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1400~1700년대 고조리서에 수록된 향신료의 종류와 조리법에 관한 고찰
Literature Review of Spices Used in Cookbooks Published in 1400~1700s 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.30 no.3, 2015년, pp.267 - 283  

김소영 (명지대학교 식품영양학과) ,  양지혜 (명지대학교 식품영양학과) ,  이승민 (백석문화대학교 외식산업학부) ,  이영미 (명지대학교 식품영양학과)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total ...

주제어

#Spice   #Cookbook   #Recipe   #Dish group  

참고문헌 (54)

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