고문헌에 나타난 전주음식문화 콘텐츠 구조 및 특징 = The Content Structure and Keyword Analysis of Jeonju Cuisine Culture in Historical Documents

다국어 초록 (Multilingual Abstract)

This study aimed to explore the historical significance and value by analyzing the structure and characteristics of Jeonju cuisine culture in historical documents. Content analysis was conducted on historical documents from ancient times to the early 1900s, including content about Jeonju area cuisine. The extracted keywords through content analysis were ‘place name,’ ‘food specialties,’ ‘food specialties,’ and ‘cooking methods.’ The results of the study were as follows: A total of 32 keywords, including Wansanju and Jeonju, were extracted from six documents related to the ‘place name’ category, including Samguksagi. A total of 88 keywords were extracted from six documents, including Sejong Sillok Jiriji, in the ‘specialty products’ category. A total of 35 keywords were extracted from five documents, including Seongsobubugo, in the ‘food ingredients’ category. A total of 52 keywords were extracted from seven documents, including Sanlimjeongyeok, in the ‘cooking methods’ category. In total, 207 keywords were extracted from 24 historical documents. It was also found that honey, ginger, lacquer, pomegranate were major specialty products. Unique cooking methods called Jeonju-sik or Jeonjubang(全州方) such as jeubjang, jeubjangnuruk, ginger powder, ginger porridge, and ginger taffy were also found. In 18th century documents, jeubjang of Jeonju style was mentioned in Sanlimgyeongje(山 林經濟), Chimjeubjeoga(沈汁葅茄) in Gosasibijib(攷事十二集)", jeubjangnuruk and jeubjang in Nongjeonghoeyo(農政會要), jeubjang in Ojuyeonmunjangjeonsango(五洲衍文長箋散稿)", jeubjang, ginger powder (gangyu) and ginger porridge in Imwonsibyukji jeongjoji(臨元十六地 正祖地) and ginger taffy in Imhapilgi.