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한복려,정혜경,정라나,이소영 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.6
The aim of this study was to introduce the foods recorded in「Bongjeopyoram」, a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of「Bongjeopyoram」 showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages.「Bongjeopyoram」 was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one’s ancestors and serving one’s guest) was considered important.
한글 종가 조리서로 추측되는 「봉접요람」의 의미와 내용
한복려,정혜경,정라나,이소영,Han, Bok-Ryo,Chung, Hae-Kyung,Chung, Lana,Lee, So-Young 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.6
The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.
「음식절조(飮食節造)」를 통해 본 조선시대 후기의 음식문화에 대한 고찰
한복려,박록담,김귀영,Han, Bok-Ryo,Park, Rok-Dam,Kim, Gwi-Young 한국식생활문화학회 2021 韓國食生活文化學會誌 Vol.36 No.1
Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.
한복려,김귀영 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.1
This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang,and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section ofSangayorok (1450’s), Suunjapbang (1540’s) and Gyemiseo (1554). These are ancient cook books written in Chinesecharacters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these booksincluded 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most importantfermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoningfor the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturingtechniques for such traditional fermented soybean pastes have been passed down through history to the present era.
할미꽃(백두옹, Pulsatilla koreana) 첨가량에 따른 오미지의 미생물학적 특성
한복려,문혜경,조정순,김종국,김귀영,김준한,Han Bok-Ryo,Moon Hye-Kung,Jo Jung-Soon,Kim Jong-Kook,Kim Gwi-Young,Kim June-Han 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5
This study was performed to analyze the microbiological properties of Oiji soaking solution and Oiji preserved with $7\%$ brine and the others preserved with Pulsatilla koreana additives of various concentration$(0,\;3,\;6,\;9\%)$ during fermentation(24 days) at room temperature$(20\pm2^{\circ}C)$. The results of this experiment are as follows: The total number of microbes showed radical increase up to 6th day of growth period and decreased afterwards. Growth of microbes was impeded in the beginning of fermentation in the case of adding $6\%$ Pulsatilla koreana. The number of lactic acid bacteria tended to increase progressively until 15th day and then decreased, and that in the group of $6\%$ Pulsatilla koreana was relatively lower than those of other groups. Antimicrobial activity against Staphylococcus aereus and Micrococcus luteus was shown weakly from 9th day of fermentation regardless of the concentration of Pulsatilla koreana additives, but inactivated after 21st day of fermentation.