Abstract This paper delves into the examination of food-related terminology across Mongolian, Manchu, and Korean languages, leveraging two eighteenth-century Joseon Dynasty dictionaries: the Mongolian-Korean dictionary ( Mongoeyuhae ) and the Manchu-Korean dictionary ( Dongmunyuhae ). This historical exploration encompasses 411 food-related vocabulary words, categorizing them into distinct segments covering food and ingredient names, culinary techniques, consumption practices, and sensory attributes such as taste, aroma, and texture. A critical focus of the study is placed on the in-depth analysis of 57 terms from the Mongolian-Korean dictionary, revealing elements from Mongolian culture, and 53 terms from the Manchu-Korean dictionary, reflecting influences from the Eastern Gate culture. This linguistic analysis further uncovers the meanings behind these terms, their connections to contemporary Korean language, and their contribution to vocabulary development. The study leads to four principal conclusions. Firstly, it underscores the enduring utilization of food and ingredient names from the Joseon Dynasty, indicating their resilience in culinary contexts despite the passage of three centuries. Secondly, the research highlights a significant presence of words that carry regional cultural nuances within the language materials used for foreign language education and interpretation, with a specific emphasis on the Mongolian-influenced vocabulary. Thirdly, it observes that the dissemination of food cultures and their associated vocabulary across different countries manifests notable similarities in the contexts of Mongolian, Manchu, and Korean, as rigorously examined throughout this article. Lastly, the study explores how our ancestors creatively adapted vocabulary to navigate the intricacies of food cultures that evolved distinctively due to diverse factors like climate, culture, and lifestyle. As a stepping stone for future research, this study suggests expanding the scope of investigation to encompass cooking techniques, utensils, consumption practices, as well as more nuanced aspects of food, including its states, taste, aroma, and texture. Such an extended inquiry would significantly enhance our comprehension of the intricate tapestry of food cultures and their linguistic expressions across these three languages.
Ju Suhyeon (Wed,) studied this question.