조선시대 분류어휘집의 떡-만두류 음식명에 대하여

Abstract

The ‘tteok-mandu’ type foods refer to those made by kneading grain flour into certain shapes and then cooking them. These foods, which were used in special ceremonial events since before the Joseon Dynasty, were considered to have special significance, in contrast to rice which became a staple food due to increased production. Thus, these foods hold an important position in the study of food culture and linguistics. Currently, research on food names is relatively underrepresented in the field of Korean linguistics. Particularly, studies on ‘tteok-mandu’ type food names have largely focused on names recorded in some documents or handwritten cookbooks. Although many food names written in Chinese characters are included in the classified lexicons of the Joseon Dynasty, their cataloging and systematic study are still insufficient. Therefore, this paper aims to catalog the ‘tteok-mandu’ type food names listed in the classified lexicons of the Joseon Dynasty, examine the characteristics of the classification system, analyze the differences from the handwritten Korean cookbooks of the same period, and discuss the reasons for these differences. Additionally, by explaining the explanatory entries, it aims to clarify the commonalities and differences of food names that have the same headwords but different Korean equivalents depending on the documents, and those with the same Korean equivalents but listed under different headwords in different documents. This work not only helps to understand an aspect of dietary life during the Joseon Dynasty but also serves as a resource for correcting and supplementing information on food names in modern Korean dictionaries.