• 한국농촌건축학회논문집
• /
• 제24권4호
• /
• pp.117-124
• /
• 2022

Recognizing the problem that the definition of the term pan-ock does not appear precisely in the dictionary, the definition of pan-ock was established through analysis by analyzing 183 cases of pan-ock searched in the Korean Classics DB and classifying them into buildings and ships. First of all, the 65 pan-ocks classified as architecture were used in various ways, such as residences, religious facilities, jang-pan-ocks, and prisons, depending on their use. Second, the 90 cases of pan-ock related to ships were the concept of houses that combine work and accommodation on ships. Finally, through military installations, literary expressions, and bureaucrats who have seen trains and wagons, Pan-ock uses boards. It can be used for walls or roofs only, or for both walls and roofs. Therefore, it is necessary to consider the case of the Joseon Dynasty with the definition of Pan-ock in the existing dictionary. In other words, Pan-ock refers to "houses, religious facilities, royal tombs, and prisons, with various uses and forms. In addition, it refers to the joining of only the wall or the roof with planks, or the joining of both the wall and the roof," suggesting a broader interpretation of the category.

• 대한가정학회지
• /
• 제19권2호
• /
• pp.189-198
• /
• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.