가례도감의궤에 나타난 1600년대의 조선왕조 궁중 가례상 차림 고 : 1651년 현종 명성후 , 1696년 경종 단의후 가례동뢰연 = A Study of Wedding Feast Dishes in Gare Dogam Euigwae ( 1651, 1696 )

다국어 초록 (Multilingual Abstract)

To analyze wedding feast dishes of royal prince (1651, 1696) of Choson Dynasty, studied Gare Dogam Euigwae. Historic book "Gare Dogam Euigwae" discribed wedding feast dishes of king's Choson Dynasty. The results obtained from this study are as follows.
Dishes were arranged in four kinds of table, 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 (pine nuts, orange, dried persimmon, torreya nuts, dried chestnut, jujube). 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 (wild ginseng, platy-codon, radish, white gourd melon, ginger), dried slices of meat seasoned with spices (abalone, octopus, shark, pheasant), cooked meat (wild goose, fowl, egg, pheasant, abalone), and fried fish (roe deer, fish, duck, pigeon, sparrow).
The main table (同牢大宴床) and the second table (右挾床) stand as a symbol for integrity. The third table (左挾床) symbolize longerity. The fourth table (面挾床) symbolize bearing many young and connubial felicity.