KOREASCHOLAR

This study investigated Balgis (the record of the court)in the Joseon Dynasty pertaining to table settings for Sangsik (the meals for the dead). Sangsik are the records of daily meals for kings and key figures. In this study,14 pieces of Sangsikbalgi from 1890 to 1920, including two pieces from an unspecified period, were investigated to determine the composition and types of daily meals in the court. Meals consisted of a minimum of 10 dishes to a maximum 21 dishes, which basically included rice and soup. ‘Jochi’ was the term to refer to jjigae (stew) in the court. In Sangsikbalgi Bokgi, Gamjang, Jochi, Jjim, Suk, and Cho were all considered Jochi, which were recorded before Jeok or Jeon, where the side dishes were listed after rice and soup. This corresponded with the record of the royal tables in Wonhaeng-Ulmyo-Jeongri-Uigwe (圓行乙卯整理儀 軌), in which Jochi included Jabjangjeon, Bokgi, Jabjang, and Cho. Whitebait and fruit, which are used as ingredients for Tang (soup) and Jeon, showed seasonal characteristics however, no other observed dishes showed seasonal variability. Additionally, beef and internal organs of animals were frequently used,regardless of seasons. When dishes in Sangsik were classified into basic dishes and additional cheop dishes (side dishes) based on Siuijeonseo (are recipe book of unknown authorship written in the late Joseon Dynasty), from five to nine Cheop dishes were set on the table, with seven being most common. Further comprehensive study needs to be conducted through undisclosed documents and private collections. Moreover, additional study of Judarye (anestral rites during the day for the royal) and cooking methods that were not investigated in detail in this study are needed.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 조사 대상 문헌
  2. 연구 조사 방법
 III. 결과 및 고찰
  1. 상식발기의 개요
  2. 상식발기의 음식구성 및 내용
  3. 상식발기로 추론해본 궁중의 일상식 구성
 IV. 요약 및 결론
 References

• 박은혜(경기대학교 외식조리관리학과) | Eunhye Park (Department of Foodservice & Culinary Management, Kyonggi University)
• 김명희(경기대학교 외식조리관리학과) | Myunghee Kim (Department of Foodservice & Culinary Management, Kyonggi University)