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http://dx.doi.org/10.7318/KJFC.2010.25.6.680

Study on Manufacturing of Vinegar through Literatures of the Joseon Dynasty  

Lim, Eun-Ji (Department of Traditional Food & Industry, Jeonju Graduate School)
Cha, Gyung-Hee (Department of Traditional Food Culture, College of Culture and Tourism, Jeonju University)
Publication Information
Journal of the Korean Society of Food Culture / v.25, no.6, 2010 , pp. 680-707 More about this Journal
Abstract
Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.
Keywords
vinegar; production; old literature; Joseon dynasty; Korean cuisine;
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Times Cited By KSCI : 26  (Citation Analysis)
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