이 논문은 일제강점기 조선에 세워진 젠코지(善光寺)와 그 불상의 특징을 살핀 것이다. 전설에 의하면 일본의 젠코지 아미타삼존상은 백제 성왕이 전해준 일본 최초의 불상이다. 젠 코지 상에 대한 연구는 전근대기 일본의 상황을 중심으로 구미와 일본에서 여러 차례 진행되 었으나, 그 모각상이 일제강점기 조선에도 봉안됐음은 주목되지 않았다. 이는 조선 젠코지와 그 상이 현존하지 않기 때문이다. 그러나 이는 일제강점기 조선에 유입된 일본 불교 미술의 일면을 확인할 수 있는 사례다. 또한 백제와 일본의 미술사적 교류 사실이 근대기에 어떻게 정치적으로 해석되었는가를 살필 수 있는 사례이기도 하다. 논문에서는 조선에 들어온 젠코 지의 사례로 1916년에 창건된 진해 젠코지와 1942년에 승인된 공주 젠코지를 제시한 후 각각의 특징을 고찰했다. 이를 통해 첫째로 젠코지 상은 조선 내에서 그 내력이 재발견 되었 으며 이에 따라 동일한 상이 모각됨에도 모각 시기와 지역에 따라 서로 다른 성격을 갖게 되었음을 확인했다. 둘째로 조선에서 젠코지식 상은 나가노 젠코지의 분신으로 여겨졌으며 상의 모각이 나가노 젠코지의 엄격한 통제 하에서 이루어졌음을 확인했다. 본 논문은 이를 살핌으로써 일제강점기 조선 내 일본 불상의 연구 범위를 확장하고자 했다.

Jaemulbo (Caiwupu) is a dictionary rich in words, and has the nature of an encyclopedia. Giving a brief description of the collection and interpretation of the terms of plants and animals and observing the acceptance of the Chinese characters and words in the Korean Peninsula, this article singles out four myeongmul (meibutsu) words for textual research in order to observe the characteristics of vocabulary spread to ancient Korea. It has four main objectives. The first is to support the authoritative theory. The second is to ignore character and word relationships that lead to errors although scholars know that glyphs can be used universally. The third is to be cautious not to follow them blindly. The last is to influence the culture of the nation’s famous objects. It is expected that this research can make a significant contribution to the future studies on the spread of Chinese characters.

As a part of the research on existing structures of private homes from Joseon Era. Focusing on one hundred twenty five-purlin houses, the current study investigated the features and characteristics of the house structure from style, size, proportion and roof pitch, and measurements of key parts, and developed the following conclusions. Most are single-houses (89, 83%), and among them, there are 47 single front-terrace houses (39%), which is the highest number. The sizes of lower house structure do not differ greatly depending on the vertical structure, and single rear terrace house and double-house have relatively larger side sizes. The size of upper structure is larger in double-houses compared to other vertical structures, indicating a relatively higher roof. The cross-section measurement of major parts show that double-houses are larger than single-houses by 3cm in pillar, 3-4.5cm in crossbeam length, and 4.5cm in crossbeam width. However, Janghyeo width was consistent at 7.5 to 10.5cm, maintaining uniformity regardless of vertical structure of the houses. In addition, the cross-section measurements decreased from sixteenth to nineteenth century, with the size of pillar size decreasing the most. The result that the Janghyeo width is not related to the house structure house confirmed that the Janghyeo width was kept consistent regardless of the size of the house structure.

CAIWUPU is a dictionary of lexicographical features. This book has the nature of an encyclopedia. Recording to the survey, this book has six versions with our searching: first published in ouchi; the second published in ouchi; A copy of the blue grid; A copy without a grid; A copy of the single CAIWUPU, The new published by Korea’s governor. The first one is our research object. This book has an activity effect on collation of ancient books. Dictionaries research. Meibutsu research. For example, the collation of ancient books can correct the error in the book and it is not the modern researcher can pay attention to it. The Dictionaries research can give some supplement in the grant dictionary like Grand Chinese Dictionary, Chinese Dictionary which make it by the Current scholar. The Meibutsu research can help us to know the Classification system and Interpretation system in ancient Korea. It has an active effect on related research.

This is a study on the construction of the Heungcheon-Temple. The results are follows. 1) The Heungcheon-Temple was anticipated to be the Jeongneung. However, when completed, the Heungcheon-Temple was symbolized Buddhism; moreover, there was a stupa enshrined sarira. The stupa was a land mark in Hanyang. While king Sejong repaired the stupa, it disappeared during the regin of King Jungjong. Before it disappeared the stupa signified a Buddhist event and a rite of good fortune. 2) The stupa was constructed using a double-frame, and there was a stone-stupa in an octagonal multi-layer temple. This single location consisted of a sarira space and a worship space. 3) Buddhist Relic(Sarira) worship was to witness holiness and therefore reics could be moved according to need. It appeared as though Buddhist Relic worship occurred in Southeast Asia. 4) The Heungcheon-Temple stupa was considered a new and superior architectural-symbol to comfort people and recognize the new order of Ming and neo-Confucianism. Therefore, the stupa was a good alternative to politics, religion, and external relations during the early Joseon era.

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.

Among all the ingredients usedin mandu, the following types were used:, 13 types of grains were used (12.38%), 30 types of vegetables, fruits, bulbs,and nuts were used (28.57%), 32 types of marine products, birds, meats, fishes, and shellfishes were used (30.48%), 10 types of functional ingredients were used (9.52%) and. For spices, 20 types of spices were used (19.05%). 2. Cooking Methods offor Mandu. The mMandu eaten at in the early Joseon era had was primarily made ofusedbuckwheat that contained boiled tofu or egg uiijuk in the kneaded dough for the most part and while kneading with buckwheat, the tofu or egg uiijuk has been boiled down to knead the dough, and and starch powder, bean powder, or rice powder, etc were mixed to make the mandu coating. Buckwheat powder was mixed toadded to the flourwer or was used by itself, while meat, vegetables, tofu, and shiitake mushroom, etc were also addedincluded. From the 18th century, the host plant, or cabbage kimchi, were prepared and combined had been sliced to be used as filling together while red pepper powder was mixed combined withto spices or vinegar soy sauce to be used together. Also, Radishes had beenwere also used as filling, but shown as not being used fromafter the start of the 1900's. For the shape of mMandu, it was madeinto different shapes such as as triangle, rectangle, date plum, gwebul, half moon, or pomegranate shapes, and then shapes to be boiled in simmering water, baked, or cooked as soup in clear broth for soup., In the 17th to 18th century, boilingthen in a steamer gradually became a cooking style, assumed the style of boiling in a steamer in 17th~18th century while in the 16th century,the an essay ofn fermenting flour in ‘Food Dimibang’ in 16th century had indicated it was cooked as the style ofby steaming in a rice steamer. Also, Mandu may have also contained the following: the thin-cut and boiled fish was cut out thin to put into the filling and boiled down, made by putting in added pine nuts after making bbeef jerky or boiled- down meat, fish, or shellfish itself to extractsand mold mandu only the ingredients combined withto put on starch powder, and then boiled down and put on pine nut powder finally, after it or cooled it wasdown to be eaten by dipping in vinegar soy sauce. In conclusion, many different types of mandu were made during the Joseon era using a variety ofwhile the ones using such various ingredients. are also one type of mandu.