• Bulletin of the Korean Chemical Society
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• 제23권11호
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• pp.1531-1540
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• 2002

With the invention of the inlaying technique for celadon in the latter half of the 12th century, the Koryo potters reached a new height of artistic and scientific achievement in ceramics chemical technology. Inlaid celadon shards, collected in 1991 during the surface investigation of Kangjin kilns found on the southwestern shore of South Korea, were imbedded in epoxy resin and polished for cross-section examination. Backscattered electron images were taken with an electron microprobe equipped with an energy dispersive spectrometer. The spectrometer was also used to determine the composition of micro-areas. Porcelain stone, weathered rock of quartz, mica, and feldspar composition were found to be the raw material for the body and important components in the glaze and white inlay. The close similarity between glaze and black inlay in the microstructure suggests that the glaze material was modified by adding clay with high iron content, such as biotite, for use as black inlay. The deep soft translucent quality of celadon glaze is brought about by its microstructure of bubbles, remnant and devitrified minerals, and the schlieren effect.

• 산업기술연구
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• 제1권
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• pp.39-45
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• 1981

The typical characteristic shape of the Koryo inlaid celadon Maebyong was reviewed and the symmetry of S curve was analyzed by the method of geometric basis. The contours of Maebyongs sampled were drawn and divided with geometric rectangular proportion. The analytical results showed the static and dynamic symmetric of the vase and the ratios of height and base of the rectangles established for the analysis of their shapes were almost 1:1, 1:${\sqrt{2}}$ and 3:5(known as the Golden Ratio). The excellent beauty of the curve was principally caused by the balanced and harmonius division of the proportional rectangles. The contour line was developed along with the logarithmic spiral modified and introduced lately into the shape of Yi dynasty's liquor bottle.

• 박물관보존과학
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• 제8권
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• pp.13-24
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• 2007

미술부에서는 "한·중 도자교류전" 연구집에 개제할 목적으로 소장품 중 한·중 금채자기의 금채기법을 보존과학팀에 조사의뢰하였다. 대상 소장품은 금을 사용하여 도자기 유약 층을 장식한 개성 106 청자상감수하원문금채편호 고려청자 1점과 중국 송나라시기에 제작된 본관 10011 천목다완, 본관2027 시유초화접문화금완, 덕수3322시유완이다. 조사 결과, 금채장식의 안정화 방법은 고운 금분에다 매용제 성분을 혼합하여 채식을 한 후 저온에서 번조한 것은 유사하였지만, 채식처리방법에서는 다소 차이가 있었다. 즉, 고려 화금청자는 화려한 상감기법 위에 세필로 일일이 금채장식을 하였다면 중국 화금자기는 아무런 장식이 없는 도자기 유약면에 나비나 당초문을 스텐실 기법으로 장식한 것이 큰 차이이다. 이런 조사결과에 따라 일부 박락된 금채 부분을 새롭게 복원한 결과, 제작 당시 화금자기가 얼마나 화려한 자기이었는지를 확인할 수가 있었다.

• 한국식생활문화학회지
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• 제29권6호
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• pp.499-510
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• 2014

This study examined the food culture of the Koryo Dynasty during the early 13th century based on the records of wooden tablets and marine relics from the 1st and 2nd ships of Mado wrecked at sea off Taean while sailing for Gaegyeong containing various types of grain paid as taxes and tributes. The recipients of the cargo on the 1st ship of Mado were bureaucrats living in Gaegyeong during the period of the military regime of the Koryo Dynasty, and the place of embarkation was the inlet around Haenam (Juksan Prefecture) and Naju (Hoijin Prefecture) in Jolla-do. On wooden tablets were recorded 37 items of rice, cereal, and fermented foods. The measures used in the records were seok [石-20 du (斗)] for cereal, seok [15 du, 20 du] for fermented soybean paste, and pot (缸) and volume (斗) for salted fish. The places of embarkation on the 2nd ship of Mado were Jeongeup (Gobu Prefecture), Gochang (Jangsa Prefecture, Musong Prefecture), etc. On wooden tablets were recorded 29 items of rice, cereal, fermented foods, seasame oil, and honey. The volume measure for yeast guk (麴), the fermentative organism for rice wine, was nang [囊-geun (斤)], and the measure for sesame oil and honey, which were materials of oil-and-honey pastries and confections, was joon (樽-seong, 盛). Honey and sesame oil were luxury foods for the upper-class people of the Koryo Dynasty, and they were carried in high-quality inlaid celadon vases in Meibyung style. Food names and measures written on wooden tablets and actual artifacts found in the 1st and 2nd ships of Mado are valuable materials for research into agriculture, cereal, and fermented foods of the Koryo Dynasty in the early 13th century. Besides, relics such as grains and bones of fish and animals from the Koryo Dynasty are expected to provide crucial information usable in studies on food history of the Korean Peninsula.