In the late Joseon Dynasty, the floor of the royal palace was covered with grass mat called ji-ui. Ji-ui was produced by connecting several mats named seokja(席子) and trimming the edge with narrow fabric named seon (縇). The standard manufacturing technique was to connect the shorter sides of the seokjas by overstitching them. A room was covered with either single or multiple ji-uis, depending on the case. In the case of the main and the subsidiary halls (jeong-jeon and pyeon-jeon, respectively) where the king conducted official meetings with the civil servants, multiple ji-uis were laid out to signify the division of space, which reflected the ceremonial aspects of the governing acts. The most essential division was the distinction of yeong-wae(楹外) and yeong-nae(楹內), with the jeon-goju (a tall frontal pillar inside the hall) functioning as the breakpoint. Jeong-jeon was divided into four spaces each covered with one ji-ui: yeong-nae, yeong-wae, and the left and the right sides of the royal seat named jwa-tap(座榻). Pyeon-jeon was covered with three ji-uis that divided the hall into three spaces: yeong-nae, yeong-wae, and hu-twae(後退) (the hind section) where the royal seat was placed on.

Foreign Reception Hall in Gyeongungung Palace was constructed during 1899-1902 according to Yesigjangjeong (禮式章程), Korean Empire's modern diplomatic protocol. This bulilding is a case worthy of notice, because its construction process was written in Jubon(奏本), Korean Empire's official document. Yesigjangjeong(禮式章程) regulates the process of diplomat's audience with Emperor Gojong. The process suggested that Foreign Reception Hall was designed as the place of the end as well as the beginning for audience. According to the process, diplomat came through main gate, Daehanmun and outer gate of main hall(Junghwajeon Hall, Audience Hall), then arrived at the stair to Foreign Reception Hall. After waiting time in the hall, he was going to be granted an audience with Emperor. And he exited through Foreign Reception Hall as the reverse way. This hall was constructed as western-style. Subcontracted carpenters and wood sculptors and laborers from China represents that chinese workers were prevailed in the government construction at that time. And modern building materials, such as glass, colored brick, sanitary wares and lightings were applied, which showed the new landscape in the middle of Gyeongungung Palace. Above all, official documents related with this hall reveals Korean Empire supervised this construction for diplomatic protocol. That is the identity of western-style buildings in Gyeongungung Palace.

Royal banquets under the reign of King Sunjo saw developments in the playacting stage, which exhibited characteristics unique to the transitionary period between Jeongjo and Gojong this period established the framework of the Joseon Dynasty’s playacting stage construction. Starting with the Jagyeongjeon-Hall banquet and continuing into the Year of the Golden Rat banquet, the next-day banquet by the Crown Prince demonstrates a renewed format, with the stage also changing accordingly. This change was substantiated by more assertive use of the Red Blind and gabjang. Previously, the Red Blind has been installed in the palace hall and around the royal courtyard, to form three sides, but as next-day banquets became more frequent under Sunjo, the Red Blind developed and came to be installed in accordance with the hierarchy within the royal family. In the Year of the Golden Rat banquet, the Red Blind was lifted and the throne of the crown prince was situated in the palace hall. In the banquet of the following year, however, the Red Blind was let down and the crown prince’s throne was placed outside, in palace court yard. This seems to have been a gesture to reorient the crown prince’s political standing and restore Sunjo’s sovereignty the following year. Hence, the installation of the Red Blind developed in accordance with the royal hierarchy and ranks under Sunjo’s reign. The gabjang provided the second layer of protection for the playacting stage. The hongjeongju gabjang surrounded the stage in multiple layers and served as a partition. The gabjang from the Year of the Golden Bull banquet, in particular, boasted a unique installation, where it dangled from both sides of the royal palace’s facade. Hongjeongju gabjang, lapis lazuli gabjang, red gabjang, and yellow curtains were installed in the stated order to reflect Sunjo’s 40th birthday as well as the 30-year anniversary of his coronation. The Red Blind and gabjang from Sunjo’s years were positioned in creative ways to reinstate the royal authority, and demonstrated many improvements from those of Jeongjo’s reign.

This study attempted to analyze how dancheong for palace tablets during the Joseon period was designed as related to what plans and what materials were being used. It also investigated how this unique culture formed. The results found the following: First, the tablet dancheong unveiled through literature was designed using diverse techniques such as jinchae and yeokcheongchil. In jinchae, shell powder was applied to the tablet as the first lacquering, and then was colored. Second, in lacquer, maechil, chaesaekchil and jeohyeoptaechil were used. In yeokcheongchil, vegetable black, oil ash and perilla oil were applied to bitumen. Third, during the Joseon Dynasty, dancheong was applied to a tablet after first lacquering just like the danpihoe lacquering of Jiangsu Sheng, China. This tablet dancheong technique was developed based on a unique Korean lacquering culture that had been handed down from ancient times.

This article examines the different types of Mandoo as recorded in 15 royal palace studies from the Joseon dynasty (1392-1909). The types of Mandoo during the Joseon dynasty were Byeongsi (餠匙), Mandoo (饅頭), EMandoo (魚饅頭), Rukmandoo (肉饅頭), Yangmandoo (月羊饅頭), Saengchimandoo (生雉饅頭), Golmandoo (骨饅頭), Dongkwamandoo (冬果饅頭), Chaemandoo (菜饅頭), Chimchaemandoo (沈菜饅頭), and Saenghapmandoo (生蛤饅頭). The frequencies of the different Mandoo types during the Joseon dynasty were in the following order: Mandoo (29.8%), Emandoo (19.1%), Rukmandoo (14.9%), Byeongsi (12.8%), Yangmandoo (6.4%), Saengchimandoo (4.3%), Golmandoo (4.3%), Dongkwamandoo (2.1%), Chaemandoo (2.1%), Chimchaemandoo (2.1%), and Saenghapmandoo (2.1%). “Muja-Jinjakeuigwe (戊子進爵儀軌)” (1828년) gijumi (起酒米) is not used, suggesting that Koreans could see perched Mandoo. “Musin-Jinchaneuigwe (戊申進饌儀軌)” (1848) configurations of materials Mandoo, SoongChimchae ( 沈菜), Dupo (豆泡), Nokdujangum (綠豆長音). Now, we enjoy mandoo’s ingredients based documents materials. Further studies will be conducted on recipes and ingredients recorded in Euigwe in order to develop a standardized recipe for Mandoo.

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.

4 royal palaces are currently remained from capital city (Seoul) of 'Cho-Sun(朝鮮)' period. In these palaces, 'Main hall of Royal Palace(正殿)' is the center of the Royal Palaces. The 'Main hall of Royal Palace' of the Royal Palace was the best building of that time. Therefore there were many studies about the 'Main hall of Royal Palace'. But these studies were individual studies of these 'Main hall of Royal Palace'. Therefore, this study is to analyze and compare 4 'Main hall of Royal Palace' of the Royal palaces. It is to study the proportion regarding the Diameter of the pillar, the Height, the pillar and pillar Interval's Distance, and the arrangement of 'Kong-Po(bracket sets)'. With these studies, it is to prove that the 'Main hall of Royal Palace' is the building which high construction technique of this time is expressed. Result of this study is as followings; First, the proportion of pillar height(H) to its diameter(D) average from H=8.0 to 8.5D. Only the Myeong-Jeong-Jeon omitted the 'Go-Ju(高柱)' in the 'Toi-Kan (退間)' to place Ea-Jwa(御座). Second, Second, the proportion of diameter of the pillar of 'Eoi-Bu-Pyeong-Ju(外部平柱)' and 'Nae-Jin-Go-Ju(內陣高柱)' average D1(Diameter of 'Eoi-Bu-Pyeong-Ju') =0.91D2 (Diameter of 'Nae-Jin-Go-Ju'). In regards to the height, the single floor 'Main hall of Royal Palace' and double floor 'Main hall of Royal Palace' seems to be different. The height proportion of the double floor 'Main hall of royal palace' is H1(Height of 'Eoi-Bu-Pyeong-Ju')=0.34H2(Height of 'Nae-Jin-Go-Ju') and single floor 'Main hall of Royal Palace' has a proportion of H1=0.62H2. Third, in Geun-Jeong-Jeon, with the proportion of height and diameter of the pillar, interval's distance between pillars and diameter, the pillar interval distance and height, of 'Ea-kan(御間)' from the 'Toi-Kan' is different from 'Main hall of Royal Palace'. This is because the structure of 'Toi-Kan' of Geun-Jeong-Jeon is not stable. In order to reinforce this, 'Gui-Go-Ju(隅高柱)' of the Geun-Jeong-Jeon jut out $4{\sim}7%$ more compared to In-Jeong-Jeon. Fourth, when comparing double floor 'Main hall of royal palace' of Geun-Jeong-Jeon and In-Jeong-Jeon, based on distance of 'Eoi-Bu-Pyeong-Ju' and 'Nae-Jin-Go-Ju' of lower level, the 'Sang-Bu-Pyeong-Ju(上部平柱)' of Geun-Jeong-Jeon jut out $4{\sim}7%$ more compared to the In-Jeong-Jeon and also It becomes thicker. Fifth, the arrangement of 'Kong-Po' on the front row of 'Gan(間)' had to do with the change of side 'Gan'. Even though the Geun-Jeong-Jeon and the In-Jeong-Jeon were double floors, the arrangement of the 'Kong-Po' is different because the number of side bay is different.

This study is to comprehend the interior space of the Royal Palace in the 15th Century, the early years of Joseon Dynasty. The subject of this study is limited to the center of the Royal Palace, that is Jeongjeon(正殿, the royal audience chamber) and Haengrang(行廊, which encloses Jeongjeon on four sides and has many rooms). It is very important to understand the usage of the interior space because the architectural space consists of the space unified by the organic function of the interior and the exterior space. But there are few studies on the interior space of Jeongjeon and Haengrang at the Royal Palace. Therefore, the purpose of this study is to understand the interior space of those buildings. The result of this study is following. Haengrang has several uses such as a night duty room, a storehouse, a government office or a banquet hall etc. So the interior spaces were finished with various methods that were suitable for the use of each room, and the material of the floor were the ground, Maru(the wooden floor) or Ondol(the Korean traditional heating system) There were held many kinds of ceremonies in Jeongjeon, and the government officials could not enter the inside of that building and took part in the ceremony on the front court of Jeongjeon, except the men performing the ceremony. But the high ranking officials could enter the inside when King gave a banquet and there, they prostrated themselves before King. They sat down with their legs crossed on the ground floor instead of sitting on a chair. When King held tea ceremony with Chinese envoys in Jeongjeon, they sat on Gyoui(交倚, a kind of armchair). Then, the government officials performing the ceremony in Jeongjeon prostrated himself around the King and the Chinese envoys and others stood around them.

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.

The food used in the royal palace of Chosun dynasty(朝鮮王朝) are viewed from various aspects of the dishes for ordinary meal, royal banquet, reception for the foreign representatives, wedding feast, and ancestral rites. Unfortunately most of knowledge on the food used in the royal palace is not accurate as it had been delivered orally and includes only that of the late Chosun dynasty era. Accordingly more accurate knowledge on its historical change could be illustrated by the ancient literature, including uigue(full account, 儀軌), dungrok(memorandum, 膳錄) or balgi(list, 件記). Though it is different from the preparation of King´s dinner table in kitchen, the uigue on ordinary meal, while King Jungcho(正祖) and his troupe visited the Hwasung(華城) has been handed down as the literature on the ordinary meal of the royal palace. Twenty seven kinds of uigue and dungrok on royal banquet for a celebration, from the 45th year of Sook Jong(肅宗, 1715) to the 6th year of Kwang Moo(光武, 1902), remain & reveal the change of features on dishes and food materials for royal banquet. Twenty kinds of uigue and dungrok on foods for reception of Chinese representatives, from the first year of Kwang Hae Koon(光海君, 1609) to the 21st year of Injo(仁祖, 1643), remain and antedate those on foods for royal banquet approximately 100 years. These have been precious materials for historical view on foods used in the royal palace. Twenty kinds of dungrok and uigue of karaedogam(嘉禮都監), in which dishes, food materials, and table setting diagram for dongrae feast (同牢宴) were put on record, remain as the litherature of wedding feast. Wangchosilrok(dynastic record, 王朝實錄) and numerous kinds of uigue have been helpful for study on foods used in ancestral rites. Detailed kinds and cooking procedures of foods for ancestral rites were clearly explained in Taesangji(太常志). A full view on foods used in the royal palace will be reproduced only through analytic study of these ancient litheratures.

Gyeonghuigung palace is an important site as it was the secondary palace in Hanyang from the 17th century to the mid-19th century. Its original state was lost because a number of buildings were damaged and the palace area was reduced. The entire palace can be seen only in “Seogwoldoan” a drawing of the western palace. With “Seogwoldoan” to show the complete configuration of Gyeonghuigung palace in detail as the main data and other relevant data used as supplementary sources, the aim of this work was to identify the figurative features around the plantings and the space configuration of the royal garden in Gyeonghuigung palace. The space configuration observed in the royal gardens in Gyeonghuigung palace deviated from the norms and strict systems of royal palaces. The free and uninhibited configuration of the royal garden was allowed in Gyeonghuigung palace because it was built as a secondary palace in a lower hierarchy. Furthermore, a royal garden characterized by unique and unlimited planting was created, with several spaces acting as both royal garden and rear garden as the rear gardens could not be separately configured due to the narrow space of Gyeonghuigung palace.