물질문화 연구론 관점에서 본 조선후기의 왕실 연향용 음식기명 연구

Abstract

This paper conducts a structural analysis of the form of tableware for banquet in the late Joseon Dynasty by applying the theory of material culture study to the study of craft history. I assumed food to be a major environmental factor that influenced the format of craft, and this served as a medium for building a connection among tableware scattered in historical records from the late Joseon Dynasty. I applied a mathematical approach to determine the relative sizes of the tableware.<BR> I analyzed two sources that have received limited attention so far—an entry of Seungjeongwon Ilgi dated June 18, 1795 and an entry of Ilseongnok dated February 11, 1796. Among these materials, the former refers to tableware corresponding to the types of food, while the latter uses a structural system to record the dimensions of tableware used for bangwasang. The study revealed that the classification of tableware into large, middle, and small sizes depends on the relative sizes of the items within a given set, instead of indicating their absolute sizes. I identified the forms of a boa, a medium-sized plate, and a big-sized plate for banquet and proved that the diameters of these three types of tableware were 3 chi寸, about 4 chi, and about 5 chi, respectively and these measurements are based on the dimensions of a yucheok鍮尺. Since the banquet food in the late Joseon Dynasty continued unchanged through the Korean Empire, we could find out that the sizes of main tableware used in the royal palace banquet until the end of the imperial rule did not exceed that of a large plate with a diameter of 5 chi. In addition, I could also conclude that the existing large plates over 5 chi were used for the emperor’s daetak-chanansang, which was introduced shortly before the Empire of Korea was established. The contribution of this study is that it provides a structural basis for understanding the existing ceramic relics used for banquet.<BR>