Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Contents and Value in Jasonbojeon Choi's Recipe book of Shin-chang Maeng's Family

신창 맹씨 종가 「자손보전」에 수록된 한글조리서 「최씨 음식법」의 내용과 가치

  • Published : 2015.04.30
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Abstract

This study explores the original text of a Korean recipe book written in the 17th century, which is hitherto unknown to food-related societies, and analyzes the characteristics of the recipes in this book. Choi's recipes in Jasonbojoen (子孫寶傳) are significant, as it is a rare instance of a Korean cookbook written by a woman-few pre-17th century recipe books of this type are known to have survived. This study made some important discoveries after analyzing this book. First, by using pasqueflower and cockscomb, it was possible to identify the era-specific characteristics of kimchi recipes from the 1400s until after the 1700s. Second, this book has historical value, as it shows that the combination of kimchi with cockscomb and the recipe for stuffed eggplant kimchi made only with a small portion of garlic and salt have existed for longer than was previously believed. Third, this book can serve as a valuable database for studies on historical changes in Korean food recipes, as the recipes in this book besides those related to kimchi are representative of recipes in cookbooks before the 17th century. Additionally, it appears that some recipes in the book use very unique minor ingredients that cannot be found in other books.

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References

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  2. Review of Dietary Culture through Choi’s Recipe (「Choi’s Eumsikbeop」) in scrapbook (「Jasonbojeon」) of Shin-chang Maeng’s Cran vol.30, pp.5, 2015, https://doi.org/10.7318/KJFC/2015.30.5.552
  3. Study on Foods of 「Jusikbangmun」from National Central Library Possession in the late Period of Joseon Dynasty vol.31, pp.6, 2016, https://doi.org/10.7318/KJFC/2016.31.6.554