• Journal of Korean Medical classics
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• v.4
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• pp.101-126
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• 1990

At early Cheong (淸) dynasty, in medical aspect by dependent on practical studying attitude that must found a theory only by an evidence, there had been a tendancy that hoped direct research of sages' mind-eye by escaping the theory of individual classes since Geum-Won (金-元) dynasty. Yoo Chang (喩昌), born in Man-Ryeok (萬曆) 12th year of Myung (明) dynasty (A.D.1583) and dead in Gang-Hee (康熙) 3rd year of Cheong (淸) dynasty (A.D.1664). The results were as follows after studying his practical idea of medicine. 1. Yoo Chang, by recognizing the ${\ll}$Sang-Han-Ro${\gg}$ has lost its true meaning after commented by Wang Hee (王熙), Lim Eog (林億), Seong Moo-I (成無巳), etc. according to Bang Yoo-Jip's (方有執) Chak-Gan-Jung-Jeong (錯簡重訂) theory, he diversified the protocal of ${\ll}$Sang-Han-Ro${\gg}$ 397 method and arranged under Six Meridian part. (六經) 2. The theory of Sam-Gang-Jeong-Rip (三綱鼎立) can be summerized Gye-Ji (桂枝) syndrome which is the case of Wind (風) has injured Wi (衛) stage, Ma-hwang (麻黃) syndrome which is the case of Cold (寒) has injured Yeong (榮) stage, Dae-Cheong-Ryong (大靑龍) syndrome which is the case both of Wind-Cold (風寒) has injured Yeong-Wi (榮衛) stage, and there has been Sam-Gang-Jeong-Rip theory by anterior medical practitioners already but the person who formally used its Sam-Gang-Jeong-Rip term is Yoo Chang. 3. Yoo Chang seized the On Byeng (溫病) by dividing three category and in Byon-Jeung-Si-Chi (辨證施治) he influenced to many aspect of establishment of later Byon-Jeung system On-Byong (溫病의 辨證體系) pertaining to Triple-Warmer by O-Dang (吳瑭) introducing Triple-Wanner Theory. (三焦理論) 4. At Chu-Jo-Ron (秋燥論) of ${\ll}$EUi-Moon-Beop-Ryo${\gg}$, while ${\ll}$Nae-Gyeong${\gg}$ describing if humidity injury Lung, then occur a disorder in it, Yoo Chang recognized that of au tuam when dryness injure Lung there occure a disorder is it so he insisted that at this case, must use Cheong-Joe-Goo-Pye method (淸操救肺法) withherbs, pertaing to Gam-Yoo-Ja-Yoon(甘柔滋潤性) property and he invented Cheong-Joe-Goo-Pye-Tang. (淸操救肺湯) 5. Yoo Chang', so called, Dae-Gi (大氣) indicates Yang-Gi (陽氣) of chest, he insisted that man's creation and every physiological activity depends on maintainence of Dae-Gi, and it integrate Yeong-Gi (榮氣), Wea-Gi (衛氣), Jong-Gi (宗氣), Jang-Boo-Ji-Gi (臟腑之氣), Gyeong-Rak-Ji-Gi. (經絡之氣) 6. Yoo Chang's expression about partical function and character of stomach, not only bolster its theory of historical physician's expression, that is stomach is. foundatness of postnatal period, but also it has corresponding aspect with modern medicine and clinic. 7. Yoo Chang emphasized "if one cure a disease, be must understood the character of disease first and use drugs later" (先議病 後用藥) phrase about of drug usage, and his theory of Geup-Rew-Man-Joo method (急流挽舟) and three therapy of Simple Ascite (單腹腸) are all unique opinion based upon this phrase mentioned above. 8. Yoo Chang's practical idea of medicine greatly influenced to Jang Ro (張璐), Hwang Won-A (黃元御), Oh Eui-Rak (吳儀洛), Joo Yang-Joon (周揚俊), etc. and theory of Sam-Gang-Jeng-Rip (三綱鼎立), Triple Warmer Theory of On Byong (溫疫의 三焦論治), Chu-Jo-Ron (秋燥論), Dae-Gi-Ron (大氣論) etc. became important object to student of Sang-Han (傷寒) and On-Byeng. (溫病) 9. Yoo Chang's Writings has more practical meaning than other physician's, especially, later the idea of Sang-Han (傷寒) and On-Byong (溫病) greatly contributed to development of Sang-Han theory and formation of On-Byong theory.

• Journal of architectural history
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• v.14 no.2 s.42
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• pp.143-157
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• 2005

This study aims to analyze functions and characteristics of 'Cha-il(遮日)' which was used at ritual events(宮中儀禮行事) in the Joseon dynasty, Joseon dynasty had many ritual events related with O-Rae(五禮). Cha-il was almost used at important ritual events, especially at the congratulatory events. The congratulatory events(宮中宴享) are the representative events were held with many temporary install facilities(假設施設) in a palace. Cha-il was a kind of Korean traditional membrane structures. Cha-il was set up for cutting off interior space from sunlight and rain. In general, Cha-il was Consisted of Cha-il-jang(遮日帳:woven fabric), Cha-il-jook(遮日竹:bamboo column), some ropes, and fixing wares. In the congratulatory events, three types of Cha-il. were set up. Baek-mok-Dae-Cha-il(白木大遮日)was made of cotton cloth. Yu-Dun-Cha-Il(油芚遮日) was made of oiled paper or oiled cotton cloth. Man-Joen-Cha-Il(滿箭遮日) consisted of wooden structure. Baek-mok-Dae-Cha-il(白木大遮日)was set up on the most important area of stage for protecting from sunlight. Yu-Dun-Cha-Il was set up on less important area of stage for protecting from sunlight and rain. Man-Joen-Cha-Il was set up below Baek-mok-Dae-Cha-il for supporting and draining raindrops off. The results of this study were as follows; Functions of Cha-il were to protect ritually space from sunlight and rain, and to extend ritually space, and to reconstruct ritually space. Cha-il was the peculiar temporary install facility which differed from other countries.

• Journal of the Korean Society of Food Culture
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• v.1 no.1
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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.

• Journal of Conservation Science
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• v.36 no.1
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• pp.1-14
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• 2020

This study investigates the crystallinity distribution of ancient silk. Owing to the inherent multi-hierarchical structure of silk protein and the complicated structural changes that occur due to various burial environments, it is challenging but worthwhile to study ancient silk ageing behavior, which is based on the fact that ageing begins with a single fiber and then spreads to a whole fabric. Crystallinity was one of the most effective indicators found to reveal the ageing status of silk. Therefore, a synchrotron radiation-based X-ray diffraction(SR-XRD) method was employed to study the crystallinity distribution of single fibers of ancient silk unearthed from seven archaeological sites in China from historical periods including the warring states, Han dynasty, Song dynasty, and Ming dynasty. In comparison, the conventional X-ray diffraction method, which uses large amounts of samples, was also performed to determine the integral crystallinity of ancient silk. Thermal stability experiments by thermogravimetry(TG) as well as morphology observations by scanning electron microscopy(SEM) and optical microscopy(OM) all confirmed the deterioration of ancient silk. Moreover, the ageing mechanism of ancient silk was proposed with the assistance of an artificial ageing study. The results confirmed the effectiveness of SR-XRD as an ageing indicator, revealing the crystallinity distribution. This research could provide motivation to determine the deterioration status of ancient silk, and would also aid in explaining the fragility of ancient silk due to ageing.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.16 no.2
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• pp.163-187
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• 2010

The concept of latent-gi(伏氣) was first mentioned in Yellow Emperor's Canon of Internal Medicine. For example, Elementary Questions states, "Damage by cold in winter necessarily engenders warm disease in the spring." Zhang Zhong-Jing of Han Dynasty in On Cold Damage and Miscellaneous Diseases mentions warm disease, stating, for example, "Greater yang disease with heat effusion and cough and without aversion to cold is warm disease. If sweating is applied, and there is generalized heat, this is wind warmth." However, the concept of warm disease was not central to his systematic presentation of externally contracted disease which placed the emphasis on wind and cold as the major causes of these diseases. Zhang Zhong-Jing's theories centuries after in the Sung Dynasty were to become the focus of the cold damage school, whereas the concept of warm disease was to become the focus of a rival school, the warm disease school. In the Sui-Tang Period, The Origin and Indications of Disease mentions warm diseases, their causes, patterns, and major principles of treatment. Successive generations of doctors wrote about warm disease, and in the Ming Dynasty writings on the subject become more prolific. This development is attributable on the one hand to the opening up of the south of China where febrile diseases tended to be of a different nature than in the north, and on the other to pestilences arising as a result of wars. In this period, Wu You-Xing in On Warm Epidemics explained in detail the laws governing the origin, development and pattern identification of warm epidemics. Notably, he posed the etiological notion of a contagious perverse gi.

• Journal of Korean Society of Forest Science
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• v.88 no.2
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• pp.185-194
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• 1999

The purpose of the study is to examine the relation between 'Miruk-ri Bongsan Stone Landmark' found in 1997 and 'Moonkyung County Bonsan' and Choryung Bongsan. Relevant literature was analyzed and the spots were investigated as well. Data used are geography book, maps, town chronicles and the Annals of the Chosun Dynasty in the late period of the Chosun Dynasty. The major findings are as follows ; (1)'Miruk-ri Bongsan Stone Landmark' is inferred as Stone Landmark of Choryung Bongsan. (2)Choryung Bongsan was designated to protect a strategic forest lands established around the Choryung Pass for the defence of Chungju which is the door of Capital city, Hanyang, and connected to South Han River. (3)'Miruk-ri Bongsan Stone Landmark' seems to be erected at Miruk-ri because it was a spot of traffic importance, which connects among Choryung, Moonkyung County and Chungju County in notifying the importance of Bongsan to travelers.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.35-42
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• 1992

To analyze reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Younhyangsek Euigwae' (1609, 1634, 1643 year) discribed feast dishes for Chinese envoy in Choson dynasty. The results obtained from this study are as follows. 1. the feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴) the Second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 翌日宴 were arranged in two kinds of table, the first one called the main table, the second the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat and fried fish. In feast, Chinese envoy drank 11cups (1609 year) and 5 cups (1643 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meat (小膳) and a large boiled meat (大膳), at the second cup eat 二味, at third cup eat 三味... at the eleventh cup, they eat 十一味. 3. 別茶啖 (1643 year) were arranged in one kind of table. Dishes of the table were oil and honey pastry, fruits, honey water, dried fish and meat, cooked meat and fish, and cooked egg. In feast, Chinese envoy drank 5 cups and eat 一味${\sim}$五味.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.43-54
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• 1992

To analyze reception dishes of Choson Dynasty, studied historic book ‘Youngjeob Dogam Younhyangsek Euigwae’ (1609, 1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴), the second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 下馬宴, 上馬宴 were arranged in four kinds of tale, 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. 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, dried slices of meat seasoned with spices, cooked meat, and fried fish. In feast, Chinese envoy drank 11 cups (1609 year) and 5 cups (1634 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meet (小膳) and a large boiled meat (大膳), at a second cup eat (二味), at third cup eat (三味)..., at eleventh cup, they eat (十一味) and fruits.

• Journal of the Korean association of regional geographers
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• v.21 no.2
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• pp.319-341
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• 2015

Eupseong (county seat) represents the Korean historic city which had constructed intentionally by central government during Joseon Dynasty. There were variety of government or county offices which named as Gaeksa, Dongheon, Nea, Jilcheong, and so on. Also, there are houses of the people in many Eupseong but not all of them. This study aims to reconstruct the landscape elements and its overall construction of Eupseong in the Late Joseon dynasty on the original land registration map(1913). For this purpose, the author underlines to set-up target period for reconstruction. This study considers the early 19th century in Joseon as completion period of Eupseong landscape, and then researches distribution of Eupseong and major elements of its landscape in national scale. Based on those results, the author tries to reconstruct location of major landscape elements and layout of Eupseong landscape in the early 19th century on the original land registration map in case of Taean Eupseong, Seosan Eupseong, and Haemi Eupseong in Chungcheongnam-do (province), Korea.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.137-151
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• 2005

It is estimated that sesame spread to Korea about B.C.1000 years and people cultivated sesame and ate sesame-oil age of three-nations. In the Koryo dynasty, sesame was cultivated as the major crop and there were specialists for making sesame oil. The sesame oil was enough for the both upper and lower classes. In the Chosun dynasty, it was introduced widely the method of sesame and deul-sesame (Perilla japonica) cultivation, the way of keeping sesame oil, and how to make sesame oil. Also, there were several ways of making sesame oil; press oil from raw sesame, or from roasting, boiling, and steaming sesame and etc. Even though sesame-oil and sesames were consumed in large quantities to cook Chan (찬 side dishes) and Byung-gwa (병과 Korean traditional dessert), most of common people could not use freely because it was expensive. You-mil-gwa (유밀과) took always a major dishes in the ceremony or party of the royal classes to the ordinary classes in the Chosun dynasty. Sesames and Sesame-oil made a major role in adding flavor to Chan-mul and Coookies in the Korean traditional cuisine. Especially, sesame-oil was consumed a lot to cook You-mil-gwa, You-kwa (유과), You-jeon-byung (유전병 fried rice cake) and Yak-bab (약밥). Roasted sesame and black sesame were used to cook Da-sik (다식), Gang-jung, and rice cake. Sesame oil and sesame was the major part of vegetable dishes such as Na-mul and it was used to add flavor to steamed, roasted and, pan-fried dishes and to roast, fry, and stew food. Heuk-im-ja-jook(black sesame porridge) and Im-ja-su-soup(임자수탕).