[논문]장서각 소장 사찬발기를 통한 조선왕실의 사찬음식 연구 - 탄일, 출산, 가례, 상례를 중심으로 -

정혜경; 신다연; 우나리야

doi:10.7318/kjfc/2019.34.5.508

장서각 소장 사찬발기를 통한 조선왕실의 사찬음식 연구 - 탄일, 출산, 가례, 상례를 중심으로 -
A Study on Joseon Royal Cuisine through Sachanbalgi of the Jangseogak Archives - Focusing on Royal Birthday, Child birth, Weddings and Funerals- 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.34 no.5, 2019년, pp.508 - 533

정혜경 (호서대학교 식품영양학과) , 신다연 (인하대학교 식품영양학과) , 우나리야 (호서대학교 식품공학전공)

Abstract ▼ AI-Helper

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty of Korea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royal court ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using these Eumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royal family. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, and funerals. These records allow us to reconstruct who the attendees were and what the table settings and food were for instances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse, being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically, it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appeared in the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup), Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok (pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meat slices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets were frequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pear or fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dry fish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes, stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16 times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of food provided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set out for receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions used in the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented to the king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. The study of this document is important because it extends the knowledge regarding the food of the royal families of the Joseon Dynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of that food will improve modern knowledge of royal cuisine.

주제어

표/그림 (22)

표 Types and Written Records of Sachanbalgi in the Rites of Passage of the Jangseogak Archives
표 Types and Written Records of Sachanbalgi in the Rites of Passage of the Jangseogak Archives (continued)
표 Types and Written Records of Sachanbalgi in the Rites of Passage of the Jangseogak Archives (continued)
표 Types and Written Records of Sachanbalgi in the Rites of Passage of the Jangseogak Archives (continued)
표 Types and Written Records of Sachanbalgi in the Rites of Passage of the Jangseogak Archives (continued)
표 Types and Written Records of Sachanbalgi in the Rites of Passage of the Jangseogak Archives (continued)
표 King Gojong’s Birthday Sachanbalgi
표 King Sunjong’s Birthday Sachanbalgi
표 King Younchin’s Birthday Sachanbalgi
표 Child birth Sachanbalgi
표 Child birth Sachanbalgi (continued)
표 Child birth Sachanbalgi (continued)
표 Child birth Sachanbalgi (continued)
표 Child birth Sachanbalgi (continued)
표 King Sunjong’s Weddings Sachanbalgi
표 King Youngchin’s Weddings Sachanbalgi
표 Queen Cheorin’s Funerals Sachanbalgi
표 Queen Sinjeong’s Funerals Sachanbalgi
그림 Gyeong-in pal-wol choiil sanleungdogam sachanchanhabbalgi
표 List and the Number of Occurrences of Dishes in Sachanbalgi
그림 Suggestions on Modernizing Gyeong-in pal-wol choiil sanleungdogam sachanchanhabbalgi
표 Contemporary Food Descriptions of Gyeong-in pal-wol choiil sanleungdogam sachanchanhabbalgi

질의응답

핵심어	질문	논문에서 추출한 답변
	조선왕조 궁중음식은 국가무형문화제 제 몇 호로 지정되어 있는가?	현재 조선왕조 궁중음식은 국가무형문화재 제 38호로 지정되어 폭넓은 연구와 함께 시연, 재현, 복원 등과 같은 다양한 접근을 시도하고 있다. 연구들이 의궤나 등록 등에 근거해 주로 진연(進宴)과 진찬(進饌)과 같은 연회를 중심으로 한 잔치 음식의 공식적인 기록에 집중된 감이 있다.
	사찬음식이 기록된 발기의 특징은?	지위에 따라서 외상 또는 겸상이나 두레상 등으로 차려졌다. 사찬음식이 기록된 발기에는 참석자에 따른 상차림과 음식내용이 상세히 기록되어 있는 것이 특징이다.
	조선왕조 궁중음식 연구들은 어디에 주로 집중되어 있는가?	현재 조선왕조 궁중음식은 국가무형문화재 제 38호로 지정되어 폭넓은 연구와 함께 시연, 재현, 복원 등과 같은 다양한 접근을 시도하고 있다. 연구들이 의궤나 등록 등에 근거해 주로 진연(進宴)과 진찬(進饌)과 같은 연회를 중심으로 한 잔치 음식의 공식적인 기록에 집중된 감이 있다. 조선왕실 음식문화는 오히려 주로 궁녀들이 기록했다고 알려진 조선 말기의 일종의 식단표인 왕실 음식 발기를 통해서 생생하게 잘 드러난다.

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