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The development of Dduk (Korean traditional cake) culture

Title
The development of Dduk (Korean traditional cake) culture
Authors
Lee J.M.Kim K.O.
Ewha Authors
김광옥
SCOPUS Author ID
김광옥scopus
Issue Date
1999
Journal Title
Food Reviews International
ISSN
8755-9129JCR Link
Citation
vol. 15, no. 1, pp. 67 - 81
Indexed
SCI; SCIE; SCOPUS WOS scopus
Abstract
Dduk (Korean traditional cake) has been made in Korea since its primitive agricultural age. There are 200 different types of Dduk depending on the major and minor ingredients, cooking methods, and decoration and filling materials. Dduks are divided by cooking methods: steamed, pounded, fried, and boiled. Dduks have been an essential food for many special occasions including sacrificial rites, weddings, and birthdays, and the types of Dduk vary accordingly. The types of Dduk used are also different depending on the season. Major ingredients used are nonwaxy and waxy rice, and miscellaneous cereals. Beans, dried fruits, and medicinal herbs are used for minor ingredients thus increasing its nutritive values, and adding other health factors, flavors, and aesthetic value. Each Dduk has different uses and meanings; partly showing the Korean way of life.
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엘텍공과대학 > 식품공학전공 > Journal papers
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