20세기 신활자본 음식조리서의 맛 표현 연구 - 『조선무쌍신식요리제법 』을 중심으로 -

초록

This study examines the patterns and characteristics of taste-related expressions in Joseonmusangsinsikyorijebeop, a representative movable-type cookbook of the early twentieth century. Taste expressions were classified into single and multi-sensory terms, further divided into gustatory, visual, olfactory, and textural domains. The results show that gustatory terms were dominant, with dalda (“sweet”) most widely used to describe both fermented foods such as liquor, sauces, and salted fish, and various dishes and ingredients. Sida (“sour”) was limited to liquor and vinegar, while maepda (“spicy”) referred to pungent liquor or tingling tastes. Rarely used modern terms such as ssikssikhada, maengnyeolhada, and adamhada were also found. Among textural terms, yeonhada (“tender”) was frequent and applied broadly from meat and vegetables to rice and taffy. Olfactory descriptors included hyanggiropta (“fragrant”), birinnae (“fishy smell”), and others, while visual terms covered both colors and states, such as nureuda (“yellowish”) and malda (“clear”). Multi-sensory expressions most often combined taste with smell, especially in describing liquor, and smell with sight for liquor and tea. These findings illustrate the richness of early modern Korean culinary discourse and provide insights into the semantic development of sensory vocabulary, bridging gaps between diachronic and synchronic studies of the Korean lexicon.

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