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고려시대의 원예식품류에 관한 연구 KCI 등재

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한국식품영양학회지 (The Korean Journal of Food And Nutrition)
한국식품영양학회 (The Korean Society of Food and Nutrition)
초록

Koryoˇ(918-1392) made a certain progress in her culture and agriculture except the latter part of the era when the development in social economy were retarded due to military dictatorship and Mongol invasion. Despite of these external conditions, cultivations and kinds of horticulture foods were expanded with the help of many king`s agriculture first policy and the advancement in cultivating method. Among the horticulture foods, fruits such as peach, plum, Japanese apricot, apricot, cherry, pear, persimmon, pomegranate, crab apple, jujube, grape, Chinese quince, walnut, orange, yuzu, chestnut, ginkgo nut(silvernut), pine nut, nutmeg nut, and jat were growed, and vegetables such as Chinese cabbage, turnip, radish, garlic, welsh onion, gynmigit, scallion, taro, malva, cucumber, white gourd, bottle gourd, water melon, eggplant, Japanese ginger, ginger and litchi were cultivated, while seri, water shieled and bamboo sprouts were taken in natural. Fruits were taken in natural or through dry, and particularly grapes were used to make wine. Flowers of Japanese apricots, some fruit trees, and chrysanthemum were also made into wine. Certain fruits were used as medicine owing to its medicinal nature. Vegetables were used to make kimchi or to boil soup, sometimes they were dried to be kept in storage to be used in rare season and also used as medicine. Increase in kinds of horticulture foods does not have any direct relation with the reform of social economy, but the fact that so many kinds of horticulture foods were cultivated and used in Koryoˇ era shows that they elevated people`s life and dietary culture.

저자
  • 전순실 | Soon Sil Chun
  • 조영숙 | Young Sook Cho
  • 심선엽 | Sun Yup Shim
  • 손미예 | Mi Yae Shon
  • 최성희 | Seong Hee Choi
  • 이상래 | Sang Rae Lee