• 대한한의학원전학회지
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• 제34권2호
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• pp.169-206
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• 2021

Objectives : Records on medicinal liquor in medical texts and major culinary texts of the Joseon period were examined and compared to identify their relevance. Methods : Liquors that include medicinal ingredients in the Donguibogam, Sangayorok, Suunjapbang, Eumsikdimibang, and the Gyuhapchongseo and Juchan were collected. Similarities and differences of each entry were compared following thorough examination. Results : Direct citing of medical texts or specialized medical descriptions in the culinary texts or descriptions of medical liquor composed of various medicinals close to formula compositions are evidences that medical knowledge influenced culinary texts. Conclusions : Descriptions on medicinal liquor in medical texts and culinary texts could be said to have influenced each other.

• 한국식생활문화학회지
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• 제25권4호
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• pp.410-415
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• 2010

Banchandeungsok is a book written by a person who lived in the Cheongju area located in northern Chungcheong Province. The literature is regarded as a useful source for showing types of local food in the 1910s, so it was purchased by the National Folk Museum in 2007. The writer categorized dishes described in the recipe section of the book into side dishes, snacks, rice cakes, drinks, and miscellaneous. Following this, each category was distinguished by the name of the dish, the main material, the side material, and the cooking method is presented in tables. Thus, the food culture of Chungcheong Province was arranged based on the above categorized contents. The material from the product and the outside which grow spontaneously divided with the product which flows. The case which is a product the outside, went through what kind of process and could flow toward Sangshin village in Cheongju area probably, to observe tried. The area and time were clear Eumsikdimibang and Gyuhapchongseo Jusigui with comparisons. So tried to observe the time of 1910's Cheongju area culture Dietary life time and a regional feature.

• 한국식품조리과학회지
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• 제32권6호
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• pp.800-810
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• 2016

Purpose: This study aimed to characterize the recipes of Hwachae in Korean cookbooks published from the 1600's to 1940's. Methods: We conducted a content analysis of thirteen old cookbooks (Eumsikdimibang, Jubangmun, Jeungbosallimgyeongje, Kyugonyoram, Imwonsibyukji, Gyuhapchongseo, Sieuijeonseo, Buinpilji, Chosunyorijebub, Chosunmusangsinsikyorijebub, Ganpyeonchosunyorijebub, Chosunyori, Chosunyoribub). We collected a total of 99 recipes of Hwachae and analyzed the ingredients used and characteristics of the recipes according to five groups of Hwachae: noodle type Hwachae, dumpling type Hwachae, fruit Hwachae, flower Hwachae, and the others. Results: The noodle type Hwachae included Changmeyon, Smyeon, Nanmyeon, and Waemyeon. Mung bean (81.0%) and Schisandra (95.2%) were mostly employed as solid ingredient and as beverage base, respectively. In the noodle type Hwachae, Wonsobyeong and Sudan belonged to the dumpling type Hwachae, in which mung bean (51.7%) was mostly used as solid ingredient and just water without any additive was used as the most popular beverage base (62.1%) unlike in other types of Hwachae. There were various types of fruit Hwachae, which used different fruits as solid ingredient such as pear, peach, cherry, strawberry, etc. Pears (44.4%) have been employed as the most popular ingredient and sweets such as honey and sugar have been used in all the fruit Hwachae. The flower Hwachae included Hwamyeon, Sunchaehwachae, Jangmihwachae, and Bomhwachae. In all the flower Hwachae, schizandra has been used as a beverage base. Conclusion: These findings provide basic information required for developing standard recipes of traditional Hwachae.

• 한국식품조리과학회지
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• 제28권4호
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• pp.383-390
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• 2012

In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book "Gyuhapchongseo" and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p < 0.001). The number of lactic acid bacteria was $6.72{\times}10^7$ CFU/mL just after preparation, and the number of yeast was $5.59{\times}10^7 $ CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to $8.48{\times}10^7$ CFU/mL and $5.40{\times}10^7$ CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p < 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p < 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p < 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p < 0.001). Chew-iness was the highest in BF100% and WF100% (p < 0.001).

• 한국식품조리과학회지
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• 제30권4호
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• pp.486-497
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• 2014

"반찬등속"은 19세기말부터 20세기 초에 청주에 살았던 진주 강씨 문중의 며느리인 한 여성이 한글로 쓴 반가음식 책이다. 마흔 여섯 가지 조리법 중 9가지 김치를 포함하고 있다. 본 연구는 "반찬등속"에 기록된 김치의 식문화적 의의를 조명하기 위하여 1700년대부터 1900년대 전기까지 저술된 "증보산림경제", "규합총서", "시의전서", "부인필지", "보감록", "조선무쌍신식요리제법"을 "반찬등속"과 함께 비교 분석하였다. 김치의 주재료, 고추의 사용, 젓갈 사용, 부재료 사용, 양념 등에 관하여 문헌 고찰한 결과 다음과 같이 "반찬등속" 김치의 식문화적 특징을 알 수 있었다. "반찬등속" 김치는 배추, 무, 오이를 주재료로 하는 조선후기 김치의 전형을 보여준다. "반찬등속"의 무김치, 배추짠지, 짠지 등은 젓국을 사용하지 않으며, 부재료가 단순하고 양념으로는 마늘, 생강, 파를 주로 사용하였으며 다른 향신채는 거의 쓰지 않았다. 따라서 "반찬등속" 김치는 담저류에 속하고 오늘날 청주지역 김치의 특징인 담백하고 청량한 맛을 주는 김치의 원형이라고 생각된다. "반찬등속" 김치는 젓국을 사용하지는 않았으나 생조기를 사용하는 특징을 보였다. "반찬등속" 김치에 사용된 고추는 어린 고추, 고춧잎, 다진 고추, 채친 고추, 실고추, 고춧가루 등 다양하였다. 반찬등속은 깍두기 조리법이 기록된 최초의 문헌이다. 반찬등속에는 문헌상에 처음으로 등장하는 깍두기가 두 종류 소개되었다. "반찬등속"의 오이김치는 전형적인 오이소박이와 열무를 오이 속에 넣은 특별한 외이김치가 소개되었다.