明나라의 레시피와 한반도의 밥상 — 명대 食譜를 중심으로(1)

Abstract

In this paper, I focused on the 『Zunshengbajian遵生八箋⋅Yinzhuanfushijian飮饌服食箋』of the Ming Dynasty, which can be considered objective evidence of traditional Chinese food. To conduct a comparative study with Korean old cuisine books, I set the theme of ‘storage food recipes’ and introduced the storage food recipes listed in 「Fuzha-related chapter脯鮓類」 and 「Jiashu-related chapter家蔬類」 of the 『Zunshengbajian⋅Yinzhuanfushijian』 in their entirety. I then conducted a comparative study with the storage food recipes listed in the 15th-16th century Joseon’s old cuisine books. I presented similarities and differences in the storage methods of both countries in the same period through the comparison of vegetable, fish, and meat storage recipes in the three text of Joseon. In short, the form of vegetable pickling in Joseon old cuisine books at this time corresponds to the salted kimchi method, which is a type of kimchi that is salted, and is a recipe that corresponds to the previous stage of ‘flavor fermented’, which truly reveals the characteristics of Korean kimchi. Therefore, similarities were found in the simple fermented pickling food and recipe section in 「Jiashu-related chapter」. However, there were clear differences in the seasonings used and the detailed process of pickling. In addition, there are recipes that have similarities in that they are made into a type of fermented fish by adding carbohydrates, but there are differences in the seasonings used and the detailed process of pickling in the fish and meat storage methods in Joseon old cookbooks and the storage methods in 「Fuzha-related chapter」.