Abstract

In this paper we investigate the table settings of Korean ceremonial foods for Honrye (a marriage ceremony) and Jerye (sacrificial rituals). According to the procedure of Honrye, the tables for Honrye are to be the divided into four classes; Bongchisang for Nappe ceremony, Choroyechungsang for Chorye ceremony, Keunsang for the bride and bridegroom and Pyebecksang for Kyungugorye ceremony. Jerye is to be divided into several classes; Shunjoje, Shijoje, Leeje, Kheeilje, Myoje, Sokjeulje, Sasije, and so on. Foods for Jerye are a little different from those for Honrye, but the form of table settings for Jerye is similar to that of Keunsang in Horye. Each table setting for Honrye and Jerye has its own form, that represents the meaning of that ceremony. Furthermore, foods prepared for Honrye and Jerye have the Korean dual principle of the negative and positive.

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1. Kim, Jun-Hee ; Jeong, Hang-Jin ; Oh, Wang-Kyu 2012. "A Literature Review Investigation Collecting and Cooking Methods of Tteok (Rice Cake) in 「Gyuhapchongseo」" 한국식품영양학회지 = The Korean journal of food and nutrition, 25(4): 1061~1067  원문보기 상세보기
2. Lee, Hyeran ; Kim, Hyewon ; Cho, Wookyoun 2013. "Coloration Analysis of Korean Table Settings" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(1): 41~47  원문보기 상세보기