고려중.후기 채소생산의 발전

위은숙 영남대학교 민족문화연구소 2018 민족문화논총 Vol.69 No.-

As the result of comparing the vegetables that appeared in various literary works such as Dongguklisanggukjib(東國李相國集) and Mogeunjib(牧隱集) since the 12th century, Bangjung Hyangyakmok(方中鄕藥目) of Hyangyak Gugeubbang(鄕藥救急方) of the 13th century, Nogeoldae(老乞大) of the 14th century, and Sangayorok(山家要錄) of the 15th century with Chinese agricultural books such as Jeminyosul(齊民要術), Sasichanyo(四時纂要), and Nongsangjibyo(農桑輯要), most of vegetables of China were also cultivated in Goryeo during the similar period, except some Hunchae vegetables. That is, during Song Dynasty, most of vegetables from America were cultivated, and it was the same situation in late Goryeo. Vegetable types are largely classified into root vegetables, fruit vegetables, green vegetables, and Hunchae vegetables, during late Goryeo, root vegetables and fruit vegetables seemed to be highly regarded, since they could be used in place of food. Among them, taro was highly regarded as famine relief vegetables, and cucumbers consumed the most. It is remarkable that the major ingredients of Kimchi, a representative vegetable storage, were fruit vegetables and root vegetables such as cucumber, radish, eggplant, taro, winter bud, etc. The important point of development of vegetable cultivation method was fertilization, Gujongbeob(區種法), the best intensive method during that period, focused on root vegetables and fruit vegetables. Development of such vegetable cultivation method enabled vegetable cultivation for market sale mainly with the region located in suburban areas or traffic routes. Particularly, it provided an opportunity to the ruling class, who could utilize the by-products such as silkworm droppings and animal manure for fertilization by managing silkworm farming or animal husbandry relatively in a large scale. However, the most important point was, a great contribution to stabilization of peasant management, as kinds of vegetables became various and cultivation method was developed. Accordingly, it was possible to relieve shortage of food by cultivating using small pieces of land or restless cultivation along with staple crops using difference in sowing and growth period of various vegetable crops. 12세기 이후의 동국이상국집과 목은집을 위시한 여러 문집, 13세기 향약구급방의 방중향약목, 14세기 노걸대, 15세기 산가요록에 등장하는 채소를 제민요술, 사시찬요, 농상집요 등 중국농서와 비교한 결과, 일부 훈채류를 제외하고 거의 대부분 동시대의 중국에서 재배되던 채소가 고려에서도 재배된 것으로 파악되었다. 즉 중국에서는 송대에는 아메리카대륙산 채소를 제외하고 거의 재배되었다고 하는데, 고려후기에는 그와 유사한 상황이었다고 할 수 있다. 채소 종류는 크게 근채류, 과채류, 엽채류, 훈채류 등으로 분류할 수 있는데, 고려후기에는 여전히 식량의 대용으로 이용할 수 있었던 근채류와 과채류가 중시되었던 것 같다. 그 중 토란은 구황작물로 인식되어 중시되었고, 오이는 가장 많이 소비되는 채소였던 것 같다. 채소저장법의 대표라 할 수 있는 김치의 주재료로 이용된 것도 오이, 순무와 더불어 가지, 토란, 동아 등 과채류, 근채류인 것도 주목된다. 채소재배술의 발전에서 중요한 것은 시비법인데, 당시 최고의 집약농법이라 할 수 있는 구종법은 근채류와 과채류에 집중되어 있다. 이러한 채소재배법의 발전은 도시근교나 교통로 등에 위치한 지역을 중심으로 시장판매를 위한 채소재배를 가능케 하였다. 특히 양잠이나 축산 등을 상대적으로 규모있게 경영하여 蠶沙나 家畜糞 등 그 부산물을 시비에 이용할 수 있던 지배층에게는 채소생산을 통해 부를 축적할 수 있는 계기를 만들어주기도 하였다. 그러나 무엇보다 중요한 것은 재배채소의 종류가 늘어나고, 재배법이 발전하면서 소농민경영의 안정화에 크게 기여할 수 있었다는 점이다. 자투리땅을 이용하여 재배하거나, 다양한 채소작물의 파종과 생육기간의 차이를 이용하여 주곡작물과 더불어 쉴 틈 없이 재배하여 식량결핍을 면할 수 있게 하였던 것이다.

『산가요록(山家要錄)』 농서(農書) 부문의 편찬과정과 서술방식

염정섭 ( Yeom Jeong-sup ) 부경역사연구소 2011 지역과 역사 Vol.- No.28

This paper aims to explain two matters, the first is how could Jeon Sun-Eui(全循義) compile the part of agricultural manual of Sangayorok, he second is what are the characteristics of the form of description which found in the part of agricultural manual of Sangayorok(山家要錄). We can search the significance fo Sangayorok from compilation of agricultural manual in ths early part of Joseon Dynasty. Sangayorok extended its range to every part of agricultural production. Besides Sangayorok included the art of cooking. Form selection of auspicious day in Sangayorok, we can elucidate this manual refer Geogapilyong(居家必用), which compiled in the late Won(元) Dynasty. Also we can indicate the source of few traces, which originated from Gosachwalyo(攷事撮要) new edition revised and enlarged by Yi, Sik(李植), in 1636. Jeon Sun-Eui had quoted main point of agricultural technics from Nongsangjipyo(農桑輯要) by the way of compact description. And he had reflected his own opinion, especially in fruit-growing and livestock husbandry. At last we can find few farming methods originated from unique technics used popularly in Joseon.

『농상집요(農桑輯要)』와『산가요록(山家要錄)』

김영진 ( Young Jin Kim ) 한국농업사학회 2003 농업사연구 Vol.2 No.1

朝鮮時代 주요 調理書와 『東醫寶鑑』의 藥酒에 대한 비교 고찰

백유상(Baik Yousang),안진희(Ahn Jinhee),김종현(Kim Jong-hyun),김도훈(Kim Do-Hoon) 대한한의학원전학회 2021 대한한의학원전학회지 Vol.34 No.2

Objectives: 조선시대 의서와 주요 조리서에 나타난 藥酒에 관한 기록들을 검토하고 비교하여 서로간의 연관성을 확인하고자 하였다. Methods: 『東醫寶鑑』, 『山家要錄』, 『需雲雜方』, 『음식디미방』, 『閨閤叢書』에서 약재가 포함된 술을 추출하고, 각각의 내용을 검토한 뒤 유사점과 차이점을 비교하였다. Results: 조리서의 내용 중 의서를 인용한 경우를 확인할 수 있으며, 전문적인 의학적 서술이 포함되거나 다양한 약재들로 方劑에 가까운 藥酒를 기록한 경우가 있다. 『東醫寶鑑』이 藥酒 중 일부는 『俗方』을 인용하였으며, 이는 조리서 계통의 문헌들을 참고하여 기록했을 가능성이 있다. Conclusions: 약주에 관한 의서와 조리서의 서술은 상호 영향을 주었다고 볼 수 있다. Objectives : Records on medicinal liquor in medical texts and major culinary texts of the Joseon period were examined and compared to identify their relevance. Methods : Liquors that include medicinal ingredients in the Donguibogam, Sangayorok, Suunjapbang, Eumsikdimibang, and the Gyuhapchongseo and Juchan were collected. Similarities and differences of each entry were compared following thorough examination. Results : Direct citing of medical texts or specialized medical descriptions in the culinary texts or descriptions of medical liquor composed of various medicinals close to formula compositions are evidences that medical knowledge influenced culinary texts. Conclusions : Descriptions on medicinal liquor in medical texts and culinary texts could be said to have influenced each other.

『산가요록』의 분석 고찰을 통해서 본 편찬 연대와 저자

한복려 ( Bok Ryo Han ) 한국농업사학회 2003 농업사연구 Vol.2 No.1

조선시대에 사용된 천연염료의 한의학적 활용 가능성 고찰

윤은경(Eunkyung Yoon),이상빈(Sangbin Lee),백유상(Yousang Baik),김종현(Jong-hyun Kim),안진희(Jinhee Ahn) 대한한의학원전학회 2024 대한한의학원전학회지 Vol.37 No.2

김치의 제조법과 명칭 변화에 대한 재고찰

정연식(Chung, Yeon-sik) 서울여자대학교 인문과학연구소 2008 인문논총 Vol.17 No.-

Kimchi has been the most popular side dish in Korea for a long time. The word zu(菹) which is the Chinese ancient name of kimchi can be found in the 10th century's document in Korea. The simple method of preparing kimchi is found in the 13th century's poem, and it shows that kimchi was prepared by salting vegetables. The process of preparing kimchi in Sangayorok(山家要錄) written in the 15th century is similar to that of preparing zu in Jiminyaoshu(濟民要術) written in the 6th century in China in the meaning of needed. The name of kimchi originated from chimchae(沈菜). In the 16th century the phonetic value of '沈‘ in Korea was 'tim', but 'dimchae(딤채)’ was widelyused as well as 'timchae(팀채)‘. The books recording 'dimchae' were published for children beginners or commoners, but on the other hand the books recording 'timchae' were published for nobles or official interpreters. It proves that 'dimchae' was used in daily conversation and 'dimchae' was not. The phonetic value of '沈‘ in the 16th century was 'tim', but 'dimchae' was widely used, in stead of 'timchae'. What's the reason? There might be two reasons. The first reason is owing to the old pronunciation of '沈’. The sound of the word '沈’ in the ancient times was more similar to 'dimchae'. Secondly, the possible reason is the influence of Korean word 'dihi(디히). The archan word of ‘ji’(지), which means kimchi was 'dihi'. In the mean while, a word written in Chinese characters '沈菜‘ had been brought to Korea, and it had been read 'dimchae' instead of 'timchae' by the influence of 'di'(ㄷ) from 'dihi'.

조선전기 “동절양채(冬節養菜)” 농법의 탄생 : 채소농법과 온돌기술의 결합을 중심으로 The combination of vegetable growing technology and Ondol technique

이호철 ( Ho Chol Lee ) 한국농업사학회 2003 농업사연구 Vol.2 No.1

15세기 조선온실건축의 기능 및 실내환경 특성에 관한 연구

조동우,유기형,유수훈 대한건축학회 2004 대한건축학회논문집 Vol.20 No.12

Choson Greenhouse consisted of three sidewalls using yellow soil except the south side, the window with oiled Hanji to transmit sunlight that is sloped to the south And Goodle was raised on the floor level, the soil of 40cm thickness was stored up, and the soil of 45cm thickness was finally spread to set vegetables in Choson Greenhouse A kitchen range that was attached in the internal wall between the greenhouse and the kitchen was installed to control the temperature & humidity The heated-air flow goes through fire passageway under Doodle, and exhausts through the smokestack When the water in the kettle boils up on the kitchen range, steam flows to the inside of greenhouse through a pipeline The latent heat of steam can make the temperature and humidity control in the greenhouse To find whether Choson Greenhouse provides functions and thermal environment for planting or not, the thermal performance was measured and analyzed in the greenhouse As measurement results, sunlight entered in the greenhouse, passing through the oiled Hanji cover As it reached the soli of floor and wall surfaces, and it absorbed the sunlight's energy Once absorbed, some of the energy passed back into the atmosphere, but much of it remained trapped in indoor space by the greenhouse effect We found that Choson Greenhouse keeps warm to grow plants with the rise in temperature, and the oiled Hanji is distinctly suitable for a role of thermal insulation, sunlight transmittance Also, the thermal performance was compared a Hangi-covered greenhouse model with a vinyl-covered greenhouse model The Hangi-covered greenhouse model was better for ventilation, thermal insulation and humidity control than the vinyl-covered greenhouse model Therefore, Greenhouse m early Choson dynasty can be fairly evaluated as the extraordinary farming facility compared to nowadays greenhouses

조선후기 水陸齋文에 나타난 불교음식 연구

이선이(李鮮?) 원광대학교 원불교사상연구원 2021 원불교사상과 종교문화 Vol.90 No.-

이 논문은 지환의 『천지명양수륙재의범음산보집』의 육색장축원문에서 불교음식의 특징을 고찰한 것이다. 조선 후기에는 수륙재를 설행하는 기간과 시설하는 단(壇)이 점차 줄어드는 현상이 나타난다. 그 이유는 경제적인 부담을 줄이기 위한 현상으로 해석된다. 비록 설행하는 규모는 줄이지만, 음식을 준비하는 소임은 한국적인 용어를 사용하며 체계화하고 있다. 이러한 특징은 중국에서 인식하고 있는 수륙재의 의미보다는 음식을 매개체로 하는 의례라는 인식의 전환이 반영된 것이라고 해석할 수 있다. 이 과정에서 공양물의 중요함이 강조되고, 국가조직인 육조(六曹)에서 실무를 담당하는 육색장(六色掌)의 이름을 받아들인다. 그리고 수륙재에서 준비해야 할 공양물을 만드는 직책을 육색장이라고 불렀다. 이러한 특징은 1600년 이전에 성립된 것으로 판단된다. 육색장은 밥을 짓는 반두(飯頭), 밀가루·기름·꿀로 유밀과를 만드는 조과(造菓), 떡을 만드는 조병(造餠), 차를 끓이는 다각(茶角), 정과를 만드는 숙두(熟頭), 국을 끓이는 채로(菜露)이다. 육색장은 아니지만, 육색장이 원하는 것을 만들 수 있도록 재료와 도구를 준비하는 별좌(別座)도 중요한 소임이다. 육색장은 조리 방법을 기준으로 결정된다. 반두는 곡식 낱알을 찌고, 조과는 곡식 가루를 반죽하여 튀기고, 조병은 곡식 가루를 찌고, 다각은 차를 끓이고, 숙두는 근·줄기·열매를 꿀로 졸이고, 채로는 물에 끓인다. 음식으로는 밥, 유밀과, 떡, 차, 정과, 국이다. 한국식생활의 기본 요소인 밥과 국을 제외하면, 떡과 유밀과는 수륙재의 음식에서 중심이 된다. 이는 경전에서 최고의 공양물로 여기는 기름과 꿀을 이용한 유밀과가 수륙재에 전승되고 있는 증거이다. 이와 같이 육색장은 조리법을 기준으로 역할을 나누어 조직화하며, 떡과 유밀과는 불교음식으로 전승된다. 그리고 육색장의 직책 이름이 청규나 경전·주석서에 보이지 않는 것은 한국수륙재의 특징으로 판단할 수 있다. 한국수륙재가 수륙재의 공양물에 좀 더 의미를 부여한다는 뜻이다. 지환의 『천지명양수륙재의범음산보집』육색장축원문에는 불교음식의 의미와 분류체계가 나타나며, 유밀과의 전승 모습을 나타낸다. The characteristics of Buddhist food were found in the original text of Jihwan(智還)"s 『CheonjiMyeongyangsuryukjaeieubeomeumsanbojip』 of Yugsaegjangchugwon-text. In the late Joseon Dynasty for Suryukjae, the period of installation and the mandala of installation are gradually decreasing. The reason is interpreted as a phenomenon to reduce the economic burden. Although the economic scale of Seolhaeng is reduced, the job of preparing food is systematized using Korean terminology. This characteristic can be interpreted as shifting to the recognition of rituals using food as a medium rather than the meaning of Suryukjae recognized in China. In this process, the importance of offerings is emphasized, and the name of the Yuksaekjang(六色掌) is accepted. The job of making offerings to be prepared in Suryukjae was called Yuksaekjang. And it can be judged that it was established before 1600s. Yuksaekjang is an artificially made confection that person who cooks(飯頭), artificially made confection(造菓), rice cake maker(造餠), tea brewer(茶角), person who stews fruits in honey and sesame oil(熟頭), person who cooks soup(菜露). Although it is not Yuksaekjang, Byeoljwa(別座) prepares ingredients and tools so that Yuksaekjang can make what she wants. Yuksaekjang determines how to cook. Person who cooks is for steaming grains, artificially made confection for kneading and frying grain powder, rice cake maker for steaming grain flour, tea brewer for boiling tea, person who stews fruits in honey and sesame oil for boiling roots and fruits with honey, and person who cooks soup for boiling in water. Foods are rice, honey and oil, rice cake, tea, and stewed fruit and root vegetable. In this way, the Yuksaekjang is organized according to the cooking method. And it can be judged that it is a characteristic of Korean Suryukjae that the name of Yuksaekjang does not appear in Chinese scriptures or commentaries.