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This book is the first cookbook written by a woman in Asia. It is written by Ms. Jang whose hometown is Andong, kept in her son(Lee Huiil)'s house, and donated to the library of Gyeongbuk university in 1958. There is the handwritten title "Eumsikdimibang" at the beginning of the chapter. It contains many arts of cooking. The prominent feature of this book is the style of handwriting. The style shows that the writer made this book with wholeheartedness and earnestness. This book gives detailed knowledge of making traditional food and the cooking processes involved. Moreover, it classifies 146 sorts of food systematically, covering 15 kinds of traditional bread, 12 kinds of oil-and-honey pastry, 46 kinds of fish and meat dishes, 19 kinds of vegetable dishes, 51 sorts of alcoholic liquors, 3 kinds of vinegar. On the last page, she made a request to women who read the book.

  This is the first cookbook written in Chinese characters by Kim Su, born in Ocheon-dong, Yean, Andong. Suunjapbang presents many different kinds of liquors. Before this book was issued, there were many cookbooks imported from China such as Jeminyosul(issued around 540), Nongsangjipyo(issued in 1273), and Sangeosayo(published in 1360). Concrete evidence has been found that Nongsangjipyo came to Korea, however, no such record of Jeminyosul coming to Korea has been found in spite of the fact that it is presumed that the book was current. It is difficult, then, to conclude that Suunjapbang borrowed the knowledge about liquors from Jeminyosul. From the fact that in Goryeodogyeong, there is a record that the people of Goryeo make liquors from nonglutinous malted rice, and the envoy of the Song dynasty recognized the difference between the Korean brewing style and the Chinese one, it seems that Suunjapbang describes liquors made in a Korean brewing way in spite of the fact that it has many kinds of liquors which are referred to many times in Chinese cookbooks.

  This cookbook, found in 1987, belongs to Kim Siu of the uiseong 'Kim' clan. The size of it is 40*2cm. It contains 11 leaves. The first half of the book is clear and legible, however, the second half part is unreadable because of tiny letters and scribbled writing and damage. It contains 56 kinds of recipes including 44 methods of brewing, 2 methods of producing malted rice, 2 techniques of making soy sauce, 6 recipes of cooking traditional confectionery, and two techniques for cooking side dishes. It also comprises the days forbidden to brew and make soy sauce. The second half includes the method of making medicines and how to take good care of clothes and dyed goods. Onjubeop records 14 kinds of liquors such as Nokpaju, Jeonghyanggeukryeolju, Cheongmyeongju, Gamjeomju, Hahyangju, Jeonghyangju, Seokhyangju, Gugaju, Cheonmyeongbulbyeonju, Hwanggeumju, Sogukju, Yeolju, Sinbangju, Ohoju. There are 9 kinds of medicinal spirits including Jihwangju, Cheonmundongju, Ogapiju, Sojaju, Gugijaju, Changchulju, Anmyeongju, Baekjaju, Nokmiju, and special medicinal spirits like Samhaeju and Seowangmoyuokgyeonhyangju. It also contains 4 sorts of strong liquors such as Ihwaju, Sajeolju, Bangsangju, Samiju and various methods of brewing, the method of a sweet drink prepared with rice and malt including Hwagukbeop and Jogukbeop. Furthermore, the book carries the technique of making soy sauce such as Jeupjangbeop and Japjangbeop. Moreover, there are techniques for making traditional confectionery such as Yeonyakbeop, Yakgwabeop, Bingsagwa, Gangjeong, Bamdasik, Duteopdanja and side dishes like Yeolgujitang.