이강자 (인천대학교 생활과학부)
  • Published : 2004.12.01
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Abstract

This study reviewed the main-meals in 1900's Korean cook books. Boiled rice, gruel and thin gruel were mainly made of rice. As the, additional, ingredients, miscellaneous cereals, vegetables, potatoes, seafoods, meats and eggs were used to substitute, for rice, and to improve of preference. We observed some sort of main-meals were diminished and/or disappeared, changed its side ingredients to obtain foods easily, and also its cooking style has been gradually getting to simplify.

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