Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

A Study on the Royal Evening Party Feast Dishes in Jinchan Euique(1887)

진찬의궤를 통하여 본 1887년 조선왕조 궁중 진찬연 중 만경전 야진찬의 상차림에 대한 고찰

  • 김상보 (대전보건전문대학 전통조리과) ;
  • 이성우 (한양대학교 식품영양학과) ;
  • 박혜원 (명지대학교 이과대학 가정학과) ;
  • 한복진 (춘천전문대학 전통조리과) ;
  • 황혜성 (궁중음식연구원) ;
  • 한복진 (궁중음식연구원)
  • Published : 1991.09.01
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Abstract

To examine the Royal evening party in the Man Kyoung Jeon, the authors studied“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong) The results obtained from the study were as follows. 1. The dining tables were divided into two : fixed arranging tables(7) and taking-away tables. 2. There were no distribution of food and flowers to the attendants in the evening party. 3. Tables used in the evening party were all round tables. 4. According to the status or class of the attendant, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 5. All of the arrangements in the evening party were the same as those of the main party. 6. In the arrangements of tables for the King's Grand Mother, the hights of food on the dishes were as following levels, 1 dish : 9 chon(촌) 7 dishes : 7 chon(촌) 4 dishes : 6 chon(촌) 3 dishes : 5 chon(촌)

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