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KMID : 0665420180330040322
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Korean Journal of Food Culture
2018 Volume.33 No. 4 p.322 ~ p.329
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Study of the Soonjo GichukJinchanEuigwe JagyeongjeonJeongil Misu in 1829
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Kim Ha-Yun
Kim Myung-Hee
Kim Ah-Hyeon
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Abstract
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This study analyzed the Gichuk years JagyeongjeonJeongilJinchan Misu. The banquet, Misu is offered to the king by the crown prince, crown princess, and vassal, according to procedure. JagyeongjeonJeongil Misu are offered as 49 dishes spanning seven courses, so seven dishes in each misu are offered. Various types of food, such as Gawjeong, fruit, soups and side dishes, are placed. Misu involves only the king, crown prince, and crown princess in the banquet. The number of misu dishes are different for the King and prince. The table used is called the Joochil Sowonban and the tableware used is brassware and pottery. Sangwha used Peonies, Chinese rose, Red peach blossom-samjihwa, and Red peach blossom-byulgeonhwa in each misu.
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KEYWORD
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JagyeongjeonJeongilJinchan , royal banquet , Misu , Uiju , Soonjo
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