• Title/Summary/Keyword: Feast

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An Analytical Study on the Youngjeob Dogam Youn-hyangsek Euigwae of Choson Dynasty-(1609, 1634, 1643 year)- (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)-)

  • Kim, Sang-Bo;Lee, Sung-Woo
    • 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.

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A Study on Wedding Ceremony Tablewares and Table Flowers in Gare Dogam Euigwae (1866, 1906) (가례도감의궤(嘉禮都監儀軌)에 나타난 동뢰연(同牢宴) 소용기용(所用器用)과 상화고(床花考) -1866년(年) 고종(高宗) 명성후(明成后), 1906년(年) 순종(純宗) 순종비(純奈妃) 가례동뢰연(嘉禮同牢宴)-)

  • Kim, Sang-Bo;Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.6 no.3
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    • pp.275-280
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    • 1991
  • To analyze tablewares and table flowers in wedding ceremonies of king and royal prince (1866, 1906) of Chosun dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for king and prince in Chosun Dynasty were described. The results obtained from the study were as follows. 1. Tablewares used for wedding ceremony in the year of 1866, 1096 were same as that of from the year 1744 till 1819. 2. For wedding feast dishes for the prince, black lacquered table was used, for the crown prince's wedding feast red lacquered table and for the Emperor's wedding feast yellow lacquered table were used. 3. Table flowers used for wedding ceremony in the year of 1866, 1906 were same as that of from the year 1744 till 1819.

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An Analytical Study on the Youngjeob Dogam Youn-hyangsek Euigwae of Choson Dynasty-(1609, 1634, 1643 year)- (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)-)

  • Kim, Sang-Bo;Lee, Sung-Woo
    • 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.

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A Study on Wedding Ceremony Tablewares in Gare Dogam Euigwae(1744, 1819) (가례도감의궤(嘉禮都監儀軌)에 나타난 (동뢰연(同牢宴))소용(所用) 기용고(器用考) -1744년(年) 장조(莊租) 헌경후(獻敬后) 1819년(年) 문조(文租) 신정후(神貞后) 가례동뢰연(嘉禮同牢宴)-)

  • Kim, Sang-Bo;Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.6 no.1
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    • pp.21-29
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    • 1991
  • To analyze tableware in wedding ceremonies of royal prince(1744, 1819) of Chosun Dynasty, the author studied the historic book-Gare Dogam Euigwae, in which wedding feast dishes for King and prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. For wedding feast dishes for prince, black lacquered table was used, and for King's wedding feast red lacquered table was used. 2. In wedding ceremony red silk table cloth was used. 3. Tables arranged in wedding ceremony had high legs. 4. Tablewares used in wedding ceremony were footed dishes. 5. Wedding ceremony arrangement was made up of four kinds of main table, a small boiled beef table, a large boiled beef table, four small round tables, a dining table, a candle stick, a incense holder, a vase with vaseholder and a liquor bottle with a holder.

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Epidemic form of creative background and Joseon Dynasty of Hanlim another song (<한림별곡(翰林別曲)>의 창작(創作) 배경(背景)과 조선시대(朝鮮時代) <한림별곡(翰林別曲)>의 유행(流行))

  • Kwon, Hyok Myong
    • (The)Study of the Eastern Classic
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    • no.57
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    • pp.437-466
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    • 2014
  • This paper, is in the focus of the fact that was popular in the Joseon Dynasty, was clearly private background and fashionable aspects of its creation. In Section 2, as the background of the epidemic of of the Joseon Dynasty, and was derived creative situation of . is the "left Order live music" relationship center rather, was that it was created by the Academy belongs is highlighted "Hanlin year". As a result, collapses the relationship between the order raw Korea early left, in conjunction with the boast to debauchery and evaluated surface Shinyoung of successor Geibun of this academy, be epidemic in the Joseon Dynasty it is the could be. In Chapter 3, and two to the original, it was examined the epidemic surface of of the Joseon Dynasty. The epidemic of surface, in the conventional research and are relatively detailed, but in this paper, while accommodating the existing research results, of consideration "Hanlim feast" has led to Geibun of Korea "immune new Feast" was observed a trend surface is placed around the fact. As a result, , the Joseon is that it has been singing on the occasion official four-kan and Geibun center, first Nara are exempt new feast bonds back to the four Hall again in Geibun, usually it can be seen that it is spread in the Scholar-official and gisaeng's. Lower limit has been singing can be up to around the late 17th century it has been speculated through the time of Gimumanjun.

A Study on Wedding Feast Dishes in Gare Dogam Euigwae (1866, 1906) (가례도감의궤(嘉禮都監儀軌)에 나타난 조선왕조궁중가례상(朝鮮王朝宮中嘉禮床)차림고(考) -1866년(年) 고종(高宗) 명성후(明成后), 1906(年) 순종(純宗) 순종비(純奈妃) 가예동뢰연(嘉禮同牢宴)-)

  • Kim, Sang-Bo;Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.6 no.3
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    • pp.265-274
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    • 1991
  • To analyze wedding feast dishes of king and royal prince of Chosun Dynasty (1866, 1906), the author studied historic book Gare Dogam Euigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Dish materials used for wedding ceremony in the year of 1866 was same as that of the year 1749. 2. Dish materials used for wedding ceremony in the year of 1906 was quit different that of the year 1749. 3. Dish materials used for main table(연상(宴床)), second table(좌협상(左挾床)), third table(우협상(右挾床)), and fourth table(면협상(面挾床)) was the same as that of from the year 1651 till 1906. 4. Dish materials used for a small round table(초미(初味)), another table(이미(二味)), and the other table(삼미(三味)) was the same as that of from the year 1749 till 1906. 5. A large boiled beef(대선(大膳)) and a small boiled beef(소선(小膳)) were in the year 1819 and 1906.

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‘A Study on Wedding Feast Dishes in Gare Dogam Euigwae(1744, 1819)’ (가례도감의궤(嘉禮都監儀軌)에 나타난 조선왕조궁중가례(朝鮮王朝宮中嘉禮)차림고(考) -1744년(年) 장조(莊祖) 헌경후(獻敬后) 1819년(年) 문조(文祖) 신정후(神貞后) 가례(嘉禮) 동뢰연(同牢宴)-)

  • Kim, Sang-Bo;Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.6 no.1
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    • pp.1-19
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    • 1991
  • To analyse wedding feast dishes of royal prince of Chosun Dynasty(1744, 1819), the author studied historic book-GareDogamEuigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Arranged dishes in wedding ceremony were four kinds of table, main table, second table, third table and fourth table. That table setting was same as that of the year 1651. 2. Meal ceremonies were in sacrificial food partaking, drinking ceremony and courtesy of levee. 3. In wedding ceremony, prince and princess drank three cups of liquor. At the first cup they eat abalones soup and others in a small round table(初味), at the second cup fine noodles and others in another table(二味), at the third cup bun stuffed with fish and others in the other table(三味). 4. In sacrificial food partaking and drinking ceremony, King drank nine cups of liquor, at first cup, King eats a small boiled beef(小膳) and (初味), at second cup eats(二味), at third cup eats(三味),${\cdots}$, at nineth cup, King eats a soup, a large boiled beef(大膳) and fruits. 5. Dish materials and quantities used for wedding ceremony in the year of 1819 was same as that of the year 1651.

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A Study of Wedding Feast Dishes in Gare Dogam Euigwae (1651, 1696) (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)-)

  • Kim, Sang-Bo;Lee, Sung-Woo
    • 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.

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