조선시대(朝鮮時代) 궁중연회음식중(宮中宴會飮食中) 과정류의 분석적(分析的) 연구(硏究) An Analysis of Korean Desserts in the Royal Parties of Yi Dynasty
이효지, 윤서석
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/252763
韓國食生活文化學會誌
(한국식생활문화학회지)
제1권 제3호
(1986.09)
pp.197-209
pp.197-209
한국식생활문화학회
(The Korean Society Of Food Culture)
초록
This study was conducted to establish Korean food culture by analizing in sets of Jinyounigue (進宴儀軌), Jinchanuigue (進饌儀軌), and Jinjarkuigue (進酌儀軌) which were the records of royal party procedures in Yi-Dynasity. Korean desserts were 141 kinds and could be classified into 8 groups such as Yoomilkwa(油蜜菓)16, Gangjung(强精) 51, Dasikl(茶食) 13, Jungkwa(正菓) 22, Suksilkwa(熟實菓) 7, Byung(餠) 8, Dang(糖) 28, Junyak(煎藥) 1. Food materials were fruits, fruit vegetables, roots, cereals, wine, pepper, cinnamon, ginger powder, pine spike, maximowiczia chinensis, fruit of buckthorn, cape jasmine, japanese touchwood, green bean, sesame oil, honey, salt, sesame, rouge and so on.
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