• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.514-526
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• 2003

Sungkyunkwan was the highest national education institute of confucianism in the Chosun dynasty. from the historical view of foodservice in Korea, Sungkyunkwan dining room(進士食堂) might be the oldest systematized school foodservice and it was thought that the Korean word of dining room(食堂) was originated from this. The Sungkyunkwan dining room was built in the period of King Tae-jong(太宗) in 1413 and developed during 500 years through the Chosun dynasty. The dining room was not only an eating place but also providing the specific food culture of students. About 200 students studied in Sungkyunkwan and they lived together, and the government of the dynasty made many rules and by-laws to regulate them. Wonjeom(圓點) regulation was one of them. Wonjeom(圓點) was recorded in the register of attendance(到記) in the dining room and the students could obtain 1 point if they attended at the dining room in the morning and the evening in one day. If the students did not obtain the certain points of Wonjeom, they were not qualified for the national examination(大科). And there were so many eating customs and self-regulations in the dining room they were referred in many literatures, such as ${\ulcorner}$the true records of the Chosun dynasty(朝鮮王朝實錄)${\lrcorner}$, ${\ulcorner}$Taehak-Ji(太學志)${\lrcorner}$ and ${\ulcorner}$Banjungiabyoung${\lrcorner}$. In this study, poems in $\boxDr$Banjungjabyoung$\boxUl$, about the Sungkyunkwan dining room and the eating customs such as the eating etiquettes, the daily 8 menu items, the special menus and the special day food, and the bestowal foods of King were reviewed.

• 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.

• Journal of Families and Better Life
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• v.23 no.2 s.74
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• pp.107-125
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• 2005

Each ethnic group has a different cultural background and has developed its own culture in the name of a tradition. The interaction between different cultures is ever increasing through the process of acculturation or culture contact The purpose of this study is to provide baseline information about domestic living of Korean immigrants in Australia and Australians for a larger cross-cultural study project. As the first step, the usage of domestic space and seating styles of 52 Korean households in Melbourne were analyzed. Ethnographic research was conducted, utilizing a questionnaire. The findings of this research are as follows: 1. The most popular type of Living-Dining-Kitchen arrangement was the one which the kitchen is separated from the living and dining area. The level of satisfaction was the highest when the living room, dining room, and kitchen were all separated. 2. A laundry room was indispensable for Koreans in Australia, and they wanted to dry laundry and do ironing in there. Most people were satisfied with the toilet separated from the bathroom A drain hole on the floor of the bathroom was not indispensable for most Korean-Australians. 3. Korean-Australians tend to engage in various activities in their individual rooms, and they estimated that the size of most rooms were small. They also wanted to renovate the house to expand the rooms. 4. The seating style of Korean-Australians was mostly chair-seating. Yet, they often made beds on the floor for guests, and made kimchi sitting on the floor. Also, when they were relaxing, they were using both chair-seating and floor-seating. 5. Korean-Australians were not very satisfied with the use of floor carpets because of the dust collected on the carpets, and the difficulty to clean. It may be related to their preferred floor seating style, as well. 6. Almost all Korean-Australians take off their shoes inside of the house for hygienic reasons. They had a shoes cabinet at the entrance inside of the house. 7. The most popular heating system was ducted heating. The level of satisfaction about this was moderate because hot air contains lots of dust and it makes rooms very dry. Many were using electric blankets and their desired heating system was Ondol (heated floor). 8. Korean-Australians thought that the living room was the most important place for the family, and believed it should be decorated well to entertain guests. They also pointed out that the lighting was not bright enough in general.