This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attaché dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter (‘preliminary table’ or ‘hors d’oeuvre’) before the main table and that it was served before the main dish.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구대상 문헌 및 저자 소개
    2. 연구방법
III. 결과 및 고찰
    1. 포크의 삼남지방 여행과정과 식문화 경험
    2. 조선 지방관아의 접빈음식 문화
    4. 포크 기록에 나타난 조선말 지방관아 접빈상의 특징
IV. 요약 및 결론
References

• 박채린(세계김치연구소) | Chae-Lin Park (World Institute of Kimchi) Corresponding author