KOREASCHOLAR

This study will introduce the foods recorded in Gyemiseo and disclose the substantive characteristics of traditional Korean food in the early stage of the Joseon Dynasty. Gyemiseo is a cook book manuscript written in the Chinese language that was rebound into book format at the end of the Joseon Dynasty in 1911, some 358 years after it was originally written in the 163rd year of the Joseon Dynasty (1554) While the majority of cook books begin with recipes for various types of wines and liquor followed by those for fermented sauces, fermented vegetables (such as kimchi), vinegars and storage methods, etc., Gyemiseo begins with recipes for fermented sauces, followed by recipes for various kimchis, how to make vinegars, main meals, side dishes, rice cakes and confectionaries, with recipes for wines and liquor introduced last. Therefore, it can be assumed that the methods of brewing wines and liquors were additionally recorded for bookbinding. There are a total of 128 recipes recorded in Gyemiseo, including 13 for fermented sauces, 14 for kimchi, 11 for the main meal, 26 for side dishes, three storage methods, four for rice cakes and confectionaries, and 44 for wines and liquors. It is believed that contents of Gyemiseo will provide a foundation on which to pursue researches on the process of transition of cooking methods of traditional cuisines of Korea during the Joseon Dynasty.

Abstract
 I. 서 론
 II. 연구내용 및 방법
  1. 연구대상 문헌 소개
  2. 「계미서」의 전체 구성과 그 내용
 III. 결과 및 고찰
  1. 「계미서」의 장의 분류와 재료
  2. 「계미서」의 침채류의 분류와 재료
  4.「계미서」의 초 제조법의 분류와 재료
  5. 「계미서」의 주식류의 분류와 재료
  6.「계미서」의 찬물류의 분류와 재료
  7.「계미서」의 저장법의 분류와 재료
  8.「계미서」의 떡과 과자류의 분류와 재료
  9. 「계미서」의 술의 분류와 재료
  10. 조선 초기 100년의 음식 비교
 IV. 결론 및 요약
 References

• 한복려(궁중음식연구원) | Han Bok-Ryo (Institute of Korean Royal Cuisine)
• 김귀영(경북대학교 식품외식산업학과) | Kim Gwi-Young (Department of Food and Foodservice Industry, Kyungpook National University) Corresponding author