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DBpia AI
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초록·키워드
The Royal Culinary Guide Book is a recording of royal rituals and a register of the procedure of banquets and the side dishes that were served. The current research examined the differences between the 「Kihae Jinyeonuigwe」in 1719 and the 「Imin Jinyeonuigwe」 in 1902, which have a common meaning of the celebration of entering (doing ipso) the Giroso, through a comparative analysis of the Misu Table Sets included in the two jinyeonuigwes. The Misu Table Set, which is served along with the hyeonsu(獻壽), where cups of liquor are offered to the main guest wishing for his longevity during the banquet, is a table set served from one time (il mi) to nine times (gu mi), of which the times of serving and the number of foods served vary according to the Royal Guide Book. The current research surveyed the Misu Table Set of five times (o mi) served to the king and the crown prince at the Banquet for the King (Daejeonjinyeon) at Gyeonghyeondang of Gyeonghuigung on September 28, 1719, as recorded in the 「Kihae Jinyeonuigwe」, and the Misu Table Set of nine times (gu mi) served to the emperor and the crown prince at the Banquet for the Outside Guests (oejinyeon) at Hamnyeongjeon on April 23, 1902, as recorded in 「Imin Jinyeonuigwe」. Even the foods with the same names differed in their composition of the ingredients. Through this, the chronological differences of over a century and the seasonal differences of the banquet could be analyzed. The results of the current research indicate the composition and contents of the royal court cuisine of the Joseon dynasty. They are expected to contribute to research on the chronological changes to the food culture of the Joseon dynasty as basic material.
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UCI(KEPA) : I410-ECN-0101-2020-594-000839595
