• 대한가정학회지
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• 제19권3호
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• pp.47-61
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• 1981

The Siuejunsuh is a book of Korean woman's life in the Yi-dynasty which published late in 18 century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in siuejunsuh as following. The staple foods ae Bab (boiled cooked rice) 2, Juk(gruel) 6, Mieum(thin rice gruel) 3, Uee (liquid) 1, D'ockguk 2, Mandu3 Kinds I this book. the side dishes are Guk(soup) 24, Jochi 7, jungol 2, J'im 16, Sinsollo 1, Bockuem 5, Sun 6, Gui 16, Jock 10, jon 12, jorim 7, Namul 14, Sangchae 4, Hyae 17, Joban 2, Nooruemi 1, Sooranpoached egg) 2, Sondae 2, jockpyun 1, Choe 1, Muchim 11, Pyunuk 2, Jockgall 6, Po 9, Ssam 4, Jup 1, Jangaji 27, Kimchi 20, and other 27 Kinds. the desserts are D'ock 41, jabgwa 52, Beverages 17 kinds. the alcohol and frutie liquor are 18 kinds. The seasonings are soybean sauce, Jinjang, red peper bean paste, Zupjang, Dampukjang, Chunggukjang, honey, vinegar, mustard, Yunzup etc. Storage foods are vegetables,fruits and beans etc. There are 62 kinds of table ware and cooking kitchen utensiles, but many of them came to usefulness. 16 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. Thee are many food making terms which are 179 kinds of prepared cooking term, 22 kinds of cutting term and 16 kinds of boiling term. And 20 kinds of expression of taste can be seen in this book. Food serving methods are D'ockiserving method, fruits and dried food serving methode in chanhap (food packed in a nest of boxes) Guksoo serving method, Jock serving method, fruits serving method, Seup serving method etc. Table setting methods ae 9 sets of dinner, 7 sets of dinner, 5 sets of dinner, side table setting, liquor table setting, Sinsollo table setting, food's dab table setting etc.

• Parasites, Hosts and Diseases
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• 제55권3호
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• pp.357-361
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• 2017

During civil engineering construction near Sejong-ro, Jongro-ku, Seoul, cultural sites were found that are thought to have been built in the 15th century. This area was home to many different people as well as the leaders of the Yi dynasty. To gain further insight into the life styles of the inhabitants of the old capital, soil samples were collected from various areas such as toilets, water foundations, and drainage ways. Parasite eggs were examined by microscopy after 5 g soil samples were rehydrated in 0.5% trisodium phosphate solution. A total of 662 parasite eggs from 7 species were found. Species with the highest number of eggs found were Ascaris lumbricoides (n=483), followed by Trichuris trichiura (138), Trichuris vulpis (21), Fasciola hepatica (8), Clonorchis sinensis (6), Paragonimus westermani (4), and Metagonimus yokogawai (2). These findings indirectly indicate the food habits of the people in Yi dynasty.

• The International Journal of Costume Culture
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• 제6권1호
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• pp.38-51
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• 2003

Peking Opera, one of a representative Chinese dramas, is a synthesis of drama and stage art. Peking Opera's stage costume was set up in Qing dynasty though its style was embellished with mainly Ming dynasty's clothing style. The special patterns in the clothing were very important because they classified social rankings. There are two kinds of roles in Peking Opera. Sheng stands for male roles and Dan stands for female roles though Dan had traditionally been acted by male actors with female attire until the ruling of the People's Republic of China. There are five different kinds Peking Opera's stage costume. First, Mang is a formal dress for kings and generals. It is a very delicate long Po with special patterns. It has several names depending on the color and shape of a dragon. Second, Pee is a casual attire for kings, government officials, and their families. It is also a long Po with front opening and symmetrical neckline. Third, Kao is an armor of warrior which is made not for protection in a real war but for ornament of a formal dress. Kao reflects the wearer's authority when the wearer stays still, but it is a comfortable clothing for big dancing moves once the wearer starts dancing. The wearer puts a banner into the shoulder to alarm tension of a war. Fourth, Cheup is an outfit that one wears the left part adjust to the top. There are different lengths of Cheup and it has a straight neckline. There are twenty-one different kinds of Cheup according to its shape and color. Last, Yi is name for the rest of Peking Opera's stage costume other than Mang, Pee, Kao, and Cheup.

• 한국식생활문화학회지
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• 제1권2호
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• pp.127-141
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• 1986

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.

• 한국의류학회지
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• 제14권2호
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• pp.85-97
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• 1990

This study investigates, through the Ka-rae-ban-cha-do(가예반차도) in the Ka-rae-do-gam­eui-gue (가예도감의궤), how the system of costume used in ceremony exchanged during the middle, late the Yi dynasty and in the period of introducing Wastern civilization. The procedure of the royal marriage is also studied here. The procedures of Ka-rae were divided into the six traditional etiguettes(륙예) : Nap-che (납채) , Nap-gyng(납징), Go-gi(고기), Chaik-bi(책비), Chin-young(친영), and Dong-roe(동뢰). The change of the general structure and characteristic of the costume used in the ceremony in Ka-rae-ban-cha-do are as follows: The costume in Ka-rae-ban-cha-do can be divided into the Guard costume (호위복식) and the Ceremonial arms costume (의장복식). The most formal attire of the Guard costume, Yangkwan-Chobok (양관-조복) and Samo -Danryeong(사모-단령) with Huygpai(흉배) can be seem only in the Ka-rae of late king's. Of the Ceremonial arms costume, the most outstanding was Hongkun- Hongeui (홍건-홍의), which showed up in almost all Ka-rae-ban-cha-do. Heukkun-Changos$\cdot$Deogrei (흑건-창옷$\cdot$더그레) were worn as well. In the style of costume emphasis convenience and practicality rather than on beauty, because they had to carry the arms used in ceremony with them nevertheless by using primary colors it was very colorful. This costume in Ka-rae-ban-cha-do has little difference, but great changes are shown in Sunjongsunjongbi Ka-rae-ban-cha-do (순종순종비가례반차도). Most costume of the past was replaced with western hat and suit, so the duplicate state of our costume and western costume came into existence during the period of introducing western civilization.

• 한국문헌정보학회지
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• 제16권
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• pp.71-110
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• 1989

The purpose of this study is to investigate the influential factors creating the modern library thought in the latter part of Yi Dynasty. After Korea was forced to make a treaty opening up the country in 1876, Western civilization was introduced and reforms were carried out eventually. Various influential factors could be taken into consideration as follows. (1) The envoys to Japan after 1876 (2) Tourists party to Japan organized by Gentlemen in 1982 (3) The persons who studied abroad (4) Establishment of modern schools and development of publications: on the new learning. (5) News media and others Above all, the persons who studied abroad, such as Yu Gil Jun, Yun Chi Ho, etc., in early stage has contributed most to the extension of public recognition for modern library in Korea. Therefore it can be said that the formation of modern library thought in Korea was based on the theory of the Western library as was the Japan in the period of Meiji Restoration. Patriotic intelectualls in these days believed that reform of the educational system and the diffusion of knowledge was very much meeded in order to preserve an independent Korea and to build up national strength, and then nation-wide campaign for enlightenment was earried on. For that reason the movement of the national library establishment in 1906 also should be regarded from the same point of view, that is, as a part of the enlightenment campaign. Therefore it should not go unheeded that strong patriotism was always streamed under the ground of the library campaign as well as the new learning and new education campaign. Unfortunately every plan of Korean library movement had broken down and missed the chance for having experience of self-development because of the Japanese invasion.

• 한국수학사학회지
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• 제25권4호
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• pp.1-10
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• 2012

중국의 명수법은 기록은 구어체를 사용하고, 계산은 산대를 사용하는 이중 구조를 가지고 있었다. 또 산서는 실생활의 문제만 다루는 과정에서 수학적 구조를 나타내는 방법을 택하여 계산 과정을 제외하면 이들에서 취급한 수는 모두 명수(名數)들이어서 순수한 수론의 발전을 이룰 수 없었다. 송대에 0의 도입과 함께, 천원술의 표현에서 나타나는 계수를 산대로 표시하는 방법을 통하여, 산대가 계산 도구와 함께 추상수의 기수법(記數法)이 되는 과정을 밝힌다. 수량의 단위를 사용한 소수의 표현도 이 과정에서 산대 표현으로 대치되었다. 그러나 명대에 산대 계산이 주산으로 대치되고 천원술이 잊히게 되어 추상수의 개념도 함께 잊히게 되었다. 청대의 산학자 심사계(沈士桂)가 저서 간첩이명산법(簡捷易明算法)에서 분수의 소수표시와 계산을 하는 과정에서 순환소수를 인지하고 이들의 계산법을 확립한 것도 보인다.

• 한국염색가공학회지
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• 제8권3호
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• pp.8-15
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• 1996

Three pieces of cotton fabrics used for this study were exhumed in the Mt.Moo Deung near Kwang Ju in 1965. The fabrics were remains of Jang Heung Lim Si-the nephew's wife of General Kim Deok Ryeong. It was reported that Jang Heung Lim Si died in 1615. The cotton fabrics were classified into three, A, B and C, according to their color. The fabric A was inherent color of cotton, the fabric B was that of light brown and the fabric C was that of dark brown. The physical and chemical characteristics of the cotton fabrics were examined. In the meantime the construction of cotton fabrics and traditional dyeing of Yi dynasty were studied through various records. The results were as follows: 1. According to electromicroscopic examination, the lumen in the cotton fiber had not been developed enough, therefore the quality of cotton at that time was supposed to be not so excellent. 2. The results of chemical analysis indicated that: (1) While the copper number of the cotton fabric A was similar to that of bleached cotton, that of the fabric C was extremely high. (2) The amount of methylene blue absorption was much more than that of normal cotton. (3) The content of cellulose was less than that of normal cotton. (4) The degree of polymerization was less than that of normal cotton. From the results mentioned above, it was concluded that the cotton fabrics were oxidized slowly in the closed lime coffin for a long period of time. From this process of oxidization and deterioration, the degree of polymerization was decreased through depolymerization, and carboxyl groups were produced by the oxidization at reducing end groups. 3. It was confirmed that the cotton fabric C was dyed by the juice of immature persimmon. Thus, it was inferred that the large amount of copper number of cotton fabric C was derived from phenolic OH groups of tannins having high reducing properties in persimmon.

• 한국식생활문화학회지
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• 제36권1호
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• pp.1-27
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• 2021

Eumsikjeoljo (integrity with food) originally came from the Andong district, where the Goseong Yi clan inherited a cookbook from their ancestor Lee Jeong-Rong (1798~1871). The cookbook was written in an antiquated style and is estimated to have been written around the year 1865. Details of the era and authorship are seldom available for the extant ancient cookbooks. The authors of these books and the period during which these books were precisely written were studied through the Eumsikjeoljo which is a repository of 46 cooking disciplines. Of these 10 deal with the practice of traditional Korean crispy snack making, 4 with rice cake making, 3 of the yeonbyeong kind, 19 examples of Korean side dish making, 6 recipes of the kimchi variety, 2 examples of paste-based recipes, and 2 instances of instructions on how to make vinegar-based extracts. Also, in Eumsikjeoljo, there are descriptions of 29 different ways to brew rice wine. Of these, Danyang wine among the Leehwa wines and 13 others account for over 44% of the content. Leeyang wine and Sogok wine are represented by 10 different varieties and constitute around 34% of the entries. Samyang wine and Baek-il wine, along with 6 others, constitute 21% of the entries. The secret recipes of the Goseong Yi clan in the Andong district were recorded so that they could be transferred to the descendants of the clan. An inspection of the recipes and wine brewing techniques recorded in Eumsikjeoljo provides a clearer picture of the mid-1800s Andong noble family's traditional food habits and simultaneously sheds light on the late Joseon dynasty's food culture.

• 대한한의학방제학회지
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• 제19권2호
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• pp.119-133
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• 2011

Objectives : This study aimed to reveal the characteristics of formulas in "Key to Therapeutics of Children's Diseases" by analysis of crude drugs that constitute formulas. Methods : To analyze the formulas, We classified the formulas to presenting symptom classification. And within that categories, the crude drugs in formulas were diagrammatized. Results : After those analyses, we brought a conclusion as like these. 1. The formulas classified into some categories that include chronic consumption disease, parasitization, digestive system disease, febricity, infectious disease, respiratory disease, skin disease, infirmity and etc. 2. We analyzed the characteristic of formulas by categorization of crude drug combination. In this way, we recognized that Qian Yi(錢乙) frequently used cold crude drugs unlike the trend of S$\grave{o}$ng(宋) dynasty doctors. 3. The prescription that described in "Key to Therapeutics of Children's Diseases" can be found in "Treasured Mirror of Eastern Medicine(東醫寶鑑)" and the other books on posterity. Conclusions : Through these researches, we verified that Qian Yi affect cold herbal and mineral drugs. This tendency of Qian Yi have an effect on the Nourish yin school. And several decades of formulas of "Key to Therapeutics of Children's Diseases" contain in part of pediatrics on "Treasured Mirror of Eastern Medicine". We reconfirmed that Qian Yi affected profound influence on the development of pediatrics and Nourish yin school.