• 동아시아식생활학회지
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• 제1권1호
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• pp.43-51
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• 1991

To examine the royal party procedures of Chosun-Dynasty, the authors analyzed“Jin Chan Eui Gue”, which is a historical record, published in 1887(King Go-Jong), on the party of royal family in the Man Kyong Jeon. The results obtained from the study were as follows. 1. The Main party and the evening party in the Man Kyong Jeon were the drinking ceremony in celebration of eigthieth birthday of the King Go-Jong's grandmother. 2. The following day party and the following evening party in the Man Kyong Jeon were the drinking ceremony for wishing the King Go-Jong good health. 3. The next following day party and the next following evening party in the Man Kyong Jeon were the drinking ceremony for wishing the Crown Prince good health. 4. In the following day party and the next following day party, there were procedures distributing flowers among the attendants. 5. A lot of flowers were used in the royal party of Man Kyong Jeon:Distributed flowers(1550), Dining table flowers(5519), Table flowers(2) ad Neckwear flowers(7015).

• 한국식생활문화학회지
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• 제4권1호
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• pp.21-37
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• 1989

This paper studied what kind of foods were served how often in the table of the Royal family birthday parties by analyzing 18 sets of the Royal family birthday party menu with respect to the rank of Royal family for each season respectively among all the kinds of food menu of Chosun Dynasty. From this sudy a good representation of primary Royal King's birthday menu could be drown. The menu of the King was most in variety. And the King was served in the range of 46 to 74 kinds of food and its number of dishes varied 28 to 40, and the other royal family were served in the range of 19 to 44 kinds of foods and its number of dishes varied 15 to 26. The menu included variable dishes such as Yoomilkwa (fried cookies 油蜜果) 7, Gangjung 17 (fried rice cookies 姜?) 17, Dasik (mold cookies 茶食) 8, Suksilkwa (cooked fruits 熟實果) 1, Jungkwa (compoted fruit 正果) 1, Byung (rice cakes 餠) 25, Umchung (punch 飮淸) 4, Sengka (fresh fruits 生果) 21, Jusik (main meal 主食) 4, Chanpum (side dishes 饌品) 27, Jomipum (sauce, honey, mustard 調味品 ) 3.

• 한국식생활문화학회지
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• 제29권2호
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• pp.129-139
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• 2014

This article examines the different types of Mandoo as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The types of Mandoo during the Joseon dynasty were Byeongsi (餠匙), Mandoo (饅頭), EMandoo (魚饅頭), Rukmandoo (肉饅頭), Yangmandoo (月羊饅頭), Saengchimandoo (生雉饅頭), Golmandoo (骨饅頭), Dongkwamandoo (冬果饅頭), Chaemandoo (菜饅頭), Chimchaemandoo (沈菜饅頭), and Saenghapmandoo (生蛤饅頭). The frequencies of the different Mandoo types during the Joseon dynasty were in the following order: Mandoo (29.8%), Emandoo (19.1%), Rukmandoo (14.9%), Byeongsi (12.8%), Yangmandoo (6.4%), Saengchimandoo (4.3%), Golmandoo (4.3%), Dongkwamandoo (2.1%), Chaemandoo (2.1%), Chimchaemandoo (2.1%), and Saenghapmandoo (2.1%). "Muja-Jinjakeuigwe (戊子進爵儀軌)" (1828년) gijumi (起酒米) is not used, suggesting that Koreans could see perched Mandoo. "Musin-Jinchaneuigwe (戊申進饌儀軌)" (1848) configurations of materials Mandoo, SoongChimchae (沈菜), Dupo (豆泡), Nokdujangum (綠豆長音). Now, we enjoy mandoo's ingredients based documents materials. Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Mandoo.

• 한국화예디자인학연구
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• 제45호
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• pp.57-76
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• 2021

음식상의 꽃 장식인 상화(床花) 양식을 조선시대 행사도와 민간 생활에서 찾아보았다. 궁중 행사도에는 음식 위를 장식하는 상화가 꼭 있었으며, 참석자의 지위에 따라 상화의 종류나 사용하는 재료가 다르다는 것을 알 수 있었다. 의궤(儀軌)에는 상화의 종류와 개수가 기록되어 있었고, 행사의 목적이나 대접받는 사람의 지위에 따라서 장식하는 숫자가 다르고, 상화가 미리 꽂혀져 옮겨지는 것을 알 수 있었다. 민간생활에서도 상화가 있었으며, 음식 위의 장식뿐만 아니라 음식상 위에도 장식되어 있는 것을 알 수 있었다.

• 한국의류학회지
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• 제48권2호
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• pp.382-396
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• 2024

"Keunmeori", the grand headdress with various decorations attached to thickly braided and raised hair has been used as a bride's formal attire since the Joseon Dynasty, and in the modern period, new styles known as goegye and hyuche appeared as formal attire for civil weddings. Goegye was formed from a round wooden pillar wrapped with hair and decorated richly with ornaments; getting married with goegye meant that the wife was officially married. Hyuche was made by braiding the hair into two long plaits and decorating it with colorful fluttering hairpins and gold leaf hair ribbons. Hyuche was originally formal attire for a princess at her wedding, and it is thought to have been less frequently used in the private sector due to its higher cost than goegye. The style of goegye appears to have been influenced by the susik, the highest formal attire for a queen, and in particular, the decorations on the circular top part of the susik were presumed to have been similarly reproduced in folk weddings. Goegye changed in various aspects according to the social environment and atmosphere of the times, and was also used as formal attire for a prince's wife.

• 박물관보존과학
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• 제15권
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• pp.66-77
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• 2014

국립중앙박물관에 소장되어 있는 은조사 구장복은 조선 말기에 고종이 착용하였던 것으로 기록된 구장문이 그려진 대례복의 하나이다. 이 장문은 왕이 나라를 통치함에 있어 필요한 덕목을 상징적으로 표현한 것으로, 적색·황색·청색·녹색, 회색의 안료로 채색되어 있다. XRF 분석 결과, 적색 안료는 진사/주, 황색 안료는 금·황동, 청색 안료는 청색 유기안료와 연백, 녹색 안료는 구리-비소로 구성된 합성안료인 양록, 회식 안료는 은으로 판단되었다. 또한 유사한 시기에 제작된 국립중앙박물관 소장 적의본과 폐슬본의 안료 성분을 비교 검토한 결과, 차이점과 유사점을 확인할 수 있었다. 이러한 분석 결과는 19세기 말 궁중에서 사용된 안료에 대한 기초적인 자료로 활용할 수 있을 것으로 기대된다.

• 한국식생활문화학회지
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• 제1권1호
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• pp.7-29
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• 1986

The food used in the royal palace of Chosun dynasty(朝鮮王朝) are viewed from various aspects of the dishes for ordinary meal, royal banquet, reception for the foreign representatives, wedding feast, and ancestral rites. Unfortunately most of knowledge on the food used in the royal palace is not accurate as it had been delivered orally and includes only that of the late Chosun dynasty era. Accordingly more accurate knowledge on its historical change could be illustrated by the ancient literature, including uigue(full account, 儀軌), dungrok(memorandum, 膳錄) or balgi(list, 件記). Though it is different from the preparation of King´s dinner table in kitchen, the uigue on ordinary meal, while King Jungcho(正祖) and his troupe visited the Hwasung(華城) has been handed down as the literature on the ordinary meal of the royal palace. Twenty seven kinds of uigue and dungrok on royal banquet for a celebration, from the 45th year of Sook Jong(肅宗, 1715) to the 6th year of Kwang Moo(光武, 1902), remain & reveal the change of features on dishes and food materials for royal banquet. Twenty kinds of uigue and dungrok on foods for reception of Chinese representatives, from the first year of Kwang Hae Koon(光海君, 1609) to the 21st year of Injo(仁祖, 1643), remain and antedate those on foods for royal banquet approximately 100 years. These have been precious materials for historical view on foods used in the royal palace. Twenty kinds of dungrok and uigue of karaedogam(嘉禮都監), in which dishes, food materials, and table setting diagram for dongrae feast (同牢宴) were put on record, remain as the litherature of wedding feast. Wangchosilrok(dynastic record, 王朝實錄) and numerous kinds of uigue have been helpful for study on foods used in ancestral rites. Detailed kinds and cooking procedures of foods for ancestral rites were clearly explained in Taesangji(太常志). A full view on foods used in the royal palace will be reproduced only through analytic study of these ancient litheratures.

• 한국의류산업학회지
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• 제15권6호
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• pp.886-898
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• 2013

This study explores the types, shapes and changes of the court dance garments of mudong[child court dancer] and yeoryeong[female court dancer] for court dances such as Jangsaengboyeonjimu, Yeonbaekbokjimu, Jesuchang, and Choehwamu, and the arrangement of colors in their garments. The conclusion of the study is as follows: First, the type of garments of mudong varied according to the type of dance, role of mudong and passage of time. In all four jeongjae's, hongpo[red robe] and baekjilheukseonjungdaneui[white under garment trimmed in black] were commonly found. Second, the dress of yeoryeong in the Jangsaengboyeonjimu, Yeonbaekbokjimu, Jesuchang and Choehwamu was that of other yeoryeong, which was basically comprised of hwagwan[flower headdress], hwangchosam[yellow robe], hongchosang[red skirt] and sudae[embroidered belt]. Third, the color schemes of the court dance garments used in Jangsaengboyeonjimu, Yeonbaekbokjimu, Jesuchang and Choehwamu revealed that the color arrangement of sangsaeng [mutual generation] of the Ohaeng[Five Elements] scheme were favored in the garments of mudong and yeoryeong. The dress of mudong is characterized by sangsaeng between top and bottom, and between total and part, while the color scheme of the outer and inner was sanggeuk[mutual overcoming]. As for yeoryeong, the color arrangement was of sangsaeng in top and bottom, outer and inner, and total and part, but in the five-colored hansam[sleeve extension], both sangsaeng and sanggeuk were found.

• 복식
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• 제58권1호
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• pp.45-60
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• 2008

This study reports a court dress culture in 1719 shown in the Scene of a Royal Banquet given by the King at Gyeong-hyeon-dang(景賢堂) of Gisagyecheop(耆社契帖). It can be summarized as follows: First, King Suk-jong(肅宗) attending a Royal Banquet for members of the Hall of Elder Statement wore the Ikseonkwan decorated with flowers, red Gollyongpo, Okdae, and Heukpiwha. The Crown Prince(王世子) also wore the Ikseonkwan decorated with flowers, black Goliyongpo, Okdae, and Heukpiwha. Second, senior statesmen(耆老臣) over the age 70 wore Sarno, Heukdallyeong with a crane rank tablet, belt, and black boots. Royal family members and officers also wore Samo, Heukdallyeong with a crane or silver pheasant rank tablet, belt, and black boots. Third, Sakum(司禁) of King's body guards wore Yungbok and Muyaebyulgam(武藝別監) wore Ja-geon and the green Jikryeong. Ui-jang-gun(儀仗軍) wore Pirip and Hongui, Haengjeon, and Unhae. Saboksikwan(司僕侍官) wore Samo, Heukdallyeong, belt, black boots, and a sword. Fourth, boy dancers(舞童) wore Buyongkwan, Kwanbok, skirt, belt, and black boots. Cheoyong-dancers(處容舞童) wore outfits in fine colors, wide pants, skirt, mask with an earring, gold colored belt, and white colored sandal. Hyeopryulrang(協律郞) wore Sarno and Heukdallyeong. Jipbak(執拍) wore Morabokdu and Noksaui, and Ak-kong(樂工) wore Whawhabokdu, Hongju-ui, Ojungdae, and Heukpiwha. Singer(歌童) wore Jajeok-dugeon, nokju-ui, and jajeokdae.

• 문화기술의 융합
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• 제2권1호
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• pp.1-12
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• 2016

조선시대 의궤 15책과 고문헌 8권에 수록되어 있는 어만두에 대하여 문헌 고찰하였다. 조선시대 전기에는 1종, 중기에 2종, 후기에 15종으로 모두 18종이 소개되었다. 만두소의 재료로는 꿩, 닭, 소고기, 전복, 해삼 등이 사용되었다. 어만두는 생선살을 얇게 저며 소를 넣고 녹말을 입힌 후 물에 삶은 것으로 현재의 '물만두' 형태임을 알 수 있었다. 어만두의 크기는 작은 모시조개 크기로 만들었다. 초장에 '고초(苦椒)'의 사용은 "무신 진찬의 궤"(1848년)의 '어만두'를 시작으로 나타났다. 본 연구를 통해 어만두에 대한 새로운 조명과 메뉴개발을 위한 기초자료로 활용되기를 바란다.