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「쇄미록(鎖尾錄)」에 기록된 16세기 사대부가 절사(節祀)와 세시음식(歲時飮食) 연구 KCI 등재
Study on the 16th century Noble Lineage’s Rites and Seasonal Food Recorded in the Shaemirook
This study examined the document Shaemirok, which recorded the daily lives of people from Jangsoo (長水), Junrado to Pyeongang (平康), Gangwondo, from 1591 to 1601. This book represents the mid Josun dynasty Noble Lineage's diary together with Muk-Jae (默齋日記). This study analyzed the Shaemirok of Noble lineage’s seasonal food and traditional Korean food through the lens of the Shaemirok. The Shaemirok recorded that Josun people practiced the Julsa (節祀) and Julshik (節食) during the spring, as follows: Sakil (中和節) five times on February 1, Dapchungil (Samjiknal) six times on March 3, Hanshikil five times on March 8, and Deungsuk (Chopile) three times on April 8. Samjiknal on March 3, which is mentioned six times, is the spring Julsa and Julshik that show up most frequently within the Shaemirok’s records. The Shaemirok recorded that Josun people, practiced the Julsa and Julshik during the summer, as follows: Danyang (Danoh) eight times on May 5 Youdoojul six times on June 15, Chilsuk five times on July 7, and Bakjoong five times on July 15. Dangohjul on May 5, which is mentioned eight times, is the summer Julsa and Julshik that show up most frequently within the Shaemirok’s records. The Shaemirok’s author recorded Julsa and Julshik practiced in the autumn eight times annually. Joongangjul, which is mentioned six times, is the autumn Julsa and Julshik that show up most frequently within the Shaemirok’s records. Shaemirok recorded that Josun people practiced the Julsa and Julshik during the winter, as follows: Dongji during November, Sul on January 1, and Daebohrum on January 15 Dongji and Sul, Daebohrum are mentioned eight and seven times, respectively, in the Shaemirok. The people of the Four Main Families of the mid-period Josun practiced more Julsa and Julshik in the winter than in any other season. The Josun people stored the most food during winter, thus had the highest abundance of food. This seasonal factor explains Dongji and Sul, Daebohrum’s unusual frequency with which they were celebrated.
I. 서 론
II. 연구 내용 및 방법
1. 연구 대상
2. 연구 방법
III. 결과 및 고찰
1. 봄(春 2-4月) 절사(節祀)와 세시음식(歲時飮食)
2. 여름(夏 5-7月) 절사(節祀)와 세시음식(歲時飮食)
3. 가을(秋 8-10月) 절사(節祀)와 세시음식(歲時飮食)
4. 겨울(冬 11-1月) 절사(節祀)와 세시음식(歲時飮食)
IV. 요약 및 결론
References
