Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Introduction and Interpretation of the 19th-century Jeollanam-do Cookbook 『Hasimdangga Umsikbeop (下心堂家 飮食法)』

19세기 호남 조리서 『하심당가 음식법』 소개와 해석

  • Chae-Lin Park (World Institute of Kimchi)
  • 박채린 (세계김치연구소)
  • Received : 2024.01.31
  • Accepted : 2024.04.29
  • Published : 2024.04.30
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Abstract

『Hasimdangga Eumsikbeop』 is the second cookbook discovered in the Honam region. It is believed to have been copied by Hong Ju-song between the late 1800s and early 1900s, and excluding the missing parts, it contains a total of 14 items, including 7 liquor items and 7 general food items. Judging from the proofreading marks, it was not considered a complete creation. However, it was confirmed that the book was not influenced by existing ancient cookbooks from the Seoul-Gyeonggi, Chungcheong, and Yeongnam areas. Therefore, it is highly likely that the book was based on an undiscovered recipe book from an ancient family. It is valuable as a basis for comparative research on regional food culture in the traditional era in that the manufacturing methods, ingredient quantities, and description methods are different from existing cookbooks in many ways and contain unique terminologies and regional dialects.

Keywords

Acknowledgement

본 연구는 세계김치연구소 기관고유사업(KE2403-2)의 연구비 지원을 받아 수행되었으며, 이에 감사드립니다.

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