• Title/Summary/Keyword: Bang-jang

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A study on the History and Bang-jang of Hoe-amsa Temple (회암사의 연혁과 정청.방장지에 관한 복원적 연구)

  • Han, Ji-Man;Lee, Sang-Hae
    • Journal of architectural history
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    • v.17 no.6
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    • pp.45-65
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    • 2008

  • Hoe-amsa temple was renewed by Zen priest Na-ong(1320-76) in the later Goryeo dynasty(918-1392), and he introduced the institution of Zen Buddhism temple of Yuan dynasty(1271-1368) in China. And in 13-14 century, many Zen Buddhism temple were built in east Asia, like China, Japan, Korea and so on. Hoe-amsa temple became to be ruined in the middle years of Joseon dynasty(1392-1910), and the ruin was excavated recently. The purpose of this study is to make a searching examination the history of Hoe-amsa temple by analyzing the historic records and excavation relics, and to clarify the function of Jeongcheong, east Bang-jang and west Bang-jang of Hoe-amsa temple, by comparative analysis with Bang-jang architecture of Zen Buddhism temple of Yuan dynasty. As the result of this study it can be said like follow. Hoe-amsa temple maintained the form made by priest Na-ong in spite of several times of repair in Joseon dynasty, and it was reflected in excavation relics of now. The Jeongcheon of Hoe-amsa temple was the space called Chimdang where the chief priest performed lectures and ceremony, the west Bang-jang was the living space of chief priest, and the east Bang-jang was lodging for honored guest. The architecture composed by Jeongcheong, east Bang-jang and west Bang-jang was the adaptation of institution of Bang-jang architecture of Zen Buddhism temple in Yuan dynasty, on the base of general architecture form of Goryeo dynasty.

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Analitical Study on the Manufacture Procedure of Rice-wine in Yang Ju Bang (양주방에 수록된 주조법에 관한 연구)

  • 이춘자;이강자;이성우
    • Journal of the East Asian Society of Dietary Life
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    • v.2 no.1
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    • pp.109-132
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    • 1992

  • "Yang Ju Bang" written in Korea is the amonymous old rice-wine book. Yang Ju Bang is supposed to be written in 19th century. The contents of "Yang Ju Bang consist of seventy one items on alcoholic beverages and one item abut "Jeup Jang'. Nonglutinous rice was the most commonly used ingredient, Of the 35 different ingredients that are used in the first step nonglutinous rice makes up 78%. When brewed rice wine, the use of distiller's grains in rice wine is abut 11%.

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The Study on the transition of types of Deul-E-Yul-Gae windows and doors in Korean traditional architecture - focused on the wall between Dae Chung and Bang - (傳統建築의 들어열개 窓戶形式 變遷에 관한 硏究 - 廳房間을 중심으로 -)

  • 정명섭
    • Journal of the Korean housing association
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    • v.7 no.2
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    • pp.57-68
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    • 1996

  • The study is to investiagte the transition of types of Deul-E-Yul-Gae(lift up) windows and doors in Korean traditional architecture which was on the wall batween Dar Chung and Bang. As the result of studying and analysizing the transition of those the following conclusion could be obtained. The first type was to attach windows on the middle of Deul-E-Yul-Gas(lift up) doors, the second type remove windows attached on that or be(Maeng-Jang-Jee) dark paper covered door annexed Bool-Bal-Gee, and the third type to be (Myung-Jang-Jee) bright paper covered door of bottom panel slender ribs which was the most openness. Finally, we could understand the transition which would be changed from the type of(Maeng-Jang-Jee) bright paper covered lift up door of bottom panel slender ribs that had a pliable and open mood.

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