• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.35-42
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• 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.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.43-54
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• 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.

• Journal of Sasang Constitutional Medicine
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• v.21 no.1
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• pp.44-52
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• 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

• Journal of architectural history
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• v.19 no.1
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• pp.51-70
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• 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.

• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.459-464
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• 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.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.309-313
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• 2008

Since the Eight-view of Xiao and Xiang Rivers had been created during the reign of King Myoungjong in the Goryeo dynasty, various types of landscape paintings in eight view compositions continued to be appreciated throughout the Choson dynasty.

• Proceedings of the Korea Society of Costume Conference
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• 2005.10a
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• pp.136-137
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• 2005

• Bulletin of the Korean Space Science Society
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• 1998.10a
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• pp.30-30
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• 1998

No Abstract.See Full-text

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.43-58
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• 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.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.528-543
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• 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.