Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Book ${\ulcorner}Buinpilji{\lrcorner}$

"부인필지(夫人必知)"의 조리과학적 고찰

  • Lee, Hyo-Gee (Department of Home Management, Hanyang University) ;
  • Cha, Gyung-Hee (Department of Nutrition, Seoul Woman's University)
  • 이효지 (한양대학교 가정관리학과) ;
  • 차경희 (서울여자대학교 영양학과)
  • Published : 1996.07.30
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Abstract

The Buinpilji is a book of food and clothes which was published in 1915 by Binghugak, Lee. The food part of Buinpilji is as follows: (1) The staple food are 2 kinds of Bab, Juk, and Guksoo. (2) The side dishes are 7 kinds of Kimchi, 4 kinds of Tang and Marunchan, 3 kinds of Jim, Jockgall, and Po, 2 kinds of Namul, Jon, Kui, and Jockpyun, and 1 kinds of Son, Shinsonro, Pokkum, Hoe, and Sundae. (3) There are also 10 kinds of Dock, 13 kinds of Kwajungryu, and 8 kinds of Umchungryu. (4) There are 14 different kinds of wine. (5) For seasoning there are 6 kinds of soybean sauce and oils and 1 kinds of vinegar. (6) There are 177 ways of preparing the ingredient 18 kinds of cutting terms, 22 heating terms. 29 expressions of taste can be found in the book.

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