RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      KCI등재

      The Intertextual Aspect of Women’s Culinary Manuscripts in Chosŏn Korea

      한글로보기

      https://www.riss.kr/link?id=A108040487

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      다국어 초록 (Multilingual Abstract)

      In Korea, the emergence of vernacular recipes, authored by elite women in the eighteenth and nineteenth centuries, signaled women’s entry into the literary world and also transformed culinary activities as written knowledge. This article explores how elite women from that period expanded the boundaries of the manuscript culture by collecting recipes based on their experiences and defines how the recipes were considered as a cultural asset. It examines three vernacular texts from the yangban families of the central region of Korea and provides analysis on the recipes in Chason pojŏn 子孫寶傳 (Records for the prosperity of offspring, c. eighteenth century); Chusaŭi 酒食議 (Advice on beverages and food, 1809); and Chusik siŭi 酒食是儀 (Appropriate procedures for beverages and food, c. nineteenth century). The investigation of the selected manuscripts illuminates the intertexual aspect of the recipes and highlights the role of elite women in recreating culinary practice and skills into an intellectual activity. The conclusive discussion reveals that culinary texts were written for practicality but also functioned as a material-object to cherish the relationship of the dead, to transform everyday experience into professional knowledge and represent cultural sophistication of yangban family.
      번역하기

      In Korea, the emergence of vernacular recipes, authored by elite women in the eighteenth and nineteenth centuries, signaled women’s entry into the literary world and also transformed culinary activities as written knowledge. This article explores ho...

      In Korea, the emergence of vernacular recipes, authored by elite women in the eighteenth and nineteenth centuries, signaled women’s entry into the literary world and also transformed culinary activities as written knowledge. This article explores how elite women from that period expanded the boundaries of the manuscript culture by collecting recipes based on their experiences and defines how the recipes were considered as a cultural asset. It examines three vernacular texts from the yangban families of the central region of Korea and provides analysis on the recipes in Chason pojŏn 子孫寶傳 (Records for the prosperity of offspring, c. eighteenth century); Chusaŭi 酒食議 (Advice on beverages and food, 1809); and Chusik siŭi 酒食是儀 (Appropriate procedures for beverages and food, c. nineteenth century). The investigation of the selected manuscripts illuminates the intertexual aspect of the recipes and highlights the role of elite women in recreating culinary practice and skills into an intellectual activity. The conclusive discussion reveals that culinary texts were written for practicality but also functioned as a material-object to cherish the relationship of the dead, to transform everyday experience into professional knowledge and represent cultural sophistication of yangban family.

      더보기

      참고문헌 (Reference)

      1 김경미, "조선후기 여성의 노동과 경제활동:18~!9세기 양반여성을 중심으로" 한국여성학회 28 (28): 85-117, 2012

      2 이현진, "조선시대 ‘상경(上京)’을 통해 본수도 한양의 성격" 서울학연구소 (60) : 63-91, 2015

      3 박채린 ; 이진영, "신창맹씨 종가의 문헌(「자손보전」)에 수록된 「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 - 찜류 및 면병과류를 중심으로 -" 한국식생활문화학회 30 (30): 552-561, 2015

      4 박채린, "신창 맹씨 종가 「자손보전」에 수록된 한글조리서 「최씨 음식법」의 내용과 가치" 한국식생활문화학회 30 (30): 137-149, 2015

      5 이난수, "古조리서로 본 宗家의 살림문화- 『需雲雜方』, 『음식디미방』, 『蘊酒法』을 중심으로" 한국문학언어학회 (62) : 239-263, 2014

      6 이숙인, "儒仙들의 풍류와 소통 ― 『需雲雜方』을 통해 본 16세기 한 사족의 문화정치학" 대동문화연구원 (80) : 267-298, 2012

      7 김정경, "『선세언적』과 『자손보전』에 실린 17-19세기 여성 한글 간찰의 특질 고찰" 한국학중앙연구원 34 (34): 171-193, 2011

      8 Kim Suhŭng, "“T’oeudang chip” (Literary collection of Kim Suhŭng). In Han’guk munjip ch’onggan. Available in Han’guk kojŏn chonghap DB (Database of Korean Classics)"

      9 Paek Tuhyǒn, "Ǔmsik timibang, Kyugon siǔibang ǔi naeyong kwa kusŏng e taehan yŏn’gu(The research on Recipe for tasty food and Appropriate procedures from inner chamber)" 1 : 249-280, 2001

      10 Deuchler, Martina, "Under the Ancestors’ Eyes: Kinship, Status, and Locality in Premodern Korea" Harvard University Asia Center 2015

      1 김경미, "조선후기 여성의 노동과 경제활동:18~!9세기 양반여성을 중심으로" 한국여성학회 28 (28): 85-117, 2012

      2 이현진, "조선시대 ‘상경(上京)’을 통해 본수도 한양의 성격" 서울학연구소 (60) : 63-91, 2015

      3 박채린 ; 이진영, "신창맹씨 종가의 문헌(「자손보전」)에 수록된 「최씨 음식법」의 조리법을 통한 조선 중기 음식문화 고찰 - 찜류 및 면병과류를 중심으로 -" 한국식생활문화학회 30 (30): 552-561, 2015

      4 박채린, "신창 맹씨 종가 「자손보전」에 수록된 한글조리서 「최씨 음식법」의 내용과 가치" 한국식생활문화학회 30 (30): 137-149, 2015

      5 이난수, "古조리서로 본 宗家의 살림문화- 『需雲雜方』, 『음식디미방』, 『蘊酒法』을 중심으로" 한국문학언어학회 (62) : 239-263, 2014

      6 이숙인, "儒仙들의 풍류와 소통 ― 『需雲雜方』을 통해 본 16세기 한 사족의 문화정치학" 대동문화연구원 (80) : 267-298, 2012

      7 김정경, "『선세언적』과 『자손보전』에 실린 17-19세기 여성 한글 간찰의 특질 고찰" 한국학중앙연구원 34 (34): 171-193, 2011

      8 Kim Suhŭng, "“T’oeudang chip” (Literary collection of Kim Suhŭng). In Han’guk munjip ch’onggan. Available in Han’guk kojŏn chonghap DB (Database of Korean Classics)"

      9 Paek Tuhyǒn, "Ǔmsik timibang, Kyugon siǔibang ǔi naeyong kwa kusŏng e taehan yŏn’gu(The research on Recipe for tasty food and Appropriate procedures from inner chamber)" 1 : 249-280, 2001

      10 Deuchler, Martina, "Under the Ancestors’ Eyes: Kinship, Status, and Locality in Premodern Korea" Harvard University Asia Center 2015

      11 Lee, Janet Yoon-Sun, "The Matrix of Gender, Knowledge, and Writing in the Kyuhap Ch’ongso" 동아시아학술원 17 (17): 211-232, 2017

      12 Yun Sukkyŏng, "Suun chappang chuch’an (Annotations of Miscellaneous recipes for refined food )" Sin’gwang ch’ulp’ansa 1998

      13 Song Siyŏl, "Song Yuam sŏngsaeng kyenyŏsŏ(Instructions to my daughter)" Hand-written edition housed in Keimyung University Library

      14 Sinch’ang Maengssi kamun, "Sinch’ang Maengssi chokpo [The genealogical records of Sinch’ang Maeng’s]" Sinch’ang Maengssi chokpo kanhaeng wiwŏnhoe 1989

      15 Hong Mansŏn, "Sallim kyŏngje. [Farm management], Han’guk kojŏn chonghap DB (Database of Korean Classics)"

      16 Sŏ Yugu, "P’ungsŏk chŏnjip (The collection of Sŏ Yugu)" Pogyŏng munhwasa 1982

      17 Yi Kyǒngha, "Naehun [Instruction for the inner sphere]" Han’gilsa 2011

      18 Chu Yŏngha, "Kŭrim sok ŭi ŭmsik, ŭmsik sok ŭi yŏksa (Food in painting, history in food)" Sagyejŏl 2005

      19 Chŏng Yangwan, "Kyuhap ch’ongsŏ [Encyclopedia for women’s everyday life]" Pojinjae 1975

      20 Yi Hyoji, "Kyugon siŭibang ŭi chorihakchŏk koch’al(Review of culinary methods in Recipes for tasty food )" 19 (19): 47-61, 1981

      21 Minjok munhwa ch’ujinhoe, "Kugyŏk Sallim kyŏngje (Vernacular translation of Farm management)" Han’guk haksul chŏngbo 2007

      22 Pettid, Michael, "Korean Cuisine: An Illustrated History" Reaktion Books 2008

      23 Janku, Andrea, "From Woodblocks to the Internet: Chinese Publishing and Print Culture in Transition, Circa 1800 to 2008" Brill 2010

      24 Haboush, Jahyun K., "Epistolary Korea: Letters in the Communicative Space of the Chosŏn, 1392–1910" Columbia University Press 2009

      25 노상호, "Cookbooks and Female Writers in Late Chosŏn Korea" 규장각한국학연구원 29 (29): 133-157, 2016

      26 Yi Sun’gu, "Chosŏn yangban ŭi ilsaeng" Kŭl hangari 210-226, 2009

      27 Han Pokchin, "Chosŏn sidae kungjung ŭi siksaenghwal munhwa (The cuisine culture of the royal court during the Chosŏn period)" Sŏul Taehakkyo Ch’ulp’anbu 2005

      28 Taejŏn yŏksa pangmulgwan, "Chosŏn sadaebuga ŭi sangch’arim (Table setting in households of Chosŏn scholar-officials)" Hyumŏn k’ŏlch’ŏ arirang 2015

      29 Pae Yŏnghwan, "Chosŏn sadaebuga ŭi sangch’arim" Taejŏn yŏksa pangmulgwan 272-313, 2012

      30 Chŏng Hyegyŏng, "Chosŏn sadaebuga ŭi sangch’arim" Taejŏn yŏksa pangmulgwan 316-359, 2012

      31 Yi Kwangho, "Chosŏn hugi han’gŭl kanch’al ŏn’gan ŭi yŏkchu yŏn’gu [The exploration of vernacular family album in late Chosŏn]. Vol. 3" T’aehaesa 2003

      32 Kim Ilgwŏn, "Chosŏn hugi ch’inong kwa ŭmsik ŭi p’iryong chisik chŏn’gae rosŏ Jujia biyong kwa Sallim kyŏngje ŭi chisik chihyŏng koch’al (Intellectual terrain of knowledge for farming and foods in The guide to domestic operations and Farm management)" 15 (15): 19-48, 2016

      33 Song Suhwan, "Chosŏn chŏn’gi ŭi saongwŏn(The royal cuisine in the early Chosŏn)" 3 : 121-166, 1998

      34 "Chosŏn wangjo sillok [Veritable records of the kings of the Chosŏn dynasty]" Kuksa p’yŏnch’an wiwŏnhoe 1970

      35 Notaker, Henry, "A History of Cookbooks: From Kitchen to Page over Seven Centuries" University of California 2017

      36 Yi Tŏngmu, "18-segi yŏsŏng saenghwalsa charyojip, vol. 6" Pogosa 416-466, 2010

      37 Kim Kyŏngmi, "17 segi yŏsŏng saenghwalsa charyojip 4 (Sources on the lives of women in the seventeenth century, vol. 4)" Pogosa 2006

      38 배영동, "16~17세기 안동문화권 음식조리서의 등장 배경과 역사적 의의-『수운잡방』과 『음식디미방』의 사례-" 남도민속학회 (29) : 135-175, 2014

      더보기

      동일학술지(권/호) 다른 논문

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      인용정보 인용지수 설명보기

      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2023 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 선정 (재인증) KCI등재
      2019-01-01 평가 등재후보학술지 유지 (계속평가) KCI등재후보
      2017-01-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
      더보기

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼