[1] The author is unknown but is assumed to be a lady of the yangban (nobility during the Joseon dynasty) class in Sangju, North Gyeongsang Province.
[citation needed] In 1919, Sim Hwanjin was appointed as the governor of Sangju and became acquainted with a local yangban family.
After borrowing a cookbook from the family, Sim transcribed its contents and then gave the newly bound book to his daughter-in-law, Hong Jeong.
[1] Siŭijŏnsŏ encompasses Korean cuisine in general and categorizes foods by cooking method.
[1] The book mentions 17 different ways of making traditional alcoholic beverages, diverse dried preserved foods, and vegetables, so it is considered a valuable document for researching Korean cuisine.