• 헤리티지:역사와 과학
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• 제45권1호
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• pp.52-69
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• 2012

본 연구는 사료를 통하여 조선왕릉의 내부와 외부 구조를 분석한 후 시각적으로 구성하고, 조선왕릉의 특징을 고려 왕릉, 조선 사대부 무덤과 비교하여 본 논문이다. 조선왕릉은 구조적으로 견고한 건축의 성격을 지닐 뿐만 아니라 내부와 외부에 수호를 상징하는 미술 장식을 넣어 오래도록 왕과 왕후를 수호하도록 기원하고 있다. 조선 전기에는"세종실록 오례의"와 "국조오례의"가 남아 있어 이 사료를 통하여 조선왕릉의 내부는 석실이고, 외부는 병풍석과 난간석이 있음을 알 수 있다. 그러나 세조가 자신의 능에 석실을 만들지 말라고 유언을 남긴 이후로 조선왕릉의 내부는 모두 회격이 되었다. 조선 후기에 조선왕릉의 조성 과정을 작성한 사료는 영조 때 편찬한 "국조상례보편"이 있다. 이 책에는 조선왕릉을 회격으로 조성하는 구체적인 과정이 나타나있다. 조선 후기에 조성한 왕릉의 병풍석은 십이지상을 새겼던 기존과 달리 모란을 새겨 넣는다. 모란은 궁궐의 장식화로 자주 사용되었으며 조선왕릉에 모란이 나타난 점은 조선왕릉이 왕의 일상 공간이라는 인식이 반영된 점으로 볼 수 있다.

• 한국의류학회지
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• 제33권7호
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• pp.1014-1024
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• 2009

The cultural content industry can be stimulated by the production of content based on Korean traditional culture such as Korean court culture. At present, the use of royal costumes of various Korean dynasties for content creation is rare. Less than ten government-supported projects managed by the Korea Culture & Content Agency (KOCCA) are related with Korean royal costumes. Only a handful of tourism-related cultural products (e.g., souvenirs and theme parks) are related to this subject. Fortunately, there are many events that demonstrate traditional court ceremonies; however, there is a need for more investment in academic research to ensure accurate reproduction. There are a number of issue in utilizing traditional royal costumes to produce cultural content that include: a lack of understanding the importance of Korean royal costumes, discrepancies of the content produced based on the historical context, a lack of public knowledge or support, and the lack of the historical accuracy of reproduced content. In order to benefit the most from royal costumes, this article suggests recreating the costumes as a source for further content creation, the development of a database to store information by design features and itemized topics, along with the active support of the government.

• 한국의사학회지
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• 제33권2호
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• pp.129-145
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• 2020

This study studied the use of Woohwanggo in the Joseon royal family through The daily records of Royal secretariat of Joseon Dynasty, which contains detailed records of royal medical treatment. The study found that Woohwanggo was mainly used for diseases related to vexing heat (煩熱), fumigating heat (薰熱), night fever (夜間發熱), and heat syndrome (熱證) from smallpox, and measles in the royal family of Joseon. This study also confirmed that Woohwango was used in various ways within the Daily records of Royal secretariat of Joseon Dynasty, including the way it was taken with various types of tea, the way it was made into liquid form, and the way it was used as an external agent for skin diseases. Further findings were compared to the medical books, and the dosage characteristics of Woohwango in the daily records of Royal secretariat of Joseon Dynasty were discussed. and the medical perception of King Yeongjo (英祖), which was examined during the study, was also discussed.

• 한국의사학회지
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• 제33권2호
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• pp.23-36
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• 2020

In this paper, we look at the basic bibliographic details, such as the publication period, of the 20th century Joseon dynasty royal prescription book, Eoyong Tangjechaeg (御用湯劑冊). Through the process of searching for the royal family members who were given the prescriptions from the royal prescription book, as well as the doctors who gave the prescription, we aim to study its purpose as well as its value in terms of medical history. By studying this piece of medical literature, we will be able to shed light on the Joseon dynasty's royal Korean medicine practices as it passed through the turbulence of history during times such as the Korean Empire (1897-1910) and the Japanese colonial era (1910-1945). We illustrate the changes that took place in royal Korean medicine at the time, and also consider the trends of royal prescriptions as well as their significance from a Korean medicinal standpoint.

• 건축역사연구
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• 제21권5호
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• pp.7-18
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• 2012

On behalf of the royal women, SangGung(尙宮:The head of female servants in the palace) and NaIns(內人: Female servants caring for royal families in the palace) were dispatched in order to attend a funeral at the royal tomb. The NaInGaGa(內人假家) is the temporary building for SangGung and NaIns in the royal tomb. It is comprised of lodgings for them and also workrooms and warehouses to prepare ritual offering for the dead King or Queen. In the early Joseon dynasty, the NaInGaGa was utilized until a funeral at the royal tomb. Since 1674, NaInGaGa for the 3 years-period lamentation was started constructing separately. At these processes, the plan and placement of NaInGaGa was changed. This study based on the SanReungDoGam-EuiGwae (山陵都監-儀軌: The report on constructing royal tomb). The SanReungDoGam-EuiGwae written since 1800 have illustration about NaInGaGa. The illustration and explanation about NaInGaGa become a important clue that make suppose detailed space of NaInGaGa.

• 한국조리학회지
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• 제23권7호
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• Fisheries and Aquatic Sciences
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• 제26권12호
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• pp.708-714
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• 2023

This study reports a new record of freshwater fish Macrognathus aral (Bloch & Schneider) from Aiechu-Kalikhola tributary of the Maukhola river in Sarpang, Bhutan. The species was found in shoal of the tributary and was identified using its morphometric characters. It can be identified and distinguished from its congeners reported in Bhutan by dorsal fin rays XIX, 47, anal fin rays III, 52, rostral plates 28, pectoral fin rays 19, caudal fin rays 15, soft rayed part of dorsal and anal fin separated by a notch from rounded caudal fin, and presence of four ocelli at the base of dorsal fins. Further studies are needed to better understand its distribution, ecology, and population dynamics in the country. A key to species belonging to Mastacembelidae of Bhutan including the new record is provided.

• 한국식생활문화학회지
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• 제1권1호
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• pp.7-29
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• 1986

The food used in the royal palace of Chosun dynasty(朝鮮王朝) are viewed from various aspects of the dishes for ordinary meal, royal banquet, reception for the foreign representatives, wedding feast, and ancestral rites. Unfortunately most of knowledge on the food used in the royal palace is not accurate as it had been delivered orally and includes only that of the late Chosun dynasty era. Accordingly more accurate knowledge on its historical change could be illustrated by the ancient literature, including uigue(full account, 儀軌), dungrok(memorandum, 膳錄) or balgi(list, 件記). Though it is different from the preparation of King´s dinner table in kitchen, the uigue on ordinary meal, while King Jungcho(正祖) and his troupe visited the Hwasung(華城) has been handed down as the literature on the ordinary meal of the royal palace. Twenty seven kinds of uigue and dungrok on royal banquet for a celebration, from the 45th year of Sook Jong(肅宗, 1715) to the 6th year of Kwang Moo(光武, 1902), remain & reveal the change of features on dishes and food materials for royal banquet. Twenty kinds of uigue and dungrok on foods for reception of Chinese representatives, from the first year of Kwang Hae Koon(光海君, 1609) to the 21st year of Injo(仁祖, 1643), remain and antedate those on foods for royal banquet approximately 100 years. These have been precious materials for historical view on foods used in the royal palace. Twenty kinds of dungrok and uigue of karaedogam(嘉禮都監), in which dishes, food materials, and table setting diagram for dongrae feast (同牢宴) were put on record, remain as the litherature of wedding feast. Wangchosilrok(dynastic record, 王朝實錄) and numerous kinds of uigue have been helpful for study on foods used in ancestral rites. Detailed kinds and cooking procedures of foods for ancestral rites were clearly explained in Taesangji(太常志). A full view on foods used in the royal palace will be reproduced only through analytic study of these ancient litheratures.

• 건축역사연구
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• 제16권6호
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• pp.67-86
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• 2007

Choseon Dynasty, from many aspects, saw the institutional establishment of its royal palaces in the 17th and 18th century, with 'donggwol (east palace)' as the most representative form in the era. In that period, palaces were managed in the best way that fits the royal etiquette and order to maintain the Confucian framework of the times. While the royal palace was the place for the king to conduct state affairs, it was also a compound for the royal family to lead a life in. Since the royal family was also based on the Confucian system, women in the royal palace seldom revealed their existence to outside world. Yet daebi,(a Queen Mother) who was often called 'dongjo,' enjoyed the highest level of honor not only as a member of the royal family but in the hierarchical order of the dynasty. As they often engaged themselves in political affairs, daebi raised their reputation through rites and rituals. So, in the 16th century, they largely used Changgyeong-gung palace in the eastern part of the royal compound since they sometimes had to go out of the royal residence. While it was called 'dongjo' because it was seated in the eastern part, it was also used as a word symbolizing daebi. And, therefore, it has become a general principle of royal palaces to build the palace for daebi in the eastern wing of the compound. However, the residence for daebi was not always built in the eastern part in the 17th and 18th century and, instead, edifices for daebi were sometimes erected in several points within the royal compound. Beside, daebi's residence in this period had additional spaces for ceremonies since they had a number of official events there. Construction of daebi's residences in this era was not confined to the symbolic institutions and they became the peculiar palaces with specific characteristics for official ceremonies of the queen mothers. Consequently, it could be said that the architectural style of dongjo, which was the place of the supreme female in the hierarchical order, stemmed from donggwol where daebi spent the longest time of the royal life.

• International Journal of Industrial Entomology and Biomaterials
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• 제18권2호
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• pp.139-142
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• 2009

The histological and transmission electron microscopic studies revealed the synthesis activity predominantly in the hypopharyngeal glands of the nurse bees. The biochemical analysis of both, the hypopharyngeal gland extract and royal jelly elucidated unequivocally the proteins and lipids as the major constituents. Further the SDS-PAGE of hypopharyngeal gland extract showed about 17 protein bands, perhaps 14.10, 20.00, 29.00 and 43.00 kDa predominantly while that of royal jelly revealed only two protein bands of 29.00 and 43.00 kDa molecular weight suggesting them as the major royal jelly proteins (MRJP). The lipid profile of royal jelly consists of triglycerides, cholesterol, HDL, LDL and VLDL.