The purpose of this study lies on reinterpreting the geography books in Joseon dynasty as records of the cities and consequently suggesting directions for further urban research. Geography books of Joseon dynasty are valuable references to understand the national policy, and imply that the focus of the contents is on the system. Especially, military system is an important concept to understand city type in that period, relationships between cities, selection of location, etc. The results of review are as following: First, military system is not a permanent fixture and therefore reflects changes in urban policies along with the history. The system suggests valuable clues on urban development as it is state-run, and closely associated with national land development. Second, counties and prefectures under jurisdiction of district called Eupchi(邑治) had cities as important as or even more important than local government such as Yeong-a(營衙), Jinbo(鎭堡), Yeok(驛: administrative cities). Such special regions need to be studied as other type of cities in Joseon dynasty by defining their architectural characteristics and roles. Third, the relationship of cities such as Eupch, Yeong-a, and Jinbo, was reorganized according to the local military system. Eupchi, administrative city, along with Yeong-a and Jinbo evolved into a military city as it became systematically organized. The characteristics of Yeok needs to be reconsidered in the context of such new inter-city relationship. Fourth, considerations which should be reviewed in the geography based on this concept can be mainly classified into architecture and landscape. This will also lay the foundation, and suggest new directions for further research for Eupchi, Yeong-a, Jinbo, and Yeok. Fifth, description of the geography looks simple at first sight, but with thorough understating on the system, there are chances to interpret objective reasoning of position and landscape in the overall flow of region, area, etc. Bongsu(烽燧), signal-fire, can be an object of comparison with geographical features and position. Furthermore, advantageous position is a historical and geographical element showing the major context of the region.

On the basis of the cookbooks and Data Base of the Korean Classics(http://db.itkc.or.kr/itkcdb/mainIndexIframe.jsp), this paper analyzed the fermented soybean listed in the general documents of the Chosun Dynasty(1392～1897) and the Goryeo Dynasty(918～1392). In the Goryeo Dynasty, there are 15 kinds of Jang(soybean paste or solution), among which are Jang (soybean paste fermented by mold)(6 documents), Yeomgjang, Yeomshi(2), and Gaejang(1). However, the cookbook at that time is defunct. The Goryeo Court relieved the famine-stricken people by proving them with Jang. In the Chosun Dynasty, 111 kinds of Jang were listed in the general documents, and 153 kinds in cookbooks. There were 55 kinds of general Jang, such as Jang(204), Yeomjang(63), Chojang, Goojang(7), and Gaejang(6), are listed in the general documents, and in the cookbooks, there are 55 kinds of Jang, such as Sookwhangjang(9 cookbooks), Daemaekjang(8), Myeonjang(8), Saengwhangjang (8), and Yooinjang(8), and among them, 13 kinds belong to the Chinese origin. A total of 9 Kinds of Ganjang(soybean solution fermented by mold), such as Soojang(30), Cheongjang(23), Gamjang(8), and Ganjang(3) are found in the general documents. In the cookbooks, 12 kinds of Jang, as Cheongjang(10), Cheonrijang(4), Ganjang(3), and etc., are listed. There were 9 kinds of Gochoojang(red pepper-soybean paste), such as Chojang(12), Gochojang(3), and etc., are listed in the general documents, and 9 kinds as Gochojang(7), Manchojang(7), rapid Manchojang(4), and etc., are in the cookbooks. In addition, 16 Kinds of Yookjang(fermented soybean-meat paste) as Haejang(15), Hyejang(11), Yookjang(11), and etc., are found in the documents, and 22 kinds as Nanjang(9), Gejang(6), Yookjang(5), Shoigogijang(4), and etc., are in the cookbooks. Eighteen Kinds of Shi(soybean paste fermented by bacteria) as Yeomshi(40), Shi(35), Shijang(6), and etc., are recorded in the documents, and 19 kinds as Jeonkookjang(6), Shi(4), Sooshijang(4), and etc., are in the cookbooks, and among them 11 kinds belong to the Chinese origin. Six kinds of Jipjang(aqueous soybean paste) as Jipjang(7), Uoopjang(4), Pojang (2), Jangzoop(2) are recorded in the documents, and 15 kinds as Jipjang(9), Zoopjeo(7), and Hajeoljipjang(5) are in the cookbooks. Soybean paste, or solution for relieving hunger is not recorded in the documents. However, the Chosun court, for the purpose of relieving famine-stricken people, used general Jang. Such 21 Jang to relieve the famine-stricken people as Pojang(7), rapid Jang(6), and Sasamgilgyeongjang(4) are listed in the cookbook. Geonjang(dried soybean paste), Nanjang (egg-soybean paste), Doojang(soybean paste), Maljang(random soybean paste), Myeonjang(wheate-soybean paste), Sodoojang (red bean-soybean paste), Yookjang(soybean-meat paste) and Jang(soybean paste) are recorded in the documents, as well as in the cookbooks. Chinese-original Jang and Shi are recorded in the cookbooks, with no list in the general documents. Therefore, it seems that it didn't pass down to the general public.

This article examines the types and cooking methods of Soondae (Korean Traditional Sausage) as recorded in 12 books of the Joseon dynasty (1392-1909). The ingredients used in Soondae during the Joseon dynasty were dog meat, beef, pork, lamb, and fish. There were no recorded mentions of Soondae in the early Joseon dynasty, but by the middle period there were three different dishes recorded. By the late era of the Joseon dynasty that number had increased to twelve. During the middle era of the Joseon dynasty, one kind of Soondae was prepared using dog meat, one using beef, and one using pork. By the late Joseon dynasty, there were six types of Soondae prepared using beef. They also had three kinds of Soondae prepared using lamb and two using fish, one using pork by that time. The frequency of the Soondae ingredients during the Joseon dynasty in order were beef (46.7%), lamb (20%), pork (13.3%), fish (13.3%), and dog meat (6.7%). Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe in order to make Soondae appealing to a global palate.

This study examines the construction method of lime tomb of royal tombs in the Choseon Dynasty based on reference. This was primarily published as 『The Five Manners and Courtesy of the Annals of Sejong』as examples, which were followed by the influence of Koryo's culture in the beginning foundation of Choseon, were organized in the time of Sejong; and later, in the time of Sungjong, 『The National Five Manners and Courtes y』was published. Such old reference explains the stone materials and construction method of the royal tomb's pit yet there were not many studies regarding the pit of royal tomb in the Choseon Dynasty. And there exists no historical research or reference study in regard to the pit of royal tomb which is formed as a lime tomb. This is believed to be impossible to excavate the royal tomb since ancestral ritual formalities are still given by the descendants and because of our country's culture of giving ancestral ritual formalities which value formalities and filial duty. However, the current excavation of Guhui Tomb, which was the early burial site, was important since it gives an opportunity to look at the shape and structure of lime tombs in the Choseon Dynasty. Thus, this study, based on the excavation of Guhui Tomb, will look into the construction method of the pit of lime tomb and will examine the structure, shape, construction method, etc. of the lime tomb which was formed after the time of Sejo in a way with reference history. This is an important data to learn the construction method of limb tomb of royal tombs in the Choseon Dynasty and is believed to have a very important value as historical materials as to understanding the structure of the pit of royal tombs in the Choseon Dynasty which yet has not been excavated.

This study mainly inquired characteristics and changes of 'Chang-aelgool' through 38 cases(with 161 Ssang-chang) of annex and pavillion buildings in Yeong-nam region which are built during the Chosun dynasty. The method of inquiry included actual survey of windows along with bibliographical research, and the results are as below. First, through the discovery of the term 'Chang-aelgool' as an indication of the window-forming frame in 'YeongGeonUiGwe'(1680 A.D), it is apparent that the term 'Chang-aelgool' was widely used in Korea from the late 17th century. Second, the 'Chang-aelgool' of study objects are classified into 4 categories. Type Ⅰ and Ⅱ are comprised of mitre-joints which cover the 4 corners of 'Chang-aelgool' and mainly used in building annex and pavillion buildings during the early period of the Chosun dynasty. Type Ⅲ was widely used during the early and middle period of the Chosun dynasty and drastically dropped in number during the late period of the dynasty. Type Ⅳ is comprised of mitre-joint of the upper-half, tenon-jointing of the lower-half and widely used in annex and pavillion building during the late period of the Chosun dynasty. Third, the form of 'Chang-aelgool' has changed from rectangular form with longer width during the early period of Chosun dynasty to square form during the middle period and eventually ended up as a rectangular form with longer height during the late period of the dynasty. Fourth, it is considered that while mullion which is located in the center of 'Chang-aelgool' was mainly used around the main floored room during the early period of the Chosun dynasty, became commonly used in main floored room and 'ondol' rooms during the middle period and drastically dropped in number from then and ended up being not in use after the mid 18th century.

This paper reviews 14 studies of the Joseon Dynasty(1392～1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

In this paper, we have studied Sogyupyo (小圭表, small noon gnomon) of the Joseon dynasty. According to the Veritable Records of King Sejong (世宗, 1418 - 1450), Daegyupyo (大圭表, large noon gnomon) with a height of 40-feet [尺] was constructed by Jeong, Cho (鄭招) and his colleagues in 1435, and installed around Ganuidae (簡儀臺, platform of Ganui). On the contrary, the details of Sogyupyo are unknown although the shadow length measurements by Daegyupyo and Sogyupyo are found on the Veritable Records of King Myeongjong (明宗, 1545 - 1567). By analysing historical documents and performing experiments, we have investigated the construction details of Sogyupyo including its development year, manufacturer, and installation spot. We have found that Sogyupyo would be manufactured by King Sejong in 1440 and placed around Ganuidae. And Sogyupyo would be five times smaller than Daegyupyo, i.e., 8-feet. On the basis of experiments, we suggest that although it is smaller, Sogyupyo was equipped with a bar [橫梁] and a pin-hole projector [影符] like Daegyupyo in order to produce the observation precision presented in the Veritable Record of King Myeongjong.

Since the thirteenth century, large scale facilities and various instruments for astronomical observation were built and installed in East Asia. During the Yuan Dynasty, S. ti.ntai (Beijing astronomical observatory in the Yuan Dynasty, 司天臺) was built in Beijing in 1279. Various astronomical instruments, including Ganui (Jianyi, simplified armillary sphere, 簡儀), Yang-yi (upward hemisphere, 仰儀) and Gyupyo (gnomon, 圭表) were installed in this observatory. These astronomical instruments were modified and improved by researchers of the Joseon Dynasty. Ganuidae (Joseon astronomical observatory, 簡儀臺) was built in Gyeongbokgung (or Gyeongbok palace, 景福宮), Seoul. Its scale was 31 Cheok (Korean feet in the Joseon Dynasty, 尺) in height, 47 Cheok in length and 32 Cheok in width. Lee, Cheon (李蕆, 1376~1451), a responsible leader of Ganuidae project, set up various astronomical instruments with his colleagues. Ganui and Jeongbangan (direction-determining board, 正方案) were installed at the top of this observatory. Gyupyo was installed at the west side of this observatory and Honui (armillary sphere, 渾儀) and Honsang (celestial globe, 渾象) were installed in a small pavilion which was located next to Gyupyo. A decade after installation, this observatory was moved to the north-west side of the palace but almost destroyed during Japanese invasion of Korea in 1592 except Ganuidae. We have analyzed documents about Ganuidae and investigated Chinese remains of astronomical observatories and artifacts of astronomical instruments. In this paper, we suggest the appearance, structure, arrangement and scale of Ganuidae, which are expected to be used for the restoration of Ganuidae at some day in the near future.

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.

지금까지 우리나라에는 자본주의를 지향하는 자생적인 내부적 動因이 없고, 일본의 강제적 점탈적 역사적 추이에 의해 자본주의로 진입했다고 보는 것은 (미시적 근시안적으로 접근하면) 일본에 의해 강제 개항되기에 이르렀고, 개항에 의해 우리나라가 근대화의 길을 걸었던 것은 현상적으로 나타난 역사적 사실이기 때문이다. 그러나 세계사적인 흐름의 큰 맥락에서 보았을 때, 서양에서 자본주의 체제를 맨 처음 도입한 이래 세계 각국은 先後의 차이는 있을지언정, 전반적인 추세가 점차 자본주의에로 진행해 가고 있었다. 일본은 이러한 시대적 변화에 능동적으로 재빨리 대응하였던 것에 비해, 우리나라는 늦게 대응한 결과일 뿐이라고 보는 것이 본인의 견해이다. 본 논문에서는 자본주의를 지향하는 내생적인 動因으로서, 서양에서의 봉건사회 붕괴과정에 나타난 사회 사상적 변화 과정을 살펴보고, 이러한 사회 사상적 변화가 자본주의 발달과 어떤 관계가 있는지 알아본 뒤에, 이에 관련하여 조선시대의 사회사상은 어떤 것이었는지 구체적으로 살펴보고, 이러한 사회사상이 어떤 경로를 통해 타파되어 가고 있는지 알아보고 자 한다. 다시 말해 조선시대에 주류를 이루었던 사회사상이 타파되어가는 가운데 자본주의를 수용할 수 있는 사상적 배경을 배태하고 있었는지 알아보고자 한다. 그리고 자본주의를 지향하는 세계사적인 큰 맥락에서 일본이 어떻게 여기에 대응하였는지 살펴보고 조선이 취했던 당시 상황을 정밀 분석함으로서 일본과 우리나라와의 관계를 재정리하고, 지금까지 우리나라의 자본주의 맹아문제를 부분적이고 지엽적인 일본과의 관계에서 탈피하여 자본주의를 지향하는 세계사적인 큰 맥락에서 우리나라의 자본주의 맹아문제를 살펴보고자 하였다.

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, 1st set (two, five, and 70 kinds of dasik), 2nd set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

In the beginning of the Joseon dynasty, the Royal Astronomical Bureau (觀象監, shortly RAB) was established. After the double RAB had settled down by King Sejong (世宗), it continued to function until 1907. Before the Japanese invasion of Korea in 1592, the Joseon court had the Inner RAB in the Gyeongbok Palace (景福宮) and the Outer RAB in the Northen District Gwangwha-Bang (北部廣化坊) at the western side of the Changdeuk Palace (昌德宮). In the reign of King Sukjong (肅宗) the double system of the RAB was transformed into the Geumho-Gate (金虎門) Outer RAB and the Gaeyang-Gate (開陽門) Outer RAB. During the reconstruction of the Gyeongbok Palace in the early reign of King Gojong (高宗), the Gaeyang-Gate Outer RAB was replaced by the Yeongchu-Gate (迎秋門) Outer RAB in 1865. All RAB had the Royal Astronomical Observatory (觀天臺, RAO hereinafter), so called the Soganui-platform (小簡儀臺) on which the Soganui (小簡儀) has been put. The Soganui (小簡儀) is a small simplified armillary sphere. While the Gwangwha-Bang RAO handed down from the reign of King Sejong still exists, other RAOs, such as Gyeongbok Palace RAO, Gaeyang-Gate and Yeongchu-Gate RAOs, do not remain. According to our study, the Changgyeong Palace (昌慶宮) RAO was not indeed the RAO with the Soganui.

This study includes a review of the relevant literature and data on the Gyeolseong Eupseong, a coastal castle town of the Joseon Period. During the process of building the Gyeolseong Eupseong, Eupchi(administrative office) was transferred to several different locations for the following reasons:. first, to strengthen defensive capabilities by utilizing the locational advantages of the Seokdang Mountain Fortress, second, to secure sufficient space for holding the castle and have access to water in times of emergencies, third, to strengthen coastal defence by utilizing geographical advantages. Most of the Gyeolseong Eupseong was damaged during the Japanese colonial period. At present, there remain only part of the castle's facilities and some facilities that were restored later in modern times; 4 building sites have been identified. Remaining and destructed buildings can be identified through old maps(the local maps of 1872) and Zirizi and Eupzi(geography books). Also identified were 2 castle gate sites where a 1,500m-long stone castle wall and an ongseong(a crescent-shaped defensive structure), 5 chiseongs, and a most were constructed. The Gyeolseong area is assumed to have been a strategic foothold to defend the west coast from the days before the Three Kingdom Period. However it is very difficult to find any records created before the Joseon Period. Therefore, the time of the restoration of the Eupchi should be determined based on records created in the late Joseon Period. Finally, excavation work needs to be done to identify the locations of the castle's facilities.

Research was conducted on vinegar types and characteristics with reference to representative literature such as SanGaYoRok, SikRyoChanYo, SooEunJabBang, GoSaChalYo, DongEuiBoGam, SaSiChanYoCho, JuBangMoon, ShinGanGuWhang, ChalYoSeo, EumSikDiMiBang, YoRok, ChiSengYoRam, SanRimKyoungJae,EumSikBo,OnJuBeop, SulManDeuNunBeop, KyuHapChongSeo, ImWonSipYukJi, JungIlDangJabJi, SulBitNeunBeop, SiUiJeonSeo, and BuInPilJi from the 15th to the 19th centuries of the Joseon Dynasty. Based on this research, a classification of materials used in vinegar, knowledge on treatment, preparation of ingredients, capturing flavor, storage of vinegar, as well as the favorable days that vinegar can be manufactured were studied and analyzed based on the different aspect of vinegar. Vinegar is a wellknown condiment throughout the world and has the potential of becoming a luxurious food. Replication and further analysis to expand the properties of vinegar is necessary using old literature, together with the literature identified above. Based on ongoing research, it is foreseeable that the development of a vinegar with unique characteristics and improved standards will be the foundation for the globalization of Korean cuisine, which is our current focus.