ISSN : 1225-7060(Print)
ISSN : 2288-7148(Online)
ISSN : 2288-7148(Online)
Journal of The Korean Society of Food Culture Vol.28 No.1 pp.1-11
DOI : https://doi.org/10.7318/KJFC/2013.28.1.001
DOI : https://doi.org/10.7318/KJFC/2013.28.1.001
조선시대 과편의 종류 및 조리방법에 대한 문헌적 고찰 - 의궤와 고문헌을 중심으로 -
A Literature Review of the Type and Cooking Methods for Gwapyeon during the Joseon Dynasty - with a focus on Euigwe and old literature -
Abstract
This study examined the prevalence of the traditional fruit preserve, gwapyeon, recorded in 10 royal palace studies and10 old literature reports on the Joseon dynasty (1392-1909). A total of 62 papers presented the Gwapyeon kind in thedocuments of the Joseon dynasty. The protocols of the court of the Joseon Dynasty and old literature discussed theGwapyeon as follows: Nokmalbyeong (ohmijapyeon) 22.5%; aengdupyeon (櫻桃片) 14.5%; salgupyeon (杏) andbokbunjapyeon (覆盆子) at 11.3% each; beojjipyeon and mogwapyeon (木瓜) at 8.1% each; sansapyeon (山査) andchijapyeon at 6.5% each; duchungpyeon (杜沖) 4.8%; and deuljjukpyeon, saenggangpyeon (薑), daechupyeon (棗) andyujapyeon (柚子) at 1.6% each. From “Junghae-Jungraeeuigwe (丁亥整禮儀軌)” (1827) to “Junghae-Jinchaneuigwe (丁亥進饌儀軌)” (1887) called nokmalbyeong (菉末餠). “Sinchuk-Jinchaneuigwe (辛丑進饌儀軌)” (May 1901) renamed theohmijabyeong (五味子餠). “Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)” (July 1901), the assorted-sulsilgwa (各色熟實果 ) wereincluded in the ohmijabyeong. “Imin-Jinchaneuigwe (壬寅進饌儀軌)” (April 1902), The ohmijabyeong (五味子餠) andassorted-sulsilgwa (各色熟實果) was used and a mixture of “Imin-Jinyeoneuigwe (壬寅進宴儀軌)” (November 1902)included the assorted-sulsilgwa (各色熟實果).
Gwapyeon (果片: Korean traditional fruit preserve),nokmalbyeong (mung bean starch),ohmijapyeon,aengdupyeon (櫻桃片),salgupyeon (杏),old literatures: Euigwe [儀軌: records of protocols],Joseon dynasty
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