• Title/Summary/Keyword: 진찬

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The Articles Related to the Jinjak Process of Gichuk Jinchan Ceremony (1829년 기축진찬의례(己丑進饌儀禮)의 진작(進爵) 기물(器物) 연구)

  • Lee, A-Lum;Lee, Eun-Joo
    • Korean Journal of Heritage: History & Science
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    • v.50 no.4
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    • pp.64-81
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    • 2017
  • Among the royal ceremonies of the Joseon Dynasty era, the articles used in the Jinjak ceremony are symbolic icons of their value during the era. It is very important to identify the purpose of the articles whose usage is ambiguous, by referring to various historical records. Moreover, it should be possible to classify the characteristics and the special context of the article during this process. To accomplish this purpose, I examined the articles related to and used in the processes of Jinjak ceremonies of Outer Jinchan of Myeongjeongjeon and Inner Jinchan of Jagyeongjeon, which are part of the Gichuk Jinchan Ceremony performed in February of the 29th year of King Sunjo. Especially, the definition of Jinjak will not just be limited to the action of offering liquor, but will include the whole series of procedures in offering the liquor. This is because the specific action of offering the liquor expresses cultural concepts and values that have meaning within the historical situation and context in the specific action of offering the liquor. There are three characteristics of the articles related to the Jinjak process of Outer Jinchan and Inner Jinchan of Gichuk Jinchan Ceremony. First, the articles of Jinjak are ranked strictly exactly according to the social status rankings. Second, the Jinjak articles are arranged for their symbolic meanings rather than their purpose. Third, the articles of Jinjak are symbolic icons expressing the values inherent in the process of offering liquor. Recently, there are events reviving the royal court banquet and the increase of interest in the royal culture. It such a situation, the systematic examination of articles of royal court banquets will be a process needed to restore the royal ceremony correctly in the future, and will be the foundation for studying the royal culture of the Joseon dynasty era.

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;이성우;박혜원;한복진;황혜성;한복진
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.2
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    • pp.175-183
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    • 1991
  • 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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Analysis of the Stage and Performance Elements for Bongsudang-jinchan Banquet in Joseon Dynasty (봉수당진찬(奉壽堂進饌)의 무대와 공연 요소 분석)

  • Song, Hye-jin
    • (The) Research of the performance art and culture
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    • no.18
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    • pp.413-444
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    • 2009
  • This paper is an analysis of stage and performance elements for the ceremonial procedures and dance featured in bongsudang-jinchan, a feast celebrating the 60th birthday of Hyegyeong-gung Hongssi (Crown Princess Hong of Hyegyeonggung), the mother of King Jeongjo, which took place in Hwaseong haegung palace in 1795. The primary sources used are data on bongsudangjinchan recorded in Wonhaeng-eulmyojeongriuigwe, Jeongjo-sillok, Hongjae-jeonseo, pictorial sources such as Folding Screens of Hwaseong-neunghaeng and Hwaseong Ilgi, which is a journal in Korean by Yi Hui-pyeong. A court ceremony to offer music, dance, flowers, and food, as well as wine and poetry which express the sentiments of chung (fidelity) and hyo (filial piety) was considered a national ceremony and has constituted a unique musical culture during the 500 years of Joseon dynasty. However, after the fall of Joseon dynasty, ceremonial music and dance, which have been organically linked within the overall symbolic system of ye (courtesy), became scattered to become independent 'pieces.' As a result, all of their philosophy, principles, and the time-space interpretation of court music and dance became greatly reduced, leaving only the artistic expression and formal structure of the music and dance to become emphasized. Since the 1990s, there has been many research and events aiming to re-create the court ceremonial tradition, resulting in the increase of the related performance activities. This is especially true with bongsudang-jinchan, which is now being performed on modern stage in various forms. However there are still many problems to be solved, such as the issue of re-creating and restoring the original, and the question of artistic value found in the traditional pieces. Until now, much focus has been paid to the outer re-construction of uiju document as recorded in Wonhaeng-eulmyo-jeongriuigwe. On the other hand, there lacked an in-depth study which analyzes the stage situation and performance elements. Therefore in this paper, after focusing on the stage structure and performance elements, it is concluded that bongsudang-jinchan, the only court feast to be held in Haeng gung, not only consists of the fundamental aspects of court performance principle as 'governing through ye and ak (music),' but also served as an important occasion to bring together the sovereign and the subject. Bongsudang-jinchan had features of both naeyeon (feast for ladies) and oeyeon (feast for gentlemen). It minimized the use of screens and allowed every guest to enjoy food, music, and dance together, but provided a separate tent for foreign guests, maintaining the ideal balance between equality and distinction among different gender and social status. A screen symbolizing the venue for the feast is placed for all of the government officials. The king then pronounces the beginning of the banquet in which the ideal of gunsin-dongyeon (king and officials dining together) is realized. This indicates that bongsudang-jinchan, compared to other court ceremonies that emphasize the principle of yeak (courtesy and music), focuses more on the spirit of harmony and rapprochement. The king played a more active role in bongsudang-jinchan than in any other royal feasts. Examples as recorded in uiju documents are; Jeongjo's conversation with his retainers after the 7th wine, king's bestowing of food and flowers to the officials, writing his own majesty's poems with regard to the festival, and asking the retainers to write replying poems. All these played an important part in making the occasion more rich, extensive, and meaningful. Moreover, as analysis of the structure of orchestral music and court dance featured in bongsudang-jinchan shows, it was like any other court banquet in that it employed minimal use of extravagance in movements and conversation. However, the colors and tonal texture used in the music and dance were more brilliant in this case. Compared to other banquets that took place before king Jeongjo, the dance style was more diverse, which included some of the latest additions. There were past performances arranged anew. Noteworthy are; the incorporation of "Seonyurak (Boat Dance)" and "Geommu (Sword Dance)," traditionally used for local officials and civilians feast, to suit the court taste; and the use of saenghwang (mouth organ), which was a rising instrument in pungnyubang (literati's private salon), for "Hakmu (Cranes Dance)." This especially indicates the nature of the 'open structure' pursued by the court banquets at the time, which strove to break away from the traditional rules and customs and accept something new.

Study of the Soonjo GichukJinchanEuigwe JagyeongjeonJeongil Misu in 1829 (1829년 순조 기축진찬의궤(己丑進饌儀軌) 자경전 정일 진찬 미수에 관한 연구)

  • Kim, Ha-yun;Kim, Myung-Hee;Kim, Ah-Hyeon
    • Journal of the Korean Society of Food Culture
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    • v.33 no.4
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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.

A Study on the Main Party Feast Dishes in Jin Chan Eui Gue(1887) (진찬의궤를 통하여 본 1887년 조선왕조 궁중 진찬연 중 만경전 정일진찬의 상차림에 대한 고찰)

  • 김상보;이성우;박혜원;한복진;황혜성;한복려
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.1
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    • pp.53-75
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    • 1991
  • To examine the main party of royal family in the Man Kyong Jeon, the authors analyzed“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(131) and taking-away tables. 2. Food and flowers were distributed to the 1238 attendants. 3. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 4. The seat of the King's Grand Mother was located facing the south. 5. Red silk table cloth was used in the main party. 6. At the main party for the King's Grand Mother, dishes were arranged in the following sequence, the first line : cakes made of flour, oil and honey etc. the second : oil and honey pastry the third : fruits the fourth : rice cake etc. the fifth : cooked meat and fried fish etc. the sixth : sliced raw fish and beverage etc. the seventh : noodles, soup and soy bean sauce the eighth : spoon and chopsticks. 7. In the arrangements of tables for the King's Grand Mother, the heights of food on the dishes were as following level, a dish : 1 chok and 5 chon (1척 5촌) 27 dishes : 1 chok and 3 chon (1척 5촌) 7 dishes : 1 chok. (1척)

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외국인의 재난안전 서비스에 관한 의식조사

  • Park, Jin-Chan;Sin, Ho-Jun;Gu, Won-Hoe;Baek, Min-Ho
    • Proceedings of the Korea Institute of Fire Science and Engineering Conference
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    • 2013.11a
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    • pp.159-160
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    • 2013
  • 본 연구에서는 국내에 거주하고 있는 외국인의 재난 및 응급시 안전서비스에 대한 의식조사를 실시하여 재난안전서비스 개선방안을 검토하였다.

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A Study on the Following Day Party and the Following Evening Party Feast Dishes in Jin Chan Eui Gue(1887) (진찬의궤를 통하여 본 1887년 조선왕조 궁중 진찬연 중 만경전 익일야연의 상차림에 대한 고찰)

  • 김상보;이성우;박혜원;한복진;황혜성;한복려
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.3
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    • pp.217-237
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    • 1991
  • To examine the following day party and the following evening party in the Man Kyong 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. There were fixed arranging tables(22) and taking-away tables in the dining table of the following day party. 2. There were fixed arranging tables(5) and taking-away tables in the dining table of the following evening party. 3. Food and flowers were distributed to the 390 attendants in the following day party. 4. There were no distribution of food and flowers to the attendants in the following evening party. 5. Arrangements of the following day party and following evening party were the same as those of the main party. 6. The arranged seat of the King, Go-Jong was facing the south. 7. According to the status or class of the attendant, the pattern or size of table settings were differentiated in the kinds of food, table flowers chinaware etc. 8. In the arrangements of table for the King, the heights of food on the dishes were as following levels. 1 dish : 1chok(1척) 6 dishes : 8 chon(8촌) 4 dishes : 7 chon(7촌)

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