Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Literature Review of Dasik in the Joseon Dynasty Royal Palace

조선왕조 궁중음식(宮中飮食) 중 다식류(茶食類)의 문헌적 고찰

  • Oh, Soon-Duk (Department of Food & Nutrition, Seojeong College)
  • Received : 2012.02.17
  • Accepted : 2012.06.18
  • Published : 2012.06.30
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Abstract

This study examined the prevalence of the traditional pressed sweet called dasik recorded in 15 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Dasik during the Joseon dynasty were categorized into 43% cereal powders, 18.6% tree fruits, 17.4% flower powders, 11.6% root clods, 8.2% dry-fish beef powders, and 1.2% vegetables. In the early era of the Joseon dynasty there were no reports of dasik in the royal palace. In the middle era of the Joseon dynasty there was one report of dasik in the royal palace. But in the late era of the Joseon dynasty there were 85 kinds of dasik reported in the royal palace. The most common ingredients were, most common first, Song-wha (松花), Huek-im (黑荏), Hwang-yul (黃栗), Nok-mal (菉末), and chungtae (靑太). The appearance and taste of dasik varied greatly throughout the time period, eventually resulting in nutrient supplementation. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

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