• 한국언어정보학회지:언어와정보
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• 제14권2호
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• pp.131-157
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• 2010

This article reports an attempt to perform a similarity analysis on a collection of 25 culinary manuscripts in Chosun periods using a set of quantitative text analysis methods. Historical culinary texts are valuable resources for linguistic, historic, and cultural studies. We consider the similarity of two texts as the distributional similarities of the functional components of the texts. In the case of culinary texts, text elements such as food names, cooking methods, and ingredients are regarded as functional components. We derive the similarity information from the distributional characteristics of the two key functional components, cooking methods and ingredients. The results are also quantified and visualized to achieve a better understanding of the properties of the individual texts and the collection of the texts as a whole.

• 한국언어정보학회지:언어와정보
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• 제12권2호
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• pp.95-114
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• 2008

This study aims at establishing a markup system for 17-19th century culinary manuscripts. To achieve this aim, we, in section 2, look into various theoretical considerations regarding encoding large-scale historical corpora. In section 3, we identify and analyze the characteristics of textual theme and structure of our source text. Section 4 proposes a markup scheme based on the XML standard for bibliographical and structural markups for the corpus as well as the grammatical annotations. We show that it is highly desirable to use XML-based markup system since it is extremely powerful and flexible in its expressiveness and scalable. The markup scheme we suggest is a modified and extended version of the TEI-P5 to accommodate the textual and linguistic characteristics of premodern Korean culinary manuscripts.

• 동아시아식생활학회지
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• 제24권6호
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• pp.700-709
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• 2014

Recently, a large number of people are growing interested in Korean cuisine and progress Korean culture. This study inverstigated several kinds of Korean traditional alcoholic drinks and brewing methods, including ingredients in ancient culinary manuscripts "Soowoonjabbang", "Eumsikdimibang", "Onjubub", "Jusiksiui", "Uumjeabang" and "Eumsikbangmunnira" of Korean head family. Korean traditional alcoholic drinks were sorted into two groups based on characteristic (danyang ju, yiyang ju, samyang ju, sayang ju, yakyoung ju, gahyang ju, honyang juand soju) and five categories based on preconditioning methods of Korean traditional alcoholic drinks (iporrige, baeksul ki, gumung tteok, godubap, bumbuck). The most announced ancient Korean culinary manuscript is "Onjubub" (57 varieties of Korean traditional alcoholic drinks), the second largest book is "Eumsikdimibang" (49 varieties of Korean traditional alcoholic drinks), and the third highest book is "Soowoonjabbang" (40 varieties of Korean traditional alcoholic drinks). The "Uumjeabang" and "Eumsikbangmunnira" announced 21 and 15 varieties of Korean traditional alcoholic drinks in six books of ancient Korean culinary manuscripts, respectively.