조선후기 경상도 海産 진상품 연구

Abstract

During the Joseon dynasty, Gongnap(貢納) was institutionalized, being composed of Jinsang(進上) and Gongmul(貢物), which was paid in actual goods. While Gongmul(貢物), which previously paid once a year, became Jeonsaehwa(田稅化) with the implementation of Daedongbeop(大同法) since Imjinwaelan(壬辰倭亂), Jinsang(進上) remained until its abolishment during the Gabo-Reformation(甲午改革), despite many side effects complicated by its payment system on a monthly basis. This is because Jinsang(進上) was a means to show loyalty to the king as a subject. As a result, maintaining the system rather than abolishing it, efforts were made to develop practical strategies to solve problems occurring in the course of Jinsang(進上). And one of the results was the development of the processing method of marine products comprising Mulseonjinsang(物膳進上). Marine products in nature were acquired only on the seashore and easily decayed, and hard to pay than other food materials, due to the time of transporting them to the palace. This article identified marine products among the food materials allocated to Kyungsang(慶尙) province by 『Yeojidoseo(輿地圖書)』 first and then classified three processing methods - drying, salting, and refrigeration. Findings from this study are summarized as follows: First, the drying method was diversified, going beyond simple drying. Until then, it was hard to find seafood onshore and the method was for the all-season use of seafood. However, in the later Joseon dynasty, the use of the drying method was varied, mainly for the Jinsang(進上) seafood. Second, although there were as various salted fish, a representative food using common salting for fish, as the kinds of sea food, a smaller number of salted fish was offered as Jinsang. Third, refrigeration was used at the same time. Even in the early Joseon dynasty, there were methods using ice such as Jangbing(藏氷) or Binggo(氷庫), but not all of them were used for Jinsang(進上). However, as the result of efforts to seek economic profits from fresh seafood supplied by merchants in the late Joseon dynasty, Sabinggo(私氷庫), and Bingeoseon(氷魚船) appeared, which means such efforts had an effect on Jinsang(進上), as well as on economic profits of merchants. Such diversified processing methods for seafood for Jinsang(進上) also influenced local food and helped most of the local foods of Kyungsang(慶尙) province be stored for a long time with the drying and salting methods and variously cooked not only on the seashore, but also in inland. Still, refrigeration can be proposed as one of the processing method of sea foods, it was not a typical one, and salting and drying were widely used. The study has found that the diversification and development of seafood processing methods focusing on Jinsang(進上) goods had an influence on the food culture of Kyungsang(慶尙) province and served a practical basis to enable Jinsang(進上), ceremonial and symbolic in nature, to remain for a long time as a means of showing loyalty to the king as a subject.