Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Analytical Study on the Cooking in 'On Zu Bub'

"온주법(溫酒法)"의 조리(調理)에 관한 분석적(分析的) 고찰(考察)

  • Kim, Gwi-Young (Dept. of Agricultural Home Economics, Sangju Agri, Junior College) ;
  • Lee, Sung-Woo (Dept. of Food and Nutrition, Hanyang University)
  • 김귀영 (상주농업전문대학 농업가정과) ;
  • 이성우 (한양대학교 식품영양학과)
  • Published : 1988.06.30
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Abstract

'On Zu Bub,' written in Korean, is the anonymous old cook book. The kinds of cooking food recorded-Wine 44, Nu Ruk 2, Sauce 2, dessert 6, side dish 2 etc.-are fifty-six items in all. Especially it was written mirutely about brewage. The wines such as Sub Wang Mo You Bok Gyung Hyang Zu, Gu Ga Zu, Sin Bang Zu, Bang Se Hyang Zu, Zuhk Sun So Zu, Gye Dang Zu, Sa Mi Zu, Gwa Ha Jul Mi Zu were not found in other old cook books, 'Eum Sik Di Mi Bang' and 'Zu Bang Moon' and the contents about Gu Gi Za Zu was guoted from Zi Bung You Suhl. The seasonings used were black pepper, ginger, Chun Cho, Cinnamon, Sugar, ect, but red pepper was not used. But, we can find 'Bingsagua' from this book. First 'Bingsagua' has been found in 1789. 'On zu Bub' is guessed developed in late 1700's.

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