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노가재공댁「Jusikbangmun (주식방문)」과 이본(異異)의 내용 비교 분석
차경희 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.4
This study aimed to compare and analyze two respective versions of Jusikbangmun: Nogajae’s and National Library of Korea. Types and composition of recipes, archives, classification of names and contents, techniques, tools, and measurement were analyzed. Nogajae’s, owned by the Yuwagong family, has established sources while the writer and its publication year are unknown. The other version from the National Library of Korea, on the other hand, has a clear publication year (February, Year Jeongmi) while writer is unclear. In terms of its archive, Nogajae’s is twice the size as that of the National Library of Korea, which is the same percentage (85.42%) as that from Nogajae’s. However, six types of liquor have been written in its 2 books, respectively, and no overlaps occurred. Considering the Korean alphabet, Nogajae’s was published earlier. Nogajae’s and the one from the National Library of Korea have 104 kinds of foods (118 times) and 50 kinds of foods (51 times), respectively.
노가재공댁 「Jusikbangmun (주식방문)」과 이본(異本)의 내용 비교 분석
차경희,Cha, Gyung-Hee 한국식생활문화학회 2016 韓國食生活文化學會誌 Vol.31 No.4
This study aimed to compare and analyze two respective versions of Jusikbangmun: Nogajae's and National Library of Korea. Types and composition of recipes, archives, classification of names and contents, techniques, tools, and measurement were analyzed. Nogajae's, owned by the Yuwagong family, has established sources while the writer and its publication year are unknown. The other version from the National Library of Korea, on the other hand, has a clear publication year (February, Year Jeongmi) while writer is unclear. In terms of its archive, Nogajae's is twice the size as that of the National Library of Korea, which is the same percentage (85.42%) as that from Nogajae's. However, six types of liquor have been written in its 2 books, respectively, and no overlaps occurred. Considering the Korean alphabet, Nogajae's was published earlier. Nogajae's and the one from the National Library of Korea have 104 kinds of foods (118 times) and 50 kinds of foods (51 times), respectively.
『朝鮮の特産』으로 보는 일제강점기 식품 특산물 현황 분석
차경희 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.6
This study examined the status of food specialties in Korea during the Japanese colonial period through『Specialities ofJoseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branchlines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species wereincluded, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of thespecialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the HonamLine, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece wasoverwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn,tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles,sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanesecolonial period.
『조선(朝鮮)の특산(特産)』으로 보는 일제강점기 식품 특산물 현황 분석
차경희,Cha, Gyung-Hee 한국식생활문화학회 2019 韓國食生活文化學會誌 Vol.34 No.6
This study examined the status of food specialties in Korea during the Japanese colonial period through 『Specialities of Joseon (朝鮮の特産)』. The book recorded a total of 164 areas and 317 specialties, focusing on five railway lines and branch lines on the Gyeongbu, Honam, Gyeongui, Gyeongwon, and Hamgyeong. Among the specialities, 211 species were included, excluding overlapping ones. The food specialties accounted for 100 kinds in 159 regions or 47.4 percent of the specialties. There were 47 food specialties in 47 areas of the Gyeongbu Line, 21 food specialties in 20 areas of the Honam Line, 32 food specialties in 40 areas of the Gyeongui Line, 26 food specialties in 15 areas of the Gyeongwon Line, and 33 food specialties in 42 areas of the Hamgyeong Line. Among the specialties, the amount of fish and their workpiece was overwhelmingly the largest. Next came processed goods of fruits, grains, and vegetables. In modern factories, corn, tomatoes, blueberries, and sardines were made of processed goods. Factories have been constructed for glass noodles, sugar, and soju. Specialities and processed goods produced in each region were brought to Japan during the Japanese colonial period.