Siŭijŏnsŏ
Template:Italic title Template:Infobox Korean name/auto Siŭijŏnsŏ (Template:Korean/auto) 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 period) class in Sangju, North Gyeongsang Province.Script error: No such module "Unsubst".
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.Script error: No such module "Unsubst".
See also
- Domundaejak (Script error: No such module "Lang".Template:Category handler): Korean cuisine critic book authored by Heo Gyun
- Eumsik dimibang
- Bibimbap
- Gimbap
- Sikhye
- Kimchi