우리가 한국사의 전체상을 바르게 이해하기 위해서는 전체를 구성하고 있는 작은 부 분들에 대한 이해가 전제되어야 한다. 그렇기에 한국사 연구의 심화와 지방사 연구의 발전을 위해 조선시대 지방 군현의 실태를 파악하는 것은 중요한 의미가 있다. 이 논문 은 이러한 문제의식을 바탕으로 19세기 조선시대 전라도 무주부라는 지방 군현의 실제 모습을 홍등중기라는 자료를 중심으로 살펴본 연구이다. 19세기 조선에서 크게 알려 지지 않은 지방 군현의 실태를 파악하기 어려운 가장 큰 이유가 사료의 부족이다. 그렇 기에 본 연구는 홍등중기라는 사료를 통해 그 실태에 접근하고자 한다. 이제까지 크게 주목받지 못했지만 작성 당시의 지방 군현의 실태를 가장 정확히 파악할 수 있는 자료가 바로 중기(重記)이다. 특히 이 자료에서 다른 곳에서는 찾아보기 힘든 두 가지 내용에 주목하였다. 첫째는 19세기 조선에서 가장 중요했던 지방의 군비(軍備) 관련 내용이다. 둘째는 다른 지방에서는 찾아보기 힘든 교방(敎房)과 교방청 물목(敎坊廳 物目)에 대한 내용이다. 이를 통해 19세기 조선의 지방 군현이었던 전라도 무주부의 군비 실태와 교 방 문화의 실상에 다가서고자 하였다. 또한 이 중기 자료를 중심으로 각종 관찬 자료와 읍지(邑誌) 등의 자료를 통해 19세기 조선 전라도 무주부라는 지방 군현의 실체에 접근하 고자 노력하였다. 이 연구가 한국 지방사를 이해하는 데 작은 보탬이 되기를 기대한다.

19세기 근대로 가는 길목에서 조선은 외세의 침입이라는 새로운 시대 상황을 맞게 되었다. 이러한 외압(外壓)에 대응하는 데 가장 근본이 되었 던 것이 당시는 수군(水軍)이라 불렸던 조선 해군(海軍)의 군사력이었고 할 수 있다. 이러한 인식을 바탕으로 본 연구는 19세기 조선 해군 전력 의 일단(一端)을 살펴볼 수 있는 실증적 사례 연구를 진행하였다. 구체적 으로 전라좌수영(全羅左水營)에 속해 있던 광양현(光陽縣)과 경상우수영 (慶尙右水營)에 속해 있던 하동부(河東府)의 수군 전력의 실태를 파악하 고자 하였다. 이들 두 군현은 19세기 ‘중기(重記)’ 자료가 남아 있다. 중 기 자료는 작성 당시 지방 군현의 군비 실태를 파악할 수 있는 가장 좋 은 자료이다. 따라서 이 중기 자료를 중심으로 19세기 조선 해군 전력의 일단을 살펴보았다. 이와 더불어 각종 관찬 자료와 읍지(邑誌), 사례(事 例) 등을 비교 검토하였다. 이 연구를 통해 19세기 조선 해군 전력의 일 단을 확인하였다. 당시 조선 정부는 해양 방위[海防]에 상당한 관심을 가 지고 있었지만 이에 대응한 해군 전력의 향상은 적절히 이루어지지 못한 것으로 보인다. 이는 본 연구를 통해 일부 확인되는 것처럼 특히 지방 군현의 수군 전력은 형식적 전력을 유지하는 데 그쳤고, 그 실제는 전력 이 약화되고 있었던 것으로 여겨진다.

This research interprets the unique hybridity of the pavilion architecture in the Joseon Dynasty, in which the name and form do not match and the rooms and floors are combined in various ways, through the confucian architectural prototype Muijeongsa(武夷精舍) built by Zhu Xi(朱熹). The architectural representation of Muijeongsa, developed against the background of the mid-Joseon period of active pavilion management by Sarim(士林) groups, the spread of ondols due to the Little Ice Age, and an architectural culture following the footsteps of the Zhu Xi is likely to have influenced the perception and practice of pavilion architecture. In this research, by examining and analyzing the contents of the Muijeongsa Japyeongbyeongseo(武夷精舍雜詠幷序) containing the architectural composition of Muijeongsa, it was confirmed that different types of spaces such as Dang(堂), Jeong(亭), Jae(齋), and Gwan(館) are integrated into Muijeongsa. Based on this, the main examples of the architecture of Jeongsa in the mid-Joseon Dynasty were reinterpreted into four types from the perspective of the combination of Dang and Jeong, and the junction of Jeong and Jeongsa. Dang and Jeong were either juxtaposed as separate buildings or implemented with a relationship of inclusion within one building. And the concept of Jeong, which was considered secondary to Dang, was used as a category that was replaced with the Jeongsa itself. Lastly, the name ‘Jeongsa’ was used, but the location had a strong character of ‘Jeong’, and the architectural form adhered to the form of ‘Dang’, thereby exquisitely reconstructing the composition of Muijeongsa as a single building.

This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference『Shaemirok (瑣尾錄)』. The research analyzed the textual contents of the『Shaemirok (瑣尾錄)』. It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was Tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making Tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to Tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.

There were lots of changes of the wooden structure in the middle of Joseon Dynasty. It was the time of replacement from Jusimpo (simple bracket system) to Ikgong (wing-like bracket system) and each bracket had shown mutual variation as well as itself. The aspects of change were discovered that the decorative elements of Ikgong and Dapo (multi-bracket system) had accepted from each other. It was clearly shown that not only the Ungung (carved cloud-shape) and Chotgaji (shape of the acuminate leaf) of Ikgong had affected to Dapo, but also Gaang (pseudo-pointing cantilever) of Dapo had affected to Ikgong. It was mostly found in the Buddhist architecture because there was the conservatization of ruling hierarchy as well as the active growth of Buddhist society.

This study compared recipes of Korean Traditional steamed dishes, Noodles, Rice cake & Confectionary in Choi’s Recipe (「Choi’s Eumsikbeop」) with those in other literatures written during the mid-Joseon Dynasty. Through this work, it aimed to explore the value of Choi’s Recipe (「Choi’s Eumsikbeop」) in the history of cooking and the meanings of its recipes. Choi’s Recipe (「Choi’s Eumsikbeop」) contains recipes for a total of 20 kinds of food. Specifically, there are seven kinds of Fermented dishes (kimchi (6), and salted fermented food (1)), four kinds of Steamed dishes, seven kinds of Confectionary and Sweet (rice cake (4), jeonggwa (1), and dang (2)), and two kinds of Noodles (dumpling (1), and noodle (1)). Among them, the steamed dishes revealed characteristics of 17th-century food as in other cooking books, and some of them utilized unique ingredients handed down only through head families. Moreover, some recipes showed different cooking methods using similar materials. This suggests the originality of the recipes in this cooking book.

이 논문은 퇴계의 한시에 나타난 대나무의 형상사유와 미의식을 연구한 것이다. 퇴계는 조선을 대표하는 성리학자인 동시에 약 2000여수의 한시를 남긴 조선중기 사림의 대 문호였다. 이 시기 조선 사림들의 예술 경향 속에는 사군자로 지칭되는 절개와 지조의 상징물들이 독특하게 나타나 조선 사림의 예술을 선도하였다. 시․ 서 화를 통한 사군자의 예술지향은 성리정신과 조화를 이루며 한 시대를 풍미하 게 되었다. 이 중심에 퇴계의 대나무에 대한 한시가 있었다. 퇴계는 동아시아의 문학사에서 대나무를 형상화한 다양한 장르의 문예들을 접하고 이들을 바탕으로 대나무를 문학적으로 새롭게 인식하기 시작했다. 퇴계는 대나무를 직접 가꾸기도 하고 완상하기도 하면서 대나무를 비유와 상징의 수법으로 형상화 했으며, 당시에 유행하던 대나무 그림위에 제화시를 남기기도 했다. 그의 대나무 한시에는 다양한 미의식이 함의되어 있다. 그가 주창한 대나무 이미저리는 주로 선비의 굳은 지조 와 곧은 절개를 상징한다. 퇴계의 대나무 한시에는 꿋꿋하고, 맑고, 깨끗하고, 강 인하고, 의젓한 이미지를 그려낸다. 그의 대나무를 소재로 형상화한 시 속에는 枯淡, 拙樸, 苦拙, 淸眞등의 楚楚한 풍격의 미의식이 함의되어 있다.

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since 18th century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

Regional foods is influenced by weather, local and social environment etc. The purpose of this study was to understand that regional foods in the middle of Chosun Dynasty through Domundaejac. Some of representative dishes of the Hansung and Kyonggi-do Area is duck(rice cake) of seasonally celebrated days, hangua(korea confectionary) and rice wine. Typical foods in Chungchong-do Area is included persimmon, jujube, watermelon and wax gourd. Some of the well-known food in Kangwon-do Area is pear, bangpungchuk(gruel), sukebyung(rice cake), woongjijunggua(korea confectionary) and sanat-kimchi(picked mustard leaves and stem) that is seemed characteristics of mountainous section. Some of the famous dishes in Cholla-do Area is backsanja(korea confectionary), tea, chuksun kimchi(bamboo shoot pickle), citrus fruits and ear shell. Kyongsan-do Area ia famous persimmon, bamboo fruit, dasik(korea confectionary) and yakban(glutinous rice cake). Hwanghae-do Area is famed pear and choshi as assumed the eatly form of gochujang(thick soypaste mixed with red pepper). Representative dishes are deljjuk(blue berry), herring, sangat-kimchi(picked mustard leaves and sterm) in Hamgyong-do Area and daemandu(big dumpling) in Pyongan-do Area. The coast area is famous for using lots of sea food. Fresh seafood is consumed raw, and clams, fish and seaweed are liberally added to soups and other dishes. The East coast is catched salmon, flatfish, codfish, sandfish and mackerel The West coast is catched yellow corvenia, lobster, tiny shrimp and large-eyed herring. The South coast is catched sea mussel, codfish and laver.

Food goods traded between Korea and Japan during the middle period of the Cho Sun era included Insam (Jinseng), rice, beans, honey, perilla oil, starch, adlay, walnuts, pine nuts, jujubes, hazelnuts, and dired chestnuts as exports ; and pepper as imports. The number of Japanese envoies that visited regularly was one thousand five hundred people a year. The receptions that were held for them during the middle period equaled those of the first term of the Cho Sun era, but these receptions were only held in Pu-san. The expense of daily meals was broken down into 8 grades ranging from \129,300 to 2133. The daily meals included Jo-ban (breakfast), Jo-seok-ban (breakfast and dinner), and Ju-jeom-shim (lunch) for the Japanese who visited regularly. During the course of a year, the total amount spent on daily meals was put at a billion won. The banquet style meals included Ha-seon-da-rye (a welcome tea party), Ha-seon-yeon (a welcome banquet), No-cha-yeon (a banquet that was held on the street), and Ye-dan-da-rye (a drink banquet that was held when silk was offered as a gift). It also included Byeol-yeon (a banquet out of the dordinary), Sang-seon-yeon (a farewell banquet), and Myong-il-yeon (a banquet that was held on a national holiday). The banquet style meals were composed of Ceon-tack (to set a table for dinner), Sang-hwa (a flower that was put on the food), Kwan-hwa (to offer a flower when a banquet was held), Ju-9-jan (the ninth wine glass), Dae-seon (meat), music, and Jung-bae-rye (a banquet that was held again after a banquet). The Cho Sun government held banquets forty five times for the Japanese, the food expense for the banquets was put at two hundred and thirty million won.

As people know how to brew a wine from fruits and cereals, they continued to develope various wines good to their taste. Korean wines are also ones made from cereals and they have long been eager to improve the delicate taste. They used to drink Takju, raw rice wine, made from nonglutinous rice and Nuruk, a kind of yeast starter. During Koryo Dynasty, Soju a liquor was imported from Won(the Chinese dynasty). Nowadays this traditional folk wine, which had been developed variously and drunk all over the country, is decreasing year after year. The purpose of this study was to review on the wines ; its kinds, raw materials, brewing method, manufacturing utensils, measuring units and devices and the terms for wine making based on 20 documents published in 1600, in the middle of Yi dynesty. The results of review were as follows. 1. There were 121 kinds of wines at that time in Korea. 2. Among the raw materials for wines, major materials were glutinous rice, nonglutinous rice, wheat flour, wheat, mung bean, and black soybean. And minor materials were pepper corn, Lycium chinenisis, cinnamon, pine needles, pine nuts, jujube, mugwort leaves, lotus leaves, pine corn, pine bud, chrysanthemum, pine flowers, honey, Acanthopanox seoultenses, bamboo-root, marrowbone of blak cow, sweet flag, Ciprus noblis, Saurea lappa, honey suckle, Tricho santhes, azalea, the leaves of the paper mulberry, and bark of chungum tree. 3. There were several kinds of wines such as a wine without using Nuruk, a wine made from glutinous rice, nonglutinous rice, or glutinous and nonglutinous rice with flour. 4. There were several brewing methods for wines such as a wine boiled with ring rice cake, a wine brewed with loaves of rice cake, a wine brewed with hard boiled rice, a wine brewed with rice gruel, and a wine brewed with powdered rice gruel. 5. There were 23 kinds of utensils including measuring devices for weight and volume.