http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
- 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
- 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
RISS 인기검색어
- 검색키워드
- 주제어 : Korean cooking book (검색결과 5 건)
- 무료
- 기관 내 무료
- 유료
-
언더우드가 번역한 서양 음식조리서 『조양반서』(造洋飯書) 연구
백두현 ( Paek Doohyeon ) 서강대학교 언어정보연구소 2017 언어와 정보 사회 Vol.32 No.-
The introduction of the western civilization to the Korean peninsula in late 19th century brought about radical changes in Korean society. It is at that time that western food recipes were brought in and had a considerable impact on the Korean food culture. Joyang Banseo is a western cooking book written in Korean language. Originally written and published in Chinese language, it was translated by Horace Grant Underwood into Korean before introduced in Korea. This paper has revealed the bibliographic and Korean linguistic characteristics and values of Joyang Banseo, a cooking book in Korean language version. In the process of translating western recipes into Korean, the cooking book described a variety of phonological and phonetic characteristics, including vocabularies, orthographies and euphonic changes. The paper has also reviewed what Korean words were used when translating western food vocabularies into Korean. For example, English words ‘bread’ and ‘cake’ were translated into ‘떡’ or ‘rice cake’. ‘Pie’ was translated into ‘□’, ‘sauce’ into ‘쟝’, and ‘turkey’ into ‘□□’. There are a lot of cases of using Korean words phonetically to describe some cuisines instead of translating them into their corresponding Korean vocabularies. Some of the examples include ‘푸딍’(pudding), ‘파인아풀 마마레드’(marmalade pineapple), ‘옴□□ 쓰풀 늬’(omelette souefflee), and ‘스카로 와풀쓰’(puffs scarborough)
-
팥을 이용한 밥의 조리과정 변화 연구 -근대 이후 조리서를 중심으로-
이경란 ( Kyung Ran Lee ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.4
The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.
-
신하영(Shin Ha-young) 한국어문학회 2012 語文學 Vol.0 No.117
This study has dealt with two cooking books, Shiui-jeonseo and Banchan-deungsok, the first being material in the dialect from the Gyeongbuk area in the late 19th century, and the second from the Chungbuk area in the early 20th century. This study has identified the time of the materials, and compared the characteristics of the two dialects characterized by their phonetical phenomena, grammar and vocabulary. Shiui-jeonseo was written in Sangju, Gyeongsangbuk-do during the years of 1876 and 1877, and Banchan-deungsok in Cheongju, Chungcheongbuk-do in 1913. The spelling and phonetical phenomena have the characteristics of the late 19th and early 20th centuries, there being many linguistic similarities between the two books. By contrast, the sound of the letterㄱ(giyeok) was weakened between vowels, the sound of the letter △(banchieum) changed, and the sounds of n and ŋ were deleted between vowels. The two dialects are different in grammar and vocabulary. Therefore, the two books are well worth studying for their Korean linguistic material, and also for their history of dialect.
-
근대(1910-1948) 조리서 속 설탕의 활용과 소비문화 고찰
김미혜 한국식생활문화학회 2017 韓國食生活文化學會誌 Vol.32 No.3
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.
-
KCI
KISS연관 검색어 추천
이 검색어로 많이 본 자료
활용도 높은 자료
