조선시대 젓갈 활용과 김치 조리법의 변천 — 調理書 분석을 중심으로 —

This study chronologically identified cases from pre-modern cookbooks in which vegetables, fish, and meat were cooked individually or in combination as preserved foods, and through this, the combination patterns of animal and vegetable ingredients were extracted. In the 15th and 16th centuries, salted seafood began to be combined with pickled vegetables. The production and consumption of salted seafood using seafood was a unique food culture on the Korean Peninsula that was different from China. In the 17th and 18th centuries, as salted seafood became popular as an everyday food, it was used as an ingredient in a variety of foods, and as sikhae[食醢] gradually became a food for entertaining and ceremonial purposes, its use was limited to freshwater fish sikhae[食醢]. In the 19th century, as an extension of the 18th century, food recipes became more sophisticated and detailed, and the number of ingredients also increased. These changes in food culture were accompanied by an increasingly complex society and a correspondingly changing social system. The pursuit of taste in the late Joseon Dynasty, or in other words, the advancement of food in the late Joseon Dynasty, could only be achieved through even development in all processes, from the production of raw and secondary ingredients of food to distribution and consumption.