장서각 소장 사찬발기를 통한 조선왕실의 사찬음식 연구 - 탄일, 출산, 가례, 상례를 중심으로 -

초록

This study investigated the Sachanbalgi, which record the royal feasts given by the royal family of the Joseon Dynasty ofKorea. These records are contained within the Gungjung Balgi, which recorded the types and quantity of items used in royalcourt ceremonies. The Eumsikbalgi is the general name for the records of food found within this document. Using theseEumsikbalgi, and in particular the Sachanbalgi, this study investigated the food eaten and bestowed by the Joseon royalfamily. The Sachanbalgi describes four categories or occasions of feasts: royal birthdays, childbirth, royal weddings, andfunerals. These records allow us to reconstruct who the attendees were and what the table settings and food were forinstances not directly indicated in oral records, books, or other documents. The food at these Sachan (feasts) was diverse,being related to the specific event, and its contents varied based on the position of the person who was receiving the food. Usually, Bab (rice) was not found at a Sachanbalgi, and only on two occasions were meals with Bab observed. Specifically,it was served with Gwaktang (seaweed soup) at a childbirth feast. There were seven kinds of soups and stews that appearedin the Sachanbalgi: Gwaktang, Yeonpo (octopus soup), Japtang (mixed food stew), Chogyetang (chilled chicken soup),Sinseonro (royal hot pot), and Yukjang (beef and soybean paste). Nureumjeok (grilled brochette) and Saengchijeok(pheasant), and Ganjeonyueo (pan-fried cow liver fillet) and Saengseonjeonyueo (pan-fried fish fillet) were eaten. Yangjeonyueo, Haejeon, Tigakjeon (pan-fried kelp) and other dishes, known and unknown, were also recorded. Boiled meatslices appeared at high frequency (40 times) in the records; likewise, 22 kinds of rice cake and traditional sweets werefrequently served at feasts. Five kinds of non-alcoholic beverages were provided. Seasonal fruits and nuts, such as fresh pearor fresh chestnut, are thought to have been served following the event. In addition, a variety of dishes including salted dryfish, boiled dish, kimchi, fruit preserved in honey, seasoned vegetables, mustard seeds, fish, porridge, fillet, steamed dishes,stir-fried dishes, vegetable wraps, fruit preserved in sugar, and jellied foods were given to guests, and noodles appear 16times in the records. Courtiers were given Banhap, Tanghap, Myeonhap, wooden bowls, or lunchboxes. The types of foodprovided at royal events tracked the season. In addition, considering that for feasts food of the royal household was set outfor receptions of guests, cooking instructions for the food in the lunchbox-type feasts followed the cooking instructions usedin the royal kitchen at the given time. Previous studies on royal cuisine have dealt mostly with the Jineosang presented tothe king, but in the Sachanbalgi, the food given by the royal family to its relatives, retainers, and attendants is recorded. Thestudy of this document is important because it extends the knowledge regarding the food of the royal families of the JoseonDynasty. The analysis of Sachanbalgi and the results of empirical research conducted to reconstruct the precise nature of thatfood will improve modern knowledge of royal cuisine.

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