담양 송강 정철 후손 계당가(溪堂家) 갑자년 주법(甲子年 酒法) 소개와 해석
Introduction and interpretation of The Gapjanyeon Jubeop from the Songgang Gyedang Family in Damyang
박채린(세계김치연구소)
41권 1호, 13~25쪽
초록
This study introduced Gapjanyeon Jubeop, a Joseon Dynasty Korean culinary manuscript transmitted throughthe Gyedang family, descendants of Songgang Jeong Cheol in Damyang. This is the third culinary document witha clearly identified provenance from the Honam region, following Eumsikbo (1756) and Hasimdangga Eumsikbeop(19th century). The manuscript is a folding book (14.5×27.5cm) recording 13 recipes across 18 pages: 11 liquorsand 2 confections. Based on the cover inscription “Gapjanyeon”, binding condition, and linguistic analysis, thedate of the manuscript is estimated to be either 1744 or 1804. Key findings include the following: First, GapjanyeonJubeop shows little similarity to other extant culinary manuscripts, demonstrating that it has independent characteristics. Second, systematic fermentation techniques for warm climates are evident throughout, including long-term soakingof rice, the addition of wheat flour, powdered wheat bran malts, and post-fermentation water addition (husu-beop). Third, unique liquor names such as “Huigyeong-ju” hold cultural-historical significance, with potential connectionsto the Huigyeongnu Pavilion in Gwangju, offering opportunities to restore traditional liquor and develop culinarytourism. Gapjanyeon Jubeop illuminates Honam food culture and provides valuable insights into fermentation techniquesadapted to warm climates, making it an important resource for research on Korean traditional brewing history.
Abstract
This study introduced Gapjanyeon Jubeop, a Joseon Dynasty Korean culinary manuscript transmitted throughthe Gyedang family, descendants of Songgang Jeong Cheol in Damyang. This is the third culinary document witha clearly identified provenance from the Honam region, following Eumsikbo (1756) and Hasimdangga Eumsikbeop(19th century). The manuscript is a folding book (14.5×27.5cm) recording 13 recipes across 18 pages: 11 liquorsand 2 confections. Based on the cover inscription “Gapjanyeon”, binding condition, and linguistic analysis, thedate of the manuscript is estimated to be either 1744 or 1804. Key findings include the following: First, GapjanyeonJubeop shows little similarity to other extant culinary manuscripts, demonstrating that it has independent characteristics. Second, systematic fermentation techniques for warm climates are evident throughout, including long-term soakingof rice, the addition of wheat flour, powdered wheat bran malts, and post-fermentation water addition (husu-beop). Third, unique liquor names such as “Huigyeong-ju” hold cultural-historical significance, with potential connectionsto the Huigyeongnu Pavilion in Gwangju, offering opportunities to restore traditional liquor and develop culinarytourism. Gapjanyeon Jubeop illuminates Honam food culture and provides valuable insights into fermentation techniquesadapted to warm climates, making it an important resource for research on Korean traditional brewing history.
- 발행기관:
- 한국식생활문화학회
- 분류:
- 생활과학