한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제4권2호
- /
- Pages.125-143
- /
- 1989
- /
- 1225-7060(pISSN)
- /
- 2288-7148(eISSN)
원행을묘정리의궤(園幸乙卯整理儀軌) 중(中) 조리면(調理面)에서 본 수자상고(水刺床考)
A Study of Cookery of Daily Meal (Soora Sang) in Wonheng Ulmyo Jungri Euigwae (1795)
- Kim, Sang-Bo (Dae Jeon Medical Junior College) ;
- Han, Bok-Jik (Chun Cheon Junior College) ;
- Lee, Sung-Woo (Department of Food and Nutrition, Hanyang University)
- 발행 : 1989.06.30
초록
To analyze daily meal of royal meal, studied Soora Sang were on record Wonheng Ulmyo Jungri Euigwae(1795). Historic book 'Jungri Euigwae' described the king's visit to his father's royal tomb 'Hyun Neung Won', during the domain of Cheung Jo, the 22nd King of Choson Dynasty. The results obtained from this study are as follows. A dining table was round table with feet as black lacquer. Vessels were brazen vessel, silverware and earthenware. Kinds of dishes indicated as the number of vessels (sets). Food was arranged in two kinds of table, the first one called the main table, the second the side table. The number of sets to be arranged on the table were different according to the royal status of the eater. 15 sets for king's mother, 7 sets for the king and his elder sister, the latter sets being arranged on a single table. Soy and bean paste were ruled out from kind of sets. Kinds of dishes served with a meal generally were cooked rice (飯), soup (羹), heavy soup (助致), jerked meat (佐飯), meat fish and others broiled with seasoning (灸伊), salted fish shrimp and etc, cooked potherbs and potherbs (菜), pickled vegetables (沈菜, 淡沈菜) soy and bean paste (醬). The meat and fish and vegetable in the composition of a menu were well arranged.
키워드