조리서에 수록된 소 부산물을 활용한 습열조리법의 문헌적 고찰:1800년대 후반～1990년대 조리서 중심으로

초록

In this study, the recipe for beef by-products contained in recipes from the late Joseon Dynasty to the modern era was considered. As a result of the study, the moisture-heat cooking method using beef by-products was recorded 211 times, and the document that recorded the most recipe was “Hangukeumsik Daegwan”, and a total of 24 recipes were recorded. In addition, beef is an important ingredient that has been with the Korean people for a long time. It has been cooked using various parts from head to toe, and recipes suitable for each part have been developed. The cooking methods has been changed based on the food culture or it has been maintained to the present, but there are cases which are suddenly disappears. Among the recipes using beef by-products, various parts such as cow foot, ox tail, backbone, sheep, giblets, head bones, crucibles, daechang, seonji, lungs, liver, boa, iron head, and beef tongue were found to be used. These findings are believed to be helpful in the study of trend changes in beef by-products, and presented background knowledge of beef and beef by-product foods in the food service industry market.

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