Browse > Article

Historical and Cultural Study on Korean Traditional Fermented Milk, Tarak  

Osada, Sachiko (Dept. of Food and Nutrition, Sungshin Women's University)
Shin, Sun Mi (Dept. of Food and Nutrition, Sungshin Women's University)
Kim, Sang Sook (Korea Food Reaserch Institute)
Han, YoungSook (Dept. of Food and Nutrition, Sungshin Women's University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.4, 2014 , pp. 441-443 More about this Journal
Abstract
Korean traditional fermented milk, Tarak, came down from the Koryo dynasty according to Korean ancient cookbook SoowoonJaabaang, which was written by Taakjunggong, Yoo Kim around AD 1500. Tarak is generally refers to milk or dairy products. Three theories on 'Tarak' revealed in this study are as follows: 1) it has been derived from Dolgwol language, tarak, 2) it has originated in Mongolian language, Topar(tarague), meaning horse's milk and 3) it originated in Tarak mountain located in Hanyang, which was capital of Chosun. In Mongolia, fermented milk has been called as Tarak and it has been called as tar by Yakuts tribe who are nomads in Sakha. The common part, tar, of these words is said to be the term representing the origin of the fermented milk coming from the central Asia. Therefore, Korean Tarak seems to be part of the central Asian culture that flowed into the Korean peninsula. The manufacturing method of Mogolian Topar(tarague) is similar to those of Tarak found in the SoowoonJaabaang. This research revealed that Korean traditional fermented milk, Tarak, is thought to be affected by the central Asia, especially Mongolia.
Keywords
Traditional fermented milk product; SoowoonJaabaang; Makgolli;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Yoon SK (1998) 需雲雜方․酒饌.. Shinkwang, Seoul. P. 104.
2 Park SY (1994) Milk Production and Process. Yuhan, Seoul. P. 264.
3 Jun HJ (2002) Dictionary for Modern Korean Dish. Jigu, Paju.
4 정지천 (2007) 조선시대 왕들은 어떻게 병을 고쳤을까. 중앙 생활사. 서울.
5 Jung JC (2007) How king's diseases were cured during the Chosumn dynasty? Chungang, Seoul.
6 Yoon SJ (2006) 需雲雑方. Jilsiroo, Seoul. p. 6.
7 足立達 (2002) Dairy products' global history. Tohoku University Publishing, Tohoku. P. 1005.
8 石井智美 (2007) Characteristics and names of dairy products produced by Mogolian nomad: In comparison with previous literatures. Journal of Rakuno Gakuen University 31(2).
9 Takahashi T, Olonbayar M (2001) Milk's use and major traditional daity products' composition in Mogolia. 岩手県立대학 盛岡단기 대학부 연구 논집 제3호. 이와테. p. 73.
10 Miyaoka H. Culture structure and language's role. In: for linguistic anthropology learners. World History of Idea. pp. 3-32.
11 King Sejong Memorial Association (2001) Dictionary for Korean Traditional Term 5.
12 한국세시풍속사전. 국립민속박물관(http://folkency.nfm.go.kr) Accessed May 2, 2013.
13 서울역사박물관(http://www.museum.seoul.kr) Accessed May 2, 2013.