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Domundaejak (hangul: 도문대작; hanja: 屠門大嚼) is a book of food criticism written by Heo Gyun in 1611. It is included in the (hangul: 성서부부고; hanja: 惺所覆覆藁) (a collection of 26 books and 12 volumes). This book was written during Heo Gyun's exile. He was exiled to Hamyel (now Iksan), a seaside district in Jeollabuk-do. While eating the coarse food there, he started to describe the delicious food that he ate before. Domun (hangul: 도문; hanja: 屠門) means the door of the butcher's, and daejak (hangul: 대작; hanja: 大嚼) means chewing something loudly. So the title Domundaejak means licking one's lips by the butcher's door, thinking of the meat that one cannot now eat.

Attributes	Values
rdf:type	yago:Artifact100021939 yago:Book106410904 yago:Creation103129123 yago:Object100002684 yago:PhysicalEntity100001930 yago:Product104007894 yago:Publication106589574 yago:WikicatKoreanBooks yago:Work104599396 book yago:Whole100003553
rdfs:label	Domundaejak (en) 도문대작 (ko)
rdfs:comment	《도문대작》(屠門大嚼)은 1611년(광해군 3년) 홍길동전의 저자인 허균이 지은 음식품평책으로, 총 26권 12책으로 구성된 《성소부부고》(惺所覆覆藁)에 들어있다. 이 책은 허균이 전라도 함열(咸悅)로 귀양가 있던 시기에 저술한 것으로, 유배지에서 거친 음식만을 먹게 되자, 이전에 먹었던 맛있는 음식을 생각나는 대로 서술하였다. ‘도문(屠門)은 소나 돼지를 잡는 푸줏간의 문이고, 대작(大嚼)은 크게 씹는다는 뜻이다. 즉, 이 제목은 현재 먹을 수 없는 고기를 생각하며 "푸줏간 문을 향해 입맛을 다신다"라는 뜻이다. 이 책은 병이류(餠餌類) 11종, 과실류 30종, 비주류(飛走類: 고기류) 5종, 해수족류(海水族類: 어패류) 40종, 소채류 25종, 분류하지 않은 음식 5종 등 총 117종의 식품과 식재료에 대한 분류와 이름, 특산지, 재배 기원, 생산 시기, 가공법, 모양과 맛 등의 내용을 몇 가지씩 언급한다. (ko) Domundaejak (hangul: 도문대작; hanja: 屠門大嚼) is a book of food criticism written by Heo Gyun in 1611. It is included in the (hangul: 성서부부고; hanja: 惺所覆覆藁) (a collection of 26 books and 12 volumes). This book was written during Heo Gyun's exile. He was exiled to Hamyel (now Iksan), a seaside district in Jeollabuk-do. While eating the coarse food there, he started to describe the delicious food that he ate before. Domun (hangul: 도문; hanja: 屠門) means the door of the butcher's, and daejak (hangul: 대작; hanja: 大嚼) means chewing something loudly. So the title Domundaejak means licking one's lips by the butcher's door, thinking of the meat that one cannot now eat. (en)
foaf:depiction
dcterms:subject	Korean books Korean cuisine
Wikipage page ID	33559470 (xsd:integer)
Wikipage revision ID	1105425486 (xsd:integer)
Link from a Wikipage to another Wikipage	Samcheok Sardine Sciaenidae Joseon Dynasty Korean books Crab Salmon Mandu (dumpling) Gangneung Blowfish Lenok Halibut Buan County Tteok Whitebait Jerky Gray mullet Flatfish Han River (Korea) Hangul Hangwa Hanja Heo Gyun Jeju Island Asan Korean cuisine Juvenile fish Herring Trout Zaha Spiny lobster Squid Pyongan Iksan Korean New Year Octopus Carp Sea of Japan Seoul Yakgwa Yaksik Yellow Sea Yeongnam Chungcheong Jeolla Yellow corvina Jeollabuk-do Frozen desserts Sword fish Yangpyeong Nyongbyon Sweetfish dbr:Baeksanja dbr:Bongjeopgwa dbr:Daegye dbr:Gwagwa dbr:Hanshan_of_Chungcheong dbr:Hongsanja dbr:Jungbaeggi dbr:Seongseobubugo
Link from a Wikipage to an external page	http://edunetn.britannica.co.kr/bol/topic.asp%3Farticle_id=b05d0338a&ref=2 http://www.hangeulmuseum.org/sub/hanLife/life_han/food_han01.jsp https://web.archive.org/web/20050311060127/http:/izzana.co.kr/izzana2/guaja.html
sameAs	Domundaejak Domundaejak Domundaejak Domundaejak Domundaejak
dbp:wikiPageUsesTemplate	dbt:Dead_link dbt:Italic_title dbt:More_citations_needed dbt:Reflist
thumbnail	wiki-commons:Special:FilePath/Korea-Domun.daejak-01.jpg?width=300
bot	InternetArchiveBot (en)
date	December 2016 (en)
fix-attempted	yes (en)
has abstract	Domundaejak (hangul: 도문대작; hanja: 屠門大嚼) is a book of food criticism written by Heo Gyun in 1611. It is included in the (hangul: 성서부부고; hanja: 惺所覆覆藁) (a collection of 26 books and 12 volumes). This book was written during Heo Gyun's exile. He was exiled to Hamyel (now Iksan), a seaside district in Jeollabuk-do. While eating the coarse food there, he started to describe the delicious food that he ate before. Domun (hangul: 도문; hanja: 屠門) means the door of the butcher's, and daejak (hangul: 대작; hanja: 大嚼) means chewing something loudly. So the title Domundaejak means licking one's lips by the butcher's door, thinking of the meat that one cannot now eat. This book refers to 11 sorts of tteok, 30 types of fruit, 5 kinds of meat, 40 varieties of seafood, 25 sorts of vegetables and 5 other foods, for a total of 117 foods. It names those foods' ingredients' groups, names, specific localities of production, origins, bulk dates, production seasons, processing methods, shape, taste and so on. (en) 《도문대작》(屠門大嚼)은 1611년(광해군 3년) 홍길동전의 저자인 허균이 지은 음식품평책으로, 총 26권 12책으로 구성된 《성소부부고》(惺所覆覆藁)에 들어있다. 이 책은 허균이 전라도 함열(咸悅)로 귀양가 있던 시기에 저술한 것으로, 유배지에서 거친 음식만을 먹게 되자, 이전에 먹었던 맛있는 음식을 생각나는 대로 서술하였다. ‘도문(屠門)은 소나 돼지를 잡는 푸줏간의 문이고, 대작(大嚼)은 크게 씹는다는 뜻이다. 즉, 이 제목은 현재 먹을 수 없는 고기를 생각하며 "푸줏간 문을 향해 입맛을 다신다"라는 뜻이다. 이 책은 병이류(餠餌類) 11종, 과실류 30종, 비주류(飛走類: 고기류) 5종, 해수족류(海水族類: 어패류) 40종, 소채류 25종, 분류하지 않은 음식 5종 등 총 117종의 식품과 식재료에 대한 분류와 이름, 특산지, 재배 기원, 생산 시기, 가공법, 모양과 맛 등의 내용을 몇 가지씩 언급한다. (ko)
gold:hypernym	Book

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