한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제28권5호
  • /
  • Pages.450-462
  • /
  • 2013
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

잡과병 관련 조리법에 관한 문헌고찰 - 조선시대부터 현대까지의 조리서를 중심으로 -

A Literature Review on Recipes in Connection with Japgwabyung - Focus on Recipe Data Published in Korea from the Joseon Dynasty to the Modern Era -

  • 강재희 (백석문화대학 외식산업학부)
  • Kang, Jae Hee (Division of Foodservice Industry, Baekseok Culture university)
  • 투고 : 2013.08.05
  • 심사 : 2013.10.14
  • 발행 : 2013.10.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study was to investigate the literature in connection with the names and recipes of japgwabyung recorded between 1392 and 2000. The names of japgwabyung were classified into eight types, including japgwabyung, japgwapyun, japgwajumbyung, japgwago, and japgwadanja. The names of japgwatteoks, classified with recipes, were Jjjin-tteoks, Chin-ttoks, and Salmeun-tteoks. The main ingredients used for japgwabyung were glutinous rice, nonglutinous rice, and buckwheat. The subsidiary ingredients were fruits, spices, seeds, and sweeteners. This study classified the names of japgwabyung, depending on the recipes, as japgwabyung, japgwapyun, japgwadanja, and japgwainjulmi. In addition this study classified recipes, depending on names, as steamed rice cakes made of sedimentary rice, steamed valley rice cake, steamed rice ]cakes with stuffs filled in and with bean powder dredged after striking, and steamed or struck rice cake with bean powder dredged. The main ingredients were glutinous rice and nonglutinous rice. The subsidiary ingredients were chestnuts, jujubes and dried persimmons, with other fruits being added according to taste.

키워드

참고문헌

  1. 강인희. 1978. 한국식생활문화사. 삼영사. 서울. pp 160-189
  2. 강인희. 1987. 한국의 맛. 대한교과서(주). 서울. pp 294-295
  3. 강인희, 이효지, 조후종, 이춘자, 조신호, 김혜영, 김종태. 2000. 한국음식대관 제3권(떡.과정.음청). 한림출판사. 서울. pp 24-118
  4. 김달웅 편역, 2003, 음식디미방 (안동 장씨 원저, 1680년), 경북대학교 출판부, 대구, p 104
  5. 김상보. 2000. 조선왕조 궁중음식문화. 수학사. 서울. pp 398-406
  6. 국립문화재연구소. 1984. 한국민속종합조사보고서(제 15책, 향토음식 편). 문화공보부 문화재관리국. 서울.
  7. 농촌진흥청 편역, 2003, 증보산림경제 (류중림 원저, 1767), 농촌진흥청, 경기도, p 158
  8. 농촌진흥청 편역, 2004, 산가요록 (전순의 원저, 1450년경), 농촌진흥청, 경기도, pp 118-119
  9. 농촌진흥청 농업과학기술원 농촌자원개발연구소. 2008. 한국의 전통음식(경상북도편). (주)교문사. 경기도. p 397
  10. 농촌진흥청 편역, 2010, 음식방문 (신암 원저, 1800년대 중엽), 농촌진흥청, 경기도, p 32
  11. 방신영, 1942, 조선요리제법 한성도서주식회사. 서울, p 454
  12. 방신영, 1952, 우리나라 음식만드는 법 장충도서출판사. 서울, p 249
  13. 이강자 외 13명 편역, 2003, 증보산림경제 (류중림 원저, 1767년), 신광출판사, 서울, p 70
  14. 이군희. 2001. 사회과학 연구방법론. 법문사. p 199
  15. 이성우. 1992. 한국고식문헌집성(I). 수학사. 서울. p 316, 241
  16. 이성우. 1992. 한국고식문헌집성(II). 수학사. 서울. pp 461, 621-623, 655-656
  17. 이성우. 1992. 한국고식문헌집성(III). 수학사. 서울. pp 887-888, 1000-1001
  18. 이성우. 1992. 한국고식문헌집성(IV). 수학사. 서울. p 1304, 1328, 1360, 1490, 1540, 1579, 1705
  19. 이성우. 1992. 한국고식문헌집성(V). 수학사. 서울. p 1705, 1957
  20. 이성우. 1992. 한국고식문헌집성(VI). 수학사. 서울. p 2296
  21. 이성우. 1992. 한국고식문헌집성(VII). 수학사. 서울. pp 2461, 2525-2526, 2614, 2728
  22. 이용기, 1924, 조선무쌍신식요리제법 영창서관편집부. 서울, pp 115-127
  23. 이지호. 2002. 한국음식론. 광문각. 경기도. p 140
  24. 이효지, 1998. 한국의 음식문화, 신광출판사. 서울. pp 34-298
  25. 이효지, 조신호, 정낙원, 김현숙, 유애령, 최영진, 김은미, 백숙은, 원선임, 김상연, 차경희, 백현남 편역, 2004, 시의전서 (저자 미상, 1800년대 말), 신광출판사, 서울, p 110
  26. 이효지, 한복려, 정길자, 조신호, 정낙원, 김현숙, 최영진, 김은미, 원선임, 차경희 편역, 1992,부인필지 (빙허각이씨 원저, 1915), 교문사, 서울, p 185
  27. 이효지, 조신호, 정낙원, 차경희 편역, 2007,임원십육지(정조지) (서유구, 1827년경), (주)교문사, 경기도, pp 228-235
  28. 윤서석, 조후종, 윤덕인, 임희수 편역, 2008, (할머니가 출가하는 손녀를 위해서 쓴 책) 음식법(饌法) (윤씨 원저, 1854년), 아쉐뜨아인스미디어(주), 서울, p 86
  29. 윤숙자. 1999. 한국의 떡 한과 음청류. 지구문화사. 경기도. pp 10-13
  30. 윤숙자, 강재희. 2012. 재미있는 세시음식이야기. 도서출판 질시루. 서울. p 68, 188
  31. 윤숙자, 강재희, 김운진. 2008. 한국음식 기초조리. 지구문화사. 경기도. pp 21-22
  32. 정량환 편역, 1975, 규합총서 (빙허각이씨 원저, 1809), 주식회사 보진재, 서울, pp 88-92
  33. 한국민속사전 편찬위원회. 1991. 한국민속대사전 제 2권. 민족문화사. 서울. p 1191
  34. 한복려, 1999. 쉽게 맛있게 아름답게 만드는 떡, 궁중음식연구원, 서울. pp 110-335
  35. 한복려 편역, 2001, 증보조선무쌍신식요리제법 (이용기 원저, 1924), 궁중음식연구원, 서울, pp 115-127
  36. 한복려 편역, 2007, (다시보고 배우는) 산가요록 (전순의 원저, 1450년경), (사)궁중음식연구원, 서울, pp 148-149
  37. 한복려, 한복선, 한복진 편역, 2000, (다시보고 배우는) 음식디미방 (안동 장씨 원저, 1670), 궁중음식연구원, 서울, p 82
  38. 한복진, 한복려, 황혜성. 1998. 우리가 정말 알아야 할 우리음식 백가지. 현암사. 서울. p 287
  39. 홍태희, 김기연, 최옥수, 김대현, 정외숙, 김순희. 2000. 식품재료학, 지구문화사, 서울. pp 176-177
  40. Choi EH. 2007. Quality characteristics of sulgittok prepared with aloe vera sap during storage. Korean J. Food Culture, 22(3):335-340
  41. Choi MS, Jung EH, Hyun TS. 2002. Perception and preference of Korean traditional foods by elementary school students in Chungbuk province. Korean J. Dietary Culture, 17(4):399-410
  42. Han BR, Kim GY. 2012. Bibliographical Considerations of Cooking Recorded in the 18th Century Document Japji. Korean J. Food Culture, 27(3):304-315 https://doi.org/10.7318/KJFC/2012.27.3.304
  43. Han KS, Kim KS. 1994. Scientific study for the standardization of the preparation methods for Kyongdan (IV) -for the focus on the volume of water and volume of slat-. Korean J. Food Cookery Sci., 10(1):71-75
  44. Jung HS, Shin MJ. 2002. A study on the recognition and preference of Korean traditional rice cake among college students. Korean J. Dietary Culture, 17(5):594-604
  45. Kang JH, Lee KA. 2008. The perception, Preferences, and Intake of Korean Traditional Foods of Elementary School Students ?Focusing on kimchi, tteok and eumcheong varieties-. Korean J. Food Culture, 23(5):543-555
  46. Kim SI, Kim KJ, Jeong HO, Han YS. 1998. Effect of Mugwort on the extention of shelf-life of bread and rice cake. Korean J. Food Cookery Sci., 14(1):106-113
  47. Lee CH, Maeng YS. 1987. A Literature review on korean ricecakes. Korean J. Dietary Culture, 2(2):117-132
  48. Lee JM, Kim JA. 1994. A study on the standardization for the preparation of traditional 'Nochi'. Korean J. Food Culture, 9(2):143-148
  49. Lee JS. 1997. A study on the children's consumption pattem and preference of Korean rice cake. Korean J. Dietary Culture, 12(3):323-329
  50. Lee JS. 1998. Study on high school student's consumption pattern and preference of Korean rice cake. Korean J. Soc Food Sci., 14(2):133-139
  51. Lee JS. 1999. Assessment of women's consumption pattern and preference of Korean rice cake. Korean J. Dietary Culture, 14(5):447-454
  52. Lee JS, Jung SH, Kim SH. 2008. A Comparative study on cognition and consumption patterns of korean rice cake classified by age in busan. Korean J. Community Nutrition, 13(2):228-236
  53. Lee KJ, Cho MS. 2008. Content analysis of the New York Times on Korean restaurants from 1980 to 2005. J. Foodservice Management, 11(1):281-306
  54. Mang HY, Lee HG. 1988. A Bibliographical study of Dock (Korean Rice Cake). Korean J. Dietary Culture, 3(2):153-162
  55. Noh KS, Han KY, Yoon SJ. 2007. A study on the housewives consumption patern and preference of the korean rice cake as a substitute for meal. Korean J. Food Culture, 22(1):10-21
  56. Oh SD, Lee GC. 2010a. A literature review on the types of joseon dynasty treok (Korean Rice Cake) according to its main ingredient. Korean J. Food Culture, 25(1):25-35
  57. Oh SD, Lee GC. 2010b. A literature review on the types and cooking methods for joscon dynasty Tteok (Korean Rice Cake) according to its Sub-Ingredients. Korean J. Food Culture, 25(5):525-543
  58. Park CL, Chung HJ. 2011. A literature review regarding a Bibimnaengmyeon (Cold buckwheat noodles mixed with sauce) -Related recipes(Focus on recipe data published in korea from the 1800's to the 1980's). Korean J. Food Culture, 26(4):307-313
  59. Won SI, Cho SH, Chung RW, Choi YJ, Kim EM, Cha GH, Kim HS, Lee HG. 2008. A literature review on Tteoks, Korean Rice Cakes Prior to the 17th Century. Korean J. Food Culture, 24(4):419-430
  60. Yoon JY. 2000. Comparison of children and mothers in opinion of ricecake. Korean J. Soc Food Sci., 16(6):548-556
  61. http://www.culturecontent.com/content/contentView.do? search_div=CP_THE&search_div_id=CP_THE005&cp_code=cp0309&index_id=cp03090520&content_id=cp030905200001&search_left_menu=2
  62. http://koreanfood.rda.go.kr/tf_srch/tf_detail.aspx?TFCode=TF10002065

피인용 문헌

  1. Study on Donggot-tteok of Chungjae Gwon Beol from the Andong Gwon clan Jong-ga vol.30, pp.3, 2015, https://doi.org/10.7318/KJFC/2015.30.3.296
  2. Literature Review of Spices Used in Cookbooks Published in 1400~1700s vol.30, pp.3, 2015, https://doi.org/10.7318/KJFC/2015.30.3.267
  3. A Literature Review of the Recipes for Pork : A Focus on Recipe Data Published in Korea from the Joseon Dynasty to Modern Times vol.26, pp.5, 2017, https://doi.org/10.5934/kjhe.2017.26.5.471
  4. A Study on the Recipe of Byung-Kwa-Ryu (Korean rice cake and cookie) in the Old Cookbooks of Jong-Ga (Head & Noble Family) vol.29, pp.1, 2014, https://doi.org/10.7318/KJFC/2014.29.1.061
  5. Study on Pyeon (tteok) of Jong-ga Ancestral Ritual Food vol.30, pp.5, 2015, https://doi.org/10.7318/KJFC/2015.30.5.502