Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Literature Review of Spices Used in Cookbooks Published in 1400~1700s

1400~1700년대 고조리서에 수록된 향신료의 종류와 조리법에 관한 고찰

  • Kim, Soyeong (Department of Food and Nutrition, Myongji University) ;
  • Yang, Jihye (Department of Food and Nutrition, Myongji University) ;
  • Lee, Seungmin (Division of Foodservice Industry, Baekseok Culture University) ;
  • Lee, Youngmi (Department of Food and Nutrition, Myongji University)
  • 김소영 (명지대학교 식품영양학과) ;
  • 양지혜 (명지대학교 식품영양학과) ;
  • 이승민 (백석문화대학교 외식산업학부) ;
  • 이영미 (명지대학교 식품영양학과)
  • Received : 2014.08.08
  • Accepted : 2015.05.18
  • Published : 2015.06.30
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Abstract

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.

Keywords

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