• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.79-100
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• 1985

This study was designed to establish Korean food culture by analyzing 17 sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi dynasty, Analysis was made on royal parties in terms of table setting, kinds of dishes served, composition of foods, frequency of the food materials used, and food items changed over the period from 1719 to 1902, the latter half period of Yi dynasty. Foods used in those parties were classified into seven groups in this study; rice and noodoes, side dishes, Docks, desserts, fruits and nuts, beverages, and sauces. There were about 10 kinds of steamed rice and noodles including Mandoo and Byungtang, 140 different kinds of side dishes, 53 kinds of Kocks, 142 kinds of various desserts, especially Dasik and Korean cookies, 38 kinds of fruits and nuts, 10 kinds of beverages including Hwachae and Sujeongkwa, and 10 kinds of sauces such as soy sauce, mustard, honey, and etc. There was no tendency in omission or addition of food materials, but the number and heights of dishes were designated by the scale or character of the party. There were unique measuring units that were quite different from metric system. More than 30 different units were appeared in the differences. Most of them were used for typical items such as Sari for noodles only. However some were quite general and used until now. Mal and Dye were the units for volume, Kwan and Kuen for weight, and Chock and Chon for length.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.139-146
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• 1993

The predeccessor of Danjanjinja was Myorak temple which is built in the 7th century. At that age, the Buddhist culture of Japan had highly prospected by transmitting Buddhism to Japan from Han peninsular On the other hand, the private god of Fujiwara family in Danjanjinja is Uchigami which is one of typical Japanese popular belief like Dangshin of Korean's. Through these historical background, it could by presumed that the Kakitsisai might be the original form of Korean Buddhist sacrificial offerings from ancient age. So this study on Kakitsisai what had handed down from generation to generation about for 1300 years help us to study and estimate the ancient dietary culture of Korean and Japanese. 1. Kakitsisai performed high filling method in the sacrificial offerings like Kasuga, Horyuji and Korea. 2. The patterns and colors of high filling offerings are various in Korea and Japan. 3. They used unpolished rice by ancient rice, and called red and black one. We can guess both of countries ate unpolished rice at that age. 4. They used many kind of ancient wild fruits and vegetables. We could recognize what the ancients had eaten the foods.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.127-141
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• 1986

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.

• Sijohaknonchong
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• v.23
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• pp.189-212
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• 2005

There are the at Royal Banquet(Woiyoa 외연) in the 19th Chosun Dynasty. The is a performance at Royal Banquet by Singing Visitors in Chosun Dynasty. The was performed by the singing male visitors for long times. They sang some Korean Alphbet Songs while congratulators were enjoying the md and drink. The purpose of this wrritten essay is to search the existense of before the 19th century. 1 show the results as follows. 1. There are the records the performed in the Kukjo-Olyeei (國朝五禮儀), Kukjo-Olyeei(國朝五禮儀) is a book of the royal various ceremonial rules in Ealy Chosun Dynasty. 2. There are the records of the performed in the Kukjo-SokOlyeei(國朝續五禮儀). Kukjo-SokOlyeei(國朝五禮儀) is a book of the royal various ceremonial rules in Late Chosun Dynasty. 3. All of the is the same in the order and form. 4. All conculusion the was performed always in Chosun Dynasty.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.223-228
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• 1991

In the 7th century, Prince Shoudoku built the Horyu temple at Nara, when Buddhist culture in Japan had highly prospered after Buddhism were transmitted to Japan from Korea. At the same time, the three ancient country of Silla, Koguryo, and Baekjae had generally effected on Japanese culture and life as well as Buddhist events, religious services and sacrificial offerings in form. And even now there are kept above one thousand of tablewares which was used at the age and was made of wood and alloy manufactures from Han peninsular in Seisoin at Nara. Through these historical backgrounds, it could be presumed that the religious services and the sacrificial offerings for Prince Shodoku for above 1300 years help us to study and estimate the ancient dietary culture of Korean and Japanese. There are several points of similarities which are remained and maintained in Han Peninsular. 1. They used high filling method of the secrificial offerings and high receptacles in the religious service. 2. The cakes were mainly made of nonglutinous rice tharr glutinous rice 3. They decorated the pheonix instead of flowers and the other kinds of birds in Korea. 4. Kakiage of fried confectionary was founded in many kinds of them at present.

• Korean journal of food and cookery science
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• v.28 no.3
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• pp.327-335
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.489-497
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• 2012

This study was reviewed the changes in main ingredients, seasonings and cooking methods of Tangpyeongchae in Korean cook books and literatures published from the 1700s to the 1960s. The first published books about Tangpyeongchae were in Kosasibijib and Kyongdojabji, written in 1783 and the late 1700s, respectively. Tangpyeongchae, a representative traditional Korean dish that was royal cuisine offered at ritual events in the Chosun Dynasty, was called Cheongpochae in the royal court. It was a dish made by mixing cheongpomuk (mung bean gel), meat, dropwort, mung bean sprout, egg strips and laver. This dish has been seasoned with vinegar, soy sauce, black pepper, garlic, green onion, red pepper, salt, sugar, sesame oil and sesame salt since the early 1900s. Dropwort, egg strips, laver, pine nut (powder), red pepper powder, and red pepper threads were used as garnishes. Tangpyeongchae was made by mixing cheongpomuk with other ingredients and seasonings until the late 1800s. Since the early 1900s Tangpyeongchae has been seasoned first with other ingredients and then mixed cheongpomuk.

• (The) Research of the performance art and culture
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• no.18
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• pp.5-46
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• 2009

The origin of Korean mime is traceable to sacred actions of prehistoric age. There are materials about mime of this age in the archeological materials of this age, oral literature/myth, and written literature about this age. There were traces of the most original form of mime in primitive ritual of tribal nation age. The mimes of Samkooksidae/Tree Nation Age of Korea were presented to forms of Kamoobekhee(歌舞百戱)/Sanakbekhee(散樂百戱). We can discover traces of mime of this age in Hosunmoo(胡旋舞), Gwangsumoo(廣袖舞), Kweraehee(傀儡戱), Keeak(伎樂), Kummoo(劍舞) Muaemoo(無㝵舞), and so forth. Especially, Keeak in Beckjae was mask mime of Buddhistic contents. We can recognize that secular theatres were more diversified and strengthened than sacred thaetres in Nambukgooksidae/South-north Nation Age. According to these changes, there were many changes in the mime of this age. We can concretely find traditions of mime of this age in Cheryongkamoo(處容歌舞), Hwangchanmoo(黃倡舞), Taemyun(大面), Wuljen(月顚), Sodok(束毒)', Sanyae (狻猊), and so forth. Mimes of Koreasidae/Korea Age take diverse forms of puppet play, mask play, dance play. Established traditional mimes as Cheryongkamoo(處容歌舞) were widely disseminated in society. And dance plays of mime form as Hunsundo(獻仙桃), Pokurak(抛毬樂), Yunhwadae(蓮花臺)' were imported from Song Nation of China. Mime of Chosundidae/Chosun Age were developed with changes of theatre that were divided into Kyusickjeehee[規式之戲] as Kwangdae(廣大), Ser-in(西人), Joojil(注叱), Rongryung(弄鈴), Kendoo(斤頭) and Sohakjihee[笑謔之戱] as Soochuk(水尺) Sengkwangdae(僧廣大). Styles of theatre in this age were specialized into mudangkuk, Pungmoolkut, Inhyunguk/Puppet play, Talnoree/Mask paly, Pansori, Kungjoong Kamuakguk. According to this changes, mime of this age were specialized into diverse aspects. Korean mime were specialized into Kutnorum-formed mime, Inhyungnorum-formed mime, Jabsaeknorum-formed mime, Talnorum-formed mime, Kungjoongmuyong-formed mime, Pansori-formed mime, and so forth.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.33 no.4
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• pp.10-25
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• 2015

The purpose of this research is to investigate the reality behind Jeongjo's enjoyment of the palace garden. If I were to summarize the results of this research, they are as follows: First, The 'Sanghwajoeoyeon(賞花釣魚宴)' has the differentiation which decided and regularized the rules and the regulations with the annual meetings for the Kyujanggak(奎章閣). Jeongjo had held the events five times. Second, The 'Seshimdae(洗心臺) Excursion' is based on the tragic personal history of Jeongjo. There were four events. Third, Jeongjo had enjoyed the 'viewing of the waterfall(觀瀑)' of the Okryucheon(玉流川) where a lot of the water overflows right after it rains. This is worth the special mention with regard to the point that it is a temporary landscape and not an usual landscape. Fourth, As an event for the military officers, the 'Seoljungryonghohwe(雪中龍虎會)' was held seven times. This event had been held in the middle of the winter. And each of the attendees skewered a pheasant and roasted and ate it. Also, it emphasized the sovereign and the subjects being the partners of the joys and the sorrows by giving the alcoholic drinks and the music. Fifth, Jeongjo had consoled the hard work by the civilian subjects either by holding the brazier feast(煖爐會) in the winter or by granting the alcoholic drinks and the foods according to the historical facts of the brazier feasts. Sixth, Jeongjo was good at archery and enjoyed it. During the period of his reign, Jeongjo held twice Yeonsarye(燕射禮). Seventh, Jeongjo soothed his desire to get out of the busy everyday life at the royal palace garden. While appreciating the natural landscape of the backyard, he was awakened of the meaning of the Book of Changes(周易) in which all the things had been created and changed. Eighth, At the royal palace garden, Jeongjo actively prepared the place for enjoyment by the sovereign and the subjects together. It is judged that this is because, in order to materialize his political ideals, the support by all the subjects who had been close was needed. The limitation of this research is the fact that the research had been proceeded with limited to the translations, among the many old writings related to Jeongjo. With the accumulation of the excavations of the new thoughts and of the results of the translations, the researches that are deeper will be needed.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.128-141
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• 2012

This study focused on the historic documents known as $deungnok$, records created during preparations for royal events in the $Joseon$ Dynasty, rather than the often cited $uigwe$, the documents describing the Royal Protocol of the $Joseon$ Dynasty. As a reference to the food served at royal banquets, the $deungnok$ can enhance our understanding of royal banquet foods. Seven specimens of $deungnok$ describing royal banquet foods are currently in existence, created during preparations for royal events by the agencies in charge of food, the $Saongwon$ and $Jeonseonsa$. Owing to the nature of their authorship, the details recorded in these $deungnok$ hold great value as important resources for the study of royal banquet cuisine. $Naeoejinyeon$-$deungnok$, which documented an $oejinyeon$ banquet held at the $Junghwajeon$ Pavilion in November 1902, was somewhat disorganized and fragmented. $Jinyeonuigwe$ was more inclusive and well-summarized, since the former were progress reports to the King during banquet preparations that listed various items separately, such as dishes for each table setting and the kinds of flower pieces, and thus did not present a complete picture of all the details as a whole. The latter, on the other hand, were final reports created upon completion of a banquet, and contained more comprehensive records not only of the $chanpum$ (the menu of dishes served), but also the sorts of tableware and tables, floral arrangements, location, scale, and installation date of the $sukseolso$ (temporary royal kitchens for banquets). They also offer a more effective summary by simplifying details duplicated in identical table settings. Nevertheless, the $Naeoejinyeon$-$deungnok$ recorded some facts that cannot be gleaned from the $Jinyeonuigwe$, including the height of some dishes presented in piled stacks, as well as the specific names of dishes and their ingredients. The comparative study of the historic records in the $deungnok$ and $uigwe$ will be helpful in identifying and understanding the specific foods served at royal banquets. The $oejinyeon$-$seolchando$ diagrams in $Naeoejinyeon$-$deungnok$ depict the table settings for the King and the Crown Prince. The two diagrams contain large rectangles divided into three sections. In each section are similar-sized circles in which the names of dishes and the titles for table settings are recorded. From these records we can see that the arrangements of the table settings for the King and the Crown Prince are similar. The relationships and protocols shown in the arrangement of dishes and table settings for the King and the Crown Prince at royal banquets in the $Seolchando$ appear to be consistent. By comparing the two references, $deungnok$ and $uigwe$, which recorded the dishes served at royal banquets, the author was able to determine the height of some foods served in stacked arrangements, the names of $chanpum$, the ingredients used, and the configuration of the $chanpum$. The comparative review of these two written records, $deungnok$ and $uigwe$, will be helpful for a proper understanding of the actual food served at royal banquets.