Chang Kyehyang (1598–1680), also known as Jang Gye-hyang, was a poet, painter, and philanthropist. She was the first woman to write a cookbook in the history of East Asia.
Chang Kyehyang was the daughter of a scholar. At the age of nine, she astonished her father by writing her first poem, Ode to the Saint, in which she lamented that she could not meet the great scholars of the past while expressing gratitude for being able to study their works.
She went on to write other poems, exploring themes such as nature and mourning. Chang Kyehyang was also a talented calligrapher and painter, notably producing a painting of a tiger. Her father later arranged her marriage to his most accomplished student, Yi Si-myeong, a widower whose first wife had died at a young age.
Chang Kyehyang raised seven sons and devoted great care to their education. One of them later became a minister at the royal court. She also raised and educated the son and daughter her husband had from his first marriage.
A generous philanthropist, Chang Kyehyang sought to provide alternative food sources for the poor and the starving people of her region. She also protected her community during times of war and strife.
She explained her actions with these words:
“It is the order of the universe to live together; the highest order of moral law is sharing his or her own wealth with less fortunate people.”
In 1670, Chang Kyehyang wrote Ŭmsik timibang (Recipes for Tasty Food), the first cookbook written by a woman in the history of East Asia and the first cookbook written in Hangul, the Korean alphabet. Although women from prominent families had undoubtedly developed and passed down recipes orally for generations, hers was the first known work of its kind to be written down.
Unlike Classical Chinese, which was primarily used by government officials and educated men, Hangul offered women new opportunities for literary expression. They developed a rich literary culture of their own, producing novels, poetry, memoirs, and works devoted to domestic life.
The cookbook was probably intended at first for the younger women of her family. Chang Kyehyang wished to preserve the culinary traditions of her region. As a result, Ŭmsik timibang contains a wealth of information on the preparation of soju, along with a wide variety of dishes and cooking techniques.
Chang Kyehyang's purpose is best captured in the preface to her book:
“All men and women eat and drink, but few know the true meaning of taste.”
If you enjoy this blog, consider supporting me on Ko-fi!
Kaff Lucy, “How Women in Chosŏn Korea Legitimized Han'gul”
Park Hyunhee, Soju: A Global History
Yearn-hong Choi, “Jang Gye-hyang - Joseon's poetess, first cookbook author and philanthropist”
gummygunk
romaincrisis
izzy806
amandla
vaporwave
gracieabrams
blakekathryn
