KJCKorea
Journal Central

@article{ART002359607},
author={Yoon, Seo-Yeon},
title={A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group},
journal={Journal of Studies in Bibliography},
issn={1225-5246},
year={2018},
number={74},
pages={311-356},
doi={10.17258/jib.2018..74.311}

TY - JOUR
AU - Yoon, Seo-Yeon
TI - A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group
JO - Journal of Studies in Bibliography
PY - 2018
VL - null
IS - 74
PB - Korean Society of Bibliography
SP - 311
EP - 356
SN - 1225-5246
AB - This study searched for the bibliographies of Korean fermented vegetables, Kimchi group. For this, a total of the 41 kimchi bibliographies including the 15 bibliographies published between the 13th century and the 17th century and the 26 bibliographies published after the 18th century were classified in chronological order. In result, we found that chili powder and fermented seafood had a great impact on the development of kimchi which started as a kind of pickles and developed as the best fermented food in the Korean peninsula. The first bibliographic data about red pepper, one of seasoning ingredients of kimchi was found in Jibongyuseol(芝峰類說, 1613). A method of cultivation of red pepper was found in Sallimgyeongje(山林經濟, 1715) and sauced shrimp and chili powder-seasoned kimchi was found in Soomunsaseol(謏聞事說, 1740). The first practice of fermented seafood to kimchi appeared in ‘Gamdongjeo(甘動菹)’ from Juchochimjeobang(酒醋沉菹方) in the end-16th century. The cases of fermented seafood with chili powder in making kimchi were found in the several publications such as Jeungbosallimgyeongje(增補山林經濟), Gyuhapchongseo(閨閤叢書), Imwonsipyukji(林園十六志) since Soomunsaseol published in 1740. An influence of the bibliography, Geogapilyongsalyujeonjib(居家必用事類全集) published in the end of the 13th century, China, was revealed in the 16 bibliographies among 41 bibliographies: Sangayorok(山家要錄) in 1450 through Chosunyolijebeop(朝鮮料理製法) in 1917. In particular, the bibliographies written in Korean are 13 titles including Chosunyolibeop(朝鮮料理法, 1938). They appeared first in Haejuchoissieumsikbeop(海州崔氏飮食法) in the mid-17th. Furthermore, making kimchi was greatly influenced by Imwonsipyukji(林園十六志, 1827) succeeded to Sallimgyeongje(山林經濟, 1715) and Jeungbosallimgyeongje(增補山林經濟, 1766) and its influence lasted until Chosunmussangsinsikyolijebeop(朝鮮無雙新式料理製法) in the mid-20th. Chosunmussangsinsikyolijebeop is a comprehensive version of making kimchi that covers all kinds of kimchi ranging from ancient Korea to modern Korea. Thus, Kimchi group was completed by Chosunmussangsinsikyolijebeop.
KW - Kimchi;Kimchi group;bibliographies of Kimchi group;Sallimgyeongje(山林經濟);Soomunsaseol(謏聞事說);Chosunmussangsinsikyolijebeop(朝鮮無雙新式料理製法)
DO - 10.17258/jib.2018..74.311
ER -

Yoon, Seo-Yeon. (2018). A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group. Journal of Studies in Bibliography, 74, 311-356.

Yoon, Seo-Yeon. 2018, "A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group", Journal of Studies in Bibliography, no.74, pp.311-356. Available from: doi:10.17258/jib.2018..74.311

Yoon, Seo-Yeon "A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group" Journal of Studies in Bibliography 74 pp.311-356 (2018) : 311.

Yoon, Seo-Yeon. A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group. 2018; 74 : 311-356. Available from: doi:10.17258/jib.2018..74.311

Yoon, Seo-Yeon. "A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group" Journal of Studies in Bibliography no.74(2018) : 311-356.doi: 10.17258/jib.2018..74.311

Yoon, Seo-Yeon. A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group. Journal of Studies in Bibliography, 74, 311-356. doi: 10.17258/jib.2018..74.311

Yoon, Seo-Yeon. A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group. Journal of Studies in Bibliography. 2018; 74 311-356. doi: 10.17258/jib.2018..74.311

Yoon, Seo-Yeon. A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group. 2018; 74 : 311-356. Available from: doi:10.17258/jib.2018..74.311

Yoon, Seo-Yeon. "A Study on the Bibliographies of Korean Fermented Vegetables, Kimchi Group" Journal of Studies in Bibliography no.74(2018) : 311-356.doi: 10.17258/jib.2018..74.311