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| ▲This photo provided by the Cultural Heritage Administration show food being eaten within the royals during Joseon Dynasty. (PHOTO NOT FOR SALE) (Yonhap) |
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| ▲This photo provided by The Academy of Korean Studies show poster of upcoming academic conference. (PHOTO NOT FOR SALE) (Yonhap) |
SEOUL February 22 (Yonhap) – Academic Conference regarding the subject of “food and ritual of the Joseon Dynasty” will be held on February 22, at the Jangseogak within the Koreanology Central Research Center, addressed The Academy of Korean Studies on Wednesday.
Jangseogak of Koreanology Central Research Center and Korean Royal Cuisine Culture have collaborated upon hosing the upcoming academic conference.
Throughout the conference participants will look into the role of food within the major rituals held by the royals of Joseon Dynasty, and what kind of cultural and historical meaning lies behind them.
Researcher at Jangseogak Kim Yoon-jeong will focus deep into the usage of Yumil-gwa which was often used during marriage ceremony, parties and during the walk of taken by the Kings in the past.
Yumil-gwa is one of the variants of the Korean traditional confection which is made by combining the flour dough with sesame oil, honey and more then frying the dough in vegetable oil and soaked in honey before serving. Researcher Kim Yoon-jeong will focus on the changes implemented throughout the years.
General Manager of the Korean Royal Cuisine Culture Lee So-young will address on the topic of food consumed by the royal family and within the palace by diving deep into the Uigwe from 1797 which depicts detailed description of the royal rituals and the celebration held for sixtieth birthday of Lady Hyegyeong.
Moreover, Researcher from Jangseogak, Lee Wook, will guide the participate through the difference between different types of food used and consumed throughout ancestral rituals one of which, Hyulsik (literal translation) is where people would sacrifice sheep, lamb, pigs and more, for the ritual, and Sangsik (literal translation) which uses daily consumed foods by non royal families during Joseon Dynasty.
Director of Korean Royal Cuisine Culture Han Bok-ryeo who is a title owner of the intangible cultural heritage regarding the Korean Royal Court Cuisine will speak upon the topic of various food written within the Uigwe throughout the academic conference.
“Through in depth analysis of various royal cultural heritage in perspective of humanities and by sharing the research data, I hope the academic conference will lay the foundation of taking a step further into future research and restoration.” addressed researcher regarding the upcoming academic conference.
(This article is translated from Korean to English by Joonha Yoo)
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