| 초록 |
The aim of this study was to review Byung-Kwa-Ryu recipes in old cookbooks of the head noble family (Jong-Ga). As for details and classification, we examined the materials and recipes of Byung-Kwa-Ryu. To accomplish this, old cookbooks of the head noble family ('Soowoonjabbang', 'Eumsikdimibang', 'Onjubub', and 'Jusiksiui') were reviewed. The introduced Byung-Kwa-Ryu recipes numbered 47 total; four from 'Soowoonjabbang', 18 from 'Eumsikdimibang', nine from 'Onjubub', and 16 from 'Jusiksiui'. We classified the foods (Byung-Kwa_Ryu) into two categories, Tteok-Ryu (Korean rice cake) and Kwa-Jung-Ryu (Korean traditional cookie), on the basis of previous studies. These were further classified into 11 categories: Tteok-Ryu (Jjin-tteok, Salmeun-tteok, Chin-tteok, Jijin-tteok), Kwa-Jung-Ryu (Yumilkwa, Yukwa, Jeongkwa, Dasik, Kwapyun, Dang (Yeot), and others. The most common Byung-Kwa-Ryu type was Jjin-tteok in Tteok-Ryu (14). The next most common Byung-Kwa-Ryu types were Yukwa in Kwa-Jung-Ryu (6) and Yumilkwa in Kwa-Jung-Ryu (5). |
