This study is about the change of multi-storied buildings in Hanyang, the capital city of Joseon Dynasty. The changes are divided into 3 phases in the viewpoint of architectural types and building types. The first phase is from the early Joseon Dynasty to the time of Japanese invasion to Korea and Sungryemun remains until now. The second phase is from 1592 to the the first half of the 18th century. Many multi-storied Buddhist halls were rebuilt at that time. In the final phase, many multi-storied gate buildings and multi-storied main buildings of palaces were rebuilt. And there are differences between the Buddhist buildings and the main buildings of palaces. By the way the change that architectural style of the Buddhist buildings and the main buildings of pal were switched and mixed occurred. For example, Anguksa Daeungjeon adopted the style of multi-storied gates and Injeongjeon adopted the style of multi-storied Buddhist halls. These phenomenon was result from periodical situation the monk carpenter and his disciple took part in governmental construction like Janganmun.

This study investigated data on beef dietary consumption during the Joseon Dynasty Period, including「the Annals ofthe Joseon Dynasty」,「the Diaries of the Royal Secretariat」, and「Ilsongnok」. Beef stands for superstitions as well asrespect, broad-mindedness, exquisite culinary taste, and is a symbol of taste. In the historic record, we found two extremelyopposite trends; specifically, Ugeum (牛禁, forbidding beef consumption and indulgence in beef). On the one hand,believing that they were the rudimentary foundation to Korea’s agriculture, Joseon authorities tried to protect cows and bullsas valuable agricultural assets. Meanwhile, there were several officially sanctioned beef consumption events in the Joseonperiod. These included Jesu (祭需, food for ancestral rites), Daejup (待接, servings), Hasa (下賜, bestowment), and Hogue(饋, comforting soldiers with culinary methods). These included offerings to the departed spirits, servings, bestowment,and comforting soldiers with culinary methods. Especially in Joseon’s Yeonhang (燕行) Journals, we can see different beefdistributions and preferences between Japan and China. Furthermore, The Annals of the Joseon Dynasty even addressedthe general issue of beef treatment; special methods for beef processing, beef distribution, tool materials, and prices of beef.

This paper purports to study the role of Shijing in the Korea-China diplomacy during the Joseon Dynasty through the records of ≪The Annals of The Joseon Dynasty≫. In Paragraph 1 of Chapter 2, the aspects of the professions responsible for diplomatic documents and the difficulties they had with regards to the translation for the diplomacy with China in Joseon Dynasty are studied. In Paragraph 2, it was studied what the diplomacy of Joseon was like, which had the nature of being subservience to China. In Paragraph 1 of Chapter 3, Shijing, which was used in the diplomatic documents between the two countries, were analyzed by Chinese documents and Joseon documents. In Paragraph 2 of Chapter 3, the role of Shijing that was exchanged between the King of Joseon and the Chinese envoy as a conversation was analyzed. Through the above study, it was also possible to know the aspects of Korea-China diplomacy during the Joseon Dynasty. Also, it was possible to see the efforts of Joseon to not contaminate the order with the subservience relationship to China. It is found that such role of Shijing played as a lubricant that protected the status of each country while keeping up the dignity of Joseon and China in their diplomacy.

Dahoejangs in the Joseon Dynasty were craftsmen who belonged in the Gyeonggongjang in Hansung government office. Out of 2,841 craftsmen who specialized in 129 types of work, 1 of them were Dahoejangs. Dahoejangs were craftsmen who made cords. However it was not passed down and currently Maedeupjangs are making cords and making Maedeup with the cords they have made. In the Uigwes the composition of Dahoejangs number and types of tools used in creating good for ceremonies are indicated. This study has found records of Dahoejangs from 50 Uigwes. The tools used were indicated as Haesagee, Hapsagee, Hapseongee, Yeonsagee, Sangsagee, Dahoegee, Yungjapan and some others. Haesagee is a tool that winds thread from a skein to a spool. Hapsagee is a tool that combines more than two yarns together. Hapseon is for combining thicker threads. Yeosagee is not a process of scouring for refining, but is assumed to be a tool to twisting yarn. There are no information left about the shape or working methods of Sangsagee but it is considered to be a tool for doubling several threads together. Based on the existing artifacts and painting of Dahoe, it is assumed that threads were woven on usually a round plate or bowl. Youngjapan is considered to be a tool for making tassels. This shows that Dahoejangs made tassels and it was completely separate from making Maedeups. There, it is evident that Dahoejangs made cords as well as tassels but the work of Maedeupjang were constricted to only making Maedeup with the cords given to them.

This study focused on Jungchimak (coats with side slits) which was typically worn by men in the mid and late Joseon Dynasty. It was done research by examining the case of wearing Jungchimak centering on literature and paintings and analyzing its changes in terms of its form based on the relics that have been found in order to suggest the standard for the evaluation of the period of Jungchimak. Results are as follows. First, men who wore Jungchimak were the king, crown prince and Aristocratic under the official uniform or other robes or as ordinary clothes and shroud. Second, Jungchimak for king was mostly made of Dan (satin damask) and mostly jade green & navy in color, and it commonly used dragon pattern, cloud and treasure pattern, or grape pattern. The fabric used to make Jungchimak for crown prince was Dan & Ju (coarse-finished silk) and puple, green, jade green & navy in color. The fabric used to make Jungchimak for Aristocratic was Ju and indigo or white in color. Third, 251 relics have been announced until now. Most of them were made of silk fabric and had cloud and flower patterns. Fourth, Jungchimak showed changes through time in terms of collar and sleeve shapes, the ratio of armhole to sleeve opening, Geotseop (panel sewn on front opening for overlapping), Dang and Mu (side panel), the ratio of the total length of outer collar to the length of side slits, and the ratio of chest size to the width of lower end.

The paper analyzed the excavational data from Bupyeong-office in Ulsan county in Chosun Dynasty, examined the composition of the community estimated at station community, and studied the duration of the community by using the excavated relics. In addition, the paper compared the excavational data with documentary records, studied the location Bupyeong-office, and investigated the size of station community overall. Community compositions such as buildings, residential place, pits, stoves, hemp kilns, cremation tombs, and farming appliances were identified. When compared to excavated relics such as tiles, white porcelain jars, agrayish-blue-powdered celadons, and celadon porcelains from building, residance, and pits, the community existed during 14C～17C. The station location was on the west side to the quarters for Byongmajuldosa of the Left Gyeongsangdo at King's location according to the old maps and documentary records. It is widely expected that No, 201 foundation stone buildings at Pyungsan relicⅠ was related to the station because there was a distinctions on the stone pillar waterway and high quality of location in the size(the front 9 sections × the side 1 section) and the community. According to the building's functions and duplication relations in the community, it is regarded that there were 33～40 ground buildings, 40～45 pitting buildings, storages or 15～30 other purpose buildings, and 5～7 public buildings around No, 210 building in Bupyeong-office town.

Gyupyo (圭表, Gnomon) consists of Gyu (圭, Measuring Scale) and Pyo (表, Column), and was one of the traditional astronomical instruments in East Asia. Daegyupyo (Large Gnomon) was manufactured in the Joseon dynasty around 1434 ~ 1435. To increase the measurement accuracy, it was equipped with a Hoengyang (橫梁, Cross-bar) and used a Youngbu (影符, Shadow-Definer) which was invented during the Yuan dynasty (1271 ~ 1368). The cross-bar was installed on the top of the column and this structure was called Eol (臬). In addition, three plumbs hanging from the cross-bar was employed to vertically built Eol on the measuring scale. This method was also used to not only check the vertical of Eol but also diagnose the horizontal of the cross-bar. Throughout this study, we found that a cross-bar in a gnomon has played three important roles; measurement of the shadow length made by the central part of the Sun, increase of the measurement precision using the shadow-definer, and diagnosis of the vertical of Eol and the horizontal of the cross-bar itself using the three plumbs. Hence, it can be evaluated that the employment of a cross-bar and a shadow-definer in a gnomon was a high technology in the contemporary times. In conclusion, we think that this study is helpful for understanding the Large Gnomon of the Joseon dynasty.

The purpose of this study was to investigate the literature in connection with the names and recipes of japgwabyung recorded between 1392 and 2000. The names of japgwabyung were classified into eight types, including japgwabyung, japgwapyun, japgwajumbyung, japgwago, and japgwadanja. The names of japgwatteoks, classified with recipes, were Jjjin-tteoks, Chin-ttoks, and Salmeun-tteoks. The main ingredients used for japgwabyung were glutinous rice, nonglutinous rice, and buckwheat. The subsidiary ingredients were fruits, spices, seeds, and sweeteners. This study classified the names of japgwabyung, depending on the recipes, as japgwabyung, japgwapyun, japgwadanja, and japgwainjulmi. In addition this study classified recipes, depending on names, as steamed rice cakes made of sedimentary rice, steamed valley rice cake, steamed rice ]cakes with stuffs filled in and with bean powder dredged after striking, and steamed or struck rice cake with bean powder dredged. The main ingredients were glutinous rice and nonglutinous rice. The subsidiary ingredients were chestnuts, jujubes and dried persimmons, with other fruits being added according to taste.

This article examines the types and cooking methods of Suksilkwa as recorded in 14 royal palace studies and 10 old literature texts of the Joseon dynasty (1392-1909). The types of Suksilkwa during the Joseon dynasty were Joran (棗卵), Yulran (栗卵), and Gangran (薑卵). The frequency of the Suksilkwa types during the Joseon dynasty in order were: Gangran (35.4%), Joran (32.3%), and Yulran (32.3%). Prior to 185 years ago, "Junghae-Jungraeeuigwe (丁亥整禮儀軌)" (1827), Joran (棗卵), Yulran (栗卵), and Gangran (薑卵) were called Samsaegran (三色卵). Nearly 144 years ago, "Mujin-Jinchaneuigwe (戊辰進饌儀軌)" (1868) recalled sulsilgwa (熟實果). "Imjin-Jinchaneuigwe (壬辰進饌儀軌)" (1892) first recalled assorted-sulsilgwa (各色熟實果), in which sansabyeong were added in the sulsilgwa. "Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)" (July 1901), "Imin-Jinchaneuigwe (壬寅進饌儀軌)" (April 1902), "Imin-Jinyeoneuigwe (壬寅進宴儀軌)" (November 1902) described assorted-sulsilgwa (各色熟實果) in which ohmijabyeong were added to the sulsilgwa. Further study will be conducted on recipes and ingredients recorded in these Euigwe and old books in order to develop a standardized recipe to make Suksilkwa appealing to a global palate.

Compared to Early Chosun Dynasty, the spatial structure of most local Eupseongs of Korea had a standardized change with the expansion and spread of the Rye-hak(禮學:a study of confucius Rite). Meanwhile in the process of rebuilding Eupseongs there was a tendency of relocation of the local government offices(官衙) and its attached facilities in terms of functions and use. Although it was PyeongSanseong Miryang Eupseong had an unreasonable spatial structure locating Gaeksa(客舍; accommodation house for visitors) in the middle of the local government office complex, and Dongheon(東軒;main office building) in the east of it before the Japanese Invasion of Korea in 1592. However with the reorganization of spatial Structure of local Eupseongs after the Japanese invasion Gaeksa was moved to the foot of Adongsan where commanded a fine view of river. Dongheon was moved to the center of Eupseong for the effective management of its auxiliary organizations. It was because road system and administrative efficiency had a serious effect on deciding the location of the local government office and its attached facilities. After the Japanese invasion Hyangchoeng(鄕廳), having been out of Eupseong, also was moved to the independent location within Eupseong separate from Dongheon and Gaeksa. It seemed to take into account the autonomy of Hyangchoeng. Dongheon, Gaeksa, and Hyangchoeng which are the crucial facilities of Milyang Eupseong were arranged at each angular point of big triangle. In order to enhance the administative efficiency, the attached administrative facilities were arranged surrounding Dongheon and Hyangchoeng. The spatial structure of Milyang Eupseong in the late Choseon dynasty was of great difference from that of uniformly organized system of early Choseon Period. It was because the development of administrative function, the pursuit of efficiency, and commercial progress had a great impact on the change of urban space.

This study examined the prevalence of the traditional fruit preserve, gwapyeon, recorded in 10 royal palace studies and 10 old literature reports on the Joseon dynasty (1392-1909). A total of 62 papers presented the Gwapyeon kind in the documents of the Joseon dynasty. The protocols of the court of the Joseon Dynasty and old literature discussed the Gwapyeon as follows: Nokmalbyeong (ohmijapyeon) 22.5%; aengdupyeon (櫻桃片) 14.5%; salgupyeon (杏) and bokbunjapyeon (覆盆子) at 11.3% each; beojjipyeon and mogwapyeon (木瓜) at 8.1% each; sansapyeon (山査) and chijapyeon at 6.5% each; duchungpyeon (杜沖) 4.8%; and deuljjukpyeon, saenggangpyeon (薑), daechupyeon (棗) and yujapyeon (柚子) at 1.6% each. From "Junghae-Jungraeeuigwe (丁亥整禮儀軌)" (1827) to "Junghae-Jinchaneuigwe (丁亥進饌儀軌)" (1887) called nokmalbyeong (菉末餠). "Sinchuk-Jinchaneuigwe (辛丑進饌儀軌)" (May 1901) renamed the ohmijabyeong (五味子餠). "Sinchuk-Jinyeoneuigwe (辛丑進宴儀軌)" (July 1901), the assorted-sulsilgwa (各色熟實果 ) were included in the ohmijabyeong. "Imin-Jinchaneuigwe (壬寅進饌儀軌)" (April 1902), The ohmijabyeong (五味子餠) and assorted-sulsilgwa (各色熟實果) was used and a mixture of "Imin-Jinyeoneuigwe (壬寅進宴儀軌)" (November 1902) included the assorted-sulsilgwa (各色熟實果).