• The Journal of the Convergence on Culture Technology
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• v.2 no.1
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• pp.53-70
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• 2016

There has been many researchs about "朱子家禮" providing the basic mannerism in Josun Dynasty era and influencing rituals to communicate ancestors. However, the arrangement of ritual has not been researched and understood as formality. In this study, the Yin, Yang and the five element theory was researched in the perspective of understanding in the universe order and ancient astronomy that provided the academic basic and idea in the era to understand the arrangement of the ritual, and based on this, the arrangement in "朱子家禮" was analysed. As a result, it was confirmed that the arrangement in ritual was made by the structure of symbol of Yin, Yang and five elements, which is the logic of order in universe people understood at that time. Through this, by understanding the meaning of the arrangement in ritual, the ritual culture would be properly understood and passed to next generation despite of changes in culture.

• Industry Promotion Research
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• v.7 no.4
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• pp.85-95
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• 2022

This study intends to analyze the meaning of symbolism in ancestral memorial rite arrangemen from the view that ancestral worship connecting traditional society with modernity are the transmission of ritual. It appears as a change the theory of Yin-Yang and Five Elements that became the basis and ideology about the Confucian view of life and death, an understanding of the universe structure, and a change in the four seasons. Ancestral memorial rite arrangements acknowledge the existence of ancestors. And it is understood as a ceremonial instrument which the living and the dead communicate spatially with time through the symbolic system. In addition, the four seasons, spaces of the skyground and underground were symbolized and embodied through the selection and arrangement of ancestral memorial rites. In the modern ancestral memorial rite arrangement, the factors that determine the location require Time-space analysis of the target. This is because the offering is understood not only as a functional role but also as a temporal and spatial symbolism to be expressed through the offering. In this study, it is meaningful to consider it from the perspective of inheritance of ancestral worship culture through discussions about the ideological background and symbolic system that appeared in ancestral memorial rite arrangement

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.365-379
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• 1996

본 연구에서는 우리나라 영남 지방에 소재하는 네 가정을 표집하여 각 가정에서 행 하여지고 있는 유교적 차례와 제사에 차려지는 제물을 실증적으로 연구, 고찰하였으며, 또 이들을 문헌적으로 비교 검토하여 그 변천의 모습을 고찰하고저 하였다. 영남지방의 북부인 안동 하회마을과 영남의 중부지방이라고 볼 수 있는 양동 마을의 불천위제사에서 보이는 제 물조리에서의 공통점은 炙을 완전히 익히지 않고 진설하여 性으로서의 기원을 그대로 지키 고 있다는 사실이며 차이점은 바다가 가까운 양동마을에서는 하회마을보다 어물의 사용이 (대게와 생문어 등) 월등히 많다는 사실과 산골에 위치한 하회마을의 경우는 그 대신 닭을 생으로 한 마리 왼으로 쓰고 엽적에 또 한 마리를 사용하여 어물이 적은 데 비하여 닭을 더 많이 사용하고 있었다. 이러한 것은 의례가 매우 엄격한 제례에서도 지역적 특성이 많이 작 용하고 있다는 것을 나타낸다고 하겠다. 또한 진설에 있어서도 한 곳은 양위진설이고 다른 곳은 단설로 같은 불천위이지만 이러한 차이를 나타낸다고 하겠다. 또한 진설에 잇어서도 한 곳은 양위진설이고 다른 곳은 단설로 같은 불천위이지만 이러한 차이를 나타내고 있어, 이것에 있어서도 한 곳은 양위진설이고 다른 곳은 단설로 같은 물천위이지만 이러한 차이를 나타내고 있어 이것은 진설배열과 함께 가가체로 지켜져 내려 오는 것이라 하겠다. 양가 모 두 기제사 때보다 차려지는 제물의 종류가 다양하고 양도 많았다. 떡, 煎, 자반, 炙 및 나물 과 과일 등이 차려졌다. 여전히 제물을 조리할 때 사용되는 양념은 매우 제한되고 있으며, 또한 이용할 수 있는 채소의 종류는 가정마다 다양하게 다르게 제한되고 있다는 것이 특징 적이다. 사용되는 식품의 종류는 전통적으로 답습해오고 있음에 비추어, 과일은 매우 최근에 수입된 외래종의 것도 모든 가정에서 이용되고 있었다. 그러나 전체적으로 볼 때 유교식 제 사의례는 시대에 따라 거의 변화됨이 없이 지켜져 내려 오고 있었다.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.145-154
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• 2003

This research was performed to identify the characteristics of the Korean rituals and to establish the desirable ritual culture. The recognition of the ritual culture was investigated by the general environmental factors such as gender, age, religion and education background. The rituals were generally recognized as positive. Some significant differences were shown according to religion, gender and residential area. To succeed the tradition of the preparation and the table-setting of ritual foods and to conduct the rituals by the descendants were recognized relatively high by the Buddhists and males living In Gyeongsangbuk-do. The degree of recognition of the method of table-setting of ritual foods was higher if one was married and older, with Buddhism and the oldest daughter-in-law in a family. As above, the culture of Korean rituals showed some differences according to the general environment and regions of the individual. The reason why regional differences were shown high was mainly because tradition and conservatism were maintained according to the unique regional thought and natural environment rather than impacts of the changes of times. That some differences were shown according to general environmental factors suggested that the traditional ritual culture was gradually changing according to the environmental changes in the modem times. Also, the recognition on the ritual culture were identified through investigations by general environmental factors such as gender, age, religion and education background.

• (The)Study of the Eastern Classic
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• no.72
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• pp.185-215
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• 2018

This paper discusses the Historical significance of Li-thought at the Hoejae, Lee-Eonjeok's Bongseonjabui. In this study, I tried to derive the value and meaning in the history of the Chosun Dynasty by examining the comparison between the Bongseonjabui and Book of Ancestor-memorial Ceremonies written in the 16th century The following is a summary of the Historical significance of Li-thought of Bongseonjabui. First, it is the first concrete result of the Chosun Dynasty concerning the Family Rituals. Second, it is characterized not only the description of actual procedures but also the explanations of both the theory and reality in Ancestor-memorial Ceremony. Third, it is an example of harmonizing with the national system and the customs of time by applying to the situation of Chosun society at that time. Fourth, it is an example that focuses on the essential meaning of the Ancestor-memorial Ceremony, not the attitude of one side the Zhu Xi's Family Rituals as in the later books.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.801-810
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• 2008

The principal objective of this study was to assess Korea's traditional ritual food culture, and to compare two types of ancestral rites the Hyang-Sa and Bool-cheon-wi rites which were held in the Daegu and Andong regions of Korea. In this study, we describe the performance of the Bool-cheon-wi rites held by two head families located near the Andong area namely, the head family of Seoae Ryu Seong-Ryong(1542-1607)(Seoae) who was well-respected for his writings and personality, and the head family of Dangye Ha Wee-Ji(1412-1456)(Dangye) who was well-known and famous as one of the members of the Sa-ryuk-sin. This research was conducted via diredt engagement in these memorial services and several interviews with the families. The results were summarized as follows; Foods used in the Hyang-sa rites including Mae(bap), Kook, Jaban(Jogee), Po(dried fish), Juck, boiled and seasoned vegetables, fruits, confections, and liquor. Jobap and Ssalbap were used as Mae at SD(Seo Dalsung), and PMPH(Pahoi Myogul Habin Park) used Jo, Hyunmy, Pi and Susu in the raw. The dishes on the table were arranged as follows. A wine cup was placed in the first row, Po(a dried pollack), and jujube and nuts in the second row, Ryukpo(slices of dried beef), Sangeogogi were set at the third row, and Soegogi, pork, Mu, and Minary were placed in the fourth row, and the head of the pig was placed in the center of the table at SD. A wine cup, Soegogi, and pork were positioned in the first row, Mu, Minary, Pi and Susu were placed in the second row, and Jogee, Jo, and Hyunmy were placed in the third row at PMPH. The sacrificial foods offered for Bool-cheon-wi rites were as follows; Mae(bap) Kook noodle Jogee Tang(stew) Po Juck Tucks boiled, seasoned and salted vegetables Jeon fruit confectioneries liquor(chungju). The head family of Seoae Yu Seong-Ryong utilized 5 types of Tang(meat stew, fish stew, chicken stew, vegetable stew, seafood stew), whereas the head family of Dangye Ha Wee-Ji utilized 3 kinds of Tang(meat stew, fish stew, vegetable stew). As a basic Tuck, Shi-roo-tuck(a steamed rice cake), piled up to 25 layers, was primarily utilized. In particular, Jung-Gae(Seoae's favorite food) was placed on the table. For grilled-meat food(Juck), Yu's family used raw meat and Ha's family the half-cooked meat. The main types of Jucks used were meat-Juck, fish-Juck, chicken-Juck, and these were not served one by one. Hyang-sa and Bool-cheon-wi rites have an the educational function, in that they allow for the carrying out of filial duties by a heartfelt performance of performing the ceremony, by taking great care from the pre-rite preparations to the post-rite period. In addition, these rites have various meanings, as events that strengthen the ties of blood relations of ancestors and themselves, and to promote and harmonize family friendships, they may also have religious meaning in the culture, as prayers are offered that all the family's descendants may be blessed, live long and enjoy abundance whlie respecting their ancestors. As for the role of Hyang-sa and Bool-cheon-wi rites in today's nuclear family society, it can be said that these rites remain especially important as a method to strengthen community consciousness by fostering an understanding of the meaning of existence itself, and thus inspiring the roots of consciousness.