• Title/Summary/Keyword: jinchan

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Literature Review of GichukJinchanEuigwe Table Setting with Focus on JagyeongjeonJeongilJinbyulhangua (기축진찬의궤(己丑進饌儀軌)의 상차림에 관한 문헌적 연구 - 자경전정일진별행과(慈慶殿正日進別行果)를 중심으로 -)

  • Kim, Hayun;Yang, Jinsuk;Kim, Myunghee
    • Journal of the Korean Society of Food Culture
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    • v.30 no.2
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    • pp.150-157
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    • 2015
  • GichukJinchanEuigwe is a celebration of King Soonjo's 40th birthday and 30th accession to the throne. The Royal banquet was carried out on February 9th MunggunggunJinchan and JagyeongjeonJeongilJinchan 3 days later. JagyeongjeonJeongilJinbyulhangua is located beside JagyeongjeonJinchanan. The banquet table setting, table, dish level, and table type are different according to royal hierarchy class. Jinbulhangua is served to only the king, queen, crown prince, crown princess, and Myongon princess. The number of JagyeongjeonJinchanan served was as follows: king 30 plates, crown prince 20 plates, and Myongon princess 15 plates. Tableware used were brassware and pottery.

The Articles Related to the Jinjak Process of Gichuk Jinchan Ceremony (1829년 기축진찬의례(己丑進饌儀禮)의 진작(進爵) 기물(器物) 연구)

  • Lee, A-Lum;Lee, Eun-Joo
    • Korean Journal of Heritage: History & Science
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    • v.50 no.4
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    • pp.64-81
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    • 2017
  • Among the royal ceremonies of the Joseon Dynasty era, the articles used in the Jinjak ceremony are symbolic icons of their value during the era. It is very important to identify the purpose of the articles whose usage is ambiguous, by referring to various historical records. Moreover, it should be possible to classify the characteristics and the special context of the article during this process. To accomplish this purpose, I examined the articles related to and used in the processes of Jinjak ceremonies of Outer Jinchan of Myeongjeongjeon and Inner Jinchan of Jagyeongjeon, which are part of the Gichuk Jinchan Ceremony performed in February of the 29th year of King Sunjo. Especially, the definition of Jinjak will not just be limited to the action of offering liquor, but will include the whole series of procedures in offering the liquor. This is because the specific action of offering the liquor expresses cultural concepts and values that have meaning within the historical situation and context in the specific action of offering the liquor. There are three characteristics of the articles related to the Jinjak process of Outer Jinchan and Inner Jinchan of Gichuk Jinchan Ceremony. First, the articles of Jinjak are ranked strictly exactly according to the social status rankings. Second, the Jinjak articles are arranged for their symbolic meanings rather than their purpose. Third, the articles of Jinjak are symbolic icons expressing the values inherent in the process of offering liquor. Recently, there are events reviving the royal court banquet and the increase of interest in the royal culture. It such a situation, the systematic examination of articles of royal court banquets will be a process needed to restore the royal ceremony correctly in the future, and will be the foundation for studying the royal culture of the Joseon dynasty era.

A Study on Activities of Architecture Craftsmen and Major Carpenters of Court Palace Performance Stages in the Late Joseon Dynasty (조선후기 궁중 연희무대 건축 장인(建築匠人)의 활동과 주요 목수(木手) 연구)

  • Seok, Jin-Young;Han, Dong-Soo
    • Journal of architectural history
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    • v.28 no.3
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    • pp.29-44
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    • 2019
  • A major performance stage carpenter, Jang Insang led performance stages from the 1719 Sukjong Royal Banquet and was confirmed by historical records to be the first craftsman. Lee Wandeuk led the Hwaseong Fortress performance stages of the Jeongjo period and Gichuk Jinchan performance stages of the Sunjo period. The carpenter techniques he used during the Jeongjo period were succeeded to the Sunjo period. Ahn Sungil was the head craftsman who led the performance stages of Jagyeongjeon Jinjak, Muja Jinjak, and Gichuk Jinchan of the Sujo period, under which the foundation for court palace performances was laid. The progression of major carpenters includes Jang Insang of the Sukjong period, Jeon Yoochu of the Yeongjo period, Ahn Sugil of the Sunjo period, Yoon Seoksin of the Heonjong period, Kim Yoonsik of the Gojong period, Lee Jongyoon, Kim Soongil, Seo Sangmook, and Han Sujoon. In addition, the Major Repair of Injeongjeon Hall (1857) of the Cheoljong period was the most important palace construction project for transferring the carpenters' skills. Through this project, Ahn Sungil of the Sunjo period, Kim Myeonggap, Yoon Seoksin of the Heonjong period, Kwon Deuknyang, and Kim Sungil of the Gojong period were able to interact with each other. That is, this major repair project of Injeongjeon Hall reflected the major carpenters' best techniques through performance stage construction, showing the progression of Ahn Sungil, Yoon Seokshin, and Kim Sungil, who led the constructions of Gichuk Jinchan of the Sunjo period (1829), Mushin Jinchan of the Heonjong period (1848), and Jeonghae Jinchan of the Gojong period (1887), the most impressive performance stages of the late Joseon period. The carpenters of the court performance stages participated in important construction projects of the royal palace, reflecting the superior technical skills of the carpenters in the construction of court palace performance stages. The carpenters who played a leading role in the construction of performance stages were able to interact with one another and transfer their excellent technical skills, providing the driving force that allowed court performance stages to blossom into splendid and high-quality court stages in the late Joseon Dynasty.

Study of the Soonjo GichukJinchanEuigwe JagyeongjeonJeongil Misu in 1829 (1829년 순조 기축진찬의궤(己丑進饌儀軌) 자경전 정일 진찬 미수에 관한 연구)

  • Kim, Ha-yun;Kim, Myung-Hee;Kim, Ah-Hyeon
    • Journal of the Korean Society of Food Culture
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    • v.33 no.4
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    • pp.322-329
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    • 2018
  • This study analyzed the Gichuk years JagyeongjeonJeongilJinchan Misu. The banquet, Misu is offered to the king by the crown prince, crown princess, and vassal, according to procedure. JagyeongjeonJeongil Misu are offered as 49 dishes spanning seven courses, so seven dishes in each misu are offered. Various types of food, such as Gawjeong, fruit, soups and side dishes, are placed. Misu involves only the king, crown prince, and crown princess in the banquet. The number of misu dishes are different for the King and prince. The table used is called the Joochil Sowonban and the tableware used is brassware and pottery. Sangwha used Peonies, Chinese rose, Red peach blossom-samjihwa, and Red peach blossom-byulgeonhwa in each misu.

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 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 Awareness of Foreigners in the Country for the Occurrence of Disasters (국내거주 외국인의 재난 시 서비스에 대한 인식조사 연구)

  • Koo, Wonhoi;Park, Jinchan;Baek, Minho
    • Journal of the Society of Disaster Information
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    • v.11 no.2
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    • pp.279-286
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    • 2015
  • In this study, the current status of foreigners living in the country was examined and the problems and demands regarding the occurrence of disasters from various nationalities who are actually living in the country were investigated. The result showed that it would be necessary to secure various channels for them to receive information regarding the disaster and safety service and provide information they want continuously with great interest. Also, it would be necessary to prepare institutional measures to solve the language barrier and difficulties in the way of reporting at the national level.

A Literature Review of Dasik in the Joseon Dynasty Royal Palace (조선왕조 궁중음식(宮中飮食) 중 다식류(茶食類)의 문헌적 고찰)

  • Oh, Soon-Duk
    • Journal of the Korean Society of Food Culture
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    • v.27 no.3
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    • pp.316-323
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    • 2012
  • This study examined the prevalence of the traditional pressed sweet called dasik recorded in 15 Joseon dynasty (1392-1909) royal palace studies. The ingredients used in Dasik during the Joseon dynasty were categorized into 43% cereal powders, 18.6% tree fruits, 17.4% flower powders, 11.6% root clods, 8.2% dry-fish beef powders, and 1.2% vegetables. In the early era of the Joseon dynasty there were no reports of dasik in the royal palace. In the middle era of the Joseon dynasty there was one report of dasik in the royal palace. But in the late era of the Joseon dynasty there were 85 kinds of dasik reported in the royal palace. The most common ingredients were, most common first, Song-wha (松花), Huek-im (黑荏), Hwang-yul (黃栗), Nok-mal (菉末), and chungtae (靑太). The appearance and taste of dasik varied greatly throughout the time period, eventually resulting in nutrient supplementation. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

A Study on composition“Jin Chan Eui Gue(Bangqet record)”of Chosun Dynasty (진찬의궤의 구성에 관한 고찰)

  • 한복진;황혜성;한복려;김상보;이성우;박혜원
    • Journal of the East Asian Society of Dietary Life
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    • v.1 no.1
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    • pp.31-42
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    • 1991
  • Since the year 1795(in the 19th year of King Jungjo), the form of Banquet Record was established. In the year 1827(in the 27th year of King Sunjo), the formality of Banquet was made at Ja-kyung Palace for the first time. Thereafter it was utilized by all banquets, So it was called the“model of courtesy”. The compostion of Jinchan Uigue of the year 1887(in the 24th year of King Gojong) was identified as follows; Banquet Record was composed of 4 Volumes. In Preface, there were Data choice(Taekil), Personal rank his name(Zwamok), Pictures of ceremonies(Dosik). In 1st Volume, there were King's order(Jungyo), Answer of King's question(Yeonseol), Musuic Record(Akjang), Compliment for King(Chisa), Poem for royal family(Junmun), Procedure of ceremony(Uiju), Works of theauthorities concerned(Samok), Resource indices(Gyemok), Letters from chief of the authorities concerned (Gyeas), Official letters(Imun), Letters to headquarters from local officers(Negwan). In 2nd Volume, there were Consult for budget(Pummok), Letters from to local officers from head quarters(Gamyul), Banquet menu(Chanpum), Utensil item(Gijong). In 3rd Volume there were repairment(Suri), Arrangement(Besul), Umbrella and flag for ceremonies (Ui Jang), Guard(Uiwui), List of quests(Neyebin), Ministers(Munanjesin), Musician and dancer's name and costume (Gongryung), Musical instrument(Akgipungmul), Rewards(Sangjum), Expenditure of banquet(Jaeyoung).

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A Literature Review on the Type and Cooking Methods for Emandoo during the Joseon Dynasty, with a focus on Euigwe and old literature (조선시대 어만두(魚饅頭)의 종류 및 조리방법에 대한 문헌적 고찰 - 의궤와 고문헌을 중심으로)

  • Oh, Soonduk
    • The Journal of the Convergence on Culture Technology
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    • v.2 no.1
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    • pp.1-12
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    • 2016
  • This article examines the types and cooking methods of Emandoo as recorded in 15 royal palace studies and 8 old literature texts of the Joseon dynasty (1392-1909). Early Joseon Dynasty kind of Emandoo one kind, two kinds of mid and late 15 kinds, a total of 18 paper was introduced. A Emandoo ingredient materials of a pheasant, chicken, beef, abalone, sea cucumber, etc. were used. Emandoo were able to see that the current 'mulmandu' form of life that icing on the water after the starch into a small thin sliced fish flesh. The size of a Emandoo made small clams. The use of 'Gocho (苦椒)' on Chojang(醋醬), starting with 'emandoo" of Muhsin jinchan Euigwe"(1848) Further study will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop a standardized recipe to make Emandoo appealing to a global palate.