Siuijeonseo (Korean pronunciation: [ɕi.ɰi.dʑʌn.sʌ]) is a Korean cookbook compiled in the late 19th century. 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. 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. Siuijeonseo encompasses Korean cuisine in general and categorizes foods by cooking method. 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.
See also
- Domundaejak (도문대작): Korean cuisine critic book authored by Heo Gyun
- Eumsik dimibang
- Bibimbap
- Gimbap
- Sikhye
- Kimchi
References
External links
- (in Korean) Brief information about Siui jeonseo Yahoo! Korea encyclopedia
- (in Korean) Brief information about Siui jeonseo empas/EncyKorea
- (in Korean) Representation of Korean traditional cuisine referred in Siui jeonseo
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 2 September 2023, at 07:31