헌종~고종대 왕실 연향용 倭饌榼의 성격과 유입 배경

Abstract

The waechanhap refers to Japanese-made chanhap, a type of stackable dishware for storing different kinds of dishes. Late Joseon era saw a dramatic increase in the import and usage of chanhap made in Japan, even within the royal court of Joseon. The waechanhap used at court banquets first appeared in the article on Chanpum (Menu of Dishes Served) of the Musin Jinchan Uigwe (Manual of Royal Banquet in the Year of Musin) published in 1848 (Heonjong 14), with the name sacheung-waechanhap (4-tier Japanese side-dish box). It has been featured in ten different uigwes until 1902 (Gwangmu 6). This study focuses on the in-depth analysis of the cultural-historical aspect of waechanhap becoming the designated tableware for Joseon court banquets. The waechanhap were introduced to the Joseon society via Japanese envoys dispatched to Joseon and Joseon envoys dispatched to Japan. Furthermore, records have been found of Joseon-Japan trades contributing to the inflow into the Joseon society. Sahaeng-rok (Records of the Sahaeng) of the 17th and 18th centuries deem the newly introduced Japanese chanhap to be too extravagant, due to its decorative and colorful appearance. The records of the 19th century, however, hint that the tableware came to be widely reputed as being beautiful and practical. Such positive reputation became one of the reasons the waechanhap could be introduced to the royal court of Joseon. The Joseon court referred to the Japanese chanhap as the waechanhap. The sacheung-waechanhap mentioned in the Royal Banquet Uigwe were luxury tableware bestowed directly by the royal household, thus appearing only once during the main feast of the banquets. Only four to five units were served: to the main esteemed guests of the banquet and the highest ranks of the royal court. This specific tableware cost more than two seoks of rice; a luxury that represented the power and prestige of the king. Lastly, this study explores the background in which the waechanhap was added to the gwahapsang (table of gwahap) in relation to the effect structure between the tea culture and the chanhap cuisine in Japan. The analysis of the chanpum used in the darye-ui (tea ceremony) and that of the waechanhap concluded that, as the chanpum is quite simple and consisted of a unique combination of savory jerkies and sweet pastries, the royal court of Joseon was in need of a single tableware that could hold dishes of different types and flavor profiles. The waechahap, meeting such a requirement, would have been selected for royal banquets. The significance of this study is in its attempt to interpret the background of the inflow of the waechanhap in the court banquets of Joseon in a cultural-historical perspective, mainly the tea culture and the chanhap cuisine in Japan. Further analysis of the timing of the introduction of waechanhap to Joseon court banquets as well as its providers and distributors allowed the confirmation of the prestige of this tableware. This study hopes to assist in further studies of the cultural history of Joseon’s royal court and the history of Korea-Japan cultural exchange.