• 헤리티지:역사와 과학
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• 제44권1호
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• pp.196-221
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• 2011

조선시대 종묘(宗廟)에 모실 수 없는 왕의 사친, 등극하지 못한 세자와 같은 왕족의 신위를 모신 공간, 사묘(私廟)는 왕명에 의해 건립되고 관리되었다. 또한 사묘의 영건은 각 의궤(儀軌)에 담겼고 이와 함께 왕실사묘의 평면배치도 등이 남겨졌다. 정조의 후궁으로 순조(純祖)를 생산한 수빈박씨(綬嬪朴氏)의 신위를 모신 경우궁의 영건기록인 1824년 "현사궁별묘영건도감의궤(顯思宮別廟營建都監儀軌)"가 현존하기에 그간 소개된 바도 없고 연대조차도 알 수 없었던 <경우궁도(景祐宮圖)>의 제작 연대, 사용재료 및 장황(粧潢) 등을 살펴볼 수 있다. 즉 <경우궁도>는 1822년에 타계한 수빈박씨의 신위를 모시기 위해 궁내에 설치했던 혼전(魂殿)을 폐하고 궁밖에 별도로 마련한 터에 왕명에 의해 1824년 현사궁별묘를 영건하면서 영건도감(營建都監)에서 제작한 <현사궁별묘전도>인 것으로 확인된다. 영건도감에서 <경우궁도>의 제작이 이루어졌을 것이기에 의궤에 제시된 화원(畵員)들이 주목되지만 이들의 현존작이 없어 화풍을 비교할 수 없음은 아쉬움으로 남는다. 하지만 <경우궁도>는 <동궐도(東闕圖)>에서 볼 수 있는 완벽한 평행사선구도로 일목요연하게 많은 전각 등을 묘사하고 있는 점이 가장 큰 양식적 특징으로 지적할 수 있다. 주지하듯 건축물을 다룬 그림들은 해당 건축그림 제작 의도에 맞게 시점을 택해 그리거나 아니면 다시점을 이용해 그리게 된다. 우리 회화에서 건축물을 다룬 그림은 일찍부터 평행사선구도, 정면부감시 또는 다시점 등을 적절히 활용하여 제작되었다. 18세기에 이르면 평행사선구도로 정확하게 그리면서도 회화성도 높은 작품들이 등장하기 시작하는데 19세기 전반기에 이와 같은 현상이 최고로 발전한 듯 <동궐도>가 등장한다. <경우궁도> 또한 완성된 평행사선구도로 200칸 가까운 많은 전각들을 한눈에 알아볼 수 있도록 치밀하게 표현하고 있어 <동궐도>와 같은 계열에 속하는 건축그림으로 볼 수 있다. 이는 또한 수지법, 옥우법, 지면의 표면질감 표현 등 구체적 화법의 비교를 통해 알 수 있다. 다만 사당공간 중 가장 중요한 정당권역만은 의궤도설 '정당이하제처(正堂以下諸處)'라는 평면배치도와 그대로 일치하여 평행사선구도를 버리고 정면부감시 및 사방전도식묘법으로 표현된 점은 <경우궁도>만이 갖는 특징으로 지적될 수 있다. 동시대 영건과 관계된 그림은 아닌 개인의 거주지를 표현한 그림에 이와 같이 시점을 각각 달리하여 표현한 예가 있기도 하여 사당공간을 그린 그림만이 가지는 특성인지는 아직 정확히 알 수 없다. 한편 왼편 하단으로 향하는 평행사선구도를 택해 그릴 경우 화면 왼편 상단과 오른편 하단은 비게 된다. 경우궁도가 이에 부합되는 화면을 보여주는데 반해 동궐도는 다양한 나무 등을 채워 빈 여백 없는 완벽한 화면 구성을 보여준다. 이와 같은 현상은 두 작품의 장황의 현황과도 일치하는데 지본 낱장으로 완성된 경우궁도는 화첩으로 표제까지 달아 완성된 동궐도와는 완성도의 면에서 차이가 있다고 판단된다. 이는 마치 동궐도가 그 묘사의 사실성, 기록성을 넘어 감상의 목적까지도 고려하여 작품제작 및 장황까지 마친 것이었다면 경우궁도는 영건의 상황을 있는 그대로 화면에 옮겨 그리는 기록이 가장 중요한 목적으로 제작되었음을 알게 해주는 것이다.

• 한국식생활문화학회지
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• 제6권3호
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• pp.275-280
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• 1991

To analyze tablewares and table flowers in wedding ceremonies of king and royal prince (1866, 1906) of Chosun dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for king and prince in Chosun Dynasty were described. The results obtained from the study were as follows. 1. Tablewares used for wedding ceremony in the year of 1866, 1096 were same as that of from the year 1744 till 1819. 2. For wedding feast dishes for the prince, black lacquered table was used, for the crown prince's wedding feast red lacquered table and for the Emperor's wedding feast yellow lacquered table were used. 3. Table flowers used for wedding ceremony in the year of 1866, 1906 were same as that of from the year 1744 till 1819.

• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• 한국식생활문화학회지
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• 제30권2호
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• pp.150-157
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• 2015

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.

• 건축역사연구
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• 제23권4호
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• pp.47-56
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• 2014

Traditional wall is ground coat, twice plater, last plaster by such a process has made a wide variety of used materials and techniques are accordingly diverse. These traditional techniques handed down the traditional walls of the techniques, rather than coming to the lowered cut off at any moment from now when the technique is used, not knowing whether to be used. Repair and restore cultural property maintenance work, it is not only the outward form hiding inside it is a technique to keep the preservation of cultural assets can be called true. When viewed from the side walls of these conventional techniques to reveal changes in the traditional process by looking at the changes in technology with traditional techniques for cause shall be made in stock. This paper is from the late Joseon Japanese occupation of techniques ranging from traditional wall to reveal the change process to its current significance of cultural property repair method to be helped.

• 동아시아식생활학회지
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• 제1권2호
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• pp.151-173
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• 1991

A review of the royal banquet rituals which were excuted twice a day for consecutive three days for master were found to be progressed; 1st day for Queen Mother, 2nd day for King, 3rd day for Crown Prince very orderly. And performing dozens of dances and musics at each intervals of this procedure. The Sequence of rituals were summarized as follows. 1. Entering by order of low in rance. 2. Opening a ceremony. 3. Setting napkins, spoons and chopsticks and sumptuous table for master. 4. Offering flowers to master and then granting that flowers to subjects 5. Singing a open song. 6. Setting wine/side dishes for master and complimenting master's achievement/wellness. 7. Bowing politely three times and giving cheers. 8. Distributing wine/dishes to high ranked subjects. 9. Offering special dishes for master. 10. Distributing wine to low ranked subjects. 11. Singing a closing song. 12. Taking away tables. 13. Closing a banquet and leaving the hall.

• 건축역사연구
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• 제26권1호
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• pp.17-30
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• 2017

The aim of this study is to examine the square shape cases of rafter end header with special reference to wooden architecture and Uigwe records. In Uigwe, the member Bangyeon is widely used in multiple Changung and Chansil, and it is the most used in various gates in the buildings. It is also found in Haenggak and Subokbang. In the surviving wooden architecture, Bangyeon is found in pavilion, colonnade and gate in Changdeokgung Palace, and it is often seen in palace architecture. It is rare in private sector, and it is shown in Sangju Yangjindang and Andong Songsojongtaek. A total of 48 cases in Uigwe, can found records of Bangyeon. According to the records, mainly Yeonggeon Uigwe and Salleung Uigwe, it can be found that gates, also Bangyeon was used.

• 복식
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• 제28권
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• pp.19-30
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• 1996

This study investigate through the Balin-banchado in the Kookjangdogameuigue how the system of banchado ceremony exchanged during the middle late the Yi dynasty and in the period of introducing Wastern civilization The Balinbanchado is carry a coffin out of the house to the royal mausoleum. The characteristic in the general strucutre share banchado with rites of introduction rites of center and rites of finishing. Balin-banchado varies according to the objects and the times of a state funeral. In comparsion with Karaebanchado there are investigate the general structure cer-emonial arms and ceremonial costumes. The special feature of two banchado varies rites of center among rites of three. in the ceremonial arms aspect the characteristic of two ban-chado differ from the objects and the times. In the ceremonial costumes the peculiarity of two banchado can be divided into the guard costumes and the ceremonial arm costumes. The most formal attire of the guard costumes. were murning dress and yang-kwan-chobok and samo-danryeong In the ceremonial arm costumes the most outstanding was hongkun-hongeui baik-kun-baikeui in two banchado.

• 한국식생활문화학회지
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• 제33권4호
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• pp.322-329
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• 2018

This study analyzed the Gichuk years JagyeongjeonJeongilJinchan Misu. The banquet, Misu is offered to the king by the crown prince, crown princess, and vassal, according to procedure. JagyeongjeonJeongil Misu are offered as 49 dishes spanning seven courses, so seven dishes in each misu are offered. Various types of food, such as Gawjeong, fruit, soups and side dishes, are placed. Misu involves only the king, crown prince, and crown princess in the banquet. The number of misu dishes are different for the King and prince. The table used is called the Joochil Sowonban and the tableware used is brassware and pottery. Sangwha used Peonies, Chinese rose, Red peach blossom-samjihwa, and Red peach blossom-byulgeonhwa in each misu.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2008년도 추계 학술논문 발표대회
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• pp.167-171
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• 2008

HwaSungSungYouk was one of the construction project in viewpoint of today's construction management and various information how to build the HwaSung at the last of the eighteen century had been recored in HwaSungSungYoukEuGye. The purpose of this study is to analyse the HwaSungSungYoukEuGye' management technic in viewpoint of today's construction management. In the record, there are a lot of informtion relate to record management, time management, cost management, etc. and the concept of the managements can be applied to today's construction project effectively. The concept and detail of the HwaSungSungYouk's project management should be analysed more.