fd-Korea-msg - 3/28/20
Period (or close to period) food of Korea. Sources.
NOTE: See also the files: fd-New-World-msg, fd-Japan-msg, fd-India-msg, fd-Brazil-msg, fd-Africa-msg, Erly-Irish-Fd-art, fd-Saami-msg, Jew-Seder-Fd-art.
************************************************************************
NOTICE -
This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.
This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org
I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.
The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.
Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).
Thank you,
Mark S. Harris AKA: THLord Stefan li Rous
Stefan at florilegium.org
************************************************************************
Esmail Shahin shared a post.
1/2/20
Sharing for awareness. Korean cookbook written about 400 years ago. Stored in Korea (imagine).
Eumsikdimibang, 음식디미방, a Recipe Book with 400 years of history
Did you know that there was a Korean cuisine recipe book written in about 400 years ago by a woman in Hangul?
This book named Eumsikdimibang, written by Lady Jang Gye Hyang who is from aristocrat familiy and wife of Yangban, Lee Simyong during post-mid Joseon Dynasty in Gyeongsangbuk-do Province, and another name of this book is Gyugon siuibang, 규곤 시의방, which appears in Chinese character on the cover of the Book while the whole contents in the book all were written in Hangul, Korean alphabet.
Eumsikdimibang means “the ways of good tasting and appreciating of the food” and it features 146 items of foods discribing how to make the cuisine and also deals with various ways of storing and fermentation methods of foods used in the middle to late 1600s of the Joseon Dynasty among the aristocrat families of Gyeongsang Province. The book also contains 51 different items related to traditional alcoholic beverages. This indicates that wine-making and serving guests were an important aspects of preparing food in aristocrat families.
Since the book is the oldest and detailed cookbook written by a woman in Korean alphabet in whole Korean history, it is considered as a very valuable document for researching Korean cuisine, and is also claimed as the first in its kinds in Eastern Asian Countries.
“Eumsikdimibang features many food using a variety of ingredients, offering an alternative to the contemporay diet that is riddled with artificial additives or is unbalanced in terms of nutrition. In particular, the buckwheat, phesant meat, omija, trout, seoki mushroom are known to boost stamina, while red beans, green beans omija, and lotus roots help quench thirst, and black pepper, cheoncho, jokdu, lotus roots, omija, cucumbers, donga and chamge(crab) are known for their detoxifying effects.
In terms of seasonal items, buckwheat dumplings, cod skin nureumi, pomegranate stew and soul are featured in the spring, while donga neurumi, trout pancake, binjabyyeong, lotus root salad, sangwha, wehwachae and steamed eggplants are fearutured in the summer, in the fall, Chakmyeon are known to be good for health and in the winter, fermented seasoned crabs are among the favorites.
At that time, cows were especially valued for their usage in farming and field work, wild phesant meat or another alternatives like chicken, edible dog-meat, etc. were often preferred instead.
Around 40 types of dishes introduced in Eumsikdimibang is currently developed as modern Korean traditional dishes and recreated several dozens of types of alcoholic beverages among 51 recorded in the book such as Ganhyangju, Yoohwangjoo, Baekwhajoo to commercialize them -- http://dimibang.yyg.go.kr “
This book is kept in the Library of Gyeongbuk Universisity, Geyongsang buk-do Province.
For more information please refer to http:/dimibang.yyg.go.kr
photo sources : https://blog.naver.com/edimibang
Ha Kyung Choi to Korea Heritage Society
December 29, 2019 at 3:12 AM
Eumsikdimibang, 음식디미방, a Recipe Book with 400 years of history
Did you know that there was a Korean cuisine recipe book written in about 400 years ago by a woman in Hangul?
This book named Eumsikdimibang, written by Lady Jang Gye Hyang who is from aristocrat familiy and wife of Yangban, Lee Simyong during post-mid Joseon Dynasty in Gyeongsangbuk-do Province, and another name of this book is Gyugon siuibang, 규곤 시의방, which appears in Chinese character on the cover of the Book while the whole contents in the book all were written in Hangul, Korean alphabet.
Eumsikdimibang means “the ways of good tasting and appreciating of the food” and it features 146 items of foods discribing how to make the cuisine and also deals with various ways of storing and fermentation methods of foods used in the middle to late 1600s of the Joseon Dynasty among the aristocrat families of Gyeongsang Province. The book also contains 51 different items related to traditional alcoholic beverages. This indicates that wine-making and serving guests were an important aspects of preparing food in aristocrat families.
Since the book is the oldest and detailed cookbook written by a woman in Korean alphabet in whole Korean history, it is considered as a very valuable document for researching Korean cuisine, and is also claimed as the first in its kinds in Eastern Asian Countries.
“Eumsikdimibang features many food using a variety of ingredients, offering an alternative to the contemporay diet that is riddled with artificial additives or is unbalanced in terms of nutrition. In particular, the buckwheat, phesant meat, omija, trout, seoki mushroom are known to boost stamina, while red beans, green beans omija, and lotus roots help quench thirst, and black pepper, cheoncho, jokdu, lotus roots, omija, cucumbers, donga and chamge(crab) are known for their detoxifying effects.
In terms of seasonal items, buckwheat dumplings, cod skin nureumi, pomegranate stew and soul are featured in the spring, while donga neurumi, trout pancake, binjabyyeong, lotus root salad, sangwha, wehwachae and steamed eggplants are fearutured in the summer, in the fall, Chakmyeon are known to be good for health and in the winter, fermented seasoned crabs are among the favorites.
At that time, cows were especially valued for their usage in farming and field work, wild phesant meat or another alternatives like chicken, edible dog-meat, etc. were often preferred instead.
Around 40 types of dishes introduced in Eumsikdimibang is currently developed as modern Korean traditional dishes and recreated several dozens of types of alcoholic beverages among 51 recorded in the book such as Ganhyangju, Yoohwangjoo, Baekwhajoo to commercialize them -- http://dimibang.yyg.go.kr “
This book is kept in the Library of Gyeongbuk Universisity, Geyongsang buk-do Province.
For more information please refer to http:/dimibang.yyg.go.kr
photo sources : https://blog.naver.com/edimibang
<the end>