조선시대 조리서에 나타난 주식류의 변화에 관한 연구

다국어 초록 (Multilingual Abstract)

Main Meals of Joseon Dynasty were searched and assessed based on inherited culinary books and related datas. Major grain material of main meals was rice and buckwheat flour was widely used for some kinds of mandu and noodles. Boiled rice, gruel thin gruel and mandu were As the Additional ingredients, m iscellaneous cereals, seafoods, vegetables, potatos, meats were added to substitute of rice and improve of preference. This study reviewed for transition and progressive traces of main meals as its respective periods. Culinary Bookss of Joseon Dynasty, Eumsikdimibang, Yorock, sarlimkyungze, Wonheangeulmijungrieugwe, Eumsikbangmun, Kyuhapchongseo, Joseonmussangsinsikyorijebyup and Korean Traditional Foods were reviewed. Some of the main meals were disappeared, canged its side Foodstuffs to easily acquired foods, and also its cooking methods has been gradually modified into combinient types.

목차 (Table of Contents)

• Abstract
• Ⅰ. 서론
• Ⅱ. 연구방법
• Ⅲ. 연구결과
• Ⅳ. 결론
• 참고문헌