Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Study of the Soonjo GichukJinchanEuigwe JagyeongjeonJeongil Misu in 1829

1829년 순조 기축진찬의궤(己丑進饌儀軌) 자경전 정일 진찬 미수에 관한 연구

  • Kim, Ha-yun (Hotel and Restaurant Management Yeonsung University) ;
  • Kim, Myung-Hee (Department of Culinary and Food Service Kyonggi University) ;
  • Kim, Ah-Hyeon (Department of Culinary and Food Service Kyonggi University)
  • 김하윤 (연성대학교 호텔외식경영) ;
  • 김명희 (경기대학교 외식조리학과) ;
  • 김아현 (경기대학교 외식조리학과)
  • Received : 2018.07.16
  • Accepted : 2018.08.19
  • Published : 2018.08.30
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Abstract

This study analyzed the Gichuk years JagyeongjeonJeongilJinchan Misu. The banquet, Misu is offered to the king by the crown prince, crown princess, and vassal, according to procedure. JagyeongjeonJeongil Misu are offered as 49 dishes spanning seven courses, so seven dishes in each misu are offered. Various types of food, such as Gawjeong, fruit, soups and side dishes, are placed. Misu involves only the king, crown prince, and crown princess in the banquet. The number of misu dishes are different for the King and prince. The table used is called the Joochil Sowonban and the tableware used is brassware and pottery. Sangwha used Peonies, Chinese rose, Red peach blossom-samjihwa, and Red peach blossom-byulgeonhwa in each misu.

Keywords

References

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