주방문(酒方文)의 조리학적 고찰
분야
농학 > 식물
저자
김은미 ( Eun Mi Kim ) , 유애령 ( Ahe Ryung Yu )
발행기관
한국식품조리과학회(구 한국조리과학회)
간행물정보
한국식품조리과학회지 2012년, 제28권 제6호, 675~693페이지(총19페이지)
파일형식
25332619.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    Zubangmoon is Korean cookbooks which was published the ends of 1600s. There were classified 95 kinds of meals, side dishes and rice wine ; 2 kinds of noodles, 4 kinds of soups, 4 kinds of steamed dishes, 1 kind of jeok, 3 kinds of Neureumi, 1 kind of Jeon, 2 kinds of sukhoe, 1 kind of Sundae·Pyeonyuk·Suran·Chae·Jaban respectively, 9 kinds of Kimchi & Jangajji, 3 kinds of Jeotgal, 4 kinds of rice cakes, 5 kinds of Yumilgwa, 3 kinds of Yugwa, 2 kinds of beverage, 28 kinds of rice wine, 12 kinds of seasonings, 1 kind of sugar group, 2 kinds of other and 4 kinds of storage method. Foods and recipes of Zubangmoon was similar to Yorok and Eumsikdimibang. But rice wine methods of Zubangmoon were not more than those of Yorok and Eumsikdimibang. Also, distillation method of rice wine was introduced in Zubangmoon and Eumsikdimibang. From this investigation of food and rice wine in Zubangmoon, we expect to develop useful recipes and to advance the Korean food culture.
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