스마트팜형 시설 딸기에 예찰 없이 작물 정식 초기에 천적을 먼저 적용하는 생태공학적 Natural Enemy in First (NEF) 기법이 총채벌레류 와 진딧물류의 밀도에 미치는 영향을 확인하였다. 대조구는 약제를 처리하여 비교하였다. NEF 처리구에서 총채벌레류와 진딧물류의 천적과 서식 처로 참멋애꽃노린재와 Portulaca sp.를 적용하여 작기 종료시점까지 해충의 밀도를 대조구와 유사하게 효과적으로 관리할 수 있었다.

This study applied the text frequency method to analyze the crops prevalent during the Chosunwangjoshilrok dynasty, and categorized the results by each king. Contemporary perception of grains was observed by examining the staple crop types. Staple species were examined using the word cloud and semantic network analysis. Totally, 101,842 types of crop consumption were recorded during the Chosunwangjoshilrok period. Of these, 51,337 (50.4%) were grains, 50,407 (49.5%) were beans, and 98 (0.1%) were seeds. Rice was the most frequently consumed grain (37.1%), followed by pii (11.9%), millet (11.3%), barley (4.5%), proso (0.8%), wheat (0.6%), buckwheat (0.1%), and adlay (0.05%). Grain chronological frequency in the Choseon dynasty was determined to be 15,520 cases in the 15th century (30.2%), 11,201 cases in the 18th century (21.8%), 9,421 cases in the 17th century (18.4%), 9,113 cases in the 16th century (17.8%), and 6,082 cases in the 19th century (11.8%). Interest in grain amongst the 27 kings of Choseon was evaluated based on the frequency of records. The 15th century King Sejong recorded the maximum interest with 13,363 cases (13.1%), followed by King Jungjo (8,501 cases in the 18th century; 8.4%), King Sungjong (7,776 cases in the 15th century; 7.6%).

This study analyzed food poisoning articles in the Joseonwangjosillok to acquire historical evidence. The study method used case studies from the textual content of the Joseonwangjosillok. In all, there were fifteen cases of food poisoning in spring (60%), four cases in summer (16%), five cases in fall (20%), and 1 case during winter (4%). Most cases of food poisoning occurred during spring, followed by fall, then summer, and the least during winter. Foods that caused poisoning were as follows: twelve cases of seafood (48%), three cases of vegetables (12%), two cases of meat (8%), and eight cases of poisonous food (32%). Maximum cases pertained to seafood poisoning, which also spiked during spring. This could be attributed to the increased number of planktons as the sea temperature rose during spring. Due to the increased plankton, shellfish absorbed more toxins. The consumption of increasingly toxic shellfish resulted in more cases of food poisoning. The food poisoning frequency was the most severe during the 18th century, followed sequentially by the 15th, 16th, and 17th centuries, and was the least severe during the 19th century. Joseonwangjosillok showed that food poisoning cases happened most during social events where many guests or family members gathered to eat.

This study used the big data method to analyze the chronological frequency of seafood appearance and variety mentioned by the veritable records of the Joseon dynasty. The findings will be used as a basis for Joseon Period’s food cultural research. The web-crawling method was used to digitally scrap from the veritable records of the Joseon dynasty of Joseon’s first to the twenty-seventh king. A total of 9,536 cases indicated the appearance of seafood out of the 384,582 articles. Seafood were termed ‘‘seafood” as a collective noun 107 times (1.12%), 27 types of fish 8,372 times (87.79%), 3 types of mollusca (1.28%), 18 types of shellfish 213 times (2.23%), 6 types of crustacean 188 times (1.97%), 9 types of seaweed 534 times (5.60%). Fish appeared most frequently out of all the recorded seafood. Sea fish appeared more frequently than the freshwater fish. Kings that showed the most Strong Interest Inventory (SII) were: Sungjong from the 15thcentury, Sehjo from the 15th, Youngjo from the 18th, Sehjong from the 15th, and Jungjo from the 18th respectively. Kings of Chosen were most interested in seafood in the 15th and 18th centuries.

흰점박이꽃무지 (Protaetia brevitarsis seulensis) 유충의 대체사료인 한약재 부산물 발효원인 유용미생물 (Effective microorganism, EM)과 느타리버섯 종균 (Oyster mushroom fungi, OM)을 비교하였다. 각 발효된 사료의 영양성분을 비 교한 결과, 조회분을 제외한 조단백, 조지방, 조섬유 함량이 OM 발효사료에서 높게 나타났다. 각 발효된 사료로 사육된 흰점박이꽃무지 유충의 영양성분을 비교한 결과 차이가 관찰되지 않았다. 각 발효사료별 흰점박이꽃무지 유 충의 생체중을 주별 비교 분석한 결과, 3주차 관찰시기부터 EM과 OM을 이용한 사료에서 흰점박이꽃무지 유충 평균중량이 유의하게 높았다. 유충 사육 시 생존율은 발효사료의 경우 동일하게 96.7%이나, 비발효사료의 경우 9.8%로 매우 낮았다. 본 실험결과, 흰점박이꽃무지의 생육에 먹이 원의 발효는 꼭 필요했으며, OM은 EM을 대체할 수 있는 흰점박이꽃무지 대체사료의 발효원으로 더 안정적이었다.

Using the big data analysis of the Choseonwangjosilrok, this research aimed to figure out the fruits’ types, prevalence, seasonal appearances as well as the royalty’s perspective on fruits during Choseon period. Choseonwangjosilrok included nineteen kinds of fruits and five kinds of nuts, totaling 1,601 cases at 72.8% and 533 cases at 24.2% respectively. The text recorded fruits being used as: tributes for kings, gifts from kings to palace officials, tomb offerings, county specialties, trade goods or gifts to the foreign ambassadors, and medicine ingredients in oriental pharmacy. Seasonally the fruits appeared demonstrating an even distribution. Periodic characteristics were observed in decreasing quantity chronologically. From fifteenth century to nineteenth century, the fruits with timely features were seen: 804 times at 36.6%, 578 times at 26.3%, 490 times at 22.3%, 248 times at 11.3%, and 78 times at 3.5% respectively. In fifteenth century: citrons, quinces, pomegranates, cherries, permissions, watermelons, Korean melons, omija, walnuts, chestnuts, and pine nuts appeared most frequently. In sixteenth century: pears, grapes, apricots, peaches, and hazelnuts appeared most frequently. In seventeenth century: tangerines and dates appeared most frequently. In eighteenth century, trifoliate orange was the most frequently mentioned fruit.

This study aimed to analyze the periodic prevalence of the vegetables during the Joseon era with JoseonWangjoSilrok as a reference. The JoseonWangjoSilrok articles were collected from the Guksapyeonchanwewonhwe site, using web-crawling techniques to extract the relevant information. Out of 384,582 search results, 9,560 articles with vegetable-related keywords were found. According to the annual average vegetable recordings during the regimes of various kings, there were two peaking curves in the 15th and 18th centuryJoseon. The found was: 2,750 in the 18th century, 2,529 in the 15th century, 1,424 in the 16th century, and 1,018 in the 19th century. A Variable Interest Index was designed to ascertain the interestin vegetables of the 27 Joseon kings. The king most interested in vegetables was the 19th king Sookjong. The second most interested king was Youngjo. There were 5,105 vegetable-related findings within the JoseonWangjoSilrok related to specific species and categories of vegetables. Among the words found: 1,194 were stem-leaves vegetables (23.39%), 1,017 were root vegetables (19.92%), 1,148 were flower-fruit vegetables (22.49%), 1,144 were spice vegetables (22.41%), 95 were mushrooms (1.86%), and 507 were seaweeds (9.93%). Statistical analysis using ANOVA revealed the chronological factors that affected the vegetables’ prevalence index.

This study considered the rite of passage ceremonial food in the Mid-Choseon Period through the rite of passage ceremonies, food, and ingredients recorded in the Seoul Noble Ohhweemun Family Diary Shaemirok. The research used a contents analysis method through case studies. The noble families in the Mid-Choseon Period deemed the Jerye to be the most significant out of the traditional ceremonies. The nobles practiced the Sadehbongsah and the Yoonhweebongsah ceremonies for their ancestors. The Rite of passage ceremony required fruit. Of fish and birds, pheasants were used frequently during the ceremonies. Noble families, specifically the richer families, could sustainably normalize the rite of passage ceremonies against the elements. Seasonal ingredients were generally harvested even during spring and winter in large amounts. One of the last rites of passage food by Garye displayed diverse ingredients, such as Bangaeng, Myun, Tang, Uhyookjuk, Poe, Chae, Hae, and Silgwa. Such ingredients prove that the normalization of rite of passage ceremony food was well established and practiced. On the other hand, the birthday rite of passage food did not conform to a specific rite of passage normalcy or preparation. Instead, the birthday food showed a flexible menu of seasonal delicacies that were not confined to a particular traditional formula.

This study examined the document Shaemirok, which recorded the daily lives of people from Jangsoo (長水), Junrado to Pyeongang (平康), Gangwondo, from 1591 to 1601. This book represents the mid Josun dynasty Noble Lineage's diary together with Muk-Jae (默齋日記). This study analyzed the Shaemirok of Noble lineage’s seasonal food and traditional Korean food through the lens of the Shaemirok. The Shaemirok recorded that Josun people practiced the Julsa (節祀) and Julshik (節食) during the spring, as follows: Sakil (中和節) five times on February 1, Dapchungil (Samjiknal) six times on March 3, Hanshikil five times on March 8, and Deungsuk (Chopile) three times on April 8. Samjiknal on March 3, which is mentioned six times, is the spring Julsa and Julshik that show up most frequently within the Shaemirok’s records. The Shaemirok recorded that Josun people, practiced the Julsa and Julshik during the summer, as follows: Danyang (Danoh) eight times on May 5 Youdoojul six times on June 15, Chilsuk five times on July 7, and Bakjoong five times on July 15. Dangohjul on May 5, which is mentioned eight times, is the summer Julsa and Julshik that show up most frequently within the Shaemirok’s records. The Shaemirok’s author recorded Julsa and Julshik practiced in the autumn eight times annually. Joongangjul, which is mentioned six times, is the autumn Julsa and Julshik that show up most frequently within the Shaemirok’s records. Shaemirok recorded that Josun people practiced the Julsa and Julshik during the winter, as follows: Dongji during November, Sul on January 1, and Daebohrum on January 15 Dongji and Sul, Daebohrum are mentioned eight and seven times, respectively, in the Shaemirok. The people of the Four Main Families of the mid-period Josun practiced more Julsa and Julshik in the winter than in any other season. The Josun people stored the most food during winter, thus had the highest abundance of food. This seasonal factor explains Dongji and Sul, Daebohrum’s unusual frequency with which they were celebrated.

This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference『Shaemirok (瑣尾錄)』. The research analyzed the textual contents of the『Shaemirok (瑣尾錄)』. It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was Tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making Tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to Tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.

The objective of this study was to verify the stability of nutrient composition by using herbal medicine by-products as an alternative food source and to examine the growth effect on Protaeria brevitarsis seulensis larvae. As a result of comparing the nutritional components of food source, crude protein, crude fat, and crude ash content, except crude fiber content, was high in both non-fermented and fermented medicinal herbal by-products. Especially, crude protein content was highest. Cadmium, lead, mercury, and other heavy metals were not detected and thus stability as alternative food was confirmed. The growth comparison based on the feeding sources showed no significant difference between the fermented oak sawdust fed control group and the herbal medicine by-products fed laboratory group from week 1 to week 3. The weight of a 4 week larva was 0.137 g in the control group and 0.671 g in the laboratory group and so began to reveal differences at a significant level (p<0.05). As a result of comparing weights of Protaetia brevitarsis seulensis larvae according to the level of herbal medicine by-product addition, HMB40 recorded the heaviest weight in week 7. Statistical analysis showed that there was no significant difference in each body weights of HMB40 and HMB80 at week 5 (p<0.05). These results indicate that if the shipping date of an edible insect is a third instar larva, it arrives at the time of shipment at week 5. Thus feeding HMB40 and HMB80 at the 5th week is the most effective.

본 연구는 건강기능식품의 복합제품 개발 및 일반식품 형태의 제품개발 확대에 따라 옥타코사놀의 특이성 및 감도 등이 개선된 분석법을 마련하여 향후 공정시험법에 활용할 수 있도록 하였다. 건강기능식품 중 옥타코사놀의 함량분석을 위해 GC-MS를 이용한 분석법을 확립하고 유통중인 제품을 대상으로 적용성을 검토하였다. 분석법 검증은 특이성, 직선성, 검출한계 및 정량한계, 정확성, 정밀성에 대해 수행하였다. 12.5~200.0 μg/L의 농도범위에서 r2 = 0.999 이상의 우수한 직선성을 확인할 수 있었으며, 검 출한계와 정량한계는 각각 4.5, 13.8 μg/L이었다. 공시료에 표준물질 첨가법을 이용하여 정확성을 검토하였으며 50, 100, 150 μg/L의 농도에서 각각 94, 93, 109%의 회수율을 확인할 수 있었다. 정밀성 결과에서는 시료 채취량을 80 mg, 120 mg, 220 mg으로 각기 달라하여 측정한 결과 상대표준편차는 1.8~2.4%로 확인되었다. 실험실간재현성은 1.0~2.3%로 나타났다. 본 연구에서 확립된 분석법을 적용하여 유통제품 9건에 대해 적용성 검토를 실시한 결과 전체 시료에서 분석이 용이하였으며, 모두 표시기준에 적합함을 확인하였다. 본 연구를 통하여 확립된 GC-MS를 이용한 건강기능식품 중 옥타코사놀 분석법은 향후 공정시험법으로 활용할 수 있으며 국내 건강기능식품의 관리 기반을 강화하는데 기여할 것으로 사료된다.

This study aimed to develop unique, local “food tourism” products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City’s food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee’s anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which hasantioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

건강기능식품의 경우 단성분보다는 복합제품 개발이 우선시되고, 12가지 기본제형이외에도 즉석밥과 같은 일반 식품형태의 제품으로 범위가 확대되고 있다. 이러한 제품 에서 기능성(지표)성분을 효율적으로 분석할 수 있는 방법에 대한 연구가 필요한 실정이다. 복합제품 등에서 정 성·정량 가능한 밀크씨슬 추출물의 기능성(지표)성분인 실리마린을 효과적으로 분석할 수 방법을 확립하기 위하여 본 연구를 수행하였다. 액체크로마토그래프-질량분석기 (LC-MS/MS)를 이용하여 신속하고 효율적으로 실리마린의 6가지 구성성분, 실리크리스틴, 실리디아닌, 실리빈A, 실 리빈B, 이소실리빈A, 이소실리빈B를 동시분석할 수 있는 정성·정량시험법을 확립하였다. 확립된 시험법에 대해 특 이성, 검출한계, 정량한계, 정확도, 정밀도에 대한 검증을 통하여 유효성을 확인하였다. 또한 시중 유통검체 17건을 확보하여 시험한 적용가능성도 검토하였다. 직선성에서는 r2 > 0.999 이상임을 확인하였고, 검출한계 및 정량한계는 각각 실리크리스틴은 0.3, 0.8, 실리디아닌은 9.0, 27.3, 실 리빈A은 3.3, 9.9, 실리빈B는 5.4, 16.3, 이소실리빈A는 4.9, 14.9, 이소실리빈B는 3.2, 9.7 μg/L이었다. 또한 평균 회수 율은 96.2~98.6%로 나타났으며, 반복정밀도는 상대표준편 차 3%이하, 실험실간 재현성은 1.5%이하로 나타나 정확성, 재현성이 우수하였으며 이는 AOAC 가이드라인15)에서 제시한 기준에 모두 적합한 수준이었다. 시중 유통품에 대하여 실험한 결과 81.2~106.5%로 모두 적합하였다. 따라서 본 연구에서 개발된 분석법은 건강기능식품 중 실리마린의 정성·정량분석에 이용될 수 있으며, 나아가 건강기 능식품 공전 개정에 반영되어 우수한 품질의 건강기능식품유통에 기여할 것으로 판단된다.

This study aims to compare and analyze a willow tree (Salix Koreensis andersson) extract’s antioxidant and antiinflammatory activity by investigating its: total polyphenol, flavonoid content, SOD-like activity, DPPH vitality. the willow tree was induced with LPS to determine its active anti-inflammatory effects. as a result, the willow methanol extract showed a higher total polyphenol and flavonoid content than those of willow distilled water extract, but the willow distilled water extract showed a higher SOD than that of willow methanol extract. in its DPPH scavenging ability, the willow methanol extract’s antioxidant activity was higher than that of the willow distilled water extract. the willow extract’s measurements such as the production of NO, inflammatory cytokine (TNF-α, IL-6 measurement) were significantly reduced as its concentration level went down. according to the research outcomes, when induced, he will extract’s macrophage produces mediator-like substances such as NO and inflammatory cytokine that can be used to alleviate the inflammatory response. therefore, the willow tree proved to be a useful raw plant material for the products designed to combat inflammatory activities due to its natural antioxidant and anti-inflammatory response substances such as NO and cytokine.

폴리락타이드 재질의 식품용 기구 및 용기·포장에서 식품으로 이행될 우려가 있는 유해 중금속인 납, 카드뮴 및 비소의 이행량을 측정하고 안전성을 평가하기 위하여 국내에 유통중인 폴리락타이드 시료 총 211건을 수거하였다. 용출실험은 ‘식품용 기구 및 용기·포장 공전’의 조건 에 따라 식품모사용매인 4% acetic acid로 하였으며 온도 조건으로 70oC와 가혹사용조건인 100oC 모두 적용하여 이 행량을 비교하였다. 납, 카드뮴 및 비소의 이행량은 모두 70oC보다 100oC의 조건에서 증가하는 경향을 보였으나, 납 의 최대 이행량은 기준·규격과 비교하여 1.0%의 낮은 수 준이었고, 카드뮴은 모두 미량이 검출되었으며, 비소의 최대 이행량은 기준·규격 대비 3.9%의 낮은 수준으로 기준·규격을 초과하는 시료는 없었다. 이행량 결과를 바탕으로 납, 카드뮴 및 비소의 일일추정섭취량을 산출한 후 잠정주간섭취허용량 등과 비교하는 안전성평가를 진행하였으며, 국내에 유통되는 식품용 폴리락타이드 기구 및 용기·포장을 통한 납, 카드뮴 및 비소의 일일추정섭취량은 2.5 × 10−5~ 2.0 × 10−3μg/kg bw/day인 것으로 산출되었다. 용출조건별로는 70oC, 30분에서 카드뮴의 일일추정섭취량이 가장 낮았고, 100oC, 30분에서의 납 일일추정섭취량이 2.0 × 10−3μg/kg bw/day로 제일 높게 나타났으나, 납의 위해도는 인체안전기준(25 μg/kg bw/week)과 비교시 0.055% 수준으로 매우 낮음을 확인되었다. 이를 통하여 국내 유통 폴리락타이드 재질 식품용 기구 및 용기·포장에서의 납, 카드뮴 및 비소의 이행량은 매우 낮은 수준임을 확인하였고, 본 연구의 결과는 향후 식품용 기구 및 용기· 포 장의 안전관리를 위한 과학적인 근거자료로 활용될 수 있을 것으로 사료된다.

본 연구는 건강기능식품 중 baicalin, eleutheroside E, ligustilide를 효과적으로 분석할 수 있는 방법을 확립하기 위하여 수행되었다. 이에 LC-MS/MS를 이용하여 신속하고 효율적으로 동시분석할 수 있는 시험법을 확립하였으며, 확립된 시험법에 대해 특이성, 검출한계, 정량한계, 정확도, 정밀도에 대한 검증을 통하여 유효성을 확인하고자 하였다. 표준용액을 이용하여 검량선을 작성한 결과 r2> 0.99 이상의 직선성을 확인하였고, baicalin, eleutheroside E, ligustilide에 대한 정량한계는 각각 39.3 μg/L, 106.7 μg/L, 76.1 μg/L이었으며, 검출한계는 각각 13.0 μg/L, 35.2 μg/L, 25.1 μg/L이었다. 또한 평균 회수율은 각 성분에 대해 108.0~109.9%, 99.8~101.3%, 91.4~97.2%로 나타났으며, 반 복정밀도는 상대표준편차 5%이하, 실험실간 재현성은 9% 이하로 나타나 정확성, 재현성이 우수하였으며 이는 AOAC 가이드라인19)에서 제시한 기준에 모두 적합한 수준이었다. 따라서 개발된 분석법은 향후 건강기능식품 중 baicalin, eleutheroside E, ligustilide를 동시분석하는데 효과적으로 활용할 수 있을 것으로 판단된다.

This research analyzedconsumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to「Banchandeungsok」,「Booinpilj」, and「Chosunmoossangsinsikyorijebeob」, sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as 「Ganpyounchosunyorijebeob」,「Ililhwalyongsinyoungyangyoribeob」,「Chosun’s cooking of the four seasons」,「Halpaengyoungoo」, 「Chosunyorijebeob」, and 「Required reading for housewife」, sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like「Chosunyorihak」,「Chosunyoribeob」, and「Woorieumsik」, sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar’s culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.

This study investigated the characteristics of main house food cultures in Gyeonggi-do using a case study on the head family. The subject of this study was selected through an advisory committee of experts; it incorporated intangible and tangible elements of the main family based on relevant data. Selected representative main house of Gyeonggi-do had 12 parts in total. The entire investigation was conducted in five parts; literature search, telephone survey, in-depth interviews, inheritance food research of the head family, and cuisine demonstrations. Twelve families within the researched family clan had members of high merit or scholarly reputation qualified enough to serve bulcheonwi, a form of important religious worship. Food in Gyeonggi-do, specifically, can be served for Bongjesa jeopbingaek, which is a combination of performance of ancestral rites and greeting guests. Meat ingredients were frequently used. Articles of clothing were colorful and vivid, with wootgi that needed lots of work. Soup and steamed dishes tended to favor simple but fresh tastes that come with their cultural and historical context.

The study presented attempts to analyze and categorize Chosun’s food ingredients and culture through a Western perspective based on 32 representative Western documents pertaining to old Korea. Before modernization, Westerners visited Chosun during their visits to old China or Japan. Westerners were most active in Chosun from the open port period to the annexation of Korea to Japan occupation. They were teachers, missionaries, diplomats, and doctors visiting Chosun with personal goals. In 31 book traveler’s journal, it records Chosen’s mainly produced ingredients, such as grains, spices, fruits, cabbage, chicken, and chestnuts; foods from Chosen include kimchi, soup, and tofu. Foreigners especially liked foods made of eggs and chicken, but they did not enjoy Chosun’s lack of sugar and dairy. Thirty-one book foreigners’ records describe Chosun’s Ondol, kitchen, crock, fermented foods, low dining tables, and chopsticks. Chosun people liked dog meat, unrestrained drinking culture, sungnyung, and tea culture. Foreign documentation on Chosun’s food culture allows modern scholars to learn about Chosun people’s lifestyles, as if their lives were a vivid picture