• Journal of the Korean Society of Costume
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• v.65 no.5
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• pp.51-61
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• 2015

This study examines the types and forms of underwear worn during the Joseon Dynasty period, and the purpose of this study is to apply the Joseon underwear design elements into designs of modern clothes, and make clothes that have practical use. In addition, it examines natural dyeing in the production of works, using a dye that contains tannin to increase color fastness. This study, first, looked into the types of female underwear during the late-Joseon Dynasty period through literature research and literature study. Second, the study chose artificial silk material (rayon), which was applied with dye containing tannin, and then with indigo (Jjok) and a different dye. Also, the study tested color fastness by washing the material, and rubbing fastness was tested if the material was either dyed with indigo. if it was dyed first with dye stuff containing tannin, and then with indigo dyeing color. Third, using the underwear types in the Joseon Dynasty period, the study developed and produced a dress, a skirt and pants that could be worn in modern life on a daily basis by applying Mujigi-chima (underwearskirt), Dan-sokgot (slip), Salchang-gojaengi (loosedrawers) and Sok-baji (bloomers) forms. Dresses applying underwear skirt using naturally-dyed artificial silk, dresses applying Salchang-gojaengi, dresses applying Dan-sokgot, skirt without a crotch designed in the form of pant swith an open crotch, and pant skirt with a crotch-applying pants with an open crotch were produced. In the future, hopefully, various studies of collaborations of Korean traditional clothing, and natural dyeing will continue to kee) the tradition alive.

• Korean Journal of Oriental Medicine
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• v.18 no.1
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• pp.25-34
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• 2012

Objective : This study was carried out with focus on written by Joh, Taek-seung (曺澤承) and Joh, Byeong-who(曺秉矦) in the relation of father and son in 1933. This book is a medical book including rare data, which has never been reported to academic circles all this while. Method : First, this study looked into the authors of this book and its history of publication. Further, this study analyzed the composition and contents of this book. Lastly, this study summed up the meaning of this book from the standpoint of medical history. Result : The authors were Confucian doctors who were active in the latter era of the Joseon Dynasty and also in the period of Japanese colonial rule. They lived in Haenam district of Jeonlanam-do, and cured its neighboring local residents while studying. They published the book of by putting together their own medical experiences. The authors suggested their remedial prescription according to gender and age whereas Zhang Zhongjing(張仲景) suggested the remedial prescription according to Six-Meridian Pattern Identification & Syndrome Differentiation(六經辨證). In addition, the authors of gave weight to the relationship with internal damage. Additionally, the authors not only thought much of the relationship between internal damage and external damage but also thought of the weakness and strength of the healthy qi, and the new and the old of a disease as an important clue to medical treatment. It seems that such contents was influenced by (東醫寶鑑). Conclusion : shows the results of the research on which was spontaneously conducted in Joseon.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.680-707
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• 2010

Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.

• Korean Journal of Heritage: History & Science
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• v.53 no.1
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• pp.34-51
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• 2020

In order to clarify the lime-based building method used in the Joseon Dynasty, lime materials, production techniques, and mixing methods recorded in ancient literature were examined. In ancient Joseon Dynasty literature, the use of low grade limestone as a raw material was recorded, and the use of pozzolanic materials such as Hwangtoh, white clay, and roof tile powder as mixing aids to enhance the strength of lime was recorded. In addition, various lime hydration and mixing methods were recorded, and based on re-experiments carried out with regards to this, a physical property evaluation was deemed to be required in accordance with the various types of raw lime materials, lime hydration methods, and mixture ratios. In the early Joseon Dynasty, lime was used for various aspects, but frequent problems were experienced due to lack of supply and poor production techniques. In the late Joseon Dynasty, lime production techniques developed along with mass production. Based on analysis of the manufacturing techniques of Hoegwagmyo lime mortar in the 16^th and 18^th centuries during the Joseon Dynasty, it was found that mixing ratios and the methods described in the ancient literature had been applied. It was confirmed that the mixing ratio differed depending on mixing materials and lime quality. Since the mixing ratio of Hoegwagmyo lime mortar changed over time and it was produced strictly on the basis of a guidebook, it is believed that if continuous scientific analysis of the Hoegwagmyo lime mortar production method were carried out, this would be helpful for ascertaining the chronological methodology of Hoegwagmyo.

• The Research Journal of the Costume Culture
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• v.16 no.5
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• pp.937-954
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• 2008

The Gollyongpo was worn by the King and the Crown Prince in Joseon dynasty as an ordinary wear. The research on the Gollyongpo is focused on the historic record of Joseon dynasty, Joseonwangjosillok. This study will analyze literature, paintings and relics. First, I have researched Ming's(China) representative document daminghuidian, and excavated relics from the tomb dingling. I examined the usage and characteristic, through various remaining literature data, artifacts and paintings. The Gollyongpo was worn for the various ceremonies as well as an ordinary wear. According to the periode, the style and color had changed. The King wore the red Gollyongpo with 5 clawed dragon pattern, the Crown Prince wore black one with 4 clawed pattern, and the eldest son of the Crown Prince wore black one with 3 clawed dragon emblem. After the Daehan Empire, the Emperor wore gold outfit and the Crown Prince wore red outfit. Sonyongpo recorded in the Gungjungbalgi is concerned as Gollyongpo with narrow straight sleeve, one of the Sejong University Museum's Collection. There is some Possibility that the Gollyongpo painted in Bongsado is woven with dragon design, I would leave this matter for next research task.

• The Journal of the Convergence on Culture Technology
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• v.1 no.3
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• pp.1-21
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• 2015

This study examined the prevalence of the assorted vegetables with beef on skewers called Hwayangjeok recorded in 16 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Hwayangjeok during the Joseon dynasty were categorized into 35.2% Hwangjeok(黃炙) & Jabjeok(雜炙), 16.7% Hwangjeokhwayangjeok(黃炙花陽炙), each 11.1% Saengboghwayangjeok(生鰒花陽炙) & Lagjehwayangjeok(絡蹄花陽炙), 9.3% Eohwayangjeok(魚花陽炙), 5.6% Donggwahwayangjeok(冬苽花陽炙), each 3.7% Cheonyeobhwayangjeok((千葉花陽炙) & Yanghwayangjeok1, each 1.8% Gyelan-eoeumjeok (鷄卵於音炙) & Ablanhwayangjeok(鴨卵花陽炙). Through this study, through new lighting and menu development for Hwayangjeok used as a basis for hope to contribute to the globalization of Korean food.

• Journal of the Korea Fashion and Costume Design Association
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• v.19 no.3
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• pp.159-174
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• 2017

It is very important to preserve the form of traditional costumes and to set the prototype for the design and production of various Korean costumes. This study therefore attempts to analyze the Danryeung pattern methods in textbooks in order to propose a prototype of Korean costumes and a system suitable for modern men, focusing on the Danryeung of the Joseon Dynasty. The research method examined the flow of the Danryeung system in the Joseon Dynasty through previous studies and literature, and the portrayal of the appearance of people of the time through portraits and paintings. The purpose of this study is to analyze the measurements and patterns of textbooks' Danryeung based on the analysis of characteristics of the 5th Joseon Dynasty. From that, the study will analyze the differences between textbooks and artifacts and will propose a Danryeung system for the body shape of modern males in their 30s. In this study, it is meaningful to propose the guideline for the design modification of Korean costumes by providing basic data for subsequent productions.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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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.

• Journal of the Korean Society of Costume
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• v.61 no.2
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• pp.60-71
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• 2011

This study set out to examine Hakchangui worn in Joseon around the 18th century and further the relationships between the Chinese Hakchang and Joseon Hakchangui, as well as to figure out spread factors of Hakchangui. The study proceeded as follows: 1)The Hakchangui was examined those appearing in the collections of works and paintings after the 17th century. 2)The Zhuge Liang's Hakchang was researched through Romance of Three Kingdoms, paintings and sculptures. 3)The images of Hakchangui wearers described in literature were investigated to understand the symbolic meanings of Hakchangui in Joseon those days. Those research efforts revealed four findings: 1)In many cases, the Hakchangui worn in Joseon in the 17th and 18th century has side slits, but no back slit. It's both sides of the center front were parallel, not overlapped. 2)Hakchangui was strange to the Joseon people until the end of the 18th century but started to permeate among those who liked classic style. 3)The aspects of Zhuge Liang were standardized in the combination of 'Yungeon, Hakchang, a feather fan and a wagon' in Romance of Three Kingdoms. 4)Zhuge Liang was considered as a symbol of wisdom and loyalty and had an image of a Taoist hermit who transcended the mundane world. The analysis of the research findings led to two following conclusions: 1)ln Joseon the Chinese Hakchang was introduced to people who had exchanges with Chinese or liked classic style in the 17th and 18th century and gradually spread by their advocates. 2)The Hakchangui must have been increasingly worn by more Joseon scholars because they started to borrow the image of Zhuge Liang driven by the popularity of Romance of the Three Kingdoms and the tendency of reinforcing Zhuge Liang's image as a loyal subject by the kings of Joseon.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.525-543
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• 2010

This article examines the types and cooking methods for tteok (Korean rice cake) according to its sub-ingredients, as recorded in 18 old literatures of the Joseon dynasty (1392~1909). The sub-ingredients used in tteok during the Joseon dynasty were categorized into flowers, fruits, vegetables, Korean typical medicinal plants, and others. In the early, middle, and late eras of the Joseon dynasty, one, six, and 14 kinds of tteok were prepared using flowers as the sub-ingredient and two, seven, and 32 kinds of tteok were prepared using fruits, respectively. Three, seven, and 38 kinds of Tteok were prepared using vegetables as the sub-ingredient, while there were three, five and 15 kinds tteok prepared using Korean medicinal plants, respectively. One, five, and 13 kinds of tteok were prepared using other ingredients such as fish and seogi mushrooms in the early, middle, and late eras of the Joseon dynasty, respectively. The types of sub-ingredients and the resulting types of tteok increased throughout the Joseon dynasty, indicating that flowers and vegetables were preferred the most among tteok sub-ingredients. Tteoks using flower as the sub-ingredient, whajeon, were mostly jijin-tteok. The types of tteok and cooking methods using other sub-ingredients were discussed in terms of the type of sub-ingredients and their treatment to prepare tteok. The sub-ingredients were mixed with flour, which was the main ingredient for preparing tteok, or ground and shredded to prepare gomul for decorating and stuffing tteok, respectively. It seemed that the appearance and taste of tteok varied, thereby resulting in nutrient supplementation as the kinds of sub-ingredients increased throughout the Joseon dynasty. We expect that the recipes and ingredients as well as the cooking methods recorded in these old articles will contribute to those looking for a healthy life and, furthermore, to the globalization of tteok.