Journal of Korean Home Economics Education Association (한국가정과교육학회지)

Korea Home Economics Education Association (한국가정과교육학회)
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A Study on the Use of Soseon in Joseon Dynasty Based on Literature Review: Based on 『The Annals of Joseon Dynasty』, 『Chungwantonggo』

조선시대 왕실의 소선(素膳) 이용에 관한 연구: 『조선왕조실록』, 『춘관통고』를 이용하여

  • Received : 2022.06.20
  • Accepted : 2022.07.07
  • Published : 2022.06.30
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Abstract

Soseon means a table setting without meat and fish. It seems to have been influenced by Buddhism and is mentioned in Joseon Dynasty records. This study aimed to investigate the use of Soseon and its relationship with Buddhism in Joseon, which emphasized Confucianism and refused Buddhism. This study was conducted on the Joseon Dynasty Annals database and records of royal food literature during the Joseon Dynasty. In Joseon, Soseon was seen in 186 cases and its cases were found during the early days than the late days of the same Dynasty. It was carried out at funerals for subjects and relatives(61.82%). national ceremonies(21.51%), envoy receptions(11.29%), and auspicious ceremony(5.38%). Meat dishes were replaced by tofu, seaweed, rice cakes, and cookies in the Soseon for national rituals. The table setting of Soseon consisted of a main dish, side dishes, and desserts. A comparison of the Soseon table setting between Gilrye and Hyungrye showed Chae, Gaejang and Dasik belonged only Gilrye table setting. The major food was Noodles, Tang, Chae, Yumilgwa, Yugwa, Dasik, rice cakes and fruits. Soseon menu was cooked flour, tofu, seaweed, shiitake, pine nut, sesame oil, honey, etc. Tofu, flour, and seaweed were referred to in the documents in relation to Buddhism. This study shows that the Soseon is a vegetarian diet form in Joseon affected by Buddhism from Goryeo. Therefore, this study is expected to be used as basic data for the study of Buddhist food culture of royal rituals in the Joseon Dynasty.

본 연구는 조선왕실의 기록 문헌을 이용하여 소선 사례의 빈도, 식재료, 상차림 및 조리법 등에 관하여 알아보고자 하였다. 『조선왕조실록』 데이터베이스를 활용하여 조사한 소선 사례는 186개가 나타났다. 의례별 사례 빈도는 흉례가 전체 의례의 61.82%로 가장 많았고, 길례(21.51%), 빈례(11.29%), 가례(5.38%)순으로 나타났다. 소선 사례 횟수는 조선 전기(68.82%)가 조선 후기(31.18%)에 비해 높게 나타났다. 소선 식재료 목록을 살펴본 결과, 곡류는 밀가루, 메밀가루, 점이 있고, 두류는 황대두, 포태, 전시가 있으며, 해조류는 다시마, 김, 미역 등이 있었다. 버섯류는 표고, 석이가 있고 양념류로는 겨자, 참기름, 실임자 등이 있었다. 길례와 흉례의 소선 상차림의 주요 음식은 주식이 밥, 면, 부식류는 탕과 채, 적, 개장, 후식류는 유밀과와 산자, 다식, 정과, 떡, 과일로 나타났다. 주요 음식의 경우 밀가루, 두부, 해조류, 버섯, 잣, 참기름, 꿀 등의 식재료를 이용하여 조리되었다. 특히 두부, 밀가루, 해조류 등은 불교적 내용과 관련하여 문헌에서 언급되었다. 본 연구 결과는 소선이 조선시대로 전승되면서 불교의 영향을 받은 채식 문화의 형태란 것을 보여주며, 조선시대 왕실의례의 불교음식문화 연구를 위한 기초자료로 활용될 수 있을 것으로 기대된다.

Keywords

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