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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.1
- 수록면
- 239 - 248 (10page)
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This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.
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참고문헌 (5)
참고문헌 신청
박미자 / 1996 / 음식법(饌法)의 조리학적 고찰 / 대한가정학회지 34(2):283~302
정낙원 / 2007 / 17세기 이전 조선시대 찬물류(饌物類)의 문헌적 고찰 / 한국식품조리과학회지 23(5):731~748
Kim SB / 1989 / A Study of Cookery of Daily Meal (Soora Sang) in Wonheng Ulmyo Jungri Euigwae (1795) / Korean J. Dietary Culture 4(2):125~143
Lee HG / 1986 / An analytical Studies on Side Dishes in the Royal Parties of Yi Dynasty / Korean J. Dietary Culture 1(2):101~115
Yoon GS / 1996 / A Study on the Knowledge and Utilization of Korea Traditional Basic Side Dishes (II)- Dried Side Dishes and Jabans / Korean J. Dietary Culture 11(5):593~600
정낙원 / 2007 / 17세기 이전 조선시대 찬물류(饌物類)의 문헌적 고찰 / 한국식품조리과학회지 23(5):731~748
Kim SB / 1989 / A Study of Cookery of Daily Meal (Soora Sang) in Wonheng Ulmyo Jungri Euigwae (1795) / Korean J. Dietary Culture 4(2):125~143
Lee HG / 1986 / An analytical Studies on Side Dishes in the Royal Parties of Yi Dynasty / Korean J. Dietary Culture 1(2):101~115
Yoon GS / 1996 / A Study on the Knowledge and Utilization of Korea Traditional Basic Side Dishes (II)- Dried Side Dishes and Jabans / Korean J. Dietary Culture 11(5):593~600
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