• 동아시아식생활학회지
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• 제13권6호
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• pp.514-526
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• 2003

Sungkyunkwan was the highest national education institute of confucianism in the Chosun dynasty. from the historical view of foodservice in Korea, Sungkyunkwan dining room(進士食堂) might be the oldest systematized school foodservice and it was thought that the Korean word of dining room(食堂) was originated from this. The Sungkyunkwan dining room was built in the period of King Tae-jong(太宗) in 1413 and developed during 500 years through the Chosun dynasty. The dining room was not only an eating place but also providing the specific food culture of students. About 200 students studied in Sungkyunkwan and they lived together, and the government of the dynasty made many rules and by-laws to regulate them. Wonjeom(圓點) regulation was one of them. Wonjeom(圓點) was recorded in the register of attendance(到記) in the dining room and the students could obtain 1 point if they attended at the dining room in the morning and the evening in one day. If the students did not obtain the certain points of Wonjeom, they were not qualified for the national examination(大科). And there were so many eating customs and self-regulations in the dining room they were referred in many literatures, such as ${\ulcorner}$the true records of the Chosun dynasty(朝鮮王朝實錄)${\lrcorner}$, ${\ulcorner}$Taehak-Ji(太學志)${\lrcorner}$ and ${\ulcorner}$Banjungiabyoung${\lrcorner}$. In this study, poems in $\boxDr$Banjungjabyoung$\boxUl$, about the Sungkyunkwan dining room and the eating customs such as the eating etiquettes, the daily 8 menu items, the special menus and the special day food, and the bestowal foods of King were reviewed.

• 복식
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• 제53권4호
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• pp.113-129
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• 2003

This study examined textiles used for the ancient costumes that are excavated from tombs of the Chosun dynasty, focusing especially on Po(overcoat). The result of the study is that silk occupies 79.8% of all the textiles used for Po, and cotton and linen follow. The weaving method of silk was primarily plain and satin weaves. However the use of twill, gauze, and double weave, that had led weaving methods of silk during the Koryo dynasty, are considerably decreased in Chosun dynasty. Danlyeong(단령) and Cheollik(첩리) had been made of various textile fabrics like cotton, linen, silk and blended fabric before Imjinwaeran(임진왜란). After the war, they were simplified in gauze weaved silk or satin weaved silk, And also patterned fabric were widely used for them than other Po. Simple fabrics like cotton, linen and plain weaved silk had been used for Aekjureum(액주름) and Jiklyeong(직령) before Imjinwaeran. After the war, Jiklyeong was used as underwears of Danlyeong, so it was made of high quality patterned silk. Dopo(도포) and Changuiryu(창의류) were mainly excavated from tombs after the war, high quality plain weaved silk are used than gorgeous Patterned silk. For the Dopho(답호) and Bansuui(반수의), before the war, they were made with various textiles such as plain weaved silk, twill weaved silk, satin weaved silk, cotton, linen, and blended fabric. But after the war plain weave was mainly used. In Jangui(장의), since it was mostly for women, many kinds of women's patterned silk were used in than any other Po. There were only a few excavation of Simui(심의) and most of them were made of ramie and were hemmed in black satin without pattern.

• 건축역사연구
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• 제10권4호
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• pp.7-21
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• 2001

This study is to analyze site layout traditional government office building focused on Chonui-hyon(全義縣) in Chungchong province with Chungchong-do regional maps(忠淸道地方地圖) and Eupjis(邑誌, topography) being compiled in the late Chosun dynasty. The conclusion of analysis can be summarized as follows; 1. Chonui-hyon(全義縣) in Chosun dynasty is gone with a planning principle of the capital city(Han-Seong, 漢城) with disposing Sa-Ji-Dan(社稷壇) and Gaek-Sa(客舍), which are placed to the left and right of Eupchi(邑治), and it is followed in the wake of the spatial structure of Chosun dynasty palace with disposing Dong-Heon(東軒) in front, Nae-A(內衙) at the back of it, or from side to side, also by the Dong-Heon of the center, with organizing each facility around it. 2. Dong-Heon and Gaek-Sa of Chonui-hyon is passed through three step gate, Mun-Ru(門樓), Woi-Sammun(外三門), Nae-Sammun(內三門), from Hong-Salmon(紅門), and are shown hierarchy by haying been placed at the end of approach axis. 3. Dong-Heon can be disposed by Feng-Shui(風水) which have influence on the southeast direction with Jin-San(鎭山) and An-Dae(案對), on the other hand, Gaek-Sa can be disposed by symbolic of the authority of a king. 4. Site layout by function of provincial government office is provided into four ferrite, Dong-Heon, Gaek-Sa, Nae-A, practical business territory, and eve territory is organized by official institution on a social position to radiation, by the compositive axis to be made Woi-Sammun Nae-Sammun Dong-Heon Nae-A 5. Approach process of Chnui-hyon government office is three door system similar to Kam-Young(監營) in a different way two door system in most provincial government office, also approach axis is formed by bending.

• 한국의사학회지
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• 제19권2호
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• pp.29-47
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• 2006

Because the size of population was directly related to the power of the nation in the Chosun Dynasty, various efforts were exerted to maintain the size stable and the keys to the efforts were a high birth rate and a low death rate. However, in addition to wars, epidemic diseases had an enormous effect on the death rate. Particularly during the mid Chosun Dynasty, epidemic diseases were more prevalent than ever due to the abnormal climate called the little ice age. To cope with them, the government executed several medical relief policies and published medical books. In Chinese epidemiology, infectious diseases mean sicknesses caused by hot weather, but in Korean epidemiology, they indicate large-scale infectious sicknesses caused by both hot and cold weather. Therefore, as treatment methods for diseases from the cold were not applicable to the pathology of epidemic diseases, China developed separate epidemiology. In Korea, however, the main concern was how to prevent epidemic diseases, whether from hot or cold weather, that drove many lives into death. The characteristics of Korean epidemiology are as follows. First, whenever epidemic diseases were prevalent, in order to cope with them, translated medical books were promptly published including Ganibyeokonbang, Bunmunonyeokihaebang, Sinchanbyeokonbang, Byeokyeoksinbang and Byeokonsinbang. Second, those books were annotated in Korean so that people could read easily and accurately. Third, as an extension of the Hyangyak movement from the late Koryo Dynasty, Danbang was used a lot to treat and prevent epidemic diseases with less financial burden, and things obtainable easily according to individuals' situation were mentioned for anybody to overcome the emergent situation of epidemic diseases. Fourth, methods for praying to God were suggested for practitioners to work with sincere spirit and to keep themselves from epidemic diseases.

• 한국문헌정보학회지
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• 제28권
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• pp.71-81
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• 1995

There are no exact copies or carvings of India's original Buddhist Scripts published in Korea that had been flowed into Japan except those of WanSanJungUiMongSanPuPo(환산정의몽산법어). YaWoonJaKyung (야운자경). KyeChoShimHakInMoon(계초심학인문) PalSimSooHangChang(발심수행장) and MongsanWhaSangPupoRackLock published by a mid-Chosun Dynasty Buddhist monk, YaWoon TaesunSa. Others are the translations by Chinese people. All printings were of woodblock except ChonjimyungYangsoo- RhockChapMoon(천지명양수육잡문) of Inkyng wood printing type. This shows perhaps that the Buddhists were so devout that they spared no effort in their prayers to head for the Paradise. Even the woodblock carver himself took his hard work for granted in his belief and engraved the blocks with all his heart taking his work as God-given task. Or. perhaps they to use wood-block printing as the demand for the Scripts soared. By the way. as the Koryo Dynasty took Buddhism as the state religion, it was natural that the Buddhist Scripts were published at TaeJangToKam (the publishing office) and were much encouraged. It is noteworthy. however, that not a few Buddhist Scripts had been published during the Chosun Dynasty despite its crack-down on Buddhism as the Confucianism was declared as the state principle. The Scripts were even published by such temples as MoonJooSa(문수사), MyoHeeAm(묘희암). SsangbongSa(쌍봉사). PyoHoonSa(표훈사), YooJupSa(유점사), YongJangSa(용장사). and AnShimSa(안심사). The fact that the Scripts were even published by KanKyungToKam(간경부감) leads us to reconsider the traditional way of thinking of the Chosun Dynasty as anti-Buddhist or flunkeyist. The historical fact that a record number of Buddhist publications had been transmitted to Japan - is it accidental? - This issue could well be another subject matter for further research. However, it should be noted that very few of above­mentioned Buddhist Scripts are found in present-day Korea.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국주거학회:학술대회논문집
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• 한국주거학회 1998년도 International Housing Conference
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• pp.154-155
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• 1998

• 한국전자현미경학회:학술대회논문집
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• 한국현미경학회 2005년도 제36차 추계학술대회 및 제4회 HVEM 이용자 워크샵
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• pp.121-124
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• 2005

• 건축사
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• 통권507호
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• pp.78-81
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• 2011

• 한국복식학회:학술대회논문집
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• 한국복식학회 2001년도 19th International Costume Association Congress
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• pp.128-129
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• 2001