• 헤리티지:역사와 과학
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• 제52권3호
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• pp.222-239
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• 2019

본 연구는 문헌을 통해 조선왕실의 부용향을 "순조순원왕후가례도감의궤"의 사례를 중심으로 살펴본 것이다. 한국에서 향은 삼국시대부터 불교문화와 함께 전래되었다. 부용향은 조선시대 왕실을 상징하던 향이며 왕실의 각종 의례에 사용되었다. 민가에서도 혼인할 때 신부의 가마 앞에서 부용향을 태우기도 했다. 부용향은 의례, 방향, 방충, 의료의 목적으로 다양하게 사용되었다. 부용향은 침속향과 백단향을 주 향재로 하여 모향, 백급, 영릉향, 감송향, 팔각향, 삼내자, 정향, 소뇌, 비초 등 10가지 향재를 혼합해 만든 합향이다. "탁지준절"과 "세종실록지리지", "조선왕조실록"의 기록을 통해 향재의 수급 방법을 추적했다. 각 향재의 특성을 파악하고 "제중신편", "동의보감" 등의 의서를 통해 제조법을 살펴보았다. 그리고 "조선왕조실록'과 "승정원일기"의 기록을 통해 부용향을 제작한 향장의 협업과 처우를 살펴보았다. 가례에서 부용향이 사용된 사례를 통해 조선시대에 향이 갖던 의의를 알아보았다. 가례는 이전의 가례도감의궤에 비하여 그 체제가 잘 정비된 것으로 평가받는 "순조순원왕후가례도감의궤"를 참고했다. 궁에서는 의례를 진행하는 동안 항상 향을 사용했다. 반면 신부의 집에서 진행된 경우 오로지 비수책의에서만 향로 차비 등의 향과 관련된 차비가 동원되어 이 시기에만 향을 사용했을 것으로 추정할 수 있다. 책봉 후에야 비로소 향을 사용하게 됨을 통해 부용향은 왕실 사람만이 사용했으며 왕실을 상징하는 향이었음을 추측할 수 있다.

• 복식
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• 제1권
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• pp.21-48
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• 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.

• 한국콘텐츠학회논문지
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• 제18권8호
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• pp.353-365
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• 2018

본 연구는 1759년 6월에 거행된 영조와 정순왕후의 가례에서 사용된 물품 중 보자기에 관련된 내용을 조사하고, 명칭, 옷감, 크기 및 용도, 사용상황, 외형의 특징을 분류하여 정리하였다. 또한 "상방정례"와 "국혼정례"에 기록된 보자기 관련 자료와 "조선왕조실록"의 혼례 관련 기록의 정리를 통해 보자기의 외관 및 사용용도와 당대의 생활상을 비교 분석하여 보자기가 담고 있는 생활 문화적 가치와 상징적 의미를 분석하였다 .18세기는 유교적 의례문화가 확립되고 실행되던 시기였고 왕실의례는 유교이념을 따르고 실천하려는 왕실의 의지를 백성들에게 보이는 실행의 장이었다. 따라서 왕실의 가례절차에 사용되는 모든 물품은 기능적인 용도 외에 백성들이 본받고 따를 수 있는 유교적 예법을 표현하는 도구이기도 했다. 영조는 혼례에 사치를 경계하여 본인의 가례에 사용된 물품에 대하여 사치를 금한 기록이 있다. "영조정순왕후가례도감의 궤"에 기록된 보자기의 재질은 대부분 홍주(紅紬), 홍초(紅?), 대홍광적(大紅廣的) 등의 무늬가 없는 옷감으로 영조의 검소와 절약 의지를 나타내고 있다. 영조 정순왕후 가례에 사용된 보자기는 우리의 전통 의례용품인 동시에 전통의례에 깃들어 있는 성(誠)과 예(禮)의 가치를 표현하는 문화유산이다.

• 한국식생활문화학회지
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• 제6권3호
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• pp.275-280
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• 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.

• 한국식생활문화학회지
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• 제6권1호
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• pp.21-29
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• 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.

• 한국식생활문화학회지
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• 제6권1호
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• pp.1-19
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• 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.

• 한국식생활문화학회지
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• 제5권1호
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• pp.43-58
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• 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.

• 한국의류학회지
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• 제14권2호
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• pp.85-97
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• 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.

• 한국식생활문화학회지
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• 제6권3호
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• pp.265-274
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• 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.

• 한국의류학회지
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• 제15권1호
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• pp.15-27
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• 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.