• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.301-310
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• 1995

The purpose of this study is to survey various recips of the roasted skewered beef (Sanjuk) with twenty three classical cookbooks written before 1943 in Korea. The recipes of the roasted skewered beef are found thirty times in the records, which can be classified into six groups such as the palm-type skewered beef (Sulhamyukjuk), little finger-type skewered beef, mixed skewered beef, juice skewered beef, little finger-type skewered internal organs, and wide-cut skewered internal organs. The palm-type skewered beef and the mixed skewered beef most frequently appeared in the records. The 'Sulhamyukjuk' in the 17th century were inherited while changing its name to 'Sanjuk' in the late 18th century, which is the origin of 'Bulkoki'. There were two types of the roasted skewered beef, the palm-type and the little finger-type; and the palm type preceded the little finger-type. They were used with no change until the 19th century. Actually the roasted skewered beef existed even in the 16th century, but were put down in the early 17th century. In the cooking of 'Sulhamyukjuk' the process of dipping shortly into cold water in the midst of roast seems to absolutely disappeared. Some recipes of the roasted skewered beef were lost, but most have been inherited in the similar way with simplification including little use of internal organs. The main ingredients consisted of parts of cattle such as fresh meat, intestines, heart, liver, omasum, tripe, head, sweet bread, and lung with various vegetables and mushroom. And the main seasonings were mixtures of oil, soy sauce, sesame seed powder, scallion stalk, pepper, sesame seed oil, and salt. And sometimes wine, vinegar, ginger, garlic, and sugar were added.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.291-300
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• 1995

The purpose of this paper is to survey various recipes of the roasted beef with twenty three classical cookboods written before 1943. The roasted beefis found total 32 times in the literature which can be classified into seven groups such as the roasted rib, roasted foot, roasted tail, roasted heart, roasted gall, roasted kidney and roasted fresh meat. The most frequent one is the roasted rib appearing eight times and the next is the roasted sliced beef with seasoning appearing seven. This proves that the those recipes have been the most favorite ones to Korean people for a long time. The roasted rib has been found since the middle of the 17th century, but the process of roasting ribs again with seasoning after three successions of dipping shortly into cold water in the midst of roast wasz disappeared. The roasted sliced beef with seasoning originated since the late 18th century, and the roasted beef with salt since the early 19th century which has been inherited as the roasted raw upper part of roasted beef recipes have been continued until today in the similar manner. Generally the roasted meat with bones and the roasted internal organs started in 1766 earlier than the roasted fresh meat by a century. The main ingredients were rib, foot, tail, heart, gall, kidney, fresh meat and knee bone, and the seasonings were mixtures of scallion stalk, garlic, pepper, oil, soy sauce and sesame seed powder. And peculiarly salted shrimp, pear juice, ginger were added to seasonings and pine nut powder was used as decorating ingredient.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.273-292
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• 2008

Among all the ingredients usedin mandu, the following types were used:, 13 types of grains were used (12.38%), 30 types of vegetables, fruits, bulbs,and nuts were used (28.57%), 32 types of marine products, birds, meats, fishes, and shellfishes were used (30.48%), 10 types of functional ingredients were used (9.52%) and. For spices, 20 types of spices were used (19.05%). 2. Cooking Methods offor Mandu. The mMandu eaten at in the early Joseon era had was primarily made ofusedbuckwheat that contained boiled tofu or egg uiijuk in the kneaded dough for the most part and while kneading with buckwheat, the tofu or egg uiijuk has been boiled down to knead the dough, and and starch powder, bean powder, or rice powder, etc were mixed to make the mandu coating. Buckwheat powder was mixed toadded to the flourwer or was used by itself, while meat, vegetables, tofu, and shiitake mushroom, etc were also addedincluded. From the 18th century, the host plant, or cabbage kimchi, were prepared and combined had been sliced to be used as filling together while red pepper powder was mixed combined withto spices or vinegar soy sauce to be used together. Also, Radishes had beenwere also used as filling, but shown as not being used fromafter the start of the 1900's. For the shape of mMandu, it was madeinto different shapes such as as triangle, rectangle, date plum, gwebul, half moon, or pomegranate shapes, and then shapes to be boiled in simmering water, baked, or cooked as soup in clear broth for soup., In the 17th to 18th century, boilingthen in a steamer gradually became a cooking style, assumed the style of boiling in a steamer in $17th{\sim}18th$ century while in the 16th century,the an essay ofn fermenting flour in ‘Food Dimibang’ in 16th century had indicated it was cooked as the style ofby steaming in a rice steamer. Also, Mandu may have also contained the following: the thin-cut and boiled fish was cut out thin to put into the filling and boiled down, made by putting in added pine nuts after making bbeef jerky or boiled- down meat, fish, or shellfish itself to extractsand mold mandu only the ingredients combined withto put on starch powder, and then boiled down and put on pine nut powder finally, after it or cooled it wasdown to be eaten by dipping in vinegar soy sauce. In conclusion, many different types of mandu were made during the Joseon era using a variety ofwhile the ones using such various ingredients. are also one type of mandu.

• Journal of Fashion Business
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• v.21 no.1
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• pp.148-165
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• 2017

An assortment of daily supplies have been documented in and accounting book that Hwa-sun Song, a wholesale dealer in Hongcheon, Gangwon-do, sent to Young-hui Sin, a customer. This study analyzed a total of 163 documentations in the accounting book between 1910 to 1916, which includes types of daly supplies, trading volume, and prices, maintained accounting between. Consequently, we are able to indentify companies that produced the applicable goods, names of products, units by which goods were counted, and the lowest and highest prices prevailing, along with kinds of goods patronized in everyday life in Hongcheon in the early 20th century. Paper had the maximum trading volume. The second, most traded were cigarettes, a symbol of the new culture. These were traded under various brand names, such as Kkotpyo, Guksyu, Sanhopyo, Syonghak, and Joil. Foodstuffs, were the third most traded items, including fish, fruits, sugar, Waeddeok, Chilwaeddeok, Color candies and Okchyun candies. Our results indicate that the snack food business had developed since the 19th century. Lighting equipment, oil, candles, matches as well as traditional oil lamps and flints cornered the fourth largest stock being traded. Medications were fifth, with prescriptions written for Insohwan, Hoechyungsan and Siungo, including quinine, a medicine for malaria. Other trades included kitchen appliances such as soup bowls, porcelain bowls, kettles, and drinking cups, and a variety of daily supplies such as mirrors, mats, umbrellas, Geumjiwaemil, hair oil imported from Japan, and soap.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.314-336
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• 2006

In this treatise, we investigated the Korean literature of main dishes before the 17th century : ${\ulcorner}Sangayorock{\lrcorner}$, ${\ulcorner}Sasichanyocho{\lrcorner}$, ${\ulcorner}Soowonjabbang{\lrcorner}$, ${\ulcorner}Yongjechongwha{\lrcorner}$, ${\ulcorner}Dongyoebogam{\lrcorner}$, ${\ulcorner}Domoondaejak{\lrcorner}$, ${\ulcorner}Geebongyouseul{\lrcorner}$, ${\ulcorner}New-Guwhangchalyo{\lrcorner}$, ${\ulcorner}Eumshickdimibang{\lrcorner}$,, ${\ulcorner}joobangmoon{\lrcorner}$, and ${\ulcorner}Yorock{\lrcorner}$. Main dishes were classified 19 kinds of rice, 64 kinds of gruel, 6 kinds of thin gruel, 1 kind of Moori, 1 kind of rice-cake soup, 37 kinds of noodles and 20 kinds of dumpling. Rice varieties were brown rice, rice, hulled rice, millet rice, foxtail millet rice, barley rice, sesame rice and flax seed rice. Gruel ingredients were cereal, beans, vegetables, nuts or seeds, medical plants or hardy wild plants, poultry, pork's kidney, dog's liver or oyster, clam and/or milk Rice-cake soup was 'Tangbyun' in ${\ulcorner}Domoondaejak{\lrcorner}$. Noodles were divided by main flours: wheat flour, buckwheat flour, mung bean flour and other flours. Noodles were made by pressing or cutting method. Pressing method used a mold with a hole. The husk of dumpling was made by wheat flour, buckwheat flour, mixed flour of wheat and buckwheat, sliced fish or meat, and/or a gray mullet. Another special method was 'Sangwha' made by fermentation. Bun stuffing of dumpling used fishes, meat, vegetables, beans, flours and seasonings. Cooking methods of dumpling were boiling, baking, steaming and pan-frying. From this investigation of the Korean main dishes described in the Korean literature before the 17th century, we expect to develop useful recipes for those who are concerned about health and want longevity, and thereby to advance the Korean food culture.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.671-682
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• 2019

This study reviewed the literature on the changes in Maekjeok, Seoryamyeok and Neobiani. Choi Nam-sun first mentioned the Maekjeok in 「Maeilsinbo」 as a "Buyeo·Goguryeo" style meat roast in 1937. Maekjeok was assumed to be made of various kinds of meat, including wild boars, and it was seasoned and baked as a whole. Seoryamyeok is a royal food found in Uigwe of the Joseon Dynasty and meat that was also eaten in the private sector. In 1609, the ingredients for the dish were pork, but beef was later used. The recipe has been simplified since the 19^th century. Neobiani is known as royal cuisine, but it does not appear in official records. The first known record thus far is 'Neobiani' in 「Siuijeonseo」. On the other hand, 'Neobuhalmi' which was presumed to be the same food as 'Neobiani', was found in a 「Dictionnaire Coreen-Francais」(1880). In addition, 'Neobiani' was found in 「A Korean-English dictionary」(1897). From Maekjeok, followed by Seoryamyeok and Neobiani, Korean roasting meat culture has a common feature of roasting pre-sauced meat, and this trait has continued to bulgogi.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.363-373
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• 2018

Although milk, which is a representative western food, has a more than 100-year history in Korea, the preference is controversial. This study examined the milk history of Choseon in 1884~1938. This period was divided into 4 periods regarding the westerner's records and advertisements. Westerners who visited Choseon in 1884~1895 ($1^{st}$ period) recorded the eating habits of Choseon,i.e., no milk consumed, even in insufficient food situation. Among the westerners, medical missionaries began to show or/and recommend condensed milk for sick children. In 1896~1909 ($2^{nd}$ period) newspapers, general shops in Hanseong for westerners showed advertisements of dairy products. In the 1900s, condensed and raw milk were advertised through newspapers. Domestic ranching systems to produce raw milk were established at that time mainly by Japanese. In the 1910s ($3^{rd}$ period), raw milk and condensed milk were advertised in newspapers. Since the mid-1920s ($4^{th}$ period), dairy products were bisected into condensed and powdered (dried) milk. Moreover, many Japanese manufacturers appeared in the advertisement in the 1920s. These results suggest that milk has been recognized as a symbol of an enlightenment food in Korea since the late 1900s, but the old negative wisdom, unfamiliar taste, and high price of milk at that time limited its appeal.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.333-360
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• 2017

This study aims to examine the contents of "Juchochimjeobang", a cookbook about Jeotgal kimchi, and review its value in the history. This cookbook was published between about 1500s and early 1600s, and its book title is unknown because both the front and the back covers thereof are missing. However, the cookbook contains many wine and kimchi recipes, accounting for 66%, and "Juchochimjeobang" was thus named after the recipes. "Juchochimjeobang" has 126 recipes in 120 categories, and this study examines 20 kimchi recipes and 7 recipes for preserving vegetables. "Juchochimjeobang" has a specific recipe for making Jahajeot and Baekajeot kimchi which are described in literature published between 1400s and 1500s. Although the recipes for making the aforementioned two types of Jeotgal kimchi are simple because jeotgal is just mixed with main materials, they are different from the recipe for Seokbakji described in Gyuhapchongseo, a cookbook written in the 19th-century Joseon Dynasty. Seokbakji described in Gyuhapchongseo is made by mixing spices of ginger, spring onion, chili powder with other materials. This implies changes of making Seokbakji over time. Moreover, "Juchochimjeobang" is a very valuable historical cookbook because it has unique recipes, for example, adding sesame liquid, chinese pepper, willow and the like.

• Journal of Ginseng Culture
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• v.1
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• pp.93-109
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• 2019

This study aims to look at the process of ginseng being removed from the Western pharmacopoeia in the 19th century, experiencing a crisis as an export product in the America in the 20th century, and eventually settling in the U.S. society and the military as a dietary supplement in the 21th century. In this process, the legislation of provided a bridgehead for ginseng and other botanical dietary supplements to enter the U.S. market. As a result, ginseng could be re-listed in the U.S. pharmacopoeia as a dietary supplement. However, this did not mean a complete soft landing of ginseng and other botanical dietary supplements in the America. The U.S. medical community, which has been afraid of the indiscriminate spread of botanical dietary supplements, has constantly raised "the risk-discourse" and expressed concerns over the use and abuse of botanical dietary supplements that have not been scientifically verified. This involved not only the fundamental problems caused by the lax verification process of , but also a new atmosphere in the U.S. where the public sought information about botanical dietary supplements rather than seeking professional clinicians related to their health. Against this situation, "the advocate-discourse" suggested by dietary supplement manufacturers and the people in charge of botanical products seemed rather relaxed. As consumers are taking this side, the advocates had only to stress that botanical dietary supplements have been used worldwide for a long time without any problems and were made from 'natural' materials. The fact that ginseng and other botanical dietary supplements were able to advance to the U.S. Military's dietary supplement manual, which is strict in controlling food, seems to have jumped on the bandwagon of this atmosphere in the U.S. Society. In the early U.S. dietary supplement manual reviewed in this paper, ginseng was the most detailed among many botanical dietary supplements. Although there are some 'safety concerns' that still exist in the civilian society, but there are also certainly good scientific explanations for the efficacy and references to the popularity and influence of ginseng in the American society. Given this, the U.S. society and military's interest in ginseng as a dietary supplement seem quite high.

• Korean Journal of Heritage: History & Science
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• v.55 no.4
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• pp.296-312
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• 2022

This paper examines the concept and process of heritagization, as well as other measures for the value enhancement of food culture as heritage, through the case of the gastronomic meal of the French, which has a long history as a socially constructed heritage. Heritage refers to what a society perceives as worthy of being transmitted. Thus, a heritage is something that a society or group chooses to preserve and that represents its identity. In the 19th century, France began to designate and protect heritage through a policy of preserving historical monuments, and heritage became both a social construct and creation with the purpose of preserving and enhancing values. Interest in heritage spread around the world with globalization, and has grown even greater since the 1972 UNESCO Convention. This interest has progressively extended to nature, urban landscapes and intangible cultural heritage. In 2003, the UNESCO Convention for the Protection of the Intangible Cultural Heritage was adopted, and this has strengthened the interest in intangible cultural heritage worldwide. Food-related heritage has been excluded from the list due to difficulties in establishing inscription criteria and concerns about the potential commercialization of heritage. However, in 2010, the food cultures of the Mediterranean, Mexico, and France were inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, which prompted interest in food culture and efforts to inscribe the food heritage of a number of other countries, including Korea. France has a long history of interest in gastronomy as a cultural heritage and part of its national identity. Efforts to preserve and popularize gastronomy as a part of the national identity and heritage have been made at both the private level, by gourmets and associations, and at the governmental level. Through these efforts, the culture of gastronomy as a heritage has been firmly established through theoretical discussion, listing of food-related heritages, and policies. Sustainable development of the heritage is pursued through certain ongoing institutional approaches, including the City of Gastronomy network, the National Food Program, and the promotion and labeling of the Year of the French Gourmet.