Abstract

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

주제어

#Pheasant   #Recipe   #Literature review   #Trend analysis   #Content analysis  

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이 논문을 인용한 문헌 (2)

1. Cho, Joo-Hyung ; Chang, Young-Eun ; Kim, Jin-Sook 2012. "A Literature Review on the History of the Jeon (Korean Pancake) in the Modern Cookbooks" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 27(6): 607~626  원문보기 상세보기
2. Lee, Kyong Ae 2013. "Review on Japchae in Cook Books Published during 1600s-1960s" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(4): 377~385  원문보기 상세보기