냉면의 조리사적 변화 양상에 관한 고찰 - 1800년대~1980년대까지 조리법 자료를 중심으로 - A Historical Study on the Changes in the Recipe of Naengmyeon (Korean Cold Noodles) Base on Water - Focus on the Recipe Data Published in Korea from 1800's to 1980's -
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/254147
pp.128-141
The mainly purpose of this research was to investigate tendency of changes regarding the recipe of Naengmyeon (Korean cold noodles) based on water. In order to conduct of this research, we analyze the recipe data published in Korea from 1800's to 1980's. A method of mainly study was conducted by content analysis and literature review. The documents of recipe used research were 42 literatures (euigwae, recipe book, magazines, and dictionaries). In addition, the recipes of Naengmyeon based on water were total method of 84. The results of an analysis of recipe data published in the last 200 years showed 3 different types of the recipe of Naengmyeon based on water; 1) Naengmyeon based on water of Kimchi juice type 2) Naengmyeon based on water of (meat) broth type 3) Naengmyeon based on water of mixed (Kimchi juice+broth) type.