일본 中世菓子의 양상과 변천

• 영문명: A Study on Aspects of Medieval Confectionery in Japan
• 발행기관: 한국차학회
• 저자명: 고연미(Yeon-Mi Ko)
• 간행물 정보: 『한국차학회지』제18권 제2호, 22~37쪽, 전체 16쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2012.06.30

영문 초록

The purpose of this paper was to analyze confectionery during the Middle Ages before formation of Japanese Wabi Cha. This article employed two methods for examination of the literature of medieval Wanglaemul and Kwang-un and medieval pictures of confectionery. According to the results of this study, medieval confectionery consisted of fruits and nuts; Chaja was simply boiled or dried food and different kinds of fruits. Of particular interest, fruits were used in both confectionery and Chaja. In addition, Jumsim meaning refreshment between regular meals was divided into soup, dumplings, and noodles. Dumplings and noodles were made primarily with flour and liquid soup was changed into a solid confectionery during the late Middle Ages. Finally, medieval rice-cake was confirmed to sell it with tea in tea house as well as use as products for taxes.

목차

Abstract

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본론

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참고문헌

키워드

Chaja confectionery Jumsim Wanglaemul Kwang-un