• Title/Summary/Keyword: feast

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A Study of the Characteristics of Painting Materials Used in Welcome Feast for the Pyeongan Governor: Focusing on Banquet at Yeongwangjeong Pavilion (평안감사향연도(平安監司饗宴圖)의 채색 재료 특성 연구 -연광정연회도(練光亭宴會圖)를 중심으로-)

  • Park, Jin Ho;Chang, Yeon Hee;Ko, Soo Rin
    • Conservation Science in Museum
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    • v.28
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    • pp.109-136
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    • 2022
  • This study analyzes the , one of the three panels of 《Welcoming Banquets for the Governor of Pyeong-an》, a documentary painting of the late Joseon Dynasty, with the aim to identify the coloring materials used in the painting. The painting was first imaged at each wavelength in order to minimize the potential problems in the process of analyzing specific parts. This study applied X-rays to identify ink, gold, and organic and inorganic pigments and used infrared rays to find ink and copper-based pigments. It also applied hyperspectral imaging to distinguish organic pigments from black, blue, and green materials. It also analyzed spots selected for each color to identify the following materials: white lead (white), ink/indigo (black), a combination of red lead and cinnabar (red), pink dye, purple dye, iron oxides (brown), orpiment/dye (yellow), malachite/malachite and yellow dye/indigo (green), azurite/white lead and indigo/indigo (blue), indigo and cochineal (violet), and gold leaf (gold). It is expected that more efficient analysis will be made possible by securing a sufficient library for each wavelength.

Analysis of the Stage and Performance Elements for Bongsudang-jinchan Banquet in Joseon Dynasty (봉수당진찬(奉壽堂進饌)의 무대와 공연 요소 분석)

  • Song, Hye-jin
    • (The) Research of the performance art and culture
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    • no.18
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    • pp.413-444
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    • 2009
  • This paper is an analysis of stage and performance elements for the ceremonial procedures and dance featured in bongsudang-jinchan, a feast celebrating the 60th birthday of Hyegyeong-gung Hongssi (Crown Princess Hong of Hyegyeonggung), the mother of King Jeongjo, which took place in Hwaseong haegung palace in 1795. The primary sources used are data on bongsudangjinchan recorded in Wonhaeng-eulmyojeongriuigwe, Jeongjo-sillok, Hongjae-jeonseo, pictorial sources such as Folding Screens of Hwaseong-neunghaeng and Hwaseong Ilgi, which is a journal in Korean by Yi Hui-pyeong. A court ceremony to offer music, dance, flowers, and food, as well as wine and poetry which express the sentiments of chung (fidelity) and hyo (filial piety) was considered a national ceremony and has constituted a unique musical culture during the 500 years of Joseon dynasty. However, after the fall of Joseon dynasty, ceremonial music and dance, which have been organically linked within the overall symbolic system of ye (courtesy), became scattered to become independent 'pieces.' As a result, all of their philosophy, principles, and the time-space interpretation of court music and dance became greatly reduced, leaving only the artistic expression and formal structure of the music and dance to become emphasized. Since the 1990s, there has been many research and events aiming to re-create the court ceremonial tradition, resulting in the increase of the related performance activities. This is especially true with bongsudang-jinchan, which is now being performed on modern stage in various forms. However there are still many problems to be solved, such as the issue of re-creating and restoring the original, and the question of artistic value found in the traditional pieces. Until now, much focus has been paid to the outer re-construction of uiju document as recorded in Wonhaeng-eulmyo-jeongriuigwe. On the other hand, there lacked an in-depth study which analyzes the stage situation and performance elements. Therefore in this paper, after focusing on the stage structure and performance elements, it is concluded that bongsudang-jinchan, the only court feast to be held in Haeng gung, not only consists of the fundamental aspects of court performance principle as 'governing through ye and ak (music),' but also served as an important occasion to bring together the sovereign and the subject. Bongsudang-jinchan had features of both naeyeon (feast for ladies) and oeyeon (feast for gentlemen). It minimized the use of screens and allowed every guest to enjoy food, music, and dance together, but provided a separate tent for foreign guests, maintaining the ideal balance between equality and distinction among different gender and social status. A screen symbolizing the venue for the feast is placed for all of the government officials. The king then pronounces the beginning of the banquet in which the ideal of gunsin-dongyeon (king and officials dining together) is realized. This indicates that bongsudang-jinchan, compared to other court ceremonies that emphasize the principle of yeak (courtesy and music), focuses more on the spirit of harmony and rapprochement. The king played a more active role in bongsudang-jinchan than in any other royal feasts. Examples as recorded in uiju documents are; Jeongjo's conversation with his retainers after the 7th wine, king's bestowing of food and flowers to the officials, writing his own majesty's poems with regard to the festival, and asking the retainers to write replying poems. All these played an important part in making the occasion more rich, extensive, and meaningful. Moreover, as analysis of the structure of orchestral music and court dance featured in bongsudang-jinchan shows, it was like any other court banquet in that it employed minimal use of extravagance in movements and conversation. However, the colors and tonal texture used in the music and dance were more brilliant in this case. Compared to other banquets that took place before king Jeongjo, the dance style was more diverse, which included some of the latest additions. There were past performances arranged anew. Noteworthy are; the incorporation of "Seonyurak (Boat Dance)" and "Geommu (Sword Dance)," traditionally used for local officials and civilians feast, to suit the court taste; and the use of saenghwang (mouth organ), which was a rising instrument in pungnyubang (literati's private salon), for "Hakmu (Cranes Dance)." This especially indicates the nature of the 'open structure' pursued by the court banquets at the time, which strove to break away from the traditional rules and customs and accept something new.

A Study of Cookery of Meal in Youngjeob Dogam Euigwae of Choson Dynasty (조리면(調理面)에서 본 조선왕조(朝鮮王朝) 영접도감의궤(迎接都監儀軌)의 찬품(饌品)에 대한 고찰(考察))

  • Kim, Sang-Bo;Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.7 no.2
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    • pp.141-148
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    • 1992
  • To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

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Study on the Food Menu in the Royal Palace of Chosun Dynasty (조선조(朝鮮朝)의 궁중음식건기(宮中飮食件記)에 관한 고찰(考察))

  • Lee, Sung-Woo
    • Journal of the Korean Society of Food Culture
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    • v.3 no.1
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    • pp.29-49
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    • 1988
  • Among the 160 documentes on Food menu in the Royal palace of Chosun Dynasty, 137 are cherished by the Academy of Korean study (old Chang Su Gack) and 23 by privates. We can find the other 2 documentes in biliography but they do not exist now. Most of them were written in Korean in the period between 1863 and 1937. Through them, we can learn how to set a meal table for people who served on wedding feast, the birth of Royal family and the national events, and several small feasts and ancestrial rites of Royal palace. And the food menu in them are based on Korean food.

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A Study on the Performance and the Space Use of Family Events (中都市 居住者의 家庭行事에 대한 硏究-거행 여부, 장소와 공간을 중심으로-)

  • 장상옥;신경주
    • Journal of the Korean housing association
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    • v.13 no.6
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    • pp.11-20
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    • 2002
  • The purpose of this study is to investigate the performance level of family events, the events places where the events occur. The subjects of 169 households were selected in Jinju city and data were gathered through a questionnaire method. The data were analyzed by the SPSS package program. The major findings are as follows; 1) Most of the families perform the majority of events except lpchun (the first day of spring), the vernal Equinox Day, the Autumnal Equinox Day, the Vega festival Day, Chilsuk, and the Respect-for-the-Aged Day. 2) Birthday parties score to the highest of all family events. 3) In general, the Lunar New Year's Day, the Full Moon Harvest Day, the ancestor worship ceremony, the 15th of January (in lunar calendar), the feast of a hundred day-old baby among lifetime ceremonies, family members'birthdays, housewarming parties among the other general celebrations, and Parents Day among memorial days are held in their homes. 4) The socialized celebration of the following family events is increasing: the first birthday party, banquets for parents'60th birthday, Christmas, and wedding anniversaries.

Analysis of presumed sodium intake of office workers using 24-hour urine analysis and correlation matrix between variables (24시간 소변분석을 통한 직장인의 나트륨 섭취 추정량 및 관련 변수와의 상관성 분석)

  • Kim, Hyun-Hee;Lee, Yeon-Kyung
    • Journal of Nutrition and Health
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    • v.46 no.1
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    • pp.26-33
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    • 2013
  • The purpose of this study was to investigate the sodium intake of office workers using 24-hour urine analysis and to analyze the correlation matrix between variables. The sodium intake of the subjects (n = 137), based on a 24-hr sodium excretion period, was male (n = 56) 6072.4 mg and female (n = 81) 5,168.2 mg. Urinary sodium excretion showed significant positive correlation with BMI, frequency of eating out, expenditure of eating out, salty taste assessment and high-salt dietary behavior. Analysis of urinary sodium excretion showed significant positive correlation with intake frequencies of cabbage kimchi, broiled fish, feast noodle and rice with leaf wraps. Based on the results of multiple regression, urinary sodium excretion was found to be related to intake frequencies of cabbage kimchi, broiled fish, rice with leaf wraps and high score of high-salt dietary behavior.

A Time to Fast, a Time to Feast: The Crosstalk between Metabolism and the Circadian Clock

  • Kovac, Judit;Husse, Jana;Oster, Henrik
    • Molecules and Cells
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    • v.28 no.2
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    • pp.75-80
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    • 2009
  • The cyclic environmental conditions brought about by the 24 h rotation of the earth have allowed the evolution of endogenous circadian clocks that control the temporal alignment of behaviour and physiology, including the uptake and processing of nutrients. Both metabolic and circadian regulatory systems are built upon a complex feedback network connecting centres of the central nervous system and different peripheral tissues. Emerging evidence suggests that circadian clock function is closely linked to metabolic homeostasis and that rhythm disruption can contribute to the development of metabolic disease. At the same time, metabolic processes feed back into the circadian clock, affecting clock gene expression and timing of behaviour. In this review, we summarize the experimental evidence for this bimodal interaction, with a focus on the molecular mechanisms mediating this exchange, and outline the implications for clock-based and metabolic diseases.

A Study on the Royal Evening Party Feast Dishes in Jinchan Euique(1887) (진찬의궤를 통하여 본 1887년 조선왕조 궁중 진찬연 중 만경전 야진찬의 상차림에 대한 고찰)

  • 김상보;이성우;박혜원;한복진;황혜성;한복진
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.2
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    • pp.175-183
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    • 1991
  • To examine the Royal evening party in the Man Kyoung Jeon, the authors studied“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong) The results obtained from the study were as follows. 1. The dining tables were divided into two : fixed arranging tables(7) and taking-away tables. 2. There were no distribution of food and flowers to the attendants in the evening party. 3. Tables used in the evening party were all round tables. 4. According to the status or class of the attendant, the pattern or size of table settings were differentiated in the kinds of food, hights of food, flowers china ware etc. 5. All of the arrangements in the evening party were the same as those of the main party. 6. In the arrangements of tables for the King's Grand Mother, the hights of food on the dishes were as following levels, 1 dish : 9 chon(촌) 7 dishes : 7 chon(촌) 4 dishes : 6 chon(촌) 3 dishes : 5 chon(촌)

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A Study on the Following Day Party and the Following Evening Party Feast Dishes in Jin Chan Eui Gue(1887) (진찬의궤를 통하여 본 1887년 조선왕조 궁중 진찬연 중 만경전 익일야연의 상차림에 대한 고찰)

  • 김상보;이성우;박혜원;한복진;황혜성;한복려
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.3
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    • pp.217-237
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    • 1991
  • To examine the following day party and the following evening party in the Man Kyong Jeon, the authors studied“Jin Chan Eui Gue”, which is a historical record published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. There were fixed arranging tables(22) and taking-away tables in the dining table of the following day party. 2. There were fixed arranging tables(5) and taking-away tables in the dining table of the following evening party. 3. Food and flowers were distributed to the 390 attendants in the following day party. 4. There were no distribution of food and flowers to the attendants in the following evening party. 5. Arrangements of the following day party and following evening party were the same as those of the main party. 6. The arranged seat of the King, Go-Jong was facing the south. 7. According to the status or class of the attendant, the pattern or size of table settings were differentiated in the kinds of food, table flowers chinaware etc. 8. In the arrangements of table for the King, the heights of food on the dishes were as following levels. 1 dish : 1chok(1척) 6 dishes : 8 chon(8촌) 4 dishes : 7 chon(7촌)

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A Study on the next Following Day Party and the next Following Evening Party Feast Dishes in Jin Chan Eui Gue (진찬의궤를 통하여 본 1887년 조선왕조 궁중 진찬연 중 만경전 재익일회작과 만경전재익일 야연의 상차림에 대한 고찰)

  • 김상보;이성우;박혜원;한복진;황혜성;한복려
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.3
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    • pp.239-257
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    • 1991
  • To examine the next following day party and the next following evening party in the Man Kyong Geon, the authors analyzed“Jin Chan Eui Gue”, which is a historical record, published in 1887(King Go-Jong). The results obtained from the study were as follows, 1. The dining tables of next following day party were composed of two types:fixed arranging tables(22), and taking-away tables. 2. The dinind tables of next following evening party were also composed of two types:fixed arranging tables(6), and taking-away tables. 3. Food and flowers were distributed to the 290 attendants at the next following evening party. 5. According to the status or class of the attendants, the pattern or size of table settings were differentiated in the kinds of food, heights of food, flowers china ware etc. 6. Arrangements of the next following day party and the next following evening party were the same as those of the main party. 7. The arranged seat of the Crown Prince was facing the west. 8. In the arrangements of tables for the Crown Prince, the heights of food on dishes as following levels, 1 dish : 1chok(1척) 6 dishes : 8 chon(8촌) 5 dishes : 7 chon(촌)

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