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

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.

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