• 제목/요약/키워드: Choson Dynasty

검색결과 117건 처리시간 0.029초

조선왕조(朝鮮王朝)의 영접도감(迎接都監) 연향색의궤(宴享色儀軌)에 관한 분석적(分析的) 연구(硏究) 익일연(翌日宴) 별차담(別茶啖) 및 두목연향상(頭目宴享床)의 상차림과 그 찬품구성에 관하여-(1609년(年), 1634년(年), 1643년(年)의 의궤(儀軌)를 중심(中心)으로)- (An Analytical Study on the Youngjeob Dogam Youn-hyangsek Euigwae of Choson Dynasty-(1609, 1634, 1643 year)-)

  • 김상보;이성우
    • 한국식생활문화학회지
    • /
    • 제7권1호
    • /
    • pp.35-42
    • /
    • 1992
  • To analyze reception dishes of Choson Dynasty, studied historic book 'Youngjeob Dogam Younhyangsek Euigwae' (1609, 1634, 1643 year) discribed feast dishes for Chinese envoy in Choson dynasty. The results obtained from this study are as follows. 1. the feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴) the Second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 翌日宴 were arranged in two kinds of table, the first one called the main table, the second the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat and fried fish. In feast, Chinese envoy drank 11cups (1609 year) and 5 cups (1643 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meat (小膳) and a large boiled meat (大膳), at the second cup eat 二味, at third cup eat 三味... at the eleventh cup, they eat 十一味. 3. 別茶啖 (1643 year) were arranged in one kind of table. Dishes of the table were oil and honey pastry, fruits, honey water, dried fish and meat, cooked meat and fish, and cooked egg. In feast, Chinese envoy drank 5 cups and eat 一味${\sim}$五味.

  • PDF

조선왕조(朝鮮王朝)의 영접도감(迎接都監) 연향색의궤(宴享色儀軌)에 관한 분석적(分析的) 연구(硏究) 하마연(下馬宴), 상마연(上馬宴)의 상(床)차림과 그 찬품구성에 관하여-(1609년(年), 1634년(年), 1643년(年)의 의궤(儀軌)를 중심(中心)으로)- (An Analytical Study on the Youngjeob Dogam Youn-hyangsek Euigwae of Choson Dynasty-(1609, 1634, 1643 year)-)

  • 김상보;이성우
    • 한국식생활문화학회지
    • /
    • 제7권1호
    • /
    • pp.43-54
    • /
    • 1992
  • To analyze reception dishes of Choson Dynasty, studied historic book ‘Youngjeob Dogam Younhyangsek Euigwae’ (1609, 1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴), the second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 下馬宴, 上馬宴 were arranged in four kinds of tale, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat, and fried fish. In feast, Chinese envoy drank 11 cups (1609 year) and 5 cups (1634 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meet (小膳) and a large boiled meat (大膳), at a second cup eat (二味), at third cup eat (三味)..., at eleventh cup, they eat (十一味) and fruits.

  • PDF

문헌을 통해 살펴 본 정조의 사상체질 (The King Jeong-Jo's Sasang Constitution, Which wsa Based on the Annals of the Choson Dynasty(朝鮮王朝實錄), Hong Je jun Se(弘齋全書), GukSoBoGam(國朝寶鑑))

  • 김달래;김선형
    • 사상체질의학회지
    • /
    • 제21권1호
    • /
    • pp.44-52
    • /
    • 2009
  • 1. Objectives Jeong-Jo's death has many mistery. So we understand rightly Jeong-Jo's death. we inspect closely medical records of 20 days before death(in The Annals of the Choson Dynasty(朝鮮王朝實錄), Hong Je Jun Se(弘齋全書), GukSoBoGam(國朝寶鑑). We understand medical treatment before death. It is based on Jeong-Jo's Constitution. So we trace the cause of a Jeong-Jo's death rightly. 2. Methods According to The Annals of the Choson Dynasty(朝鮮王朝實錄), Hong Je Jun Se(弘齋全書) GukSoBoGam(國朝寶鑑). We found out Jeoung-Jo's Sasang constitutional elemet. We point on Jeoung-Jo's nature and emotion, temperament and talent, features and way of speaking, physical appearance, healthy state, ordinary symptom, pathological syndromes and pharmacology. so documentary records was worthy of notice. 3. Results and conclusions 1. Jeong-Jo has prominent cheekbones,flat face. It belong to Tae-eum. 2. Jeong-Jo's physical appearance is mild,around,large. It belong ro Tae-eum. 3. Jeong-Jo's favorite food and herb were belong to Tae-eum interior febrile disease herb. which is Exhale Dispersing Qi 4. So even though Jeoung-Jo is Tae-eum, He had a weak body. It main cause that Smoking, insomnia, heave work, Hwa disease. 5. Jeong-Jo's is Interior febrile disease induced form the liver affected by heat in Tae-eumin

  • PDF

"호수경(狐首經)"의 문헌적 연구 (A Philological Study on Hushoujing(狐首經))

  • 장성규;김혜정
    • 건축역사연구
    • /
    • 제19권1호
    • /
    • pp.51-70
    • /
    • 2010
  • Hushoujing(狐首經) is Fengshui documents traditionally known to be written by Baihe(白鶴) of Han(漢) dynasty, which is hardly known in Korea. Baihe, the author, like Qingwuzi(靑烏子) has no evident personal background in history. There is a copy known to be written by Baihe of Han dynasty included in Dilitongyiquanshu(地理統一全書), which was published in 1628. The editor is known as Yuxiangtou(余象斗) from Fujiansheng(福建省) Jianyangxian(建陽縣) the same home town as Zhuxi(朱熹)'s. In contents and system, Hushoujing has the deep(profound) relationships between Qingwujing(靑烏經) and Zangshu(葬書), which attracts attention nowadays. Studying the relationships between Qingwujing, Zangshu and Hushoujing is the realm which requires systematic approach. Another reason for Hushoujing's attraction in Fengshui research lies in the contents related with Liqilun(理氣論). Mentioning Xingqilun(形氣論), Hushoujing also includes the explanation of Chinese compass needle, Deshui(得水) and Pokou(破口), and it is directly connected with the main theme of Liqilun. Hushoujing reveals a view point that both Xingqi(形氣) and Liqi(理氣) are important. Accordingly this means that we can understand Liqilun more clearly through studying Hushoujing. It is clearly recorded in the documents of Song(宋) dynasty that there was odd notes documents of Hushoujing as well as mentioning it. Therefore it is very likely that Hushoujing had been written before Song dynasty. Being contained in Huxianshengyinyangbeiyong(胡先生陰陽備用), Dilicanzanxuanjixianp oji(地理參贊玄機仙婆集), Dilitongyiquanshu, Lidaidilizhengyimishuershisizhong(歷代地理正義秘書二十四種), Xingjiaershizhong(形家二十種), 5 kinds of Hushoujing's copies are descended. The contents of Hushoujing are also introduced in documents of sejong period in The Annals of the Choson Dynasty. This means that Hushoujing is the geographical books prevailed representatively in early years of Choson Dynasty and studying Hushoujing is indispensible to studying Fengshui history or Chinese compass(羅盤) as well as deep understanding of Fengshui theory.

조선왕조(朝鮮王朝)의 중국사신영접(中國使臣迎接)에 대한 고찰(考察) (A Study on the Reception of Chinese Envoy in Choson Dynasty)

  • 김상보;이성우
    • 한국식생활문화학회지
    • /
    • 제6권4호
    • /
    • pp.459-464
    • /
    • 1991
  • Welcome reception for chinese envoy had been very important affairs for Chosun Dynasty. The procedure for the reception was described in Youngjeob Dogam. The events of each visit of Chinese envoy were also recorded in Youngjeob Dogam Euigwae. Among them, only the records of the year of 1609, 1610, 1626, 1634, 1637, 1643 are existing.

  • PDF

한국의 관광콘텐츠 : 8경에 관하여 (Tourism Contents : Palkyoung)

  • 지봉구
    • 한국콘텐츠학회:학술대회논문집
    • /
    • 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
    • /
    • pp.309-313
    • /
    • 2008
  • 각 지방자치단체는 관광을 지역경제 진흥수단으로 새롭게 접근하고 있으며, 팔경은 이러한 상황에서 누구나 이용가능한 관광대상물로서 좋은 소재가 아닐 수 없다. 연구자는 팔경의 관광자원적 활용 방안으로 팔경문화권의 교육적 활용, 새로운 시와 그림으로 팔경의 현대화 작업, 슬로우 라이프 공간으로서의 활용(정적 공간), 스토리텔링 등의 재구성 등을 제안하였다.

  • PDF

가례도감의궤(嘉禮都鑑儀軌)에 나타난 1600년대(年代)의 조선왕조(朝鮮王朝) 궁중(宮中) 가례상(嘉禮床)차림 고(考) -1651년(年) 현종(顯宗) 명성후(明聖后), 1696년(年) 경종(景宗) 단의후(端懿后) 가례동뢰연(家禮同牢宴)- (A Study of Wedding Feast Dishes in Gare Dogam Euigwae (1651, 1696))

  • 김상보;이성우
    • 한국식생활문화학회지
    • /
    • 제5권1호
    • /
    • pp.43-58
    • /
    • 1990
  • To analyze wedding feast dishes of royal prince (1651, 1696) of Choson Dynasty, studied Gare Dogam Euigwae. Historic book 'Gare Dogam Euigwae' discribed wedding feast dishes of king‘s Choson Dynasty. The results obtained from this study are as follows. Dishes were arranged in four kinds of table, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry, and fruits (pine nuts, orange, dried persimmon, torreya nuts, dried chestnut, jujube). Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable (wild ginseng, platy-codon, radish, white gourd melon, ginger), dried slices of meat seasoned with spices (abalone, octopus, shark, pheasant), cooked meat (wild goose, fowl, egg, pheasant, abalone), and fried fish (roe deer, fish, duck, pigeon, sparrow). The main table (同牢大宴床) and the second table (右挾床) stand as a symbol for integrity. The third table (左挾床) symbolize longerity. The fourth table (面挾床) symbolize bearing many young and connubial felicity.

  • PDF

조선후기 한시(漢詩)에 나타난 음식문화 특성 - 기속시(紀俗詩)를 중심으로 - (A Study on the Food Culture of Chinese Poetry in the Latterly Chosun Dynasty - Focused on Korean Customs Poetry -)

  • 김미혜;정혜경
    • 한국식생활문화학회지
    • /
    • 제22권5호
    • /
    • pp.528-543
    • /
    • 2007
  • This study is on the characteristics of the food culture through the written folk poetries which were described vividly the life customs peculiar to the Nation and so much that were Korean National customs papers written by Chinese poetry - during the latter part of the Choson period. It is used the way which is studied by the literature after collection, analysis, synthesis the analyzed second material of the latter part of the Choson period's written folk poetries. It is summarized to below five contents of the characteristics of the food culture through the written folk poetries. The first is the various and abundant food culture. The second, that is the food culture of praying blessing and praying a fruitful. The people prayed to be a year of abundance of food stuff and train oneself and have medicine for their health, but there has been repeated seasonably an occult action for being blessing which had settled down to the beginning of the year's customs. The third, it is the food culture of share tender feeling with among the people. The fourth, it is the food culture of business and economy's growth image. The fifth, it is the food culture of an image of economic distress and the trouble between rich and poor.