• 공연문화연구
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• 제39호
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• pp.31-67
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• 2019

본고는 판소리 <적벽가>를 창극으로 만드는 작업의 어려움을 판소리와 창극의 장르상 차이에 있다고 보고 판소리의 서사와 음악이 창극에 그대로 활용되기 어렵다는 점을 밝혀내었다. 전승 5가를 창극으로 만든 작품들은 대부분 판소리의 서사와 소리를 그대로 공연한다. 그러나 판소리 <적벽가>의 원본 서사는 전반부와 후반부의 생성이 따로 이루어졌기 때문에 눈에 띄게 이원적 구조를 가지고 있다. 판소리와는 달리, 이야기를 무대화하여 시각적으로 보여주는 드라마 장르에서는 행동의 일치가 중요하게 때문에, 원본 서사의 이원성은 행동의 불일치라는 결함으로 드러날 수 있다. 또한 판소리 원작의 소리들은 극적이기보다는 설명적인 대목이 많으며, 극적 클라이맥스인 적벽대전 장면도 설명적이고 해학적인 사설로 되어 있어서 창극에서 극적인 장면으로 연출하기에 어려움이 있다. 다만 소설 원작에는 없는 군사들의 목소리는 창극에서 연출되었을 때, 이면적 주제를 효과적으로 드러내는 역할을 한다. 그러나 군사들의 목소리마저도 서사적인 측면에서는 핍진성을 결여하고 있기에, 판소리 원본 텍스트를 그대로 창극에 이식하기에는 무리가 있다. 창극 <적벽가>는 능동적으로 판소리 <적벽가>를 연구하고 해체해야만, 창극만의 독자적인 새로운 작품으로 거듭날 수 있을 것이다.

• 한국의상디자인학회지
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• 제16권1호
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• pp.105-115
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• 2014

The costumes (including mask) of the first World Master series of The National Changguk Company of Korea, Achim Freyer's 'Mr. Rabbit & Dragon king' is directly designed by Achim Freyer who was in charge of direction and stage design. The new form called Pansori opera is proposed for modernization of Korean traditional opera, it maintained the original form of music yet introduced play form of opera. The costumes and stage also promoted modernistic transformation while maintaining the original Korean form. The overall concept of 'Mr. Rabbit & Dragon king' costumes emphasizes comical effect by abstractness like childlike scribble. It expressed characteristic of characters diversely through exaggeration and expansion while maintaining original form of Hanbok, used surface of costumes as a drawing board, and created flat and geometrically transformed silhouette. The complicated characters was caricatured like everyone is doing mask play by using masks, and it still maintained sophisticated oriental color with modern application of five cardinal colors. It may seems it just mixed our traditional elements like a hint of humor, however, it could be known that it introduced various techniques in it to deliver new subject while maintaining the original form of 'Mr. Rabbit & Dragon king'. From this study, open mind for our tradition and need for diverse attempt could be rediscovered and could also see the possibility to contribute on creating a Nation Brand of traditional performing art.

• 한국식생활문화학회지
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• 제23권4호
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.