• 제목/요약/키워드: Bal-Hae Dynasty

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발해 묘지(墓誌) 양식의 형성배경과 영향 (The study on the formation and influence about the epigraph form the Bal-Hae Dynasty)

  • 박재복
    • 동양고전연구
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    • 제34호
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    • pp.225-255
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    • 2009
  • 본고에서는 정혜(貞惠) 정효(貞孝)공주의 묘지(墓誌)에 대한 분석을 바탕으로 발해 묘지 양식의 형성 배경과 특징 그리고 후대에 끼친 영향을 살펴보았다. 발해의 묘지 양식은 다음과 같은 고고학적인 특징과 역사적인 의의를 지니고 있다. 첫째, 발해의 묘지는 규형(圭形)의 비갈(碑碣) 형태를 띠고 있는데, 규형으로 된 비(碑)는 동한(東漢) 시대에 처음 보이기 시작하였으며, 위진(魏晉) 시대에 이르러 무덤 앞에 묘비 세우는 것을 엄격하게 규제함에 따라 무덤 안에 규모가 작은 비갈 형태의 묘지가 출현하였다. 그러나 출토된 발해의 묘지 2점은 동시대의 당나라나 통일 신라의 그것과는 달리 규형의 비갈 양식을 띠고 있다. 이는 위진 남북조 시기의 비갈 양식이 고구려에 영향을 끼쳤고 다시 고구려의 비갈 양식이 고분벽화와 함께 발해의 묘지 제작 방식에 영향을 주었음을 시사하고 있다. 둘째, 인근 왕조의 영향에도 불구하고, 발해는 스스로의 독특한 묘지 양식을 발전시켜왔다. 발해의 묘지 형태는 전형적인 규형(5각형)에서 뾰족한 윗부분을 다시 반으로 나누고 가로로 윗부분을 잘라 내어 사다리꼴의 변형된 규형(6각형)으로 변화 되었는데, 이는 이전과 동시대의 주변국에서는 찾아 볼 수 없는 고유한 양식이다. 셋째, 정혜공주묘지 정면의 테두리선과 문양도 새롭게 등장하는 양식으로, 발해의 묘지에서는 미학적인 기준이 중요하게 고려되었던 듯하다. 정혜공주의 묘지는 우선 비 몸돌의 정면에 실선을 새겨 넣어 장방형의 몸체와 사다리꼴의 이수(?首) 부분으로 구분하고, 다시 사면의 가장자리에서 두 선을 긋고 그 사이에 식물의 덩굴문양을 새겼으며, 윗부분의 사다리꼴 안에는 꽃문양을 새겨 넣음으로써 한층 화려한 모습을 보인다. 넷째, 발해의 묘지 양식은 인근 지역에 성립된 후대 왕조의 묘지 양식에도 적지 않은 영향을 주었다. 발해의 영향을 받은 고려는 물론 요, 송, 금, 원 등의 묘지에서도 발해묘지 양식의 흔적을 찾아 볼 수 있다.

한국 여성의 수발양식 관한 연구 -조선시대 여성 수발법을 중심으로- (A Study on the form of korean Women's Hair Style-From the Viewpoint of Woman's Hair Style in Cho-Sun Dynasty-)

  • 정상숙;조효순
    • 복식
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    • 제41권
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    • pp.95-105
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    • 1998
  • SOO-BAL(Hair Style) is a method Which match hair style to face and clothes with using hair covering and protecting the head. Also SOO-BAL includes personal ornaments using to avoid one's hair be disheveled. In a standpoint of beauty and spirit, etiquette SOO-BAL is a very important thing as one being dressed up. Until now, since just a form of hair style have been studied, hair styling process is nothing to be known and studied. Time after time, our unique traditional SOO-BAL is forgotten with clothes and then this th-esis will be classified hair styling form follow-ing a form of hair style in royal palace of the C-hosun dynasty. According to the record of HAE DONG HISTORY, it shows the same of attire between Ko-rean and chinese style in ae of the chosun. The reason in that there were no any certain boundary border and the interaction of culture between two countries was happened spontaneously at ancient time like the GOCHO-SUN age. Until the period of the three states, the korean attire be changed had gone with chinese one s-imilarly. The chinese form gave to influence on the EONJIN MEURI·POON-GI-MYEONG MEURI·JJO-CJIN MEURI·MOOK-EUN GOONG-BAL MEURI·OL-LIN MEURI·SSANGSANG-TU ME-URI be drawn wall painting in the KOKUR-YU. And a gold chignon accesso-ry unearthed in a MOO-RYOUNG royal mausoleum is proof of the korean attrire be changed with chinese. In the shilla dynasty at three years after Cjin-Deuk(A.D. 649) reign. It was recorded that the dynasty let women wear the form of chinese attire. Also in the koryo dyn-asty, a rod-like hairpin (BIN-YEU) and DANG-GI employing EON-JIN MEURI was used. The SOO-BAL based on the Confucianism had lots of regulations which limited to use ornaments with classes of society in the CHOSUN dynasty. Until YOUNG CHO and CHUNG CHO period. EONJIN MEURI be decorated GACHAE was announced by dynasty as ind-ulging in luxury. Women of yangban used a rod-like hairpin and a chignon accessory made by jewerly. And 1-owly women weared a rod-like hairpin made of born and wood to perfom EONJIN MEURI with PUNCHAE. Most unmarried women decorated with DDA-AH-NEULIN MEURI, GUI-MIT MEURI, specially in palace with SAE-ANG MEURI. At palace, one put on a full dress with KEUN MEURI, and a simple dress with ER-YEO MEURI be decorated DDERL-JAM The CHOP-JI MEURI manifested social rank, class. Kids at CHO-SUN age had BA-DUK-PANMEURI and JONG-JONG MEURI. The ornament things are GACHE, DDERL JAM with EON-JIN M-EURI, and all kinds of rod-like hairpin and chignon accessory used in JJOK MEURI. IN DANGGE, JE-BI-BURI DANGGI used by ummarried women. DO-TOO-RAK DANGGI and AP DANGGI on a dress suit, and BE-SSI DANGGI used by 3∼4 years ungrown kids etc. were used. And at palace, kinds of CHUPJI used with JJOK MEURI showed social rank. In CHOSUN age, women want to keep shiny hair washed at TA-NO festival day, a treatment of bald hair used a forked remedy. In CHOSUN age, woman Soo-Bal hair style has DAE-SOO·DDEU-KOO-JI MEURI·CHO-P-GI MEURI·EON-JIN MEURI·SAE-ANG MEURI· and so on. We could find out Soo-Bal was developed very well by these variety hair styles. I attatched all of the hair style pictures step by step, and also explained detail my research foll owing these pictures.

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『중수정화경사증유비용본초(重修政和經史證類備用本草)』에 나타난 향약본초(鄕藥本草)에 대한 고찰 (An examination of the indigenous medicinal herbs that appear in ZhongXiuZhengHuoJingShiZhengLeiBeiYongBenCao(重修政和經史證類備用本草))

  • 강연석;안상우
    • 한국의사학회지
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    • 제17권2호
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    • pp.63-72
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    • 2004
  • In 1189's ZhongXiuZhengHuoJingShiZhengLeiBeiYongBenCao(重修政和經史證類備用本草), we took a look at the medicinal herbs that mentioned JoSeon(朝 鮮), GoRyeo(高麗), BaekJe(百濟), SinRa(新羅), DongIn(東人), DongHae(東海), YoDong(遼東), and BalHae(渤海). In the face of Korea's Oriental medicine's reality of having medical texts only after the 2nd half of the GoRyeo(高麗) Dynasty, this study will provide the basis of finding the origin of Indigenous Herbal Medical Science that was founded in the late-GoRyeo(高麗), early-JoSeon(朝鮮) period.

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우리나라 김양식업의 발상과 발달과정 -1. 조선왕조말엽까지의 김양식사- (The origin and development process of laver culture industry in Korea -1. Laver culture history till the end of Chosun dynasty-)

  • 배수환
    • 한국수산과학회지
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    • 제24권3호
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    • pp.153-166
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    • 1991
  • Laver is sea weeds that might have been eaten by Korean people since ancient times. The begining of laver culture is not known exactly, but it appears to be prehistoric age. Some laver culture complexes have been built in southern coastal sea of Korea around 1910. This paper was considered about the origin and development process of Korean laver culture industry by investigating Korean and Asian old books concerned. The results are as follows. 1. According to the Korean old books ralated, the name of laver is classified into 10kinds. Gim and Hae-I were called by Korean. Gim means weeds and Hae-I means the manufactured laver by cutting and drying like paper sheet. Ja-Chae and Hae-Tae are come from Chinese, however they are commonly called by Korean, Japanese and Chinese. Rest six names are come from Chinese botany. 2. As Chinese used laver as medicine for wen, scrofula, fever, vomiting, diarrhoea and. so on, they didn't regard it as foods and took into account an warning by Chinese botany that they could take ill when overeating it. On the other as Korean people have eaten it with pleasure nevertheless the Chinese warning, various foods using laver have been developed. The typical food is rice covering laver sheet. It is also popular to Japanese. 3. Laver culture can be carried out in all coastal seas around Korean peninsula, the best sea area for it is the middle west of south sea. 4. Seopkkoji type is a laver culture method that when branches of tree are put in tidal flat laver sporules are attached and gronm on them. It was begun by Hae-Jak Kun(a group of fishery slaves) on Kwang-Yang bay the most suitable for. laver growth at the beginning of King $Sung-long(1469{\~}1481)$. It is assumed that when Hae-Jak Kun set Oe-Jeon(a sort of fixing fishing gear) to catch tributary fish for king, they could find grown laver attached on Oe-Jeon and invent Seopkkoji type for exclusive laver culture. That was carried out 200 fears earlier than in Japan. Dde-Bal type is more advanced and productive laver culture method with thinly spilt bamboo tied like screen(one end fixed on bottom and other end set free in water), It is assumed that Dde-Bal type was begun in Wan-Do county in King Chull-Jong(1830). All laver culture methods developed were transfered to Japan.

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고려시대 인물관련 제작물을 통해서 본 복식제도에 관한 연구(2)-고려시대 인물관련 제작 불화(佛畵)중 '경판화'를 통해서 본 복식제도에 관한 연구(2)-$\cicled3$- (A Study On the costume of the Koryo Dynasty (2)-$\cicled3$-See Through by the Human being, on the Buddist Painting of Koryo Dynasty Engraved Painting on the wood.-)

  • 임명미
    • 복식
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    • 제26권
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    • pp.221-232
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    • 1995
  • It was aimed to study the costume of Koryo dynasty based upon the one hundred and thirty four pictures of the engraved painting on the wood. The costume to study were made about 400 years during the King Mok-jong(1006) to the forth year of the king Wu based upon the Avatamaka Sutra and Pulsul-Yaesu 가) Men's wear 1. Hair style and hair dress ; Man tied up a top knot and they put on the hat such as a Kuan, Kun, and Mo. The young boys binds his hair up one, two, and three knots. 2. Clothes : 1) King wore an uniform of Mien-lu Kuan system. 2) The Crown Prince and high rank officials wore Yuan-yu-Kuan Won-jung-po-ju-Kuan, Sa-bang-Kuan, Yun-wha-Kuan and montain shape Po-ju-Kuan as a court dress. 3) Officials put on the Pok-du as an official dress and Won-jung-ip-mo, Kun and Mo as an everyday dress, the monk put on the diamond shape Do-kuan and Du-kun and the soldier put on the Helmet. Costume system of man was as follows ; They wore exchanged shape collar, big sleeve jacket, long skirt, apron, hanging precious stone big belt as a Mien-pok. 4) The soldiers wore helmet, Keun-Kap, Scarf, Pee-Bak, Hung-Kap, Pok-Kap, Yang-Dang-Kap, We-Yo-Kap, Kum-Kap, and caries arms. Lower-level officials wore Pe-Bal, Kun-Mo, gae, won-leung, very small sleve jacket, a long coat reaching up to the knee length, slacks, belt, loin cloth and apron. 5) Children's bind their hair up angle shape and wore a half long jacket raching up to the hip and slacks. 나) Women's wear; 1. hair style and hair dress; 1) High rank women's hair style was very extravaganceful. They made their hair top knot (one, two, or more knots) and decoraed precious stone, pan shape head dress, wheel shape head dress, and flower shape precious stone decorated head dress. 2. Clothes ; 1) High rank ladi's wore Kun-Kyun attached jacket, and jacket sleeves decorated pleats, and pleats decorated long skirt, apron, back apron, knot belt, scarf, this type is the same with Dang Dynasty, five dynasty of china, Song, Kum, Won, Myung Dynasty, and our costume of Poe-hae, and Shilla Dyansty. 2) Official ladies wore exchange shape collor, big sleeve jacket, long pleats skirt, apron, and back apron, scarf. 3) Women wore top knot hair style and decorated by ribbons. Shoulder scarf attached small sleeve jacket and wore reaching up to the knee length. Side seam is open and under wear was long skirt. 4) High knot hair style and exchanged shape collor jacket, under wear wore long skirt. They wore under skirts and the jackets. 5) High knot hair style, exchange shape collor jacket reaching up to the knee length small sleeve under wear wore long skirt, belt. 6) High knot hair style, big sleeve jacket and long skirt. 7) Foot wear wore boots, mokasin type shoes, sandal.

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장서각 소장 사찬발기를 통한 조선왕실의 사찬음식 연구 - 탄일, 출산, 가례, 상례를 중심으로 - (A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives - Focusing on Royal Birthday, Child birth, Weddings and Funerals-)

  • 정혜경;신다연;우나리야
    • 한국식생활문화학회지
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    • 제34권5호
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    • pp.508-533
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    • 2019
  • This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.