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      「간편조선요리제법」의 분석적 연구  :  主食, 饌物類 Main Dishes, Side-Dishes = An Analytical Study on 「GANPYUN CHOSUN YORI-JEBUP」

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      https://www.riss.kr/link?id=A45018095

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      「Ganpyun Chosun Yori Jebup」, a book of cooking was written in Korean in 1934.
      The kinds of food were analyzed of cooking method, materials, measuring unit of materials by this book.
      Findings from this book are summarized as follows :
      1. There were 8 kinds of Bap and 18 kinds of Zook.
      2. There were 31 kinds of Korean Soup, 10 kinds of Ziggae, 4 kinds of Jun-gol.
      3. There were Side-dishes including 6 kinds of Jim, 5 kinds of Jijimee, 7 kinds of Sanjuk, 9 kinds of Junyua, 18 kinds of Na-mool, 4 kinds of Moo-shim, 3 kinds of Ho, and 15 kinds of Po and were 8 kinds of dry side-dish.
      4. Utensil to be used che(sieve), sot(pot), nambi(pan), Sugarak(spoon), and yang poon(bowl).
      5. The measuring units were various, for example mal, doi, hob, etc.
      6. The processing of cooking included preparation and boiling process.
      The processing of preparation were puting, mixing, and being cold, and the processing of heating were steaming and boiling.
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      「Ganpyun Chosun Yori Jebup」, a book of cooking was written in Korean in 1934. The kinds of food were analyzed of cooking method, materials, measuring unit of materials by this book. Findings from this book are summarized as follows : 1. There ...

      「Ganpyun Chosun Yori Jebup」, a book of cooking was written in Korean in 1934.
      The kinds of food were analyzed of cooking method, materials, measuring unit of materials by this book.
      Findings from this book are summarized as follows :
      1. There were 8 kinds of Bap and 18 kinds of Zook.
      2. There were 31 kinds of Korean Soup, 10 kinds of Ziggae, 4 kinds of Jun-gol.
      3. There were Side-dishes including 6 kinds of Jim, 5 kinds of Jijimee, 7 kinds of Sanjuk, 9 kinds of Junyua, 18 kinds of Na-mool, 4 kinds of Moo-shim, 3 kinds of Ho, and 15 kinds of Po and were 8 kinds of dry side-dish.
      4. Utensil to be used che(sieve), sot(pot), nambi(pan), Sugarak(spoon), and yang poon(bowl).
      5. The measuring units were various, for example mal, doi, hob, etc.
      6. The processing of cooking included preparation and boiling process.
      The processing of preparation were puting, mixing, and being cold, and the processing of heating were steaming and boiling.

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