進饌儀軌를 통하여 본 1887년 朝鮮王朝 宮中 進饌宴 중 萬慶殿 翌日灰爵과 萬慶殿 翌日夜연의 상차림에 대한 考察

金尙寶,李盛雨,朴惠苑,韓福眞,黃蕙性,韓福麗 동아시아식생활학회 1991 동아시아식생활학회지 Vol.1 No.3

To examine the following day party and the following evening party in the Man Kyong Jeon, the authors studied "Jin Chan Eui Gue", which is a historical reoord published in 1887(King Go-Jong). The results obtained from the study were as follows, 1.There were fixed arranging tables(22) and taking-away tables in the dining table of the following day party. 2.There were fixed arranging tables(5) and taking-away tables in the dining table of the following evening party. 3.Food and flowers were distributed to the 390 attendants in the following day party. 4.There were no distribution of food and flowers to the attendants in the following evening party. 5.Arrangements of the followings day party and following evening party were the same as those of the main party. 6.The arranged seat of the King, Go-Jung was facing the south. 7.According to the status or class of the attendant, the pattern or size of table settings were differentiated in the kinds of food, heights of food, table flowers, chinaware etc. 8.1n the arrangements of tables for the King, the heights of food on the dishes were as following levels, 1 dish : 1 chok(1尺) 6 dishes : 8 chon(8寸) 4 dishes : 7 chon(7寸)

세계 두부 조리의 문화

한복진 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.4

Korea supposed the place of origin of soybean. Although it is speculated that it was edible in the era of the Three Kingdoms(A.D. 5~9C), there is no documentary evidence. The first record about the edibility of tofu was written down in the Goryeo dynasty, and there was several documents that tofu was exported to China and Japan in the Chosun dynasty due to excellent manufacture skills for tofu. Tofu has been a good source of protein as a food for the common people, though there were not many traditional kinds. Especially, tofu has been an important vegetarian foodstuff in a Buddist temple, and has been used for vegetable soup and skewered greens necessary for the sacrificial rites of the humbler class as well as of the royal court. We frequently made sliced raw tofu and fried tofu, and it was used for broil, stew, and casserole as well as stuffing. In addition, tofu and its bean-curd dregs were applied of making soy. In China it is assumed that tofu has been eatable since the time of the Han(A.D. 1C). Chinese tofu and its products are various and generally 20 different varieties are used. There are many dishes applied of tofu. salted and plain tofu were used as Chinese appetizer dishes. Plain, salted, skinned or deep-fried tofu was stir-fried in an hot oiled pan with vegetables, meats and fishes. Additionally, there are a variety of tofu dishes utilized stewing, frying, steaming, and soup cookeries. Tofu first appeared in the era of the Nara(8C) of Japan and was come into wide use in the era of the Aedo(Tokyo). In Japan tofu and its products are various and introduced in Shojin cookeries prevalent in the Buddist temples. It is especially noticeable that frozen or skinned tofu was used for these. Japanese tofu cooking is more delicate than Korean and Chinese ones, and Japanese people do not use oil. Instead, they in general utilize steaming and broiling cookeries. In the western countries the history of tofu edibility is short. However, their practical application of tofu in the dietary life is very positive.

한국의 전통적 기능성 식품의 이용에 대한 역사적 고찰

한복진 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.2

Natural substances, exploited in our daily life, have been applied to drugs to treat diseases and developed to functional foods by appropriate preparations, and these foods give beneficial effects on physical activities. In this paper, the utilization of traditional functional foods was studied with referring to old ancient writings published in the front-end of Chosun dynasty. The utilized vegetables were march mallow, turnip, radish, Chinese cabbage, lettuce, spinach, cucumber, winter buds, flesh of a gourd, eggplant, taro, burdock, parsley, watershield plant, crown daisy, bamboo shoots, garlic, scallion, onion, acorn, bark of a tree, white goosefoot leaf, leaf of bean, pine mushroom, bracken, yam, mugwort, tea, ginseng, peppermint, fruit of the Maximowiczia chinensis, smartweed and pepper. The utilized fruits were chestnut, Chinese date, pine nuts, walnut, gingko nut, citrus, crab apple, pear, peach, grape, pomegranate, plum, Chinese quince, fig and watermelon. The utilized cereal were rice, barley, bean, buckweat and Job's-tears. The utilized sweetenings and seasonings were honey, wheat-gluten, sugar, oil, salt, soy sauce and vinegar. Our ancestors had a balanced diet using the various foods, and especially had a fundamental concept of "Foods have the efficacy of a remedy".

신선로(열구자탕)조리법의 역사적 고찰과 전통적 표준조리법의 제시

한복진 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.3

"Sinsulro(신선로)" is the famous soup of Cho-sun Dynasty Royal Cuisine, and the original food name is "Yulgujatang(열구자탕)". The first record is on 「Sumunsasul」(1740) and the origin history related with Hirang-Jung is on 「Headongjukji」 and 「Chosunyorihak」. From the analysis with Royal banquet menu(進饌儀軌) and 16 kinds of old culinary literatures, "Sinsulro" are contained 54 and 70 material items and used variety cooking methods. Soup base of "Sinsulro" is well boiled meat, shank, brisket, stomach and intestine of beef with water. Some of beef is made meatball and seasoned raw meat. Beef marrow and tripes and liver are sauted with egg. Dried abalone and sea cucumber are soaked in water and then cutting slices after well boiled. Sliced white fish fillet are sauted with egg. Egg white and egg yolk made to thin sheet on pan with oil. Dropwort made to one sheet with flour and egg. Radish are boiled with meat soup and other vegetable are cooked with boiled or sauted. Seeds of pinenut, gingko, walnut are used of decorative seasonings. Filling methods of the Sinsulro casserole, the first layer is seasoning raw beef meat, 2nd layer is cooked slice of meat and radish, 3rd layer is rectangle pieces of egg sheet and sauted fish and intestines of beef. The top layer is decorated with meatball and naked nuts. After hot soup is poured until top of the materials, buning charcoal put into the center fire place and then served.

조선시대 양로연(養老宴)에 대한 고찰

한복진 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.2

Yangroyun(養老宴), the ceremony for elderly people, originated with the ancient chinese, but the ceremony was held as almsgiving in the early period of Three Kingdom - Shilla·Goguryo·Backje. During the period, a king participated in the ceremony and gave elderly people grain and cloth. Also, in the unified Shilla dynasty, as it were. According to establish the aristocracy in the Three Kingdom period, Yangroyun became the royal ceremony. In Goryo dynasty, Yangroyen was developed as a ceremony for awarding a person with filial piety prizes. In Chosen dynasty, Yangroyun was performed in the rigid regulation. It was begun from the king Sejong, According to『Kyungkukdaejeon(經國大典)』, Yanroyun was held in September of the lunar year for over eighty years old, and queen held a banquet for the wives of the elderly. According to 『Chosunwangjosilrok(朝鮮王朝實錄)』, 『Gisaji(耆社志)』, and 『Jungbomunhunbigo(增補文獻備考)』, Yangroyun held totally eighty times in Chosun dynasty, however, in the late Chosun dynasty, Yangroyun was held few times.

우리나라 전통조리에서 고추의 활용

한복진 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we can easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in 『Sumunsasul(수문사설)』(1740), and to make Kimchi in 『Jeungbo Sanlimkungje(증보 산림경제)』(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted fish) and Jangajil (salited veg.) etc as fermentable cuisines. The attribute of using pepper was developed for fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew. brasing, roasting, steaming) also use red peppers. Soup & stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

고려시대 궁중의 식생활에 대한 고찰 : 연회식과 의례식을 중심으로

한복진,정라나 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.2

In the early years of the Koryo dynasty(877~1392), the grain production was encouraged and the consumption of meat was abstained because of the Buddhism. Therefore, desserts including rice cakes and cookies and teas were prevalent. Specially, the cooking skill of the desserts was highly developed because the desserts were the requisite offered in Buddhist service and national ceremonies. Also, the king took the lead in abstaining to eat meat. According to 『Koryodokyung』, people in the early years of the Koryo dynasty were unskilled to slaughter for serving meat to the envoy from China. Most ceremonies in Koryo dynasty were held for retainers by king and the ceremonies held to celebrate the coronation, birth of the royal grandchildren, and royal birthday, and to treat the envoys and merchants from China(Song dynasty) and Tamra kingdom. The ceremonies were continuously held from the early year to the later year of Koryo dynasty. The aristocracy of the Koryo dynasty often held the extravagant ceremonies and drank liquor a lot in the ceremony and offered the extravagant foods such as oil-and-honey pastry and milk, which caused the national problem later. The royal religious ceremonies held often in the Koryo dynasty were ancestor worship ceremony, tea ceremony, lotus lantern ceremony, Palgwanhoe, etc. In Koryo dynasty, there were several government offices that took charge of royal dietary culture as follows: 1. Yomulgo (料物庫) - government office supplied with provisions 2. Sasunseo(司膳署) - government office that took charge of various kinds of side dishes 3. Saonseo(司온署) - government office that took charge of wine and liquor 4. Naejangtaek(內莊宅) - government office managed paddy fields and dry fields owned by royal family 5. Sangsikguk(尙食局) - government office same as Sasunseo that took charge of various kinds of side dishes, the name changed to Sasunseo later 6. Sungwanseo(膳官署) - government office that took charge of foods for various religious services and ceremonies 7. Naewonseo (內園署) - government office that took charge of the garden.

하우스 밴드의 설치방법 개발

김진환,김형준,유복상 충북대학교 농업과학기술연구소 2001 農業科學硏究 Vol.18 No.-

Labor saving, simple and fast instration of hawse band is necessary for house management. Therefore, this study was conducted to evaluate the cord materials(rice transplsnting string, pack sack band and drip irrigation nozzle and house band) and installation methods(string exchange, both side throwing, ball throwing and and both side throwing) of house band. Both side throwing + Ball throwing) of house band. Both side throwing of drip irrigation nozzle appeared to be the fatest method for house band installation. Attachment of tennis ball of 160∼ 180g at the both end of drip irrigation nozzle enabled fast band installation in both side throwing and only one man is able to install the house band

조선시대 성균관 유생 식당의 급식운영 고찰 및 급식비용의 추정

차진아,한복진 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.5

The purpose of this study was to review the operation systems and estimate the food cost of the dining room(進上食堂) in Sungkyunkwan, the highest national education institute of confucianism in the Chosun dynasty. 『the true records of the Chosun dynasty(朝鮮王朝實錄)』, 『Taehak-Ji(太學志)』and 『Banjungjabyoung(伴中雜詠)』 were reviewed. Because the foodservices for the students were related to the Wonjeom(圓點) regulation, the qualification for the national examination(大科), Chosun dynasty government took the much considerations for the operation of the foodservice. Especially, YangHyunGo(養賢고) was established to support the finances for Sungkyunkwan and took an important role to procure all the supplies including food. The budget of the foodservice was on a large scale. Over 960 suks(石) of rices were needed for the 200 students, and it can be converted as 276,480,000 won for the current price and the food cost per meal can be estimated about 4,000~5,000 won.

지역사회 공공보육시설 설치를 위한 학부모 인식 연구

조복희,이옥,이진숙,한유미 한국영유아보육학회 2003 한국영유아보육학 Vol.0 No.35

This study examined the parents' perception to the establishment of educare center in local area. The subject were 1,313 mothers with zero to five-year-old children. The major findings were as follows : First, most mothers preferred chid care support center(40%), child care center for infant(38%), especially dual-career wives preferred child care center for infant, but house wives preferred chid care support center. Second, in the opinion of program center operated by part-time, the preferrance to the program operated by once a week or anytime tended to be high, and also dual-career wives preferred weekend program. Third, in the services of chid care support center, most mothers preferred the providence of free-playroom for kid, parent-child playroom. And child care/education information and chid care counseling were preferred by mothers. Finally, we proposed the new model of public educare center in local area in the basis of results.