• Korean Journal of Heritage: History & Science
• /
• v.52 no.3
• /
• pp.222-239
• /
• 2019

This paper studied Joseon royal incense, Buyonghyang, focusing on the case of Sunjo Sunwonwanghoo Garyedogam Uigwe. Incense was introduced to Korea in the period of the Three States with Buddhist cultures. Buyonghyang is an incense that represented the royal family and was used in various rituals. Civilians also burned this incense in front of a bride's palanquin at a wedding ceremony. Buyonghyang had various uses-ceremonial uses, as a fragrance, to mothproof, and medical uses. Buyonghyang is a combined incense with ten different ingredients. This study tracked the supply and demand of the incense ingredients through Takjijunjeol, Sejong Shilok Jiriji, and The Annals of the Joseon Dynasty. This paper identified properties of the ingredients and studied recipes using ancient medical books-Jejungshinpyeon, Donguibogam, etc. Then the cooperation and treatment of incense by craftsman were examined using the records of The Annals of the Joseon Dynasty, and Seungjeongwon Ilgi. The significance of Buyonghyang during the Joseon dynasty was studied by examining its use at a royal wedding ceremony. This study considered Sunjo's wedding ceremony based on Sunjo Sunwonwanghoo Garyedogam Uigwe which is highly regarded as a well-organized system compared to other Uigwe. Buronghyang was burned during all of the ceremonies which took place in the palace. Conversely, it is considered that Buyonghyang was burned only during the Bisuchekui ceremony (investiture), which took place in the bride's place, according to the record of the mobilization of court ladies for various incense burners for the Bisuchekui ceremony. Since the incense was able to be used only after Bisuchekui, it is considered that only the royal family could use the incense, and it was a symbolic incense of the Joseon Royal Family.

• Journal of the Korean Society of Costume
• /
• v.1
• /
• pp.21-48
• /
• 1977

Ka Rae Do Gam Eui Gue(嘉禮都監儀軌) is records of wedding ceremonies of empresses and crown princesses in Yi Dymasty. This recors shows the sorts of court costume and the required quantity of dress material. And illustrations of ceremonial procedure in the Eui Gue give us an obvious picture of those clad in the costume. This study aims at analysing the secords of female costume and inuuiring into the transitional process of the conrt costume.

• The Journal of the Korea Contents Association
• /
• v.18 no.8
• /
• pp.353-365
• /
• 2018

This study is on the usage of bojagi recorded in Yeongjo Jeongsun Wanghu garye dogam uigwe. Major findings are as follows. The eighteenth century marked a period of entrenchment of Neo-Confucianism in the Joseon dynasty and the royal wedding was a tool to propagate Neo-Confucian values to the people. The bojagi used at King Yeongjo and Queen Jeongsun's wedding were made of simple red silk produced domestically to avoid extravagance. Uasge of costly flower-patterned silk from China was restricted to comply with the rules of the Kukhon jeongrye, which codified the royal marriage ceremony and the Sangbang jeongrye, which regulated royal attire. This modesty also shows King Yeongjo's determination to abandon lavishness.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.3
• /
• pp.275-280
• /
• 1991

To analyze tablewares and table flowers in wedding ceremonies of king and royal prince (1866, 1906) of Chosun dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for king and prince in Chosun Dynasty were described. The results obtained from the study were as follows. 1. Tablewares used for wedding ceremony in the year of 1866, 1096 were same as that of from the year 1744 till 1819. 2. For wedding feast dishes for the prince, black lacquered table was used, for the crown prince's wedding feast red lacquered table and for the Emperor's wedding feast yellow lacquered table were used. 3. Table flowers used for wedding ceremony in the year of 1866, 1906 were same as that of from the year 1744 till 1819.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.1
• /
• pp.21-29
• /
• 1991

To analyze tableware in wedding ceremonies of royal prince(1744, 1819) of Chosun Dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for King and prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. For wedding feast dishes for prince, black lacquered table was used, and for King's wedding feast red lacquered table was used. 2. In wedding ceremony red silk table cloth was used. 3. Tables arranged in wedding ceremony had high legs. 4. Tablewares used in wedding ceremony were footed dishes. 5. Wedding ceremony arrangement was made up of four kinds of main table, a small boiled beef table, a large boiled beef table, four small round tables, a dining table, a candle stick, a incense holder, a vase with vaseholder and a liquor bottle with a holder.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.1
• /
• pp.1-19
• /
• 1991

To analyse wedding feast dishes of royal prince of Chosun Dynasty(1744, 1819), the author studied historic book-GareDogamEuigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Arranged dishes in wedding ceremony were four kinds of table, main table, second table, third table and fourth table. That table setting was same as that of the year 1651. 2. Meal ceremonies were in sacrificial food partaking, drinking ceremony and courtesy of levee. 3. In wedding ceremony, prince and princess drank three cups of liquor. At the first cup they eat abalones soup and others in a small round table(初味), at the second cup fine noodles and others in another table(二味), at the third cup bun stuffed with fish and others in the other table(三味). 4. In sacrificial food partaking and drinking ceremony, King drank nine cups of liquor, at first cup, King eats a small boiled beef(小膳) and (初味), at second cup eats(二味), at third cup eats(三味),${\cdots}$, at nineth cup, King eats a soup, a large boiled beef(大膳) and fruits. 5. Dish materials and quantities used for wedding ceremony in the year of 1819 was same as that of the year 1651.

• Journal of the Korean Society of Food Culture
• /
• v.5 no.1
• /
• pp.43-58
• /
• 1990

To analyze wedding feast dishes of royal prince (1651, 1696) of Choson Dynasty, studied Gare Dogam Euigwae. Historic book 'Gare Dogam Euigwae' discribed wedding feast dishes of king‘s Choson Dynasty. The results obtained from this study are as follows. Dishes were arranged in four kinds of table, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry, and fruits (pine nuts, orange, dried persimmon, torreya nuts, dried chestnut, jujube). Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable (wild ginseng, platy-codon, radish, white gourd melon, ginger), dried slices of meat seasoned with spices (abalone, octopus, shark, pheasant), cooked meat (wild goose, fowl, egg, pheasant, abalone), and fried fish (roe deer, fish, duck, pigeon, sparrow). The main table (同牢大宴床) and the second table (右挾床) stand as a symbol for integrity. The third table (左挾床) symbolize longerity. The fourth table (面挾床) symbolize bearing many young and connubial felicity.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.14 no.2
• /
• pp.85-97
• /
• 1990

This study investigates, through the Ka-rae-ban-cha-do(가예반차도) in the Ka-rae-do-gam­eui-gue (가예도감의궤), how the system of costume used in ceremony exchanged during the middle, late the Yi dynasty and in the period of introducing Wastern civilization. The procedure of the royal marriage is also studied here. The procedures of Ka-rae were divided into the six traditional etiguettes(륙예) : Nap-che (납채) , Nap-gyng(납징), Go-gi(고기), Chaik-bi(책비), Chin-young(친영), and Dong-roe(동뢰). The change of the general structure and characteristic of the costume used in the ceremony in Ka-rae-ban-cha-do are as follows: The costume in Ka-rae-ban-cha-do can be divided into the Guard costume (호위복식) and the Ceremonial arms costume (의장복식). The most formal attire of the Guard costume, Yangkwan-Chobok (양관-조복) and Samo -Danryeong(사모-단령) with Huygpai(흉배) can be seem only in the Ka-rae of late king's. Of the Ceremonial arms costume, the most outstanding was Hongkun- Hongeui (홍건-홍의), which showed up in almost all Ka-rae-ban-cha-do. Heukkun-Changos$\cdot$Deogrei (흑건-창옷$\cdot$더그레) were worn as well. In the style of costume emphasis convenience and practicality rather than on beauty, because they had to carry the arms used in ceremony with them nevertheless by using primary colors it was very colorful. This costume in Ka-rae-ban-cha-do has little difference, but great changes are shown in Sunjongsunjongbi Ka-rae-ban-cha-do (순종순종비가례반차도). Most costume of the past was replaced with western hat and suit, so the duplicate state of our costume and western costume came into existence during the period of introducing western civilization.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.3
• /
• pp.265-274
• /
• 1991

To analyze wedding feast dishes of king and royal prince of Chosun Dynasty (1866, 1906), the author studied historic book Gare Dogam Euigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Dish materials used for wedding ceremony in the year of 1866 was same as that of the year 1749. 2. Dish materials used for wedding ceremony in the year of 1906 was quit different that of the year 1749. 3. Dish materials used for main table(연상(宴床)), second table(좌협상(左挾床)), third table(우협상(右挾床)), and fourth table(면협상(面挾床)) was the same as that of from the year 1651 till 1906. 4. Dish materials used for a small round table(초미(初味)), another table(이미(二味)), and the other table(삼미(三味)) was the same as that of from the year 1749 till 1906. 5. A large boiled beef(대선(大膳)) and a small boiled beef(소선(小膳)) were in the year 1819 and 1906.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.15 no.1
• /
• pp.15-27
• /
• 1991

This study is to investigate the royal wedding garments found out in Gn-Rs-Do-Gam-Eui-Gue during Yi Dynasty. The results are as follows: 1. The wedding garments for kings and princes, as well as for queens and princesses, had a tendency to increase in their kinds and number 2. The number of' Sang-bok (상복)' for queens and princesses was decreased about $50\%$ after the publication of Jeong-Re (정리). 3. Casual wears for queens and princesses were decreased to the halves in kind, and its number was decreased about $60\%$ .4. Clothings for court ladies showed changes in kind. 5. Documents about clothings for parents of queen's in wedding ceremony cannot be found in the literatures, such as Guk-Hon-Jeong-ke(국혼정예), Sang-Bang-Jeong-Re(상방정예). and Eui-Cue published in the 35th and 38th year of King Yeongjo's reign, respectively. 6. The number of ornamental bars including wigs was decreased about $50\%$ after the publication of Guk -Hon -Jeong- Re.