부인필지를 통한 근대 한식의 고명 행위에 관한 고찰

초록

Go-myung is a culinary behavior in the final stage of food preparation that enhances a dish’s visual appeal, taste, and nutritional balance while embodying Korean culinary philosophy through yin-yang and five-color harmony. However, previous studies have largely analyzed go-myung as an ingredient rather than a culinary process, limiting its cultural significance. This study examines go-myung from a procedural perspective, analyzing 150 royal cuisine recipes from Buin Pilji (1908) through a comparative review of its original and translated versions using four criteria. Findings reveal that 17 recipes employ 11 culinary verbs describing go-myung, confirming its role in finalizing a dish’s aesthetic and functional refinement. Additionally, seasonings like cinnamon and pepper, previously overlooked, are identified as go-myung ingredients. Linguistic analysis further distinguishes 'ggu-mi' as a noun referring to a prepared sub-ingredient, while 'go-myung' functions as an active culinary verb. These findings indicate that restricting go-myung to an ingredient-based perspective has narrowed its interpretation. Continued research on its procedural and cultural significance is necessary to deepen the understanding of Korean culinary traditions.

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