• 한국경제지리학회지
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• 제6권2호
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• pp.257-292
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• 2003

본 연구는 목기 수공업을 통해서 전통 수공업의 현황과 육성정책 및 방향을 모색하였다. 인류는 석기문화를 형성하였고 아울러 목기문화도 병용하였다. 목기문화는 보존이 불가능하여 곧 칠기 출현의 계기가 되었다. 옻칠은 방부, 방수의 역할을 함으로써 해서 오랫동안 보존이 가능하게 되었다. 목기는 삼국시대, 고려, 이조시대를 통하여 상용으로 널리 쓰였으나, 1900년대 이후 스테인 그릇, 플라스틱 그릇 등 저가의 상품이 등장하면서 쇠퇴의 길을 걸었으나 전통산업으로서 목기수공업을 고부가가치의 산업으로 육성할 수 있는 정책과 방향이 모색되어야 한다.

• 한국가구학회지
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• 제14권1호
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• pp.59-69
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• 2003

When harmonized with modem design, the Korean traditional lacquered woodenware with a history of about two thousand years has the potential to appeal to the global sense of industrial craftsmanship as it is superior to any in terms of material used and is very friendly environmentally. To maximize this potential, however, it is necessary to develop a firm infrastructure for the supply of lacquer, including the forestation for the lacquer wood, the production of lacquer, the improvement of refining skills, and the development of better paints. Also ways must be found to induce the craftsmanship at the turning lathe to be elevated to a major independent industrial craft. Only then the mass-produced lacquered woodenware for everyday use and as tourist goods, showing the best merits of the Korean lathing technique, will be displayed and accepted with a new appreciation.

• 한국식생활문화학회지
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• 제9권2호
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• pp.119-124
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• 1994

The kitchen utensils, a part of dietary life, are tableware and everything needed for cooking, storing foods, arranging and housekeeping. This study has been made on the classification in comparison with utility regarding both the shape and the quality of material. The classifications by the quality of material were ceramicware, woodenware, metalware and stoneware. he classifications by the utility were utensils for cooking, utensils for storing and keeping, utensils for arranging, utensils for grinding and utensils for special use. At the stage of migrating and gathering provisions they needed only simple utensils, but by cultivating, fixing their residence and producing crops they prepared and developed all sorts of kitchen utensils to serve various purposes, social rank, poverty and wealth, season and ceremony.

• 한국식생활문화학회지
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• 제4권1호
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• pp.39-51
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• 1989

Korean Chochgal is a kind of salted, fermentive food mainly made of fish in our country. It has been a suitable side'dish for the diet of rice. It has made use of an accompaniment of wine, seasoning, food of ceremony and a folk remedy. There were various kinds of Chochgal and various way of for preparation. For a long time it has developed in how to cook and how to eat. Nowaday, it has lessened to use Chochgal. In this thesis, the kinds of Chochgal and the reference frequency to them, the material, the measuring unit of material, the making terms, and the cooking kitchen utensils are studied out of the 86 books published in Korea from 1200 to 1984. 1. It was classifed Choch, Sikhae, and Oyukchang as how to cook. 2. There were 147 kinds of Chochgal, 100 kinds of Choch, 40 kinds of Sikhae and 7 kinds of Oyukchang in our traditional documents. 3. Materials were classified into main material, sub-material, and seasonings. As main materials there were fish, internals of fish, spawn, flesh, salt and soy sauce. As sub-materials there were seasoning, flavor, vegetables and cereals. 4. There were 41 kinds of measuring units. Of them, 17 kinds are for volume, 9 kinds are for quantity, 3 kinds are for length, and 12 kinds are for the rest. 5. There were 52 kinds of cooking kitchen utensils. They used mainly a sieve and pebbles. To store Chochkal a kind of jar, a woodenware and a clay ware were used. To shelter it from the wind, they sealed it with leaves and oiled paper. But few of them are used nowaday. 6. There were 209 kinds of cooking terms. Of them, 35 kinds are for the washing process, 51 kinds are for the preparing process, 38 kinds are for the making process, 25 kinds are for the fermenting process, 24 kinds are for the keeping process, and 36 kinds are for the eating(using) process.