The objective of this study was to review Dasik’s recipe of Jong-Ga in the Gyeongbuk area. Main methods of this study were literature review and in-depth interview. To study the historical transition of traditional Dasik, analysis of 11 cooking books from the 1400’s to 1800’s was carried out. Jong-Ga was made using Dasik and main ingredients were Songhwa, Kka and Kong Dasik. Special Dasik was in nine of Jong-Ga (Ipjae’s head family of Pungyang Jo’s clan, Sojea head family Gwangju No’s clan, Sawoodang head family Uiseong Kim’s clan, Heobaekdang’s head family of Bukye Hong’s clan, Taechon’s head family of Gyeseong Go’s clan, Gwiam’s head family of Gwangju Lee’s clan, Songdang’s head family of Milyang Park’s clan, Haeweol's head family of Pyeonghae Hwang's clan, Galyam's head family of Jaeryoung Lee’s clan) and Dasik are Gamphi dasik, Heukimja dasik, Baksulgi dasik, Tibap dasik, Daechu dasik, Yukpo dasik, Misutgaru dasik, Dotori dasik and Omija Dasik. It was used as a ritual food and reception food for guests. These recipes are good examples of functional and modern of Korean food. In the future, Dasik as well as discovery of ingredients in other foods of Jong-Ga are needed.

I. 서 론
 II. 연구 내용 및 방법
  1. 연구내용
  2. 연구방법
 III. 결과 및 고찰
  1. 고조리서를 통해 본 다식류 조리법
  2. 경북지역 일부 종가의 다식류에 관한 탐색
 IV. 요약 및 결론
 References

• 박모라(경북대학교 식품외식산업학과) | Mo-Ra Park
• 김보람(경북대학교 식품외식산업학과) | Bo-Ram Kim
• 김귀영(경북대학교 식품외식산업학과) | Gwi-Young Kim Corresponding Author