|
KMID : 0665420160310040300
|
|
Korean Journal of Food Culture
2016 Volume.31 No. 4 p.300 ~ p.324
|
|
|
Analytical Review of Royal Sakmangdalye Cuisine in Sakmangdalye-deungnok
|
|
Lee So-Young
Han Bok-Ryo
|
|
|
Abstract
|
|
|
|
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.
|
|
|
KEYWORD
|
|
|
Sakmangdalye-deungnok [朔望茶禮謄錄], deungnok [謄錄: records of government offices], Dalye [茶禮: ancestor rituals, tea ceremony], Jesa, Royal Cuisine
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|