KOREASCHOLAR

This study introduced Gapjanyeon Jubeop, a Joseon Dynasty Korean culinary manuscript transmitted through the Gyedang family, descendants of Songgang Jeong Cheol in Damyang. This is the third culinary document with a clearly identified provenance from the Honam region, following Eumsikbo (1756) and Hasimdangga Eumsikbeop (19th century). The manuscript is a folding book (14.5×27.5cm) recording 13 recipes across 18 pages: 11 liquors and 2 confections. Based on the cover inscription “Gapjanyeon”, binding condition, and linguistic analysis, the date of the manuscript is estimated to be either 1744 or 1804. Key findings include the following: First, Gapjanyeon Jubeop shows little similarity to other extant culinary manuscripts, demonstrating that it has independent characteristics. Second, systematic fermentation techniques for warm climates are evident throughout, including long-term soaking of rice, the addition of wheat flour, powdered wheat bran malts, and post-fermentation water addition (husu-beop). Third, unique liquor names such as “Huigyeong-ju” hold cultural-historical significance, with potential connections to the Huigyeongnu Pavilion in Gwangju, offering opportunities to restore traditional liquor and develop culinary tourism. Gapjanyeon Jubeop illuminates Honam food culture and provides valuable insights into fermentation techniques adapted to warm climates, making it an important resource for research on Korean traditional brewing history.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구 대상 문헌 소개
    2. 연구 방법
Ⅲ. 결과 및 고찰
    1. 구성 체계 및 필사자 추정
    2. 항목별 내용 소개
    3. 󰡔Gapjanyeon Jubeop 甲子年 酒法)󰡕의 특징과 가치
IV. 요약 및 결론
저자 정보
감사의 글
Conflict of Interest
References

• 박채린(세계김치연구소) | Chae-Lin Park (World Institute of Kimchi) Corresponding author
• 백두현(경북대학교) | Doo-Hyeon Paek (Kyungpook National University)
• 김홍렬(청주대학교) | Hong-Ryul Kim (Cheongju University)