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韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture v.27 no.2, 2012년, pp.128 - 141   피인용횟수: 2
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「내외진연등록(內外進宴謄錄)」을 통해 본 궁중연회음식의 분석적 고찰 - 1902년 중화전 외진연(外進宴) 대전과 황태자의 상차림을 중심으로 -
A Study on the Royal Banquet Dishes in Naeoejinyeon-Deungnok in 1902

이소영    (사단법인 궁중음식연구원   ); 한복려    (사단법인 궁중음식연구원  );
  • 초록

    This study focused on the historic documents known as $deungnok$ , records created during preparations for royal events in the $Joseon$ Dynasty, rather than the often cited $uigwe$ , the documents describing the Royal Protocol of the $Joseon$ Dynasty. As a reference to the food served at royal banquets, the $deungnok$ can enhance our understanding of royal banquet foods. Seven specimens of $deungnok$ describing royal banquet foods are currently in existence, created during preparations for royal events by the agencies in charge of food, the $Saongwon$ and $Jeonseonsa$ . Owing to the nature of their authorship, the details recorded in these $deungnok$ hold great value as important resources for the study of royal banquet cuisine. $Naeoejinyeon$ - $deungnok$ , which documented an $oejinyeon$ banquet held at the $Junghwajeon$ Pavilion in November 1902, was somewhat disorganized and fragmented. $Jinyeonuigwe$ was more inclusive and well-summarized, since the former were progress reports to the King during banquet preparations that listed various items separately, such as dishes for each table setting and the kinds of flower pieces, and thus did not present a complete picture of all the details as a whole. The latter, on the other hand, were final reports created upon completion of a banquet, and contained more comprehensive records not only of the $chanpum$ (the menu of dishes served), but also the sorts of tableware and tables, floral arrangements, location, scale, and installation date of the $sukseolso$ (temporary royal kitchens for banquets). They also offer a more effective summary by simplifying details duplicated in identical table settings. Nevertheless, the $Naeoejinyeon$ - $deungnok$ recorded some facts that cannot be gleaned from the $Jinyeonuigwe$ , including the height of some dishes presented in piled stacks, as well as the specific names of dishes and their ingredients. The comparative study of the historic records in the $deungnok$ and $uigwe$ will be helpful in identifying and understanding the specific foods served at royal banquets. The $oejinyeon$ - $seolchando$ diagrams in $Naeoejinyeon$ - $deungnok$ depict the table settings for the King and the Crown Prince. The two diagrams contain large rectangles divided into three sections. In each section are similar-sized circles in which the names of dishes and the titles for table settings are recorded. From these records we can see that the arrangements of the table settings for the King and the Crown Prince are similar. The relationships and protocols shown in the arrangement of dishes and table settings for the King and the Crown Prince at royal banquets in the $Seolchando$ appear to be consistent. By comparing the two references, $deungnok$ and $uigwe$ , which recorded the dishes served at royal banquets, the author was able to determine the height of some foods served in stacked arrangements, the names of $chanpum$ , the ingredients used, and the configuration of the $chanpum$ . The comparative review of these two written records, $deungnok$ and $uigwe$ , will be helpful for a proper understanding of the actual food served at royal banquets.


  • 주제어

    Jinyeon [進宴: Royal Banquet] .   Deungnok [謄錄: records of government offices] .   Chanpum [饌品: dishes served at banquets and the menu-like scrolls listing them] .   Naeoejinyeon-Deungnok [內外進宴謄錄] .   Seolchando [設饌圖: diagram of table setting] .   Jinyeonuigwe [進宴儀軌: records of protocols for Jinyeon) .   Royal Cuisine.  

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  • 이 논문을 인용한 문헌 (2)

    1. Koo, Ha Yeon ; Choung, Seo Yeong ; Jeong, Hee Sun 2016. "Measures to Improve Culinary Trends in Korean Court Food Based on the Perception of Korean Royal Court Cuisine" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 32(3): 370~381     
    2. Lee, So-young ; Han, Bok-ryo 2016. "Analytical Review of Royal Sakmangdalye Cuisine in Sakmangdalye-deungnok" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 31(4): 300~324     

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