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

김하윤, 김명희, 김아현
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/355120
韓國食生活文化學會誌 (한국식생활문화학회지)
제33권 제4호 (2018.08)
pp.322-329
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

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 blossombyulgeonhwa in each misu.

키워드
JagyeongjeonJeongilJinchanroyal banquetMisuUijuSoonjo
목차
Abstrac
 I. 서 론
 II. 연구 내용 및 방법
 III. 결과 및 고찰
  1. 자경전정일진찬(慈慶殿正日進饌)
  2. 미수(味數)
  3. 의주(儀注)에 따른 미수(味數)
  4. 대전진어미수(大殿進御味數) 및 세자궁진어미수(世子宮進御味數)
  6. 찬품(饌品)의 분석
 IV. 요약 및 결론
 References
저자
  • 김하윤(연성대학교 호텔외식경영) | Ha-yun Kim (Hotel and Restaurant Management Yeonsung Unversity)
  • 김명희(경기대학교 외식조리학과) | Myung-Hee Kim (Department of Culinary and Food Service Kyonggi University) Corresponding author
  • 김아현(경기대학교 외식조리학과) | Ah-Hyeon Kim (Department of Culinary and Food Service Kyonggi University)