안동 광산김씨 수운잡방 스토리 - 편집 역사

2025년 5월 2일 (금) 17:48에 My9univ님의 편집

2025-05-02T17:48:18Z

My9univ: /* 영문 */

2021-06-22T18:03:29Z

‎영문

2021년 6월 22일 (화) 18:02에 My9univ님의 편집

2021-06-22T18:02:57Z

2021년 6월 22일 (화) 17:55에 My9univ님의 편집

2021-06-22T17:55:54Z

2021년 6월 21일 (월) 17:29에 My9univ님의 편집

2021-06-21T17:29:03Z

My9univ: /* 개요 */

2021-06-21T17:07:17Z

‎개요

My9univ: /* 개요 */

2021-06-21T17:07:09Z

‎개요

My9univ: /* 할아버지 김유와 손자 김령이 쓴 수운잡방 */

2021-06-12T17:20:22Z

‎할아버지 김유와 손자 김령이 쓴 수운잡방

2021년 6월 12일 (토) 17:19에 My9univ님의 편집

2021-06-12T17:19:36Z

My9univ: /* 할아버지 김유와 손자 김령이 쓴 수운잡방 */

2021-06-09T19:17:43Z

‎할아버지 김유와 손자 김령이 쓴 수운잡방

@@ 1번째 줄: / 1번째 줄: @@
 [http://dh.aks.ac.kr/~my9univ/wiki/index.php/안동_광산김씨_수운잡방_영문 영문 초안]
 =='''개요'''==
-*  '''[http://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=수운잡방_스토리.lst "할아버지를 이어 손자가 쓴 책, 수운잡방" 스토리별 지식관계망]'''
+*  '''[https://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=수운잡방_스토리.lst "할아버지를 이어 손자가 쓴 책, 수운잡방" 스토리별 지식관계망]'''
 <html>
 <script>function reload() {window.location.reload();} </script>
 <input type="button" value="Graph" onclick="reload();">
-<iframe width="100%" height="670px" src="http://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=수운잡방_스토리.lst" frameborder="0" allowfullscreen></iframe>
+<iframe width="100%" height="670px" src="https://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=수운잡방_스토리.lst" frameborder="0" allowfullscreen></iframe>
 </html>
@@ 143번째 줄: / 143번째 줄: @@
 =='''지식 관계망'''==
-*  '''[http://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=안동_광산김씨_수운잡방_스토리.lst "안동 광산김씨 수운잡방 스토리 전체" 지식관계망]'''
+*  '''[https://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=안동_광산김씨_수운잡방_스토리.lst "안동 광산김씨 수운잡방 스토리 전체" 지식관계망]'''
 <html>
 <script>function reload() {window.location.reload();} </script>
 <input type="button" value="Graph" onclick="reload();">
-<iframe width="100%" height="670px" src="http://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=안동_광산김씨_수운잡방_스토리.lst" frameborder="0" allowfullscreen></iframe>
+<iframe width="100%" height="670px" src="https://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=안동_광산김씨_수운잡방_스토리.lst" frameborder="0" allowfullscreen></iframe>
 </html>

@@ 38번째 줄: / 38번째 줄: @@
 ''Suun japbang'', the first cookbook written by ordinary people, is a two-volume manuscript written in Chinese characters. It contains 121 recipes, 59 of which are methods of making alcohol.
-On the inside cover, it is written TakcheongGongYumuk (濯淸公遺墨) and Gyeam SeonjoYumuk (溪巖先祖遺墨). When distinguishing according to typeface and handwriting, it can be devided into two parts: 86 paragraphs (first volume) recorded by Kim Yu (金綏, 1491-1555, ho: Takcheongjeong) and 35 paragraphs (second volume) recorded by Kim Ryeong (金坽, 1577-1641, ho: Gye-am).
+On the inside cover, it is written TakcheongGongYumuk (濯淸公遺墨) and Gyeam SeonjoYumuk (溪巖先祖遺墨). When distinguishing according to typeface and handwriting, it can be devided into two parts: 86 paragraphs (first volume) recorded by Kim Yu (1491-1555, ho: Takcheongjeong) and 35 paragraphs (second volume) recorded by Kim Ryeong (1577-1641, ho: Gye-am).
 The title of the book, ''Suun japbang'', means various ways to serve the gentleman with elegant food.

@@ 35번째 줄: / 35번째 줄: @@
 ===영문===
-* Soowoonjapbang written by grandfather(Kim Yu) and grandson (Kim Ryeong)
+* ''Suun japbang'' written by grandfather(Kim Yu) and grandson (Kim Ryeong)
-Soowoonjapbang (需雲雜方), the first cookbook written by ordinary people, is a two-volume manuscript written in Chinese characters. It contains 121 recipes, 59 of which are methods of making alcohol.
+''Suun japbang'', the first cookbook written by ordinary people, is a two-volume manuscript written in Chinese characters. It contains 121 recipes, 59 of which are methods of making alcohol.
 On the inside cover, it is written TakcheongGongYumuk (濯淸公遺墨) and Gyeam SeonjoYumuk (溪巖先祖遺墨). When distinguishing according to typeface and handwriting, it can be devided into two parts: 86 paragraphs (first volume) recorded by Kim Yu (金綏, 1491-1555, ho: Takcheongjeong) and 35 paragraphs (second volume) recorded by Kim Ryeong (金坽, 1577-1641, ho: Gye-am).
-The title of the book, Soowoonjapbang, means various ways to serve the gentleman with elegant food.
+The title of the book, ''Suun japbang'', means various ways to serve the gentleman with elegant food.
 =='''내용'''==
@@ 63번째 줄: / 63번째 줄: @@
 ====영문====
-* Why did Kim Yu write Soowoonjapbang
+* Why did Kim Yu write ''Suun japbang''
 Ocheon area is located on the road to famous Confucian Academies (Dosanseowon and Yeokdongseowon), so many scholars frequented the area. Kim Yu treated visting scholars with respect, and enjoyed the tradition of conversing and expanding communion with scholars and poets.
-Takcheongjeong Pavilion was used to serve good food and alcohol to relatives and friends. As he often served good food to his relatives and friends who came to Takcheongjeong Pavilion, Kim Yu became interested in making food and wrote a cookbook, Soowoonjapbang(需雲雜方).
+Takcheongjeong Pavilion was used to serve good food and alcohol to relatives and friends. As he often served good food to his relatives and friends who came to Takcheongjeong Pavilion, Kim Yu became interested in making food and wrote a cookbook, ''Suun japbang''.
 * What is the Takcheongjeonggong?
@@ 88번째 줄: / 88번째 줄: @@
 ====영문====
-* What dishes are recorded in Soowoonjapbang?
+* What dishes are recorded in ''Suun japbang''?
-Soowoonjapbang is a detailed record of how to store ingredients, how to cook, and how to process food, accurately describing the eating habits of the upper-class in Andon. There are records of some spices being used, but there is no record of pepper being used, which was introduced after the Japanese invasions(1592-1598). so it is estimated that it was written until the early 1600s.
+''Suun japbang'' is a detailed record of how to store ingredients, how to cook, and how to process food, accurately describing the eating habits of the upper-class in Andon. There are records of some spices being used, but there is no record of pepper being used, which was introduced after the Japanese invasions(1592-1598). so it is estimated that it was written until the early 1600s.
-In addition, Soowoonjapbang contains recipes from various cookbooks of Korea and China. Some were written with reference to traditional cookbooks, but given that there are contains methods coming from the public community, or methods routinely used by the upper-class family. Therefore, It is possible to estimate changes in recipes or changes in terminology.
+In addition, ''Suun japbang'' contains recipes from various cookbooks of Korea and China. Some were written with reference to traditional cookbooks, but given that there are contains methods coming from the public community, or methods routinely used by the upper-class family. Therefore, It is possible to estimate changes in recipes or changes in terminology.
-* Utilization of Soowoonjapbang
+* Utilization of ''Suun japbang''
-In 2017, 'The Park View', a restaurant in the Shilla Hotel Seoul, recreates the 8 dishes of Soowoonjapbang reevaluated and presented using modern cooking techniques.
+In 2017, 'The Park View', a restaurant in the Shilla Hotel Seoul, recreates the 8 dishes of ''Suun japbang'' reevaluated and presented using modern cooking techniques.
 ===할아버지의 수운잡방을 이어서 쓴 김령, 그는 누구인가.===
@@ 118번째 줄: / 118번째 줄: @@
 ====영문====
-* Kim Ryeong, who wrote the sequel to his grandfather's Soowoonjapbang, who is he?
+* Kim Ryeong, who wrote the sequel to his grandfather's ''Suun japbang'', who is he?
 "His principled and integrity are examples of a Confucian scholar." This is a phrase from the posthumous conferment of honors granted by to Kim Ryeong. Kim Ryeong is a representative figure who showed the life of a scholar who stood up to the end even in the turbulent days of King Gwanghae ~ King Injo.
 Kim Ryeong passed the state examination but he was pessimistic about the politics of King Gwanghaegun and retired from office and took refuge in his hometown. He was appointed to several official posts, but declined.
-Silok of Injo writes about Kim Ryeong, “He was called many times because of his calm personality and kindness, but he declined and did not advance, so he was regarded as the first person of Yeongnam.”
+Silok of Injo writes about Kim Ryeong, “He was called many times because of his calm personality and kindness, but he declined and did not advance, so he was regarded as the first person of Yeongnam area.”
 * Diary written for 38 years, Gye-am Daily Journal

@@ 1번째 줄: / 1번째 줄: @@
-[http://dh.aks.ac.kr/~my9univ/wiki/index.php/안동_광산김씨_수운잡방_영문 영문]
+[http://dh.aks.ac.kr/~my9univ/wiki/index.php/안동_광산김씨_수운잡방_영문 영문 초안]
 =='''개요'''==
 *  '''[http://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=수운잡방_스토리.lst "할아버지를 이어 손자가 쓴 책, 수운잡방" 스토리별 지식관계망]'''
@@ 33번째 줄: / 33번째 줄: @@
 즉, 수운잡방은 '''격조 있는 음식으로 군자를 대접하는 갖가지 방법'''이라는 뜻이다.
 =='''내용'''==
@@ 53번째 줄: / 61번째 줄: @@
 탁청정의 현판은 당대의 명필인 한호(韓濩,1543~1605,호:석봉)의 글씨이며, 획과 점들이 듬직한 가운데 한 글자 한 글자가 생동감을 준다. 또한 내부에는 이현보(李賢輔,1467~1555), 이황(李滉,1501~1570) 등의 시구(詩句)가 현판(懸板)되어 있다.
 ==='''『수운잡방』에는 어떤 요리가 기록되어 있을까'''===
@@ 69번째 줄: / 86번째 줄: @@
 안동에는 『수운잡방』에 기록된 음식을 맛볼 수 있는 수운잡방 전통음식 체험관도 운영이 되고 있으며, 2017년 서울신라호텔 레스토랑 '더 파크뷰'에서는 『수운잡방』의 8가지 음식(새우 수란, 모점이법, 향과저, 서여탕, 전계아, 타락, 전약, 다식, 식혜)을 현대적인 조리기법으로 재해석하여 선보인 바 있다.
 ===할아버지의 수운잡방을 이어서 쓴 김령, 그는 누구인가.===
@@ 85번째 줄: / 111번째 줄: @@
 <big>''38년간 일기를 쓴 김령''</big>
-또한 김령은 1603년부터 1641년까지 38년간 일기를 썼는데, 그 일기가 바로 『계암일록(溪巖日錄)』<ref>원서의 제목은『일록(日錄)』이다.</ref>이다.
+김령은 1603년부터 1641년까지 38년간 일기를 썼는데, 그 일기가 바로 『계암일록(溪巖日錄)』<ref>원서의 제목은『일록(日錄)』이다.</ref>이다.
 일기의 내용은 가정의례와 친족 및 접빈객과 교류하고 대접한 일상사가 대부분이지만, 인조반정의 타당성에 대한 비판적 문제 제기, 지방관의 가렴으로 인한 민생의 심각성, 향시의 폐단 등에 대한 기록 등 중앙과 지방의 전반적인 시사에 대해서도 소상하게 기록되어 있다.
 『계암일록』은 『설월당유고』, 177매의 고문서(교지, 유지, 분재기, 호구단자, 제문 등)과 함께 경상북도 유형문화재 제320호(설월당종택소장전적및고문서)로 지정되어 있다.
 =='''미디어 자료'''==

← 이전 판		2021년 6월 21일 (월) 17:29 판
110번째 줄:		110번째 줄:
	<iframe width="100%" height="670px" src="http://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=안동_광산김씨_수운잡방_스토리.lst" frameborder="0" allowfullscreen></iframe>		<iframe width="100%" height="670px" src="http://dh.aks.ac.kr/cgi-bin/wikiGraph2.py?account=my9univ&script=안동_광산김씨_수운잡방_스토리.lst" frameborder="0" allowfullscreen></iframe>
	</html>		</html>
−
−
−	~~===중심요소===~~
−	~~{\|class="wikitable" style="background:white; text-align: center; width:100%;"~~
−	~~!style="width:35%"\|ID !! "style=width:35%"\|Class !! style="width:35%"\|Label~~
−	\|-
−	~~\| 수운잡방 \|\| Record \|\| 수운잡방(需雲雜方)~~
−	\|-
−	~~\| 계암일록 \|\| Record \|\| 계암일록(溪巖日錄)~~
−	\|-
−	~~\| 안동_탁청정 \|\| Place \|\| 안동_탁청정~~
−	\|-
−	~~\| 김유 \|\| Actor \|\| 김유(金綏,1491~1555)~~
−	\|-
−	~~\| 김령 \|\| Actor \|\| 김령(金坽,1577~1641)~~
−	\|}
−
−	~~===문맥요소===~~
−	~~{\|class="wikitable" style="background:white; text-align: center; width:100%;"~~
−	~~!style="width:35%"\|ID !! "style=width:35%"\|Class !! style="width:35%"\|Label~~
−	\|-
−	~~\| 한호 \|\| Actor \|\| 한호(韓濩,1543~1605)~~
−	\|-
−	~~\| 이현보 \|\| Actor \|\| 이현보(李賢輔,1467~1555)~~
−	\|-
−	~~\| 이황 \|\| Actor \|\| 이황(李滉,1501~1570)~~
−	\|-
−	~~\| 주희 \|\| Actor \|\| 주희(朱子,1130~1200)~~
−	\|-
−	~~\| 요리서 \|\| Concept \|\| 요리서~~
−	\|-
−	~~\| 접빈객_교류 \|\| Concept \|\| 접빈객_교류~~
−	\|-
−	~~\| 중국_요리서 \|\| Concept \|\| 중국_요리서~~
−	\|-
−	~~\| 속방 \|\| Concept \|\| 속방~~
−	\|-
−	~~\| 양반가_요리법 \|\| Concept \|\| 양반가_요리법~~
−	\|-
−	~~\| 식품요리사 \|\| Concept \|\| 식품요리사~~
−	\|-
−	~~\| 가정의례 \|\| Concept \|\| 가정의례~~
−	\|-
−	~~\| 지방관_가렴 \|\| Concept \|\| 지방관_가렴~~
−	\|-
−	~~\| 향시_폐단 \|\| Concept \|\| 향시_폐단~~
−	\|-
−	~~\| 인조반정 \|\| Event \|\| 인조반정~~
−	\|-
−	~~\| H37-0320-0000 \|\| Heritage \|\| (경상북도_유형문화재_제320호)_설월당종택_소장_전적_및_고문서~~
−	\|-
−	~~\| H37-0435-0000 \|\| Heritage \|\| (경상북도_유형문화재_제435호)_수운잡방~~
−	\|-
−	~~\| G00-0226-0000 \|\| Heritage \|\| (국가민속문화재_제226호)_안동_탁청정~~
−	\|-
−	~~\| G00-0272-0000 \|\| Heritage \|\| (국가민속문화재_제272호)_안동_광산김씨_탁청정공파_종택~~
−	\|-
−	~~\| 안동_탁청정_현판 \|\| Object \|\| 안동_탁청정_현판~~
−	\|-
−	~~\| 안동_탁청정_시판 \|\| Object \|\| 안동_탁청정_시판~~
−	\|-
−	~~\| 설월당종택_소장_전적_및_고문서 \|\| Object \|\| 설월당종택_소장_전적_및_고문서~~
−	\|-
−	~~\| 안동_광산김씨_탁청정공파_종택 \|\| Place \|\| 안동_광산김씨_탁청정공파_종택~~
−	\|-
−	~~\| 역경 \|\| Record \|\| 역경(易經)~~
−	\|-
−	~~\| 주역 \|\| Record \|\| 주역(周易)~~
−	\|}
−
−	~~===관계정보===~~
−	~~{\|class="wikitable" style="background:white; text-align: center; width:100%;"~~
−	~~!style="width:35%"\|항목A !! style="width:30%"\|항목B !! style="width:35%"\|관계~~
−	\|-
−	~~\| 수운잡방 \|\| 김유 \|\| creator~~
−	\|-
−	~~\| 수운잡방 \|\| 김령 \|\| creator~~
−	\|-
−	~~\| 김유 \|\| 김령 \|\| hasGrandSon~~
−	\|-
−	~~\| 수운잡방 \|\| 역경 \|\| isNamesakeOf~~
−	\|-
−	~~\| 역경 \|\| 주역 \|\| isRelatedTo~~
−	\|-
−	~~\| 역경 \|\| 주희 \|\| isRelatedTo~~
−	\|-
−	~~\| 수운잡방 \|\| 요리서 \|\| type~~
−	\|-
−	~~\| 수운잡방 \|\| 접빈객_교류 \|\| isRelatedTo~~
−	\|-
−	~~\| 수운잡방 \|\| 중국_요리서 \|\| references~~
−	\|-
−	~~\| 수운잡방 \|\| 속방 \|\| documents~~
−	\|-
−	~~\| 수운잡방 \|\| 양반가_요리법 \|\| documents~~
−	\|-
−	~~\| 수운잡방 \|\| 식품요리사 \|\| isRelatedTo~~
−	\|-
−	~~\| 안동_탁청정 \|\| 김유 \|\| founder~~
−	\|-
−	~~\| 안동_광산김씨_탁청정공파_종택 \|\| 김유 \|\| founder~~
−	\|-
−	~~\| 안동_광산김씨_탁청정공파_종택 \|\| 안동_탁청정 \|\| hasPart~~
−	\|-
−	~~\| 안동_탁청정_현판 \|\| 한호 \|\| calligrapher~~
−	\|-
−	~~\| 안동_탁청정_시판 \|\| 이현보 \|\| writer~~
−	\|-
−	~~\| 안동_탁청정_시판 \|\| 이황 \|\| writer~~
−	\|-
−	~~\| 안동_탁청정 \|\| 안동_탁청정_현판 \|\| hasPart~~
−	\|-
−	~~\| 안동_탁청정 \|\| 안동_탁청정_시판 \|\| hasPart~~
−	\|-
−	~~\| 계암일록 \|\| 김령 \|\| creator~~
−	\|-
−	~~\| 계암일록 \|\| 가정의례 \|\| documents~~
−	\|-
−	~~\| 계암일록 \|\| 접빈객_교류 \|\| documents~~
−	\|-
−	~~\| 계암일록 \|\| 인조반정 \|\| documents~~
−	\|-
−	~~\| 계암일록 \|\| 지방관_가렴 \|\| documents~~
−	\|-
−	~~\| 계암일록 \|\| 향시_폐단 \|\| documents~~
−	\|-
−	~~\| 설월당종택_소장_전적_및_고문서 \|\| 계암일록 \|\| hasPart~~
−	\|-
−	~~\| 설월당종택_소장_전적_및_고문서 \|\| H37-0320-0000 \|\| isDesignatedAs~~
−	\|-
−	~~\| 수운잡방 \|\| H37-0435-0000 \|\| isDesignatedAs~~
−	\|-
−	~~\| 안동_탁청정 \|\| G00-0226-0000 \|\| isDesignatedAs~~
−	\|-
−	~~\| 안동_광산김씨_탁청정공파_종택 \|\| G00-0272-0000 \|\| isDesignatedAs~~
−	\|}

@@ 13번째 줄: / 13번째 줄: @@
 파일:수운잡방.jpg|수운잡방의 표지([http://www.heritage.go.kr/heri/cul/culSelectDetail.do?ccbaCpno=2113704350000 국가문화유산포털, 문화재청.])
 파일:수운잡방2.jpg|수운잡방의 내부([http://www.soowoonjapbang.com/coding/sub1/sub3.asp 수운잡방, (사)수운잡방연구원])
 파일:수운잡방_상.jpg|김유가 쓴 수운잡방 상편 중 타락 만드는 법.([http://www.soowoonjapbang.com/coding/sub1/sub3.asp 수운잡방, (사)수운잡방연구원])
 파일:수운잡방_하.jpg|김령가 쓴 수운잡방 하편 중 오정주 만드는 법.([http://www.soowoonjapbang.com/coding/sub1/sub3.asp 수운잡방, (사)수운잡방연구원])