Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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An Analytical Study on the Royal Family Birthday Party Menu of Chosun Dynasty

조선조(朝鮮朝) 궁중(宮中) 탄일상(誕日床) 발기의 분석적(分析的) 연구(硏究)

  • Han, Bok-Jin (Department of traditional cuisine, Chun-cheon Junior College) ;
  • Lee, Sung-Woo (Department of food and Nutrition, Ban-yang University)
  • 한복진 (춘천전문대학 전통조리과) ;
  • 이성우 (한양대학교 식품영양학과)
  • Published : 1989.03.30
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Abstract

This paper studied what kind of foods were served how often in the table of the Royal family birthday parties by analyzing 18 sets of the Royal family birthday party menu with respect to the rank of Royal family for each season respectively among all the kinds of food menu of Chosun Dynasty. From this sudy a good representation of primary Royal King's birthday menu could be drown. The menu of the King was most in variety. And the King was served in the range of 46 to 74 kinds of food and its number of dishes varied 28 to 40, and the other royal family were served in the range of 19 to 44 kinds of foods and its number of dishes varied 15 to 26. The menu included variable dishes such as Yoomilkwa (fried cookies 油蜜果) 7, Gangjung 17 (fried rice cookies 姜?) 17, Dasik (mold cookies 茶食) 8, Suksilkwa (cooked fruits 熟實果) 1, Jungkwa (compoted fruit 正果) 1, Byung (rice cakes 餠) 25, Umchung (punch 飮淸) 4, Sengka (fresh fruits 生果) 21, Jusik (main meal 主食) 4, Chanpum (side dishes 饌品) 27, Jomipum (sauce, honey, mustard 調味品 ) 3.

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