아정 이덕무의 음식관

Abstract

This thesis studies Ah-jeong (雅亭) Yi Deok-moo (李德懋, 1741∼1793)’s view of food shown in his work, Sasojeol (士小節) meaning ‘the trivial etiquettes that Confucian scholars should meet’, which is a book written not only for Confucian scholars’ cultivation training giving them the lessons of self-discipline and family-control but also for personality education and rules including the behavior rules and attitudes that women and children should follow. In Sasojeol, especially the chapter ‘Sajeon(士典)’ and ‘Buei(婦儀)’ has the section ‘Boksik (服食)’ dealing with ‘outfits and foods’, which includes the eating etiquettes for Confucian scholars and the cooking etiquettes for women. This section ‘Boksik’ shows Yi Deok-moo’s view of food. As many know, Confucian food culture is based on ‘manners and harmony.’ Food is prior to any other things for all lives including human and animals to keep their life. Animals eat foods only for survival. Unlike animals, however, human eats foods to ‘cultivate gentle and pure virtue and develop the healthy humanistic virtue’ as mentioned by Wáng Fū-zhī although human also eats foods for survival in an aspect. Unlike the animals that eat foods simply to survive, that is, human needs formalities and procedures in eating foods beyond such animals’ purpose of survival. Fully accepting such Confucian food culture, Yi Deok-moo deals with details of Confucian scholars’ etiquettes for eating and women’s etiquettes for cooking in Sasojeol. The Confucian food culture can be sorted out into ‘dining table etiquettes’, ‘attitudes for foods’ and ‘food sharing’, and the women’s cooking etiquettes into ‘how to treat guests’ in addition to ‘attitudes for cooking’ and ‘cleanliness.’