KOREASCHOLAR

This is a comparative study of Byung-Kwa-Ryu (Korean rice cake and cookie) of the Chungcheon Province Area in the late Joseon Dynasty, based on「Jusiksiui」 in the late 1800s,「Eumsikbangmunnira」 in 1891, and 「Banchandeungsok」 in 1913. This study was also compared with the recipes of「Suunjapbang」 of 1540,「Eumsikdimibang」 of around 1670, 「Siuijeonseo」, and Gyuhabchongseo of the late 1800s. As for the Byung-Kwa-Ryu(Korean rice cake and cookie) introduced in the recipe book,「Eumsikbangmunnira」 recorded the most with 18 types of rice cakes and two types of Korean sweets, followed by「Jusiksiui. There were 14 types of rice cakes, and two types of Korean sweets. 「Banchandeungsok」 had eight types ofrice cakes and six types of Korean sweets. Yogi-tteok in「Jusiksiui」 and「Banchandeungsok」 were foods that could not be found in other recipes. Yakgwa and Jeungpyeon were in all three books as well as 「Eumsikdimibang」. These were also included in「Siuijeonseo」 and were introduced to most cookbooks. The materials used and the method of making it differed for each recipe. Many studies on cookbooks have focused on the Yeongnam region so far. This study served as an opportunity to confirm the dietary life data of the Chungcheong-do region through a review of the recipe books containing food from the Chungcheong-do region. In addition, it was possible to examine the ingredients and cooking methods used in each cookbook at the time through comparative analysis with the cookbooks in the Yeongnam region.

Abstract
I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
    1. 조선 후기 충청지역 고조리서 3종에 대한 개요
    2. 충청도 지역 고조리서에 나타난 병과류 분류
    3.「Jusiksieu (酒食是儀)」,「Eumsikbangmunnira (음식방문니라)」,「Banchandeungsok (饌膳繕冊)」에 기록된 병과류의 조리법 비교
    4.「Jusiksieu (酒食是儀)」,「Eumsikbangmunnira (음식방문니라)」,「Banchandeungsok (饌膳繕冊)」에 기록된 조선후기 충청도 지역 병과류의 특징
IV. 요약 및 결론
References

• 이승민(국립공주대학교 외식상품학과) | Seungmin Lee (Department of Foodservice Management and Nutrition, Kongju National Univeristy Abstract)
• 윤혜려(국립공주대학교 외식상품학과) | Hei-Ryeo Yoon (Department of Foodservice Management and Nutrition, Kongju National Univeristy) Corresponding author