The purpose of this paper is to analyse the aspects of the change in 17-20th century Korean culinary manuscripts from a text linguistics point of view. To achieve this aim, we undertake a diachronic research of the diachronic corpora which is composed of 27 culinary manuscripts. In addition we analyse some modern Korean cuisine recipes to reveal the text linguistical differences between historical culinary manuscripts and recipes on these days. In section 3, we investigate the characteristics of macro structure of culinary manuscripts and figure out hierarchical structure of theme. In section 4, we look into the characteristics of micro structure of them regarding the notion of reacceptance. The reacceptance is one of the most importance mechanisms for textual cohesion, especially in the expository theme-development text such as cuisine recipes, read-me and so on. For this we undertake quantitative analysis of reference items and reveal the change of the mechanism. In section 4, we demonstrate empirical evidence of variation between the recipe texts of the early periods and those on these days, and demonstrate the process of dramatic changes within and acorss texts over time.