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    「 주방문 」의 조리에 관한 분석적 연구 = Analytical Study on the Cooking in Zu Bang Moon

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    https://www.riss.kr/link?id=A3037059

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    다국어 초록 (Multilingual Abstract) kakao i 다국어 번역

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    한국어
    "Zu Bang Moon", a book of cooking, was written in Korean in the 17th century by Mr. Hwa. Various cooking methods of traditional foods were described in this book.
    The kinds of cookingfoods were Wine 28, Guksu (noodle) 3, Side dish 23, Seasoning 10, and Dessert 10.
    The materials used in the cooking foods were cereals, vegetables, fishes, meats, etc. 9 kind of Seasonings used in cooking foods such as salt, and herbs such as black pepper.
    The cooking methods were different and complicated.
    The way of heating were also different such as to stew, to boil, to steam, to pan-boil, to frying, etc.
    Utensils and table wares used for processing and cooking were poor and specific.
    The measuring units were not accurate and unscientific.
    Many of special words and expressions which are not used today in cooking and processing were, reviewed.
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    "Zu Bang Moon", a book of cooking, was written in Korean in the 17th century by Mr. Hwa. Various cooking methods of traditional foods were described in this book. The kinds of cookingfoods were Wine 28, Guksu (noodle) 3, Side dish 23, Seasoning 10, a...

    "Zu Bang Moon", a book of cooking, was written in Korean in the 17th century by Mr. Hwa. Various cooking methods of traditional foods were described in this book.
    The kinds of cookingfoods were Wine 28, Guksu (noodle) 3, Side dish 23, Seasoning 10, and Dessert 10.
    The materials used in the cooking foods were cereals, vegetables, fishes, meats, etc. 9 kind of Seasonings used in cooking foods such as salt, and herbs such as black pepper.
    The cooking methods were different and complicated.
    The way of heating were also different such as to stew, to boil, to steam, to pan-boil, to frying, etc.
    Utensils and table wares used for processing and cooking were poor and specific.
    The measuring units were not accurate and unscientific.
    Many of special words and expressions which are not used today in cooking and processing were, reviewed.

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