• Journal of the Korean Society of Costume
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• v.60 no.5
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• pp.51-70
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• 2010

The ritual to change the hairstyle holds the same meaning as the coming of age ceremony. The ceremony was performed throughout three times including choga, jaega, and samga. The garment and hairstyle attuned to the ceremony formalities. Women in the royal family had 'su-siK when they were fully grown up during choga, 'gwang-sik' during Jaega, and 'keun-meo-ri (big hairstyle)' during samga. 'su-sik' is the noblest hairstyle according to social status, which is allowed to be worn only by spouse of king and prince, regardless of adult or not. During jaega, 'gwang-sik' which was 'u-yeo-meo-ri', is made by winding 'darae (wig)' around a jjok-jin-muri (bun) [Jo-jim-meo-ri]? which distinguished the hairstyle of unmarried women, who did not go through a coming of age ceremony yet. Unmarried women maintained a hairstyle which is mostly twisted into one string, but they had 'saeang-meo-ri' when they were prepared for ceremonial costumes. Also, they had 'ga-raemeo-ri' when growing further. keun-meo-ri during samga is an addition of keun-meo-ri chaebal(wig) onto u-yeo-meo-ri. Women in the royal family made geo-du-mi by adding keun-meo-ri, which is formed by twisting wig, and oimyeongbu (noble ladies) and sanggung (court ladies) added a wooden wig called u-yeo-mi. Also, yeoryeong wore ga-ri-ma. In this way, the types of hairstyles were distinguished according to hierarchy. As the coming of age ceremonial dress. Wonsam was worn. During choga. wonsam was worn as a formal dress and during jaega and samga wonsam was worn as a full dress.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.344-354
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• 2008

The traditional ritual foods of Korea have developed with for many years, and differ by locality, family customs and religious characteristics. In an efforts to establish the database on that addresses the difficult issue of a classification system for traditional Korean foods, we have conducted a survey of a traditional Korean ritual foods. In the database, typical 10 rites are represented, covering birth to death, these are birth, the hundredth day after birth, the first birthday, the commemoration of finishing books(graduation), the coming of age ceremony, marriage, the birthday feast for an old man, the 60th wedding anniversary, the funeral, and the memorial service. For each rite, the appropriate traditional Korean foods are classified into 6 categories-main dishes, side dishes, tteok lyou, hangwa lyou, eumchung lyou and the others. Some of these have varied considerably with the passage of time, and some have since disappeared. This database provides a basis for generational transmission, preservation and development of traditional Korean ritual foods as one of the components traditional Korean culture.

• Journal of the Korean Home Economics Association
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• v.49 no.4
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• pp.67-76
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• 2011

This study had two goals: 1) to explore generational differences in traditional family rituals and 2) to investigate the association between family values and family rituals. Using survey data from 500 married men and women in their 20s to 60s, we classified three generations: 1) 1941-1950 birth cohort (aged 59-68), 2) 1951-1970 birth cohort (aged 39-58), and 3) 1971 and later cohort (aged 38 or less). These generations represented post-colonialism, modernization, and the information era in Korea, respectively. The results demonstrated that birth-related traditional family rituals had been maintained across the generations. Ancestor worship was less likely to be observed by later generations. Further, the way in which family values was associated with family rituals differed across the generations, indicating that traditional family values had different influences on everyday family life culture across generations.

• The Journal of the Korea Contents Association
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• v.16 no.12
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• pp.622-635
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• 2016

The purpose of this study is first to examine the tendency in what kind of activities and difficulties are carried out as family rituals. Second, the study was to investigate the effects of family rituals on family strengths. To accomplish study purpose, 216 married women/men were asked to fill out the survey questionnaires. For analysis of data, SPSS Win program was used to perform Frequency Analysis, MANOVA, Multiple Regression Analysis. (1)In the dinner rituals, it turned out that a main activity was 'serving homemade food' and a majority of subjects had a difficult time establishing a regular ritual due to 'their busy schedule at work'. In the weekend leisure rituals, a main activity was 'paying a visit to suburbs' and a main difficulty was 'lack of mutually available time for all family members'. In the birthday rituals, a main activity was 'preparing a birthday cake' and a main difficulty was 'because family members forget their birthday'. In the wedding anniversary rituals, women's main activity was 'eating out' and men's main activity was 'give a partner to a flower or gift', and a main difficulty was 'because family members forget their birthday' and 'because it was not a wanted celebration'. Finally, in the traditional rituals, women's main difficulty was 'partner doesn't understand my difficulties' and men's main difficulty was 'trouble human relationships with relatives'. (2)The family rituals were significantly different according to the age. (3)'Closeness of family members', 'task performance and problem solving skills' and 'sharing a value system of family members' were affected by the family rituals.

• Industry Promotion Research
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• v.5 no.4
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• pp.81-90
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• 2020

This study examines the pattern of changes in the funeral rites·ancestral memorial rites as stipulated in the current family rites Act and seeks to study the presentation of problems and securing effectiveness. Acts and subordinate statutes such as "Act on family rite establishment and related assistance" were enacted with the aim of rationalizing the ritual procedures of funeral rites related to the ancestral memorial rites and supporting and coordinating projects and activities for the dissemination and settlement of sound family rites to eliminate the ostentation and create a sound social atmosphere. In order to realize the true meaning of family rites the "General standards for sound family rites" were set to be solemn and simple in the process of family rites, and the government officials, employees of public institutions, organizations, and social leaders were required to take the initiative and follow the example. However, looking at the changes since the family rites Act 1969, there are regulations on gender discrimination that undermine the realization of gender equality, and the progress of education for the spread and settlement of the family rites Act has been limited in effectiveness due th lack of punishment provisions for educational institutions of all levels, In particular, even in the "Process to train funeral director" which is operated under the national qualification system, there is a lack of education on family rituals. Therefore, through this study, we intend to provide a basis for practice and developmental discussions consistent with the objectives of the establishment of laws and systems.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.488-498
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• 2014

The research aimed to provide accurate and basic data comparing different perceptions of head family's food and food for religious ceremonies depending on age with the goal of sustaining traditional Korean food in the future. The gender distribution of the participants was 274 Males (42.5%) and 370 Females (57.5%). Age distribution was 211 participants (32.7%) in their 20s, 215 participants (33.3%) in their 30 to 40s, and 220 participants (34%) in their 50 to 60s. The older generation appeared to beaware of the definition of head family or 'The eldest's house of head family' as well as the concept of one's family five generations ago with more reductive and emphasis than imaginary concept of head family of the younger generation. The image of the head family was perceived as 'head family's food' in younger generations and as 'eldest son' in older generations. Family role and meaning most often manifested as 'succession of tradition' and 'cultural symbols' in younger generations, respectively, whereas older generations responded 'hallmark of the head family'. Family ancestral rites and head family's food had positive effects on awareness of head family's food. Moreover, those with experience in practicing family ancestral rites responded that head family's food should be more popular. People who viewed family's food more positively were more open with the idea thathead family's food could go mainstream. In conclusion, positive perception of head family's food and traditional pride are crucial environmental factors in public support of popularizing head family's food to the public.

• The Journal of Korean Medical History
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• v.33 no.1
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• pp.21-30
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• 2020

'Medical officials of State Council' (議政府藥房) (MOSC) were bureaucrats who was part of a State Council and provided regular medical care to the State Council's bureaucracy. The Manual for Medical Officials of State Council (議政府藥房式例) (MMOSC) is a rare resource that records the actual work of the MOSC in the 19th century. This paper examines the changing history of the title of 'medical official' (藥房, yakbang) in the Joseon Dynasty and analyzes the role of MOSC by examining the contents of MMOSC. It argues: 1) The MOSC system was established before other similar medical office systems. Subsequently, the Medical Office of Ritual Minister (禮曹藥房) and Medical Office of Patriots and Veterans Minister (忠勳府藥房) were established, followed by Medical Office of General Office (都總府藥房) and Medical Office of Managing Royal Family (宗親府藥房). 2) The MMOSC was first written in 1812 and was augmented in 1832 and 1840. This timeline can be verified through written seal at the end of the literature. 3) In addition to the medicine-related work, the medical office also did the administrative work of the government office.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.296-312
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• 2015

This study conducted a literature review, field study, and in-depth interview on the build order, cooking method, and origin of 'Donggot-tteok (rice cake)', which was the ritual food for 'Chungjae Gwon Beol from the Andong Gwon clan Jong-ga' in Bonghwa, Gyeongbuk, who deifies Chungjae Gwon Beol as Bulcheonwi. Donggot-tteok of Chungjae Jong-ga is classified as one kind of Bonpyeon (Janjeolpyeon) and 11 kinds of Utgipyeon, and assumes a unique circle build shape. According to the results of the literature review data in 2004 and 2010 with field study data in 2014, the build order, materials, and cooking method were maintained without large changes. With regard to Utgipyeon with which Donggot-tteok is topped, Cheongjeolpyeon, Milbiji, Songgisongpyeon, Gyeongdan, Ssukdanja, Bupyeon, Japgwapyeon, Jeon, Sansim, Jo-ak, and Kkaeguri were heaped in each layer, and the beauty of obangsaek (five colors) was well harmonized. Besides, with regard to the origin of Donggot-tteok, which was presented without elaborating sundry records, we examined the possibility of being introduced from the royal court through old paper and the Jokbo (family tree) that Jong-ga owns.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.4
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• pp.521-531
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• 2019

Uigwe Banchado are paintings of court events and royal ceremonies of the Joseon dynasty. The paintings record national events and ceremonial rituals performed by the Joseon royal family, such as marriages, celebrations, enthronements, processions to royal tombs, and archery ceremonies. This record provides a combination of information about the event's appearance, including preparation, procedure, people involved, reproductions worn by the participants, and the items used at that time. Through the realistic depictions painted in the Uigwe Banchado, in particular, one can grasp the scene of events at the time and reproduce the diverse attire worn by participants in the event. Based on 31 representative Uigwe Banchado, 550 knowledge nodes were written. These include 31 royal protocols, 41 attires, 136 clothes, 8 storage facilities, 120 objects, 55 people, 33 places and 83 concepts. The meaningful relationships between each node can be explored via a network graph. Digital illustrations of the 41 attires were created to aid in the understanding of Joseon dynasty royal ceremonial ritual attire.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.325-338
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• 2016

The objective of this study was to review Dasik's recipe of Jong-Ga in the Gyeongbuk area. Main methods of this study were literature review and in-depth interview. To study the historical transition of traditional Dasik, analysis of 11 cooking books from the 1400's to 1800's was carried out. Jong-Ga was made using Dasik and main ingredients were Songhwa, Kka and Kong Dasik. Special Dasik was in nine of Jong-Ga (Ipjae's head family of Pungyang Jo's clan, Sojea head family Gwangju No's clan, Sawoodang head family Uiseong Kim's clan, Heobaekdang's head family of Bukye Hong's clan, Taechon's head family of Gyeseong Go's clan, Gwiam's head family of Gwangju Lee's clan, Songdang's head family of Milyang Park's clan, Haeweol's head family of Pyeonghae Hwang's clan, Galyam's head family of Jaeryoung Lee's clan) and Dasik are Gamphi dasik, Heukimja dasik, Baksulgi dasik, Tibap dasik, Daechu dasik, Yukpo dasik, Misutgaru dasik, Dotori dasik and Omija Dasik. It was used as a ritual food and reception food for guests. These recipes are good examples of functional and modern of Korean food. In the future, Dasik as well as discovery of ingredients in other foods of Jong-Ga are needed