• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.498-512
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• 2017

The aim of this study was to introduce the foods recorded in "Bongjeopyoram", a cookbook, of which the date of production and author are unknown. This was described in an old document belonging to the Hansan Lee family clan from Chungcheongnam-do and revealed its content and significance in the food culture history of Korea to academia for the first time, A close examination of "Bongjeopyoram" showed that, as with other cookbooks from the Joseon Dynasty, it started with methods of making alcoholic beverages. This was followed by recipes for different types of food in the following order: rice cakes and confectioneries, jeol-sik (seasonal foods), daily meals, foods made for jesa (ancestral rites) or a feast, food for weddings, and food for sijeol-jesa (seasonal ancestral rites). The book contained a total of 18 types of alcoholic beverages, 11 types of rice cakes and confectioneries, 20 types of daily meals, 28 types of jeol-sik and food for sijeol-jesa, 12 types of food for jesa and feasts, and 37 types of food for weddings, for a total of 126 types of food and beverages. "Bongjeopyoram" was an ancient cookbook with detailed records on how to carry out jesa, which was an important event hosted by jonggas, or the head family of a family clan, and how to receive and serve guests in the Joseon period. This book is expected to play a valuable role as a guidance with significance as a cookbook of a jongga from the Joseon Dynasty, a time when bongjesajeopbingaek (hosting jesa for one's ancestors and serving one's guest) was considered important.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.1
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• pp.59-68
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• 2023

A new type of private education institute appeared starting from the 16^th century, called Seowon consist of educational spaces and Jesa(a form of memorial ritual for the family's ancestors) space. Seowon Architecture is representative Confucian Architecture. Seowon is a kind of private school and it is a higher educational institute. the time of establishment was from the middle of 16^th century to the end of 19^th century, but the famous Seowon which remains up to now had been mainly built from the end of 16^th century to the beginning of 17^th century. Seowon was built on a quiet place far from the town for Students and Scholars to concentrate on their study. and it has beautiful surrounding scenery. Seowon has a place for study in the front and a place for sacrifice at the back regardless of configuration of ground. Gangdang is a building in the place for study in which teacher and students study. It is smilar place to Myongryundang of Hyanggyo. As a plan composition, there is a wide Daechong and two rooms at the both sides. Infront of Cangdang, there are Dongjae and Seojae on the right and the left side which are student' dormitory. This study argues that the Confucianist ideas and topography are the factors that determine the hierarchy Seowon. In light of this, A Study on Spatial Configuration of Education Area in Do-dong Sewon attempted to conduct an analysis by applying such backgrounds, and therefore studied the arrangement rules and construction methods for Seowons.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.280-295
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• 2014

The purpose of this study is to identify whether there are causal relationships among experiential value, attitude and repurchase intention and whether the moderating role of storytelling experiences can be existed in the relationships between experiential value and repurchase intention, and between attitude and repurchase intention, focusing on Heotjesabap, dishes for a fake memorial ceremony, as a local food. Also, this study aims to identify whether there can be significant differences in experiential value, attitude and repurchase intention among the tourists who have storytelling experiences and those who do not have storytelling experiences of Heotjesabap. Based on total 211 samples obtained from the empirical research, the research findings are as follows. Firstly, tourists who have storytelling experiences of Heotjesabap have significantly greater experiential value, attitude and repurchase intention than those who do not. Secondly, experiential value positively affects attitude and attitude positively affects intention to repurchase Heotjesabap. Thirdly, the tourists who have storytelling experiences have a greater causal intensity than those who do not in the relationship between attitude and repurchase intention. These research findings show that there should be some changes for Heotjesabap, for example, better taste etc. to attract tourists to repurchase it. Limitations and further research directions are also discussed.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.300-324
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• 2016

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

• The Journal of the Korea Contents Association
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• v.14 no.11
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• pp.944-954
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• 2014

This paper discusses how the traditional cuisine of Korea capitalizes on "nostalgia" for the past. While examining the (re)invention of Buddhist cuisine and Andong food, this paper contends that traditional Korean cuisine is commodified through a process of de-contexualization. This paper first discusses the possibility that the idea of traditional cuisine is an invention in the first place. The history of temple food, for instance, suggests that it was created as a vehicle for circulating and implementing the ruling ideology in the ancient societies of China. This paper then turns to the issue of the growing influence of traditional cuisine in contemporary Korean culture, which is related to the public's demand for healthy food and also tied with the South Korean society's need for promoting a national cuisine in the age of globalization. The rise of traditional cuisine is a sign that people are seeking to reform their eating habits and form a counterculture. Yet, another side of the story is that consumers end up taking part in the self-expanding capitalist market with more consumer choices rather than forming a genuine counterculture. In this respect, the reinvention of temple food is closely related to what Jean and John L. Comaroff call the "emergence of consumption as a privileged site for the fabrication of self and society, of culture and identity".

• Journal of architectural history
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• v.32 no.5
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• pp.95-105
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• 2023

Focusing on Hwaseokjeong in Paju, the work seeks to clarify the social production of Nujeong (樓亭: Korean traditional pavilions) space, which took place over the 1960s and 70s, and its cultural-political implications. To make the effort as such meaningful, a theoretical framework based not merely on the thesis of 'social production of space' advocated by Henri Lefebvre but especially on some discussions related to 'state production of space' is prepared, according to which Hwaseokjeong is analyzed and explained. As a consequence, two principal arguments are put forward: one is that Hwaseokjeong was a social space which had been built and constructed in accordance with the unique mode of production dominating Korean society at that time called 'the state mode of production (le mode de production étatique)'; the other is that what lies beneath the denotation of a 'social space of tradition restoration' that Hwaseokjeong appears to carry is in fact the connotation of 'infiltration of anti-communist ideology'. All of these claims are once again supported both by examining Roland Barthes's semiology and mythologies and by considering Hwaseokjeong's P yeonaek (扁額: a plaque or framed text) as 'the practice of naming power through Jesa (題詞: inscribing dedications)'. While providing a succinct summary, the paper finally evaluates what 'social production of space' implies to social practices of architecture and related criticisms by taking into account the relationship between visibility and readability of space including buildings.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.495-507
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• 2019

This study investigates the Gabo Jaedong Jemuljeongnyechaek, which is the recording of the darye executed over a period of a year in 1834 ($34^{th}$ year of reign by King Sunjo) in the latter part of the Joseon Dynasty, two years after the death of Princess Bokon, the $2^{nd}$ daughter of King Sunjo. Accordingly, we examined the types of darye (tea ceremonies) and the characteristics of the composition of foods at ancestral rites of the royal families of Joseon. Moreover, we also analyzed the cooking methods and characteristics of food terminologies used in the darye. This includes 39 categories of food and ingredients used for tea ceremonies held for one year, on behalf of the deceased Princess Bokon in 1834. The darye for the monthly national holiday was held along with the darye on the $1^{st}$ and the $15^{th}$ day of every month. The darye for rising up and the birthday darye were held on May $12^{th}$ and October $26^{th}$ of the lunar calendar, being the anniversaries of the death and the birth of Princess Bokon, respectively. The birthday darye and the darye for New Year's Day, Hansik ($105^{th}$ day after winter solstice), Dano ($5^{th}$ day of the $5^{th}$ month of the lunar calendar), and Thanksgiving "Chuseok" were held in the palace and at the burial site of the Princess. During the darye for rising up in May and the Thanksgiving darye at the burial site in August, rituals offering meals to the deceased were also performed. The birthday darye at the burial site of Princess Bokon featured the most extensive range of foods offered, with a total of 33 dishes. Foods ranging 13~25 dishes were offered at the national holiday darye, while the darye on the $1^{st}$ and the $15^{th}$ of the month included 9~11 food preparations, making them more simplified with respect to the composition of foods offered at the ceremony, in comparison to the national holiday darye. The dishes were composed of ddeok, jogwa, silgea, hwachae, foods such as tang, jeok, jjim, hoe, and sikhae, and grain-based foods such as myeon, mandu, and juk. Foods offered at the burial site darye included 12~13 dishes comprising ban, tang, jochi, namul, chimchae, and jang. Meals offered at the darye had a composition similar to that of the daily royal table (sura). Darye recorded in the Jemuljeongnyechaek displayed characteristics of the seasonal foods of Korea. Jemuljeongnyechaek has detailed recordings of the materials, quantities, and prices of the materials required for preparations of the darye. It is quite certain that Jemuljeongnyechaek would have functioned as an essential reference in the process of purchasing and preparing the food materials for the darye, that were repeated quite frequently at the time.

• Journal of the Korean Society of Food Culture
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• v.8 no.1
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• pp.21-42
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• 1993

To understand the dietary culture in Poongki region which was established as Kamrokchon of a folk community, the transmission pattern of the traditional dietary life was investigated by questionnaire to 383 housewives, and the results are as follows : 1) Daily diet : Among 65 traditional main dishes of 6 areas including Kyungsangdo, D’cokguk of Kyungsangdo was consumed most frequently, 87%. General consumption rate based on origin of food was 33.3% of Kyungsangdo, 21.2% of Chungchongdo, 13.1% of Kangwondo, 11.9% of Hwanghaedo, 1.1% of Pyungando and Hamkyungdo, respectively. Among 243 traditional minor dishes, Doenjangjjigye and Kochuchang of Kyungsangdo were most consumed as rates of 91.6%, 89.3%, respectively. General consumption rate based on origin was in order of 38.4% of Kyungsangdo, 19.3% of Chungchongdo, 14.9% of Kwangwondo, 10.4% of Hamkyungdo, 8.7% of Hwanghaedo and 8.3% of Pyungando. 2) Special diet : Among 66 traditional D’ocks, Injeolmi of Hamkyungd was consumed most freguently, 58%. General consumption rate based on origin was in order of 26.3% of Hwanghaedo, 17.6% of Kyungsangdo, 16.1% of Kwangwondo, 16.0% of Hamkyungdo, 13.0% of Pyungando and 11.0% of Chungchongdo. Among 27 cookies, Kangjeong of Hamkyungdo was consumed most frequently 46.7%. General consumption rates based on origin was in order of 55.7% of Hamkyungdo, 22.7% of Kyungsangdo, 2.4% of Pyungando, 5.8% of Kwangwondo, 3.0% of Chungchongdo and 0.4% of Hwanghaedo. Among 19 refresh drinks, Kamju of Kyungsangdo was consumed most frequently, 76.0%. General consumption rate based on origin was in order of 74.3% of Kyungsangdo, 7.8% of Chungchongdo, 6.9% of Hamkyungdo, 5.9% of Hwanghaedo and 5.1% of Kwangwondo. 3) Ceremonial diet : Myyeogguk and Baeksulgi for the 100-Days ceremony and Hynbab and Baeksulgi for the First Birthday were used mainly. For birthday, noodle(59.5%) for lunch besides rice as main dish and Soojeoggwa(37.9%) were served and noodle(30.8%) was used for host. Thirty percent of the varieties used traditionally for Pyehak and 40-50% of the varieties for Jesa(Memorial day) are still prepared currently. 4) Seasonal diet : For Jeolsik(major seasonal diet), the usage rates are as follows : D’ockguk(87%) for Jeongwolchoharu, Ogokbab(77.6%) for Jeongwoldaeborum, Patjuk(72.6%) for Dongji, Samsaeknamul(54.1%) for Chusuk. Relatively high usage rates of Surichi-D’ock(40.5%) for Dano and Mandu(40.5%) for Suddalgumumnal are probably due to the immigrated people from this area and the geographical effect. The consumption rates of Sisik(minor seasonal diet) for Chunghwajeol, Samjinal, Youdooil, Chungyangjeol and Muoil are about 10% and the rates for Chopail and Chilsuk are followed. Gaejang and Nangmyon for Sambok used as a rate of 32%. 5) Others : Table pattern; Table for one person(4.7%), table for two(16.7%), table for several(64.2%), table with chair(14.4%) are used. Serving pattern; All-together style(69.7%), monopoly style(24.0%), personaldish style(6.3%) are used. Cooking ware; Among 95 varieties, Doma and Jangban are used most(62.7%) and Pulmae, Poonju and Budulgori are never used. Nine sorts besides Jeongoltle are used as a rate of less than 1%. About 25% of total subjects were the immigrants from other areas. Some of them were moved in due to Chunggamrok. In conclusion, the usage of the traditional food is thought to be maintained well despite of the rapid change to incustrialized society because the native Kyungsangdo foods are combined with foods from the neighboring Kwangwondo, Chungchongdo and northern area.

• (The)Study of the Eastern Classic
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• no.69
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• pp.349-371
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• 2017

"Hajaeilgi(荷齋日記)" was written by Ji Gyu-sik, a gongin of Saongwon(司饔院)'s branch, almost everyday for 20 years and 7 months from January 1st, 1891 until the leap month of June 29th, 1911. It deals with many different areas including domestic and foreign circumstances, custom, rituals, all the affairs related to the branch, and also everyday life events he did see or hear about. Particularly, Ji Gyu-sik did not belong to the yangban class, and we can hardly find diaries written by such class' people. Here, what this author pays attention to among the things written in "Hajaeilgi" is the contents about folklore. Ji Gyu-sik wrote in his "Hajaeilgi" about things related to folklore, for example, seasonal customs, folk plays, rituals, or folk beliefs that were actually practiced then as a person not belonging to the yangban class. Such diaries are rare, and its value is highly appreciated as a material, and it is meaningful in the aspects of folklore as well. Therefore, as part of the work to look into folklore found in "Hajaeilgi", this author focuses on national rituals and folk beliefs in it. The things that have been discussed earlier can be summed up as follows: About national rituals, it is sorry that it only deals with the emperor's enthronement and emperor and crown prince's birthday in garye(嘉禮); however, it is meaningful to know that the people faithfully carried out national ceremonies and celebrations then. Particularly, it is noteworthy that during the national ceremonies or celebrations, students were asked to sing the national anthem. About hyungrye(凶禮), only it deals with the court funeral rite. Aside from Minbi's funeral rite, the court funeral rite was performed properly at the right time according to the procedure like before, and also, it seems that the people fulfilled it faithfully by order of the government. Also, it can be learned from it that Japanese killed Minbi, burned the body with oil, and left the ashes behind. About folk beliefs, the branch held a memorial service at the shrine of the town regularly. The town, too, performed Gocheongsinsa each year. The money needed for the memorial service was collected from the town people differently according to their financial situations, and they prepared for jesu for the ancestral rite altogether. The memorial service was carried out in Sansindang or Bugeundang, too, and it was common that they summoned a shaman to perform a gut. The diary is valuable as material. After being a Christian, Ji Gyu-sik once tried to abolish sinsa jesa held in hoesa and get rid of saesin(賽神), that is, a gut or pudakgeori, but he had no choice but to follow the precedent. Meanwhile, it is also noteworthy that when the town suffered from floor and infectious disease, Ji Gyu-sik installed an altar in front of his house for the town's wellbeing and health, prepared for jesu including offerings and drinks, and held a memorial service to Hwangcheonhuto(皇天后土; the gods of heaven and earth) accompanied with the town people. Also, when he had any hardships in his family, Ji Gyu-sik summoned a shaman for a gut or offered a devout prayer to the mountainous god. Such shamanism or the things like worshiping Gwanseongjegun(關聖帝君) mostly in the beginning of January and telling fortunes about the year were all folk beliefs. This was very popular among the people, and it seems that it was deeply rooted in his life as well. Also, Ji Gyu-sik supported Fengshui beliefs, and it seems that it is not different from the people's general tendencies, either. As described above, "Hajaeilgi" dealing with national rituals and folk beliefs in it is valuable as material and is meaningful for research on forklore, and moreover, it is also significant in the aspects of forklore as well.