• Food Science and Industry
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• v.53 no.2
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• pp.134-147
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• 2020

Northeast Asia comprises many characteristic cultural areas including China, Mongolia, Korea and Japan. These areas have their own traditional food cultures, and Korea is known as the home of fermented foods in this region. The origin of Northeast Asian fermented foods, cereal alcoholic beverages, fermented vegetables(kimchi), fermented fish and fermented soybean products were investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region, and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.269-279
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• 2002

Housewives residing in the Kyongsang-Buk-do area were surveyed to determine their ownership of Korean traditional kitchen appliances and their usages. A breakdown of the appliances for the survey was as follows: 16 tableware, 17 household utensils, 15 heating utensils, 14 ceramic and earthen pottery, 6 stone utensils, 9 cooking utensils, 9 utensils made of the dried bamboo and bush clover, and 13 dining tables ("sang"). The types of the appliances with the largest ownerships and most frequently used were as follows: The jeopsi was most frequently owned, followed by the daejeop and the jaengban. The most frequently used item was the jubal,, followed by the daejeop and the jeopsi. Among the wooden utensils, bangmangi was most frequently owned, followed by the chanjang, the che, the doe, mal and hop. The most frequently used household utensil was the chanjang, followed by the takjasang and the doe, mal and hop. The utensil the most people owned fur heating was the jujeonja, followed by the seoksoe, the musoesot and the siru. The most frequently used utensil for heating was the jujeonja, the musoesot and the seoksoe, in the order. As for the ceramic and earthen pottery, hangari and dok were owned and used most frequently. The maetdol and the jeolgu, though very low in their ownership rate, were most frequently owned items among the stoned utensils. The kal and the doma were the most frequently owned and used cooking utensils. The sokuri, and the chaeban and the baguni were the most frequently owned among the utensils made of the dried bamboo, bush clover and straw, while the sokuri was used the most frequently, followed by the chaeban and the jori. Among the dining tables, the kyojasang was the item most frequently owned, followed by the seonban and the chaeksangban, while the wonban was the most frequently used, followed by the kyojasang and the chaeksangban.eksangban.

• Bangmulgwan gwa yeongu (The National Museum of Korea Journal)
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• v.1
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• pp.150-173
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• 2024

The Gyeongsang region experienced an epoch-making social transformation approximately around the second to first century BCE, including the replacement of Bronze Age types of tombs (such as dolmens, stone cist tombs, and earthen tombs with flat capstones) with clusters of wooden coffin tombs and the emergence of wajil pottery (soft stoneware) and ironware. These shifts in the archaeological material evidence have been discussed in the context of the formation of the states that comprised the three Han confederacies and in relation to wooden coffin tombs built in later periods. This paper explicates the appearance of clustered wooden coffin tombs with accompanying ironware by categorizing them. In particular, it examines the emergence of wooden coffin tombs by creating the Wolseong-dong type, which differs from Tomb No. 5 in Joyang-dong and Tomb No. 1 in Daho-ri with their deep burial pits and large quantities of prestige goods and soft stoneware items. The Wolseong-dong type of tomb commonly features ironware, including flat-bladed iron axes, oblong cast iron axes, iron wire, iron chisels, and iron swords; a small slender, rectangular wooden coffin tomb with a shallow burial pit of less than sixty centimeters; and pottery of a type preceding soft stoneware, such as long-necked jars, triangular attached-rim pottery bowls and pots, and mounted vessels. There are also a few bronzeware items found in them, but no prestige goods. This study scrutinizes tombs in Tamni-ri in Uiseong, Hagu-ri in Gyeongju, and Hakjeongdong in Daegu by comparing them with the Wolseong-dong type, and it confirms that in Sinseodong in Daegu, Wolseong-dong type tombs and later Joyang-dong type tombs have separate spatial distributions within the site. This also indicates that the Wolseong-dong type is a valid categorization among wooden coffin tombs. Although the rise of the Wolseong-dong type tomb is associated with the migration of a group, I reserve judgement on whether its origins should be understood in the context of the iron culture in the southwestern region of South Korea that was sparked by King Jun's advance to the south or if they lie in the western region of North Korea. Either way, the Wolseong-dong type is thought to be the tombs of a group of people with lower hierarchical status than the occupants of the later Joyang-dong type.