Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Consumption Patterns of Animal Foods in the Sixteenth Century as Observed through Shamirok

["쇄미록(鎖尾錄)"]을 통해본 16세기 동물성 식품의 소비 현황

  • Cha, Gyung-Hee (Department of Traditional Food Culture, College of Culture and Tourism, Jeonju University)
  • 차경희 (전주대학교 문화관광대학 전통음식문화)
  • Published : 2007.10.31
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Abstract

The purpose of this study were to analyze the consumption patterns of animal foods during the sixteenth century through Shamirok. There were eleven animal foods : beef, pork, chicken, pheasant, deer, roe, lamb, bear, fox, sparrow, and horse. The most frequently consumed were in the order of pheasant, doe, and chicken. There were 44 fish consumed, including flatfish, hairtail, mackerel, flounder, kumlin fish, bass, null fish, codfish, and red snapper, as well as four mollusks and six shellfish. Eggs and fish egg were also consumed. These foods were cooked as Tang(湯), Gui(灸), Po(脯), Hoe(膾), and Sookyook(熟肉), or processed after being dried or salted. The animal foods were mostly consumed as Po and Tang in daily eating and for formal dishes. Fish were mostly consumed as Jockgal or Shikhae. The foods were primarily acquired by donation from local officials or relatives ; secondly by independent poultry farming, fishing, or hunting, along with the production of grain and thirdly through barter with rice and textiles. Food were sometimes traded for profit, but such acts of trading while living ; as wartime refugees was a meager means for living.

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