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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.35 no.1, 2020년, pp.28 - 54
김명준 (전주대학교 일반대학원 농생명식품산업학과) , 차경희 (전주대학교 일반대학원 농생명식품산업학과) , 정혜정 (전주대학교 일반대학원 농생명식품산업학과)
This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the 17th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targeted food types: vegetables (84), sea foods (60), meats (41), ...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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채소류가 다른 재료보다 저장방법의 빈도수가 높은 이유는? | 총 232가지 방법으로 채소류 84회, 해산물 60회, 육류 41회, 과일류 37회, 기타 10회순으로 나타났다. 채소류가 다른 재료보다 저장방법의 빈도수가 더 높은 까닭은 다양한 이유가 복합적으로 작용한 것으로 생각되며, 과일과 함께 채소류의 저장방법이 발달한 이유는 겨울이 유독 길고 추운 한반도의 특성상 동절기에 비타민 공급수단으로 채소와 과일의 저장은 필수적이었을 것으로 생각된다(Lee & Ahn 1995). | |
식품의 저장이란 무엇인가? | 식품의 저장은 인간의 식생활 행위에서 중요한 요소 중 하나로, 생산시기가 한정되는 식품의 수확시기가 아닌 때의 수용에 대비하기 위하여 장기간 보존하는 것을 말하며(Encyclopedia of Korean Culture 1997; Kang et al. 2004), 식품 보존 체계는 인류의 역사와 함께 다양한 방법으로 발달하였고, 자연의 기후, 풍토, 적절한 장소 등을 이용하면서 발달해왔다(Kim & Go 1996; Kim & Shin 2003). | |
14-16세기에 해당하는 조선전기의 식품저장법 연구를 위해, 사찬농서 문헌을 살펴봐야 하는 이유는? | 특히, 14-16세기에 해당하는 조선전기는 우리 역사에 전무하던 농업기술혁신이 이루어지기 시작한 시기로 우리 관행농법과 중국 선진농법을 중심으로 농서의 편집 및 보급이 이루어져「Nongsajikseol (農事直說)」(Kim YJ 1984)가 탄생하였다(Lee 2004). 그러나, 「Nongsajikseol」은 주곡을 중심으로 서술하고 있어, 과채류 또는 식품에 관한 내용은 포함시키지 못하는 한계를 지니고 있었고, 이를 수용하기 위한 노력이 전순의(îïâàëù)의 사찬농서「Sangayorok (山家要錄」 (Han BR ed. 2007)의 저술로 김치를 비롯한 채소 가공식품 및 식품저장기술이 등장하였을 뿐 아니라, “동절양채(冬節養 菜)”와 같은 독창적인 우리 기술도 개발되어, 식품을 간수하는 방법에 대한 선조들의 노력을 서적을 통해 확인할 수 있는 중요한 시기로 생각된다(Lee 2003). |
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