A literature study was conducted on the management of the pavilion of the royal tomb in the late Joseon Dynasty, focusing on “Gakneung Suri Deungnok(Records relating to the repair of royal tombs)”. This study analyzed the royal tomb management system, organized the types of damage identified in the building, and examined how the damage status was recorded by type. In the above, the records related to the 1675∼1713 repair of three JeongJaGak(Geonwonneung, Sungneung, and Mokneung), which are registered as state-designated cultural properties, are summarized in three aspects: management system, damage status, and expression words. The results of the study are as follows. First, the royal tomb pavilion was regularly inspected by Observator(觀察使) in spring and autumn, and Surunggwan(守陵官) every 5th, and Servant(守僕) regularly inspected every day and night, and also inspected and reported emergency cases of natural disasters or unexpected damage. Second, the damage status of each building was continuously observed and reported for the continuous maintenance of the buildings in the royal tomb. A total of 75 records of damage to the three royal tombs' pavilion were found to have been most frequently inspected, including 19 cases (25.3%), 14 cases (18.7%), 23 cases (30.7%) of the roof, and 19 cases (25.3%) of the roof. Third, the expression of the damage status is confirmed in various ways, such as separation, separation, burst, damage, excitation, moisture, leakage, and exfoliation. Among them, the main damage records were confirmed due to the separation of the base from the peeling, the furniture, cracks, leaks, leaks in the roof, and the collapse of the roof was able to check the damage records.

When identifying the dancheong during the Joseon Dynasty, a great number of the terms used [e.g., dancheong(丹靑), geumbyeok(金碧), danhwak(丹雘), danbyeok(丹碧), dannok(丹綠), danchil(丹漆), hyuchil(髹漆), hyudong(髹彤), etc.] are found in literature records. However, the details are still veiled. This study investigated the characteristics of dancheong-related terms by analyzing their usages and contents based on literature records from the Joseon period. Architecturally, geumbyeok, danbyeok and dannok were used in temples, and dancheong was painted on walls. In the royal palace, danhwak was adopted while dancheong was also painted on these walls as well. Specifically, danchil was applied to the columns inside and outside buildings while hyudong was painted on rafter, walls and roof tiles. In addition, hyuchil was applied to the inside of the royal palace.

"Japji" was an old cookbook written in 1721. There are 27 types of foods recorded in "Japji"; 10 descriptions of Byeonggwaryu (rice cakes and cookies): Yakgwa, Junggye, Mandugwa, Chaesugwa, Umujeonggwa, Dongajeonggwa, Baekjapyeon, Aengdupyeon, Toranbyeong, and Yeot; and 16 descriptions of Chanpumryu (side dishes): Jinjumyeon, Jeunggyetang, Geumjungtang, Eoreumtang, Changjajjim, Gajijjim, Oejjim, Dubuseon, Dubuneureumi, Geneureumi, Gesanjeok, Hodojaban, Jeonyak, Seokryutang, Sungeojuak, and Yangmandu. There is also a description of Gugija (Chinese wolfberry) liquor. Here, comparative analysis based on culinary science was carried out on the Korean foods recorded in "Japji" as well as the similar foods recorded in "Gyuhapchongseo" (Women's Encyclopedia) written around 1815. Of the 27 types of Korean foods recorded in "Japji", 13 were also found recorded in "Gyuhapchongseo". The time period for "Japji" can be assumed to be 1721 based on the fact that it is written in a cursive handwriting style of Hangeul, that chili was never used as an ingredient, and that the word "Shinchuknyeon (辛丑年)" was transcribed at the beginning of the book. The dating method also included considerations of whether Neureumi was used or not as well as changes in its cooking style.

The Wooden Stupa of Hwangnyongsa Temple, existed from Shilla to Koryo Dynasty, is recognized as a typical model of the Korean wooden stupa. The related records on this stupa are found in some historical documents including The Chronicles of the Three States (『三國史記』). This study, through the interpretation of these documents, attempts to discuss and analyse design and structural methods of the stupa, viz., i) the relationship with both Chinese and Japanese wooden stupa, ii) the height, iii) each floor's linking methods, iv) the 'Noban' (Basement of the upper part), v) structure of the 'Simju' (Central pillar) and vi) the stairs and the handrails. The results of this study would be hopefully used for the further researches as well as the restoration of this precious architectural asset.

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.

To understand the traditional knowledge of botanical taxa in Jeju Island, a diachronic study was carried out by comparing the archaic and modern names of the native plants in Jeju Island. To identify the archaic names of the plants, five old documents (Sejongshillokchiriji, Shinjŭngdonggukyŏjisŭngnam, T'amnaji, Namhwanbangmul and Jejugyerok) that were written during the Joseon Dynasty between the 15 th and 19 th centuries were closely examined. A total of 131 taxa (65 families, 112 genera, 118 species and 13 varieties), 7.3% of the native plants known to be currently present in Jeju Island, was identified. Out of these, 21.4% was the plants found in the southern area. Among the five old documents analyzed for this study, Namhwanbangmul recorded the largest number of plants, 89 taxa. We closely examined the consistency between the modern and archaic names of each plant, and discussed the problems in matching the names of some plants analyzed in this study.