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http://dx.doi.org/10.9724/kfcs.2012.28.6.675

A Literature Review on the Culinary Characteristics of Zubangmoon  

Kim, Eun-Mi (Department of Hotel Culinary Arts, Kimpo college)
Yu, Ahe-Ryung (The Academy of Korean Studies)
Publication Information
Korean journal of food and cookery science / v.28, no.6, 2012 , pp. 675-693 More about this Journal
Abstract
Zubangmoon is Korean cookbooks which was published the ends of 1600s. There were classified 95 kinds of meals, side dishes and rice wine ; 2 kinds of noodles, 4 kinds of soups, 4 kinds of steamed dishes, 1 kind of jeok, 3 kinds of Neureumi, 1 kind of Jeon, 2 kinds of sukhoe, 1 kind of Sundae Pyeonyuk Suran Chae Jaban respectively, 9 kinds of Kimchi & Jangajji, 3 kinds of Jeotgal, 4 kinds of rice cakes, 5 kinds of Yumilgwa, 3 kinds of Yugwa, 2 kinds of beverage, 28 kinds of rice wine, 12 kinds of seasonings, 1 kind of sugar group, 2 kinds of other and 4 kinds of storage method. Foods and recipes of Zubangmoon was similar to Yorok and Eumsikdimibang. But rice wine methods of Zubangmoon were not more than those of Yorok and Eumsikdimibang. Also, distillation method of rice wine was introduced in Zubangmoon and Eumsikdimibang. From this investigation of food and rice wine in Zubangmoon, we expect to develop useful recipes and to advance the Korean food culture.
Keywords
Zubangmoon; culinary; rice wine; Yorok; Eumsikdimibang;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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