The aim of this study was to introduce the foods recorded in「Bongjeopyoram」, a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of「Bongjeopyoram」 showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages.「Bongjeopyoram」 was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one’s ancestors and serving one’s guest) was considered important.

I. 서 론
 II. 연구내용 및 방법
  1. 연구대상 문헌 소개
  2. 저자의 음식 조리에 대한 식견
  3. 「봉접요람」의 전체 구성과 그 내용
 III. 결과 및 고찰
  1. 술 제조에 관련된 항목 분류
  2. 떡과 한과류의 음식명과 재료
  3. 절식 음식의 분류와 내용
  4. 통과의례 관련 음식 분류
  5. 기타 음식의 내용과 재료
 IV. 결론 및 요약
 References

• 한복려(사단법인 궁중음식연구원) | Bok-Ryo Han
• 이소영(사단법인 궁중음식연구원) | So-Young Lee Corresponding Author
• 정혜경(호서대학교 식품영양학과) | Hae-Kyung Chung
• 정라나(경희대학교 호텔관광대학) | Lana Chung