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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록·키워드
This paper has made a close examination of Shingan Goohwang Chowalyo(1660), Cheesaeng yoram(1691), Sallim Gyungjae(1715) and Imwon Simyook Jee(1827), to grasp what kinds of famine relief foods have been analyzed in terms of nutrition elements and cooking methods. And also this paper has surveyed the changes of these famine relief foods according to the times. Three hundred forty one famine relief foods are recorded in the above mentioned books. Among them, ten foods are recorded in common in these four books:pine needles, elm tree skin, soybeans, wax, jujubes, black beans, glutinous millet, turnip seeds, white pine-mushrooms and Chool-Atractylodes japonica. The methods of cooking and processing are most varied in the order of pine needles, black beans and elm tree skin. Pine needles are rich in protein and fat, and so may be regarded as the first of famine relief foods. Elm tree skin is of more than 50% carbohydrate and may be used in place of cereals. In addition to these, Hwanguimilk vetch, Choonsu-cedrela Sinensis, Tacksa-Alisma Orientale Juzep and some other foods contain starch, glucose, fatty acids,and amino acids. So they may be used for replacing cereals and relieving famine. Before these famine relief foods are cooked or processed, according to their ingredients they should be soaked in water for a time in some cases the water should be changed several times. In Shingan Goohwang Chowalyo and Cheesaeng Yoram, measuring units are rarely recorded, while in Sallim Gyungjae, they are explicitly shown. Imwon Simyook Jee clearly shows the use of oriental medicine materials. And the four above mentioned books show no record of famine relief animal foods. To these days, vegetables have been boiled, squeezed and seasoned with salt and oil, but the better the economic conditions become, the less other famine relief foods are used. Nevertheless it is expected that these natural foods can be made favorite dishes with the best use of their good flavors and tastes.
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UCI(KEPA) : I410-ECN-0101-2009-594-012307895
