Siŭijŏnsŏ (Korean: 시의전서; Korean pronunciation: [ɕi.ɰi.dʑʌn.sʌ]) is a Korean cookbook that is believed to have been compiled in the late 19th century.[1] The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon dynasty) class in Sangju, North Gyeongsang Province.[citation needed]
| Siŭijŏnsŏ | |
| Hangul | 시의전서 |
|---|---|
| Hanja | |
| Revised Romanization | Siuijeonseo |
| McCune–Reischauer | Siŭijŏnsŏ |
In 1919, Sim Hwanjin was appointed as the governor of Sangju and became acquainted with a local yangban family. After borrowing a cookbook from the family, Sim transcribed its contents and then gave the newly bound book to his daughter-in-law, Hong Jeong.[1]
Siŭijŏnsŏ encompasses Korean cuisine in general and categorizes foods by cooking method.[1] The book mentions 17 different ways of making traditional alcoholic beverages, diverse dried preserved foods, and vegetables, so it is considered a valuable document for researching Korean cuisine. The book also contains the first known print mention of the term bibimbap.[citation needed]
See also
- Domundaejak (도문대작): Korean cuisine critic book authored by Heo Gyun
- Eumsik dimibang
- Bibimbap
- Gimbap
- Sikhye
- Kimchi
References
External links
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