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- P-ISSN 2671-8197
- E-ISSN 2733-936X
- KOREAN
- P-ISSN2671-8197
- E-ISSN2733-936X
- KCI
Article Detail
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Table Arrangement and Characteristics of Food Served at Royal Weddings in the Joseon Dynasty
Korean Studies Quarterly / Korean Studies Quarterly, (P)2671-8197; (E)2733-936X
2024, v.47 no.2, pp.353-391
https://doi.org/10.25024/ksq.47.2.202406.353
Kim,
H.
Y.
(2024). Table Arrangement and Characteristics of Food Served at Royal Weddings in the Joseon Dynasty. , 47(2), 353-391, https://doi.org/10.25024/ksq.47.2.202406.353
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Abstract
This study analyzed the arrangement of the food tables and the characteristics of the food served in the “Dongroe (同牢)” ceremony, which corresponds to the modern wedding ceremony, among the wedding procedures of the Joseon royal family. The food tables were divided into “decorative tables” that decorate the space and “performance tables” that were used when performing ceremonies. Decorative tables include “Dongroeyeon table (同牢宴床)” and “Daeseon·Soseon table (大膳床·小膳床).” This study discussed the direction of arranging food on the Dongroeyeon table, the characteristics of Yumilgwa cake (油蜜果) served, and the Daeseon·Soseon table and sacrificial rituals. Performance tables include the Jungwonban (中圓盤), Gwaban (果盤), Chomi (初味), Yimi (二味), Sammi (三味), and Sabangban (四方盤). The characteristics of the food served on each table were also discussed. In particular, based on a drawing of a table setting in the wedding ceremony records of King Gojong, the way food was prepared was revealed in detail.
- keywords
- 왕실 혼례, 동뢰, 혼례 음식, 음식사, royal wedding, Dongroe, wedding food, food history
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