서울지방의 불교신앙을 통해서 본 제상차림과 무속신앙 및 불교신앙의 의식절차에 대한 비교 연구

김상보,황혜성 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.1

How did the Korean religious culture which was consisted of three different religions- Shamanism, Buddhism, Confucianism- be combined and transformed? The author focused the mixture and transformation of the procedure of sacrificial rite and the arrangement of sacrificial food in each religion. In this thesis, the author studied first, the conception in sacrificial rite, second, the procedure of sacrificial rite, third, the items of sacrificial rite food according to each period. In consequence of the research each religion had lost its uniqueness and became mixed to each other and settled down in Korean culture.

역사.종교.전쟁 - 조선왕조의 명나라 사신 접대 음식문화 - 사신 입경과 다례 -

김상보,Kim, Sang-Bo 한국식품연구원 2008 한맛한얼 Vol.1 No.2

복어독 중독으로 인한 호흡마비 소생 : 1 예

김상보,김인세,백승완 대한마취과학회 1981 Korean Journal of Anesthesiology Vol.14 No.1

원행을묘정리의궤 중 조리면에서 본 죽상 . 미음상 및 현륭원에서의 상차림고

김상보,이성우,한복진 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.4

To analyze dialy meal of royal meal, studied Jook Soora Sang (Rice Gruel), Mieum Sang (Thin Gruel) and Bankwa Sang, Soora Sang in Hyun Neung Won were on record Wonheng Ulmyo Jungri Euigwae (1795). Historic book "Jungri Euigwae" described the king's visit to his father's royal tomb "Hyun Neung Won", during the domain of Cheung Jo, the 22nd king of Choson Dynasty. The results obtained from this study are as follows. Rice Gruel (Jook Soora Sang), taken before breakfast, was arranged the same as the Soora Sang. The table for thin gruel (Mieum) was arranged in three kinds of sets; one for thin gruel, the others for stewed meat (Goem) and sugared fruit (Jeong Kwa). The diet seems to have been quit scientific and restorative. Bankwa Sang and Soora Sang in Hyun Neung Won was arranged the same as the other Bankwa Sang and Soora Sang. Therefore setting the table of royal meal had a rule.

조선왕조(朝鮮王朝)의 영접도감(迎接都監) 연향색의궤(宴享色儀軌)에 관한 분석적(分析的) 연구(硏究) 하마연(下馬宴), 상마연(上馬宴)의 상(床)차림과 그 찬품구성에 관하여-(1609년(年), 1634년(年), 1643년(年)의 의궤(儀軌)를 중심(中心)으로)-

김상보,이성우,Kim, Sang-Bo,Lee, Sung-Woo 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.1

To analyze reception dishes of Choson Dynasty, studied historic book ‘Youngjeob Dogam Younhyangsek Euigwae’ (1609, 1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴), the second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 下馬宴, 上馬宴 were arranged in four kinds of tale, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat, and fried fish. In feast, Chinese envoy drank 11 cups (1609 year) and 5 cups (1634 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meet (小膳) and a large boiled meat (大膳), at a second cup eat (二味), at third cup eat (三味)..., at eleventh cup, they eat (十一味) and fruits.

조선왕조의 日常食에 대한 고찰

김상보 이화여자대학교 가정과학대학 식품영양학과 아시아 식품영양연구소 1996 食品營養情報 Vol.- No.7

B.C 141년 부터 B.C 87년 까지 살았던 중국의 전한의 무제는 위만조선을 물리치고 한반도에낙랑 등의 한4군을 설치하였다. 한4군의 설치 이후 한의 문화가 한반도에 직접 유입하게 되었는데, 이들 4군에서 출토된 유물들 가운데는 두(두 : 굽은다리 그릇) 선(선 : 쟁반) 배(배 : 술잔) 등이 있고 이들의 유물은 한대의 장사마왕퇴묘(장사마왕퇴묘)에서 나온 유물과 일치하고 있다. 즉 현재 우리들의 식생활 문화의 기반은 이 때에 이루어진 것은 아닌가 하고 생각되는 것이다. 한대의 식기 형태는 현재 우리들이 사용하고 있는 식기 형태와 유사하기 때문이다. 고대 중국의 역사는 하→은→주→춘추전국시대→한→당으로 이어지고 있다. 주(周)나라에의 복고주의 경향이 강했던 조선왕조의 유교는 『주례』와『예기』『의례』에 대한 수용이었다. 중국의 한나라란 바로 주나라를 계승한 국가이고 이러한 문화적 있는 한나라가 한반도에 한4군을 설치하였으니 한사군의 설치이후 한반도는 유교적 문화의 수용이 되어져 있었으며 식문화역시 예외가 아니었다.

가례도감의궤에 나타난 조선왕조궁중가례차림고 : 1744년 장조 헌경후 1819년 문조 신정후 가례 동뢰연

김상보,이성우 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.1

To analyze wedding feast dishes of royal prince of Chosun Dynasty(1744, 1819), the author studied historic book-GareDogamEuigwae, in which the wedding feast dishes of King and Prince in Chosun Dynasty were described. The results obtained from the study were as follows, 1. Arranged dishes in wedding ceremony were four kinds of table, main table, second table, third table and fourth table. That table setting was same as that of the year 1651. 2. Meal ceremonies were in sacrificial food partaking, drinking ceremony and courtesy of levee. 3. In wedding ceremony, prince and princess drank three cups of liquor. At the first cup they eat abalones soup and others in a small round table(初味), at the second cup fine noodles and others in another table(二味), at the third cup bun stuffed with fish and others in the other table(三味). 4. In sacrificial food partaking and drinking ceremony, King drank nine cups of liquor, at first cup, King eats a small boiled beef(小膳) and (初味), at second cup eats(二味), at third cup eats(三味),…, at nineth cup, King eats a soup, a large boiled beef(大膳) and fruits. 5. Dish materials and quantities used for wedding ceremony in the year of 1819 was same as that of the year 1651.

古代 韓國의 度量衡 考察

김상보,나영아 東아시아食生活學會 1994 동아시아식생활학회지 Vol.4 No.1

This study is designed to delve into the measuring systems of different periods so as to help with more exact representations of cultures of different periods. The basis of the measuring system in China stems from the huangjong (Huangzhong : the yellow bell) of the period of Huangdi, the length of the bell being the width of 90 black millet grains. Do (Du : width) ; 1 Bun = the width of one black millet grain. 1 Chon = 10 Buns, 1 Chuk = 10 Chons. 1 Jang=10 Cheoks. 1 In=10 Jangs. Ryang (Lyang: volume) ; 1 Yak=the weight of 1,200 grains in the yellow bell, 1 Hab=2 Yaks, 1Seung=10 habs, 1 Du=10 Seungs, 1 Gok=10 Dus. Hyung (Hung: weight) ; 12 Jus=the weight of 1 Yak, 1 Ryang=24 Jus are equal 1 Hab in weight. 1 Geun= 16 Ryangs. 1 Jo=30 Geuns, 1 Seo=4 Jo. In the era of Eun (In) it was decided that the 9-chon length of the Yellowbell shall be 1 Cheok. The Cheok of Ju was set at 4/5 of the length of the yellow bell. The Cheok of Ju breaks into Yongjocheok, Joryegicheok. Pogeumcheok. Yongjocheok, arising from Rohbancheok of the Ju period, is part of Gokcheok also used as a measuring tool for wooden works. The Han Cheok has the same length as the yellow bell. The Sang Cheok is 4/5 of the length of the yellow bell. The Tang Cheok was originally the same as the Sang Cheok but became longer and longer to be the Long Tang Cheok (31.3 cm). The length-measuring system used in the three-nation era of Korea includes the Gijeon Cheok (35.52 cm), Ju Cheok (25.45 cm), Sunje Cheok (23.5 cm), the Long Tang Cehok (29.706 cm), making 10 Bun 1 Chon and 10 Chon 1 Cheok. The volume-measuring system(Seung) was 198.81 ㎤ before 681 BC in the Shilla Dynasty and was 596.42 ㎤ after that. In the seventh year of King Munjong of the Koryo Dynasty the standard measuring system with the Long Tang Cheok as its basis was adopted. and the standard volume-measuring tools were used under the name of Migok, Daesodugok, Mijangdu, Habseung and Gokseok. The 1 Seung volumes of these tools were 596, 447, 927 and 1053㎤, respectively. were called Migok, Oaesodugok, Mijangdu, Habseung and Gokseok, being respectively 596, 447, 927, 1053㎤, respectively. In the Chosun Dynasty the length of the Yeongjocheok was 27.6cm or 31.220 in the Sejong era, 29.8 from Heonjong through Gojong, and 30.3cm after the 6th year of King Kwangmu, and the volume of 1 Du (Mal) also changed like 4.121 or 5.964, 5.187, 23.08ℓ, and the 1-Jeonjung also changed like 2.66 or about 4, 3.45, 3.75 in line with the changes of the length system.

불교가 조선왕실 연향에 미친 영향

김상보 ( Kim Sang Bo ) 한국불교사연구소 2016 한국불교사연구 Vol.10 No.-

고려왕실의 크고 작은 연향 모두는 다연(茶宴)이었다. 「팔관회」도 예외가 아니다. 다연이란 차를 중심으로 해서 차린 다공양에서 그 뿌리를 찾는다. 불교적 색채가 짙었던 고려왕실의 「팔관회」를 통하여 조선왕실에서 행한 「풍정연」 연향에 불교가 미친 영향을 검토하였다. 「풍정연」에서 보여주는 진과안, 진화, 산화, 잠화, 상화(대봉, 공작, 소봉, 백학, 나화초충, 실과초충), 붉은색의 상, 붉은색의 상건은, 「팔관회」의 진다, 진과안, 12송이 꽃의 진화, 반화, 잠화, 붉은색의 상, 붉은색의 상건을 받아들인 것이다. 또한 굽다리그릇에 고여 담는 차림법 역시 고려왕실의 불교문화와 연속성을 갖는다. Through consideration of Pungjungyeon(Birthday banquet for a queen dowager) that is held during the Joseon Dynasty, the fact that Jinguaan(To offer a table full of fruit to a king), Jinhwa(To offer flowers to a king), Sanhwa(For a king to grant flowers to servants), Sanghwa(Flowers which is used to decorate a bountiful feast food), red table and tablecloth, Goimeumsikchalim(When a royal banquet is held during the Joseon Dynasty, a table setting that is in different bowl height according to the official rank and prepared very nicely so that food is not in disarray) and others are influenced by Buddhism, is investigated.

Antioxidant and Cholinesterase Inhibitory Activities of the By-products of Three Pandalid Shrimps

김상보,윤나영,심길보,임치원 한국수산과학회 2014 Fisheries and Aquatic Sciences Vol.17 No.4

The antioxidant and cholinesterase inhibitory activities of the acetone and dichloromethane (CH2Cl2) extracts of the by-products (heads, shells, and tails) of Pandalus borealis, Pandalus hypsinotus, and Pandalopsis japonica belonging to the family Pandalidae were investigated and their bioactivities were compared. The antioxidant and cholinesterase inhibitory activities of the organic solvent extracts of three shrimp by-products were evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2´-Azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] (ABTS+) radical scavenging activities, reducing power and xanthine oxidase (XO) inhibitory activity assays and Ellman’s colorimetric method. The extracts of P. hypsinotus exhibited the highest antioxidant and cholinesterase inhibitory activities. The acetone extracts showed more potent activities toward antioxidant and cholinesterase inhibition compared with the CH2Cl2 extracts. Furthermore, the total carotenoid contents of the acetone extracts were higher than those of the CH2Cl2 extracts. Thus, the carotenoid contents may affect antioxidant and cholinesterase inhibition. Our results suggest that the shrimp by-products could act as a nutraceutical agent to prevent oxidative stress and Alzheimer’s disease.