Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Literature Review of GichukJinchanEuigwe Table Setting with Focus on JagyeongjeonJeongilJinbyulhangua

기축진찬의궤(己丑進饌儀軌)의 상차림에 관한 문헌적 연구 - 자경전정일진별행과(慈慶殿正日進別行果)를 중심으로 -

  • Kim, Hayun (Department of Gradute School of Education, Kyonggi University) ;
  • Yang, Jinsuk (Kyujanggak Seoul University) ;
  • Kim, Myunghee (Department of Culinary and Food Service kyonggi University)
  • Received : 2015.02.09
  • Accepted : 2015.04.06
  • Published : 2015.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

GichukJinchanEuigwe is a celebration of King Soonjo's 40th birthday and 30th accession to the throne. The Royal banquet was carried out on February 9th MunggunggunJinchan and JagyeongjeonJeongilJinchan 3 days later. JagyeongjeonJeongilJinbyulhangua is located beside JagyeongjeonJinchanan. The banquet table setting, table, dish level, and table type are different according to royal hierarchy class. Jinbulhangua is served to only the king, queen, crown prince, crown princess, and Myongon princess. The number of JagyeongjeonJinchanan served was as follows: king 30 plates, crown prince 20 plates, and Myongon princess 15 plates. Tableware used were brassware and pottery.

Keywords

References

  1. Bang SY, 1939. Joseon Cooking Method. Youlhwadang Publisher, Gyeonggi-Do, Korea, pp 48-66
  2. Han BJ. 1995. The Historical Study and Standard Traditional Cooking Methods of Sinsulro. J. East Asian Soc. Dietary Life., 5(3):317-337
  3. Han BR, Hwang HS, Han BJ, Jung RN. 2010. Korean Tradition Food Laboratory; Publishers. Gyeonggi-Do, Korea, pp 15-235
  4. Han BR, Jeong KJ, Lee HG. 2013. Joobangmoon. Publisher, Gyeonggi-Do, Korea, pp 38-78
  5. Han BY, Kim GY, 2012. Bibliographical Considerations of Cooking Recorded in the 18th Century Document Japji. J. Korean Soc. Food Cult., 27(3):304-315 https://doi.org/10.7318/KJFC/2012.27.3.304
  6. Han YY. 2005. Joseon Dynasty Euigwe. Ilsisa; Publishers, Seoul, Korea, pp 15-38
  7. Junbuin Andong Gang (貞夫人 安東長氏). Umsikdimibang (飮食知味方). In: Han BR. Han BS, Han BJ, editors. 2010. Palace Food laboratory; Publishers, Seoul, Korea, pp 25-80
  8. Jung HS. 2006. Analysis of the Court Banquet Painting and Its Records in the Late Yi Dynasty. Master's degree thesis, Kyunggi unversity, Korea, pp 32-58
  9. Kim AH. 2013. Study on Food Culture of the Royal Banquet in the Soonjo Gichuk Jinchan Euigwe. Doctoral degree thesis, Kyunggi unversity, Korea, pp 17-144
  10. Kim HJ. 2009. A Study of Chae-hwa for Royal Feasts during the Chosun Dynasty. J. Korean Soc. Flower Art., 13(1):1-35
  11. Kim SB. 1994. Joseon Dynasty Royal Banquet Euigwe Food. Soohacsa; Publishers, Seoul, Korea. pp 138-254
  12. Kim SB. 1997. Korean Food Life Culture. Gwangmungak; Publishers, Gyeonggi-Do, Korea, pp 238-302
  13. Kim SB. 2003. Joseon Dynasty Traditional Wedding Ceremony Food Culture. Shinkwang publisher. Seoul, Korea, pp 79-84
  14. Kim TH. 1995. Historical Study of Beef Cooking. IV Boiled Beef and Sliced of Boiled Beef. J. Korean Soc. Food Cult., 9(5):499-507
  15. Kim TY, Kim TS. 2003. The Study of Joseon Dynasty Royal Flower.(1) -Hyegyeonggung Hong's 60th Birthday Celebration. The Korea Soc. flower art and Des., 9:38-68
  16. Kim TY, Kim TS. 2004. The Study of Joseon Dynasty Royal Flower (2) -Mangyeong jun Jeongil Jinchan Royal Flower. The Korea Soc. flower art and Des., 10:323-353
  17. Lee GC, Chung HM. 1999. A Literature Review on the Origin and the Culinary Characteristics of Dasik. J. Korean Soc. Food cult., 14(4):395-403
  18. Lee GM. 2008. Korea Rice Culture. J. Korean Soc. Food cult., 7(1):181-193
  19. Lee HG, YoonSS. 1986. An Analytical Studies on Side Dishes in the Royal Parties of Yi Danasty. J. Korean Soc. Food cult., 1(2):101-115
  20. Lee JS. 1986. Korean Woodcraft. Youlhwadang Publisher. Gyeonggi-Do, Korea, pp 38-41
  21. Lee YN. 2011. Table-setting Analysis of Royal Parties Based on Wonhang Uulmyo Jungli Euiguae in the18th Century. Doctoral degree thesis, Kyunggi unversity. Gyeonggi-Do, Korea
  22. Pinghugak Lee (憑虛閣 李氏). Kyuhapchonseo (閨閤叢書). In: Jung YW editor. 2008. Bojinjea Co., Gyeonggi-Do, Korea
  23. Pinghugak Lee (憑虛閣 李氏). Booinpilgi (婦人必知). In: Lee HG editor. 2010. Gyomunsa; Publishers, Gyeonggi-Do, Korea
  24. RyuKL, KimTH. 1992. Historical Study of Beef Cooking II. Cookery of dried Beef Based on Beef. J. Korean Soc. Food cult., 7(3):237-244
  25. SongBS, JoKA, SongSH, LeeJY. 2007. Korean translations Gichuk Jinchan Euigwe No 3. Minsokwon publisher. Seoul, Korea
  26. SongBS, KimJS. 2007. Korean translations Gichuk Jinchan Euigwe No 1. Minsokwon publisher. Seoul, Korea, pp 1-202
  27. SongBS, KimUJ, LeeJH. 2007. Korean translations Gichuk Jinchan Euigwe No 2. Minsokwon publisher, Seoul, Korea, pp 1-372
  28. The Academy of Korea Studies. 2003. The latter part of Joseon Royal Banquet Culture, No 2. Minsokwon publisher, Seoul, Korea, pp 490-752
  29. The Academy of Korea Studies. 2005. The latter part of Joseon Royal Banquet Culture, No 3. Minsokwon publisher, Seoul, Korea, pp 324-531
  30. Unknown authorship. 1829. Gichuk Jinchan Euigwe (己丑 進饌 儀軌). Seoul University Kyujanggak, Korea
  31. Unknown authorship. Siuijeonseo (是議全書). In: Lee HG et al. 11 editor, 2004. Shinkwang publisher, Seoul, Korea