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서울지방의 불교신앙을 통해서 본 제상차림과 무속신앙 및 불교신앙의 의식절차에 대한 비교 연구
김상보,황혜성 한국식생활문화학회 1989 韓國食生活文化學會誌 Vol.4 No.1
How did the Korean religious culture which was consisted of three different religions- Shamanism, Buddhism, Confucianism- be combined and transformed? The author focused the mixture and transformation of the procedure of sacrificial rite and the arrangement of sacrificial food in each religion. In this thesis, the author studied first, the conception in sacrificial rite, second, the procedure of sacrificial rite, third, the items of sacrificial rite food according to each period. In consequence of the research each religion had lost its uniqueness and became mixed to each other and settled down in Korean culture.
『 제민요술 』 의 저가 백제의 김치 : 인가에 관한 가설의 접근적 연구(2)
김상보 한국식생활문화학회 1998 韓國食生活文化學會誌 Vol.13 No.3
Ka Sa Hyeob, who wrote 『Chea Mihn Yho Sul』, lived in the times of Book-Wi (A.D. 386-535) and his birthplace was San-Dong Peninsula. If the Back-Jae dynasty governed San-Dong Peninsula during A.D. 285-500, Jeo(Kimchi) of 『Chea Mihn Yho Sul』 should be investigated as Back-Jae's Kimchi, because it accorded with Ka Sa Hyeob's time of existence.
조선왕조의 영접도감 연향색의궤에 관한 분석적 연구 : 찬품 및 재료와 그 분량에 관하여(1634년 1643년의 의궤를 중심으로) 1634, 1643 year
김상보,이성우 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.2
To analyze reception dishes of Choson Dynasty, studied historic book "Youngjeob Dogam Younhyangsek Euigwae" (1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follow. 1. The number of sets to be arranged on the table for Chinese envoy were 91 sets, 49 sets, 37 sets at welcome party (下馬宴, 翌日宴, 別茶啖) and 91 sets at farewell party (上馬宴) in 1643 year. 2. The number of fresh meal to be arranged on the table for Chinese envoy were 102 kinds described in the took of 1643 year. 3. A reception dishes (下馬宴, 上馬宴 ) of Choson Dynasty was the same wedding feast dishes of Choson Dynasty.
An analytical study on the Youngjeob Dogam Sajechong Euigwae of Choson Dynasty(1609 year)
김상보,이성우 동아시아식생활학회 1992 동아시아식생활학회지 Vol.2 No.2
To analyze royal nad Chinese envoy procession, and sacrificial rite of Chinese envoy for Choson Dynasty, the author studied historic book-Youngjeob Dogam Sajechong Euigwae of Choson Dynasty(1609 year) in which Chinese envoy procession for sacrificial rite in Choson Dynasty were described. The results obtained from this study were as follows. 1. Sacrificial rite of Chinese envoy for Choson Dynasty were Yellow paper burning and performing a sacrificial rite of chinese envoy. 2. Order of Chinese envoy procession for Yellow paper burng and performint a sacrificial rite of Chinese envoy, was civil and military officers, flag procession, drum, palanquin of incense, palanquin of guneral oration, palaquin of material for guneral expenses, palanquin of rich viands and sumptuous fare and Chinese envoy. 3. Things offered in sacrifice of Yellow paper burning were fried cake made of wheat flour, honey and oil, fried gutinous rice cake, patterned savory cake, fruits, meat fish and others broil, slices of boiled beef, soup, stew, noodles, 3cups of alcohol, rice cake and water. 4. Things offered in sacrifice of performing a sacrificial rite of Chinese envoy were a cattle, a hog, a sheep, 3 cups of alcohol and etc.
조리면에서 본 조선왕조 영접도감의궤의 찬품에 대한 고찰
김상보,이성우 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.2
To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book "Youngjeob Dogam Euigwae" described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc(해), jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.
조선왕조의 영접도감 잡물색의궤에 관한 분석적 연구 : 식품의 재료와 소용기용에 관하여(1609년 1643년의 의궤를 중심으로) 1609, 1643 year
김상보,이성우 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.2
To analyze food material and table wares in daily reception dishes of Choson Dynasty, studied historic book "Young jeob Dogam Zabmulsek Euigwae" (1609, 1643 year) described the daily reception dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. Food material for reception Chinese envoy were vegetable, pickled vegetable, soup (염수), brown seaweed, kelp, green seaweed, garlic, pine mushroom, mushroom, driedfish, fish egg, shrimp, pork, pheasant, fowl, salted fish shrimp and etc, various fruits preserved in honey, green peajelly, buck wheat jelly and bean curd. 2. The table wares were rice bowl(鉢里), small bowl of porcelain(甫兒), water bowl(大貼), plate(貼是), small dish(種子), small earthen ware jar(東海), jar(缸), pottery(甕), table(盤), chopsticks(저), washbowl(洗面盆), earthen ware steamer(甑), kettle(釜), brazier(爐), measuring cup(升), unit of measure(合), meter(稱子), spoon(匙), chest (函), lid(蓋), large rice bowl(所羅) and bowl(椀).
김상보,이성우,Kim, Sang-Bo,Lee, Sung-Woo 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.1
To analyze reception dishes of Choson Dynasty, studied historic book ‘Youngjeob Dogam Younhyangsek Euigwae’ (1609, 1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴), the second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 下馬宴, 上馬宴 were arranged in four kinds of tale, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat, and fried fish. In feast, Chinese envoy drank 11 cups (1609 year) and 5 cups (1634 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meet (小膳) and a large boiled meat (大膳), at a second cup eat (二味), at third cup eat (三味)..., at eleventh cup, they eat (十一味) and fruits.