지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미술연구소 미술사논단 美術史論壇 제52호
- 발행연도
- 2021.6
- 수록면
- 31 - 54 (24page)
- DOI
- 10.14380/AHF.2021.52.31
이용수
초록· 키워드
오류제보하기
This paper conducts a structural analysis of the form of tableware for banquet in the late Joseon Dynasty by applying the theory of material culture study to the study of craft history. I assumed food to be a major environmental factor that influenced the format of craft, and this served as a medium for building a connection among tableware scattered in historical records from the late Joseon Dynasty. I applied a mathematical approach to determine the relative sizes of the tableware.
I analyzed two sources that have received limited attention so far—an entry of Seungjeongwon Ilgi dated June 18, 1795 and an entry of Ilseongnok dated February 11, 1796. Among these materials, the former refers to tableware corresponding to the types of food, while the latter uses a structural system to record the dimensions of tableware used for bangwasang. The study revealed that the classification of tableware into large, middle, and small sizes depends on the relative sizes of the items within a given set, instead of indicating their absolute sizes. I identified the forms of a boa, a medium-sized plate, and a big-sized plate for banquet and proved that the diameters of these three types of tableware were 3 chi寸, about 4 chi, and about 5 chi, respectively and these measurements are based on the dimensions of a yucheok鍮尺. Since the banquet food in the late Joseon Dynasty continued unchanged through the Korean Empire, we could find out that the sizes of main tableware used in the royal palace banquet until the end of the imperial rule did not exceed that of a large plate with a diameter of 5 chi. In addition, I could also conclude that the existing large plates over 5 chi were used for the emperor’s daetak-chanansang, which was introduced shortly before the Empire of Korea was established. The contribution of this study is that it provides a structural basis for understanding the existing ceramic relics used for banquet.
I analyzed two sources that have received limited attention so far—an entry of Seungjeongwon Ilgi dated June 18, 1795 and an entry of Ilseongnok dated February 11, 1796. Among these materials, the former refers to tableware corresponding to the types of food, while the latter uses a structural system to record the dimensions of tableware used for bangwasang. The study revealed that the classification of tableware into large, middle, and small sizes depends on the relative sizes of the items within a given set, instead of indicating their absolute sizes. I identified the forms of a boa, a medium-sized plate, and a big-sized plate for banquet and proved that the diameters of these three types of tableware were 3 chi寸, about 4 chi, and about 5 chi, respectively and these measurements are based on the dimensions of a yucheok鍮尺. Since the banquet food in the late Joseon Dynasty continued unchanged through the Korean Empire, we could find out that the sizes of main tableware used in the royal palace banquet until the end of the imperial rule did not exceed that of a large plate with a diameter of 5 chi. In addition, I could also conclude that the existing large plates over 5 chi were used for the emperor’s daetak-chanansang, which was introduced shortly before the Empire of Korea was established. The contribution of this study is that it provides a structural basis for understanding the existing ceramic relics used for banquet.
목차
Ⅰ. 머리말
Ⅱ. 정조의 의례 정비
Ⅲ. 정조대 관찬 사료에 기록된 음식기명
Ⅳ. 음식을 매개로 분석한 조선후기 연향 음식기명
Ⅴ. 맺음말
참고문헌
ABSTRACT
참고문헌 (3)
참고문헌 신청
함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
Little to Big, Eco-Friendly Child Tableware Set
한국디자인학회 국제초대전도록
2019 .11
-
National Policy Expression in Ceramic Tableware Design in China: A Comparative Perspective
한국디자인학회 학술발표대회 논문집
2021 .11
-
비만인들의 식사량 조절을 위한 식기 디자인
한국디자인학회 학술발표대회 논문집
2018 .11
-
Fuctional Tableware Project
한국디자인학회 국제초대전도록
2023 .10
-
Modern Tableware Design based on Majiayao Culture
한국디자인학회 국제초대전도록
2022 .05
-
조선후기 궁중 연회용 처용무 변화에 대한 연구
무용역사기록학
2019 .01
-
옻칠을 이용한 금속식기(食器) 표면처리 연구 - 단금기법과 옻칠의 질감표현 중심으로 -
조형디자인연구
2015 .01
-
사용자 중심의 공간 가변형 식기 건조대 디자인을 위한 연구
기초조형학연구
2019 .02
-
Polyethylene Glycol을 첨가한 고가소성 점토 연구
한국도자학연구
2017 .01
-
양로연(養老宴)의 현대적 공연 콘텐츠 개발
아시아민족조형학보
2020 .12
-
Tableware Set (Cup, Dish, Salt Cellar, Pepper Cellar)
한국디자인학회 국제초대전도록
2018 .11
-
출토 유물로 본 조선 후기 한양도성 유입외국 자기의 면모와 특징
동양미술사학
2021 .09
-
연산군시대의 궁중연향과 여악의 재분석
한국체육사학회지
2018 .01
-
미니멀리즘을 활용한 스테인레스 스틸 테이블웨어 작품
브랜드디자인학연구
2017 .01
-
도자식기에 나타난 감성 디자인에 관한 연구
한국디자인문화학회지
2021 .06
-
대한제국기 수입기물의 특징과 의미
동양미술사학
2018 .02
-
한정식 식문화를 위한 테이블 및 식기디자인 개발 연구
산업디자인학연구
2016 .01
-
The Plate#4
한국기초조형학회 작품집
2024 .07
-
THE PLATE
한국디자인학회 국제초대전도록
2017 .12
-
plate
한국기초조형학회 작품집
2018 .11
이 논문의 저자 정보
최근 본 자료
댓글(0)
0