• 한국생활과학회지
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• 제17권6호
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• pp.1181-1195
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• 2008

This study based on Sa rye pyun ram(四禮便覽) by Lee Jae which are Chosun Dynasty book about the rules in a wedding ceremony. And the research examine into the understand how to the procedure, the true meanings about korea traditional wedding and general opinion of wedding custom. The instrument is the questionnaires, which is analyzed finally through data processing with 129 of wedding venders. The data analyze by making use of SPSS program were frequency analysis, ANOVA, $x^2$-test, pearson's correlation analysis. The summary of a result is as follows. First, the wedding awareness of wedding venders about Eou hon(議婚) is on a high level but Nab chae(納采) is low. Second, wedding venders are knowing with "Hon suh ji(letter), four season cloth, blue-red satin, shell goods" in a Nab peau(納幣) and with "jujube, beef, chicken, Gu jel pan(accompaniment to a drink), alcohol in a Peau back(幣帛). Third, wedding venders are answered that acceded to "Peau back" and "traditional wedding ceremony' but needed no "gifts & cloths for wedding". Forth, the understanding of wedding procedure (婚禮節次) is on a low, especially Bon ray(本禮).

• 한국식생활문화학회지
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• 제6권3호
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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.

• 복식
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• 제66권5호
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• pp.113-121
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• 2016

The purpose of this study is to analyze the types and characteristics of wedding ceremony robes in the Jeju area from the 1950's to the 1980's. The analysis used 413 wedding pictures. The results of the study are as follows: 1. The following are the propotion of robe types used wedding ceremonies. 1.0% of Danryeong & Jangot, 6.5% of Danryeong & Wonsam, 1.5% of Danryeong & Chima+Jegori, 2.7% of Durumaki & Chima+Jegori, 24.7% of suit & Chima+Jegori and 63.7% of suit & wedding dress from the 1950's to the 1980's. 2. The Korean-style robes gradually decreased from the 1950's, and disappeared in the 1970's. The Chima+Jegori was introduced in the 1950's, reached its peak in the 1960's and its popularity continued to the 1970's. In the 1980's, after the Korean-style robes disappeared, the western ceremony robes were used in all the ceremonies. 3. After the Western-style robes, in which a bride wears a wedding dress, was introduced in the 1960's, its usage rapidly increased in the 1970's and is still popular today.

• 한국식생활문화학회지
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• 제6권1호
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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.

• 한국언론정보학보
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• 제28권
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• pp.43-76
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• 2005

이 연구는 하나의 관습화된 제도로서 당연시되는 결혼식 의례를, 젠더를 둘러싸고 있는 우리 사회의 문화적 코드들을 담고 있는 중요한 사회적 텍스트로 간주하고, 한국의 결혼식 의례와 그 절차에 대한 신화 분석을 수행했다. 서구의 근대적 이데올로기의 신물인 낭만적 사랑의 신화와 함께 유교적 전통하에서의 한국적 가부장제 이데올로기는 현재 한국의 결혼 문화를 중층적으로 결정짓는 중요한 틀이다. 이 연구에서는 우리 사회의 결혼식을 전시 영역과 비전시 영역으로 구분하고, 전시 영역의 서구적 사랑의 각본과 비전시 영역의 전통적 유교 이데올로기 각본을 분석하여 각 영역들이 젠더 관계를 어떻게 신화적으로 재구성하는가를 살펴보았다. 또한 1980년대 들어 나타난 결혼식의 변형들이 한국 사회에서의 신분 상승 욕구와 관련된 키치적 성격을 띠는 동시에 젠더 불평등 관계를 은폐하는 신화의 기능을 하고 있음을 밝혔다.

• 한국식생활문화학회지
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• 제5권3호
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• pp.287-299
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• 1990

To analyse the royal marriage of Yi-Dynasty, the authors studied 'Kuk Hon Geong Rea', which is a historical record, published in 1749(King Yong-Jo), on the usage of marriage articles in the royal family. The essential steps or articles described in the record were as follows, Royal marriage of King : Wedding presents, black and red silks from the bridegroom's to bride's, proclamation of Queen and wedding ceremony(納采) (納徵) (冊妃) (親迎 尊雁 同牢). Royal marriage of Crown Prince : Wedding presents, black and red silks from the bridegroom's to bride's. proclamation of Crown Princess, wedding ceremony, and bride's gifts to her parents-in-law(納采) (納徵) (冊嬪) (親迎 尊雁 同牢) (朝見體). Royal marriage of Crown Princess : Wedding presents, black and red silks from the bridegroom's to bride's, wedding ceremony, bride's gifts to her parents-in-law(納采) (納徵) (尊雁 同牢) (見舅姑禮). Necessary articles for weddings were different according to royal status of the member in the royal family.

• 한국의류학회지
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• 제42권2호
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• pp.360-378
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• 2018

Noeui was a garment used for women's outfits and robes. In the late Joseon Dynasty it was a special garment that could only be worn by the class belonging to the royal family. Noeui was especially prepared as a wedding dress, and was worn by the bride at the Chinyeong ceremony on the day of the wedding ceremony. Until now, Noeui did not have in depth research at the costume history despite its importance as a royal costume in the Joseon Dynasty. Thus, based on Uigwe for the Royal Wedding Ceremony of King Injo and Queen Jangryeol (which is the only material with a diagram of Noeui and its pattern) this study historically investigated and restored the Noeui set of Queen Jangryeol, which was arranged in 1638, when King Injo and Queen Jangryeol were married. This academic study is the first to historically confirm and restore Queen Noeui's set, and rigorously analyze the historical materials as well as provide new comments on the shapes of Noeui's Git and the front side.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2007년도 추계학술대회
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• pp.469-474
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• 2007

This study presents service quality systems such as wedding ceremony service, postpartum care service, funeral home services, crematory services, cemetry and charnel grave services, and charnel house services. These service quality systems include process, infrastructure, and terminology.

• 한국실내디자인학회논문집
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• 제13호
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• pp.25-31
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• 1997

The purpose of this study is to provide the guideline of the interior design of Wedding halls, based on a series of investigations and analysis of the consumer's preference. Marriage is an essential ceremony of family life. However the Wedding culture has been changed since the western culture affected to traditional marriage concept. Many countries have different wedding culture and traditiov. Ours are largely divided into the traditional Korean wedding ceremony and the modern, i.e. the westerv. The customer's preference and the opinion for the Wedding hall analyzed through survey to find out the guideline for the interior desigv. The result of this research can be summarized as followings; 1) The interior design was the most influential element when choosing the wedding hall. 2) The preferred colors for the wedding hall were pink and white. 3) The preferred light fixture for the wedding hall was the chandelier. 4) The main points concerned in the guideline of interior design for the wedding hall were building facade, accessibility toward the wedding hall, parking lot, traffic circulation and etc.

• 한국의상디자인학회지
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• 제14권3호
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• pp.205-216
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• 2012

Korean traditional wedding ceremony was conducted with some regular procedure and there were used special Gyubang crafts for wedding ceremony. Nowadays there is common the western style wedding ceremony and then the use of wedding Gyubang crafts have being decreased. Purposes of this study are to investigate characteristics of and to propose some idea of preservation and application them in the life of today. The results are as follows; Wedding Gyubang crafts can be classified Bojagj(wrapping clothes), Jumeony(cloth bags), ornaments, items related to sewing and others. They were apt to be traditionality, symbolism and shamanism, and were superior in aesthetic sense, the effect of decoration and technical skill. So there was needed preservation them. Some way of preservation and applications them were suggested ; alternation in keeping with modern needs, use of ornament, alteration in present-day life, application their image to Korean cultural products, textile design and so on. Several works were developed by ways suggested and exhibited in order to arouse new understanding Wedding Gyubang Crafts to public.