A Study on the Table Setting of Korean Ceremonial Foods

한국(韓國) 의예음식(儀禮飮食) 상차림에 관한 연구(硏究) -(부례(婦禮), 제례(祭禮)를 중심으로)-

In this paper we investigate the table settings of Korean ceremonial foods for Honrye (a marriage ceremony) and Jerye (sacrificial rituals). According to the procedure of Honrye, the tables for Honrye are to be the divided into four classes; Bongchisang for Nappe ceremony, Choroyechungsang for Chorye ceremony, Keunsang for the bride and bridegroom and Pyebecksang for Kyungugorye ceremony. Jerye is to be divided into several classes; Shunjoje, Shijoje, Leeje, Kheeilje, Myoje, Sokjeulje, Sasije, and so on. Foods for Jerye are a little different from those for Honrye, but the form of table settings for Jerye is similar to that of Keunsang in Horye. Each table setting for Honrye and Jerye has its own form, that represents the meaning of that ceremony. Furthermore, foods prepared for Honrye and Jerye have the Korean dual principle of the negative and positive.