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Study on Food Names of Staple Food Category in Korean Culinary Manuscripts
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필사본 한글 음식조리서의 주식류 음식명 연구

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Type
Academic journal
Author
Kim Yeni (경북대학교)
Journal
Hankook Moonhakeoneo Hakhoi 어문론총 어문론총 제91호 KCI Accredited Journals
Published
2022.3
Pages
7 - 36 (30page)

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Study on Food Names of Staple Food Category in Korean Culinary Manuscripts
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The purpose of this study was to examine the characteristics of staple foods in the 17th~20th century, by analyzing the food names of the staple food category in Korean Culinary manuscripts at that time. To this end, it examined how the food names are organized, by dividing the ‘staple food’ names in 22 kinds of Korean Culinary manuscripts into four categories: ‘rice’, ‘soup/rice gruel/Eung-i’, ‘buns/tteokguk’ and ‘noodles’. It also divided food names of the staple food category into ‘those of ingredients + food categories’, ‘those of food + food categories’, ‘characteristics of food (how to eat, shapes, colors, origins, recipes and efficacy) + ’food categories’, ‘those of ingredients’, ‘those of food categories’ and ‘figurative food names’. Among the types constituting the food names of the staple food category, ‘names of ingredients + food category’, especially the names of ingredients were most often used as food names, for the category of ‘soup/rice gruel/Eung-i’ and that of ‘buns’, indicating that the ingredients of food were important factors in determining the names of food. Then, it was followed by ‘how to eat’ or ‘recipes’ reflected in the food names of the staple food category. Simply, the ‘names of ingredients’ or ‘that of the food category’ sometimes replaced those of food.
#음식명 #주식류 #필사본 한글 음식조리서 #재료명 #조리법 #names of food #staple food category #Korean Culinary manuscripts #names of ingredients #recipes

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