• Title/Summary/Keyword: deungnok [謄錄: records of government offices]

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Analytical Review of Royal Sakmangdalye Cuisine in Sakmangdalye-deungnok (「삭망다례등록(朔望茶禮謄錄)」에 기록된 궁중음식에 관한 분석적 고찰)

  • Lee, So-young;Han, Bok-ryo
    • Journal of the Korean Society of Food Culture
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    • v.31 no.4
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    • pp.300-324
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    • 2016
  • 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.

A Study on the Royal Banquet Dishes in Naeoejinyeon-Deungnok in 1902 (「내외진연등록(內外進宴謄錄)」을 통해 본 궁중연회음식의 분석적 고찰 - 1902년 중화전 외진연(外進宴) 대전과 황태자의 상차림을 중심으로 -)

  • Lee, So-Young;Han, Bok-Ryo
    • Journal of the Korean Society of Food Culture
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    • v.27 no.2
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    • pp.128-141
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    • 2012
  • 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.

Organizations and Records of Local Government Office in the 19th Century Through an Analysis on the Transition Documents in Yeongnam Region (19세기 영남지역 중기(重記)를 통해 본 지방관아의 조직과 기록물 연구)

  • Son, Ke-young
    • Journal of Korean Library and Information Science Society
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    • v.48 no.2
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    • pp.237-262
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    • 2017
  • During the Joseon period, space, organization, and personnel were essential in order to perform the administrative work for local governance. For that reason local government records were created, managed, and stored as the results of its administration. Buildings and spaces of local government office can be divided in 3 sections such as 1) administrator's space for governance and living; 2) petty officials' administrative space; 3) granary space for store rations and grains paid as tax. Because of its grand scale, a local government office had considerably complex organizational structure. In order to survey the types and forms of local government records, focusing on six transition documents (junggi, 重記) in the 19th Century Yeongnam Region, this study selected the record type documents in the item lists of the transition documents, then, classified the record type documents which were managed by the organizations in local government offices with several types: program of items (jeolmok, 節目), list of personnel or land (an, 案), register (daejang, 大帳), certified copy (deungnok, 謄錄) and muniment (wanmun, 完文), and examined these documents.