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KMID : 0665420200350010014
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Korean Journal of Food Culture
2020 Volume.35 No. 1 p.14 ~ p.27
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Study on the 16th century Noble Lineage’s Rites and Seasonal Food Recorded in the Shaemirook
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Kim Mi-Hye
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Abstract
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This study examined the document Shaemirok, which recorded the daily lives of people from Jangsoo (長水), Junradoto Pyeongang (平康), Gangwondo, from 1591 to 1601. This book represents the mid Josun dynasty Noble Lineage’s diarytogether with Muk-Jae (默齋日記). This study analyzed the Shaemirok of Noble lineage’s seasonal food and traditionalKorean food through the lens of the Shaemirok. The Shaemirok recorded that Josun people practiced the Julsa (節祀) andJulshik (節食) during the spring, as follows: Sakil (中和節) five times on February 1, Dapchungil (Samjiknal) six times onMarch 3, Hanshikil five times on March 8, and Deungsuk (Chopile) three times on April 8. Samjiknal on March 3, which ismentioned six times, is the spring Julsa and Julshik that show up most frequently within the Shaemirok’s records. TheShaemirok recorded that Josun people, practiced the Julsa and Julshik during the summer, as follows: Danyang (Danoh)eight times on May 5 Youdoojul six times on June 15, Chilsuk five times on July 7, and Bakjoong five times on July 15. Dangohjul on May 5, which is mentioned eight times, is the summer Julsa and Julshik that show up most frequently withinthe Shaemirok’s records. The Shaemirok’s author recorded Julsa and Julshik practiced in the autumn eight times annually. Joongangjul, which is mentioned six times, is the autumn Julsa and Julshik that show up most frequently within theShaemirok’s records. Shaemirok recorded that Josun people practiced the Julsa and Julshik during the winter, as follows:Dongji during November, Sul on January 1, and Daebohrum on January 15 Dongji and Sul, Daebohrum are mentionedeight and seven times, respectively, in the Shaemirok. The people of the Four Main Families of the mid-period Josunpracticed more Julsa and Julshik in the winter than in any other season. The Josun people stored the most food duringwinter, thus had the highest abundance of food. This seasonal factor explains Dongji and Sul, Daebohrum’s unusualfrequency with which they were celebrated.
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KEYWORD
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The Mid Josun dynasty, diary of Muk-Jae, food culture, traditional Korean food, Shaemirok
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FullTexts / Linksout information
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Listed journal information
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