Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analysis of Current Status of Marine Products and Characteristics of Processed Products Seafood in Joseon - via the Veritable Records of the Joseon Dynasty based data -

『조선왕조실록(朝鮮王朝實錄)』 속 수산물 현황과 가공식품 특성 분석

  • Kim, Mi-Hye (Department of Food and Nutrition, The Research Institute for Basic Sciences, Hoseo University)
  • 김미혜 (호서대학교 생명보건대학 식품영양학과 및 기초과학연구소)
  • Received : 2022.02.09
  • Accepted : 2022.02.25
  • Published : 2022.02.28
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Abstract

This study used the big data method to analyze the chronological frequency of seafood appearance and variety mentioned by the veritable records of the Joseon dynasty. The findings will be used as a basis for Joseon Period's food cultural research. The web-crawling method was used to digitally scrap from the veritable records of the Joseon dynasty of Joseon's first to the twenty-seventh king. A total of 9,536 cases indicated the appearance of seafood out of the 384,582 articles. Seafood were termed "seafood" as a collective noun 107 times (1.12%), 27 types of fish 8,372 times (87.79%), 3 types of mollusca (1.28%), 18 types of shellfish 213 times (2.23%), 6 types of crustacean 188 times (1.97%), 9 types of seaweed 534 times (5.60%). Fish appeared most frequently out of all the recorded seafood. Sea fish appeared more frequently than the freshwater fish. Kings that showed the most Strong Interest Inventory (SII) were: Sungjong from the 15thcentury, Sehjo from the 15th, Youngjo from the 18th, Sehjong from the 15th, and Jungjo from the 18th respectively. Kings of Chosen were most interested in seafood in the 15th and 18th centuries.

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