濕熱調理法에 의한 饌物類의 分析的 考察 = A Bibliographical Study of Moist Cooking Method of Korean Side Dishes

다국어 초록 (Multilingual Abstract)

I have studied the Kinds of side dishes and the changes of food by moist cooking method of Korean side dishes according as ages which included many Korean cook books written from 1670 to 1943.
The results of study and analysis are as following.
1) There were Jim, Tang, Jockpyun, Sun, Jungol, Cho, Jochi, Jorim, Gigimi, Pyunyuk, Suran and Sundai cooked by moist cooking method.
2) Four Kinds of Sundai and five Kinds of Jockpyun were the food since 1670. Ten Kinds of Pyunyuk were the food since seventeen century. Seventeen Kinds of Jungol were the food since the early of eighteen century. Twenty-three Kinds of Jorim were the food since the niddle of eighteen Century. Two Kinds of Suran were the food since the late of eighteen century.
3) Used materials for Jungol, Jorim, Pyunyuk, Cho, Sundai, Suran and Jockpyum were meat, poultry, fish and shell fish, vegetables, mushrooms, dried fish, egg, bean curds, wheat flour, rice powder, starch and fruits. Seasonings were pepper, sesame powder, soy bean sauce, green onion, garlic, sugar, sesame oil, ginger, salt, sliced red pepper, glutamic sodium, honey, cinnamon, red pepper powder, red pepper paste, vinegar, mustard, clove, ginger powder and so on.

목차 (Table of Contents)

• Ⅰ.서론
• Ⅱ.습열조리법에 의한 찬물류
• Ⅲ.각 음식의 시대적 변화
• 1.전골(신선로)
• 2.조림
• 3.편육
• 4.순대
• 5.초
• 6.수란
• 7.족편
• Ⅳ.결론 및 고찰