「삭망다례등록(朔望茶禮謄錄)」에 기록된 궁중음식에 관한 분석적 고찰

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 31권 / 4호
ㆍ저자명 : 이소영, 한복려

목차

I. 서 론
II. 연구 내용 및 방
1. 조사 대상 문헌
2. 연구 조사 방법
III. 결과 및 고찰
1. 삭망다례 음식 내용
2. 등록과 발기에 기록된 삭망다례의 음식 구성 비교
3. 삭망다례 음식의 재료와 기재방식
IV. 요약 및 결론
References

영어 초록

This paper investigated monthly meal composition and type of foods prepared for Dalye (ancestor rituals) over a period of 1 year based on the records in Sakmangdalye-deungnok and reviewed the ingredients for Dalye foods. From the results of our survey, 19 to 20 dishes were served in Sakmangdalye. 24 to 25 different foods were served in Sakdalye. Foods for Sakdalye consisted of Silkwa, Jogwa-Gwapyun, Jeongkwa or Suksilkwa, Hwachae-Sujeonggwa, Tteok, Cho, Jeonyueo, Sugyuk, Jjim, Hwe, Po, Sikhye, Tang, main dish-Guksu or Mandu, and Jang. Ingredients used in Sakmangdalye were recorded in a very integrated and simple manner in Sakmangdalye-deungnok. All ingredients were categorized into three groups: Kwasil (Fruits), Byeongmisikseung (Rice cakes etc.), and Muyeok (purchases). Sakmangdalye-deungnok was helpful in consulting dishes and ordering ingredients when a table for Dalye was set. Moreover, it was written simply enough so those who were in charge of preparing food could easily understand. This paper establishes Sakmangdalye-deungnok as one of the key materials for Royal Cuisine.

참고 자료

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