조선 후기 한글 음식조리서에 나타난 미각형용사 ‘달다’의 분포 변화

Abstract

In cookbooks written in Hangul during the Late Joseon Dynasty, the usage of “dalda”(sweet) gradually expanded. In the late 17th century and the 18th century, “dalda” was only used in the context of fermented food such as wine and soy sauce. However, in the late 19th century, “dalda” appeared in various steps of various food recipes such as side dishes, snacks, and beverages. This expansion is related to the co-occurrence relationship between “dalda” and “ggul”(honey). In the 18th century, the absence of “dalda” with sweeteners such as “ggul” can be explained by the economy of expression. On the other hand, the co-occurrence of “dalda” with “ggul” in the 19th century, which may seem redundant, can be a strategy to increase semantic transparency. The author of this article attributes this result to the expansion of the readership of cookbooks from a household to the public.