조선시대 궁중연향과 교방문화의 술

Abstract

The purpose of this thesis is to examine alcoholic beverages and its brewing method, which are the main components of the banquets of the royal court and Gyobang during the Joseon Dynasty. As a research method for this purpose, the aspects of alcoholic beverages and folklore shown in court banquets were compared and analyzed through a classic cooking book of the Joseon Dynasty. Among the subjects of the study, ‘Soju’, which was used at the 60th birthday party of Hyegyeonggung Hong during the reign of King Jeongjo, as the alcoholic beverage that appeared in the royal banquet, and makgeolli in the Yeongnam region were examined as alcoholic beverage that appeared in the table setting of the Gyobang banquet. In particular, in the course of the research, it was revealed that the alcoholic beverage called ‘Hyangonju’, which has been handed down in the private sector, was derived from the common noun ‘Hyangon’, which means the alcoholic beverage that the king gave in the royal court.
 On the other hand, before and after 1910, Gyobang's artistic culture led to the ‘Gisaeng association’ and ‘Gwonbeon’, and the aspects of alcohol that appeared in Gyobang's food culture were examined, focusing on Gyeongnam-affiliated newspapers and magazines, with examples of synthetic sake and beer advertisements in the Jinju region. It is a representative center of Gyobang art and culture, and it has been called ‘Pyongyang in the north and Jinju in the south’.