A study on the Cooking Vessel of Baekje Hanseong Period

백제 한성기 취사용기에 대한 검토 - 심발형토기와 장란형토기를 중심으로 -

This paper was written to understand, through the types and production techniques, how cooking vessels of Baekje Hanseong period had evolved, - the cooking vessels that were excavated from the historic sites of Baekje Hanseong Period such as Mongchontoseong and Pungnaptoseong of Seoul, the ancient tomb group of Seokchon-dong, and Misari historic site of Hanam. First, the results produced through the analysis of types of these cooking vessels are as followings: as for deep bowls, the maximum body diameter is found on the top of pottery, while as for an egg-shaped pottery, the maximum body diameter is found on the middle height of pottery. However, as for the rim diameter ratio to the neck diameter ratio of pottery, the said two typed potteries were shown to have smaller ones. In consideration of each historic site, as for deep bowls, the ancient tomb group of Seokchon-dong had potteries that had less volumes, were deeper, and had higher maximum body diameters. When it comes to an egg-shaped pottery, Pungnaptoseong had the potteries that were deeper than those of Misari historic site, and their potteries also had the maximum body diameter found on the middle height of pottery, and larger rim diameter ratio to the neck diameter of the pottery. The results produced though the analysis of the production techniques of these cooking vessels are as followings: in the case of deep bowls, as the width of a volume category gets larger, the pottery stamping with an anvil including patterns was more frequently used for pottery production. In this case, simultaneously braid patterns were frequently found on the outer sides of these potteries. In addition, it was found the basal walls of these potteries were thinnest in all typed potteries. This shows there occurred technique transitions according to the time flow. When it comes to an egg-shaped pottery as well, the pottery produced by using an anvil had the thinnest basal wall and its rim diameter ratio to its neck diameter ratio was smaller. Also around the mouth of this pottery, traces were found on its front, the traces formed by the strong rotating power. It is determined these two typed potteries were all produced by using an anvil to have thinner walls. Then, how these potteries were used? In the case of deep bowls, liquid food was put on a hearth or ground to be cooked whereas in the case of an egg-shaped pottery, the pottery was put on a puttumak(kitchen stove) mainly for boiling water. The deep bowls and egg-shaped potteries excavated from the center areas of Baekje Hanseong Period were not clearly determined about when their pastes or firing times were, but as for their production techniques, it was possible to check how they had developed. Moreover, it was determined that in the changing aspects of their production techniques, temporalite is also reflected.

본고에서는 백제 한성기 중심지역에 해당되는 서울 몽촌토성, 서울 풍납토성, 서울 석촌동고분군, 하남 미사리유적에서 출토된 취사용기의 형태, 제작기법 등을 분석하여 그 전개양상에 대해 살펴보았다. 형태적 분석에서는 심발형토기는 동최대경이 동체상부에 위치하고 장란형토기는 동최대경이 동체중부에 위치하는 것으로 나타났고, 경부잘록도는 두 기종 모두 미비한 편이었다. 유적별로는 심발형토기의 경우 서울 석촌동고분군이 용량이 적고, 심도가 깊으며, 동최대경이 높은 것으로 확인되었다. 장란형토기는 서울 풍납토성이 하남 미사리유적보다 심도가 깊고, 동최대경은 동중부에 위치하며 경부잘록도가 큰 것으로 확인되었다. 제작기법 분석에서는 심발형토기는 용량군의 폭이 커질수록 유문내박자를 이용하여 타날하였는데, 외면에는 승문이 주로 확인되었다. 또한 기벽이 가장 얇은 것으로 나타났다. 이는 기술적 변화를 나타내는 것으로 시간성을 포함하고 있다. 장란형토기에서도 유문내박자를 사용한 토기가 기벽이 가장 얇고 경부의 잘록도는 약해지는 것으로 나타났으며, 구순부에 강한회전력에 의한 정면흔적이 관찰되었다. 두 기종 모두 유문내박자를 사용하면서 더욱 기벽을 얇게 제작할 수 있게 된 것으로 확인되었다. 백제 한성기 중심지역에서 출토된 심발형토기와 장란형토기는 태토나 소성에서는 시간성이 명확하지 않지만 제작기법상에서 그 전개양상을 확인할 수 있었다. 또한 그 제작기법의 변화양상에는 시간성도 반영되어 있는 점도 확인 할 수 있었다.