Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Primitive Pottery Culture of the Korea Strait littoral

대한해협연안의 원시토기문화에 관한 소고

  • Cherl-Ho Lee (Department of Food Technology, Korea University)
  • 이철호 (고려대학교 식품공학과)
  • Received : 2024.08.19
  • Accepted : 2024.10.21
  • Published : 2024.10.31
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Abstract

In archaeology, the discovery of pottery is treated as an important indicator of human civilization, and the history of human development is divided according to its form and pattern. However, through the eyes of a food scientist, mankind's first bioreactor can be seen in earthenware. The oldest pieces of pottery ever discovered (before 10,000 BC) are being excavated in Northeast Asia, and the author is asserting the hypothesis that the coast of the Korea Strait of the Korean Peninsula could be a birthplace of the Primitive Pottery Culture. The use of earthenware marks the beginning of boiling culture and fermentation technology, and is the origin of the Korean people's traditional food culture including Tang and Jjigae (stew) culture and kimchi and jeotgal (fermented fish) culture. Among the three Northeast Asian countries (China, Korea, and Japan), the necessary and sufficient conditions for inferring that Korea Strait is a birthplace of primitive pottery culture. These are discussed with a focus on the unique food culture of the Korean people.

Keywords

Acknowledgement

본 연구는 (재)한국식량안보연구재단의 지원으로 수행되었다. 한강문화유산연구원 신숙정 박사님을 비롯한 한국 고고학계의 토기문화 발굴노력에 감사드리며, 서울대 시회학과 신용하 교수님의 고조선문명 연구에 힘입은바 크다.

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