• Journal of the Korean Society of Food Culture
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• v.18 no.5
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• pp.457-465
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• 2003

The purpose of this study was to review the operation systems and estimate the food cost of the dining room(進士食堂) in Sungkyunkwan, the highest national education institute of confucianism in the Chosun dynasty. ${\ulcorner}$the true records of the Chosun dynasty(朝鮮王朝實錄)$\lrcorner$, $\ulcorner$Taehak-Ji(太學志)$\lrcorner$ and $\ulcorner$Banjungjabyoung(泮中雜詠)$\lrcorner$were reviewed. Because the foodservices for the students were related to the Wonjeom(圓點) regulation, the qualification for the national examination(大科), Chosun dynasty government took the much considerations for the operation of the foodservice. Especially, YangHyunGo(養賢庫) was established to support the finances for Sungkyunkwan and took an important role to procure all the supplies including food. The budget of the foodservice was on a large scale. Over 960 suks(石) of rices were needed for the 200 students, and it can be converted as 276,480,000 won for the current price and the food cost per meal can be estimated about $4,000{\sim}5,000$ won.

• The Journal of Internal Korean Medicine
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• v.11 no.2
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• pp.137-147
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• 1990

I studied some important medical liter atures in order to examine the cause of Aphasia and found out some facts as follows : 1. Hwang Je Nae Kgong(黃帝內經) is more referred exogenous causes of disease of Aphasia than endogenous causes of disease. 2. Among many causes of Aphasia, exogenous causes of disease was cinsidered to be most common in Soh Shi Je Byong Won Hu chong Rhon(巢氏諸病源喉總論), which has had a wide influence down the ages. 3. Chon Keum Yo Bang(千金要方), Chi Tae Bhi Yo(外臺秘要), Tae Pyong Song Hye Bang(太平聖惠方), Song Je Chong Rok(聖濟總綠). Bu In Yang Bang(婦人良方) and so forth had been quoted from Hwang Je Nae Kyong and Soh Shi Je Byong Won Hu Chong Ron(巢氏諸病源喉總論). 4. In the ming dynasty had been quoted non-exo-endogenous causes of disease and the Kinds of Aphasia and prescription. 5. In the Choeun dynasty and the Ching dynasty, exogenous causes of disease was confined to the quotation of the books referred to above as well, but endogenous causes of disease was developed. 6. Today is refered kidney and Aphasia. The cause of Aphasia obtained was as follows. The exogenous cause of disease is wind, wind and cold, wind and heat. The endogenous cause of disease is pregnancy, heart block of postpartum, weakness of heart and kidney, impairment of seven modes of emotions, stagnation of phlegm and phlegm-fire, hemorrhage. The non exo-endogenous causes of disease is sing ballads and call out.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.307-312
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• 2000

The purpose of this study is to understand the Chinese noodles(mian tiao). Wheat seems to have been cultivated 3-4,000 years before according to the archaeological evidences from the neolithic sites. The five grains(rice, millet, beans, barley, barnyard millet) already appeared in the period prior to Chin dynasty and were used as whole grain, but it was not until Chun Chu Zhan Guo period that the introduction of the flouring method stimulated the cultivation of wheat. In Chin-Han period, when water power and animal force were put into usage to facilitate the mass production of wheat flour, 'Bing', a designation for all the food made of wheat first appeared in the literature, and it was this 'Bing' that had later developed into noodles. In Wei Chin Nan Bei Chao period, roasted 'Bing', namely 'Kao-Bing' made its first appearance, and in Tang period, various noodles were created with the increase of restaurants specialized in noodles. In Song dynasty, 'La-Mian', the noodles stretched and beat from noodle dough, was first introduced, and in Yuan period, invention of drying method made the appearance of dried noodles, 'Gua-Mian', possible, which was good for easy and long preservation. Qing dynasty developed the noodles with a variety of assorted ingredients. The Chinese noodles are classified by various standards such as main ingredients, cooking methods, kinds of sauce, secondary ingredients, shape, eating method, flavor, and look.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.433-443
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• 1991

To analyse reception dishes of Choson Dynasty the author studied historic book-Youngjeob Dogam Bansunsek Euigwae (1609, 1626, 1634 year) in which the daily reception dishes for Chinese envoy in Choson Dynasty were described. The results obtained from this study were as follows. 1. The daily food items for reception of Chinese envoy were refined rice wine, rice, large fish, fish, Zogi, Driedjogi, mullet, pork, beef, chicken, egg, salt, soysauce, sweet soy sauce, refined soy sauce, sesame oil, vinegar, bean curd, stone leek, parsley, ginger and gaslic etc. 2. The daily tablewares used for reception of Chinese envoy were ricebowl (bari), small bowl of porcelain (boa), water bowl (daejeop), soup bowl (tang gi), plate (jeopsi), small dish (jong gi), small earthen ware jar (dong hae), jar (hang), pottery (ong gi), wine glass (jan), water cup, chopsticks, kettle, cauldron, bottle, table, knife, napkin, dish towel, brazier, washbowl and meter etc.

• Journal of architectural history
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• v.19 no.2
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• pp.85-100
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• 2010

In this study, I investigated the function and the setting characteristics of 日type plan building ruins in the Hoe-amsa monastery site, that's renovated by Zen priest Na-ong(1320-76) in the later Goryeo Dynasty(918-1392), through the comparative research between China, Japan, and Goryeo in that time. The ruins of 日type plan building, located in the east side of Buddha hall ruins, is the ruins of Jungryo(衆寮). It was called as Jeondanrim, and the name can be seen from the record(天寶山檜巖寺修造記) of Yi-saek(李穡, 1328-96). It's name and the composition of plan is very similar to the Jungryo of Chinese and Japanese Zen monastery in 13th-14th century. And from it, we can see that, the priest Na-ong tried to introduce institution of Chinese Zen monastery, which he experienced during the time of study in China. But, the location of Jungryo in Hoe-amsa monastery is deferent from the Zen monastery of China and Japan, and it can be said as the setting characteristics of Hoe-amsa monastery in Goryeo Dynasty.

• The Journal of Korean Medical History
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• v.16 no.1
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• pp.137-160
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• 2003

The GyoJungEuiSeoGook(校定醫書局, the bureau for revising of medical books) which was established in the 2nd year of InJong GaWoou of Song dynasty, made comparative analyzation about various kinds of publication and reference materials of all classical medical books that was published until Jin Han and Su Dang dynasty, revised the medical books like as Bozushinnongboncho(補注神農本草), Zungkwangbozuhwangjenegyungsomun(重廣補注黃帝內經素問), Shanghanlon(傷寒論), Bigupchunggumyobang (備急千金要方), Magkyung(脈經), Oedaebiyo(外臺備要), Hwangjechimgugapeulgyung(黃帝鍼灸甲乙經), Cchunggumikbang(千金翼方) etc. The signification of such revision was not only to preserve the materials which may be lost before, bibliographically and also make the books of Hwangjenegyung(黃帝內經), Shanghanlon(傷寒論) etc. become more regularly. And it made the foundation of Korean Medical research depends on the documentary records so as to make it have big development by deductive method till the beginning of modern age. The success of GyoJungEuiSeoGook(校定醫書局) indicates that the stagnation of Korean Medical research due to it's behind with the development of politics-economy, social culture and scientific technology which based on western scientific culture. So we may draw the conclusion that the success of scientific research needs to parallel with the external and internal factors of the surrounding science.

• The Journal of Korean Medicine
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• v.25 no.1
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• pp.96-110
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• 2004

The GyoJungEuiSeoGuk(교정의서국, the bureau for revising of medical books) which was established in the 2nd year of InJong GaWoou of Song dynasty, made comparative analyzation about various kinds of publication and reference materials of all classical medical books that was published until Jin Han and Su Dang dynasty, revised the medical books like as Bozushinnongboncho(보주신농본초), Zungkwangbojuhwangjenegyungsomun(중황보주황제내경소문), Shanghanlon(상한론), Bigupchunggumyobang (비급천금요방), Magkyung (맥경), Hwangjechimgugapeulgyung(황제침구갑을경), Oedaebiyo (외대비요), Chunggumikbang(천금익방) etc. The signification of such revision was not only to preserve the materials which may be lost before, bibliographically and also make the books of Hwangjenegyung(황제내경), Shanghanlon(상한론) etc. become more regularly. And it made the foundation of Korean Medical research depends on the documentary records so as to make it have big development by deductive method till the beginning of modem age. The success of GyoJungEuiSeoGuk indicates that the stagnation of Korean Medical research due to $it^{circ}{\Phi}s$ behind with the development of politics-economy, social culture and scientific technology which based on western scientific culture. So we may draw the conclusion that the success of scientific research needs to parallel with the external and internal factors of the surrounding science.

• Journal of the Korean Society of Clothing and Textiles
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• v.14 no.2
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• pp.164-176
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• 1990

Kok-Ryung covers the collar of underwear and protects the neck. It is between outer garment and underwear and its form is bent. According to literature, Cheom-Yu, Keup, and Pang-Ryung belong to Kok-Ryung. Kok­Ryung was used in Yemaek and also it was used as a part of the uniform of government officer in Song Dynasty. The results of the study were as follows: 1) With the changes of the times, Cheom-Yu was used in Ju Dynasty, Pang-Ryung was used in Han Dynasty, and Kok-Ryung was used from Nam-Jo through Soo, Tang, Song Dynasity. 2) Cheom-yu, Pang-Ryung, and Kok-Ryung were all made of long rectangular cloth. How­ever, Chemo-Yu and Pang-Ryung were adjusted in front of the neck, Kok-Ryung was adjusted on the back. 3) The purpose of Kok-Ryung was practial one of sweat clothes at first. But it became for decoration and dignity gradually. Therefore, the users of it were changed from the common people to high government officers. 4) Cheom-Yu, Po-Ryung, Keup, and Pang-Ryung were all a kind of scarf and they are the same with Kok-Ryung in the respect. They were put on between outer garment and underwear or attached under the collar of outer garment. 5) Kok-Ryung of Song-Sa seems to be the round collar the uniform of government officers and it is different from Kok-Ryung of Suk-Myung.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.55-64
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• 1992

To analyze daily reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Zabmulsek Euigwae'(1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The daily meal consisted of a table for rice gruel(早飯), daily meal(3時飯) and fruit table(茶啖). 2. A table for rice gruel, taken before breakfast was arranged rice gruel(粥) noodles(麵), soup(湯), fish and meat(肝南), cake(餠) and etc. 3. Daily meal was arranged cooked rice(飯), soup(湯), salted fish shrimp and etc(?), jerked meat(佐飯). pickled vegetables(醬?), meat fish and others broiled with seasoning(炙), and etc. 4. Fruit table was arranged noodles(麵), soup(湯), fried cake made of wheat flour, honey and oil(造果), fruits(實果), various fruits preserved in honey(正果), dried fish and meat(切肉), honey water(水正果) and etc.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.736-749
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• 2015

The present study addresses the tea utensils and tea drinking methods seen in tomb mural paintings of Song, Liao, Jin, and Yuan, which were Koryo's foreign exchange countries. The paintings illustrate the pointing tea method, which was popular during dynasty times. Tea utensils observed in the paintings include a tea mill, mill stone, and tea pestle necessary for making cake tea into powder. The tea stove and boiling bottle are depicted as being required to boil water. Some mural works vividly depict how a tea drinker pours hot water from a boiling bottle into a cup with a stand, mixes it with a tea spoon, and whisks tea powder for foaming with a tea whisk. The tea drinking method of the Southern race Han is also similarly described in the tomb mural paintings of Liao, Jin, and Yuan from Northern nomads. The distribution of tea culture had an enormous influence on the development of tea utensil manufacturing methods. The significance of this study is that these findings can be used as basic data to provide food culture insights into Koryo celadon tea utensils.