Among the many surviving books from the Joseon Dynasty (1392-1910), "Suunjapbang" and "Eumsikdimibang" stand out as valuable records of the country's culinary heritage. Meaning various ways to entertain refined gentlemen, "Suunjapbang" is a collection of recipes documenting the food culture of aristocratic households in Andong, North Gyeongsang Province. First written by Confucian scholar Kim Yu in the 16th century, it was later complemented by his grandson Ryeong in the 17th century. "Eumsikdimibang" was compiled around 1670 by Lady Jang, the wife of local scholar Lee Si-myeong (1590-1674). Meaning correct ways to appreciate food taste, the book contains 146 recipes covering various dishes and methods of making alcoholic beverages. On Thursday, the two cookbooks were jointly inscribed on UNESCO's Memory of the World Asia-Pacific Regional Register, recognizing their historical and cultural significance. With the latest inscription, Korea now has eight entries on the regional register. The two books share an important connection: Both document the culinary traditions of the Andong area. B