동북아 한(韓)민족 음식문화의 기원
The origin of the food culture of the Korean people in Northeast Asia
- 주제(키워드) Proto-pottery culture , root of Korean Food culture , origin of rice cultivation , origin of soybean cultivation and utilization , origin of fermentation technology
- 발행기관 한국식품과학회
- 발행년도 2022
- 총서유형 Journal
- DOI http://dx.doi.org/10.23093/FSI.2022.55.4.412
- KCI ID ART002908935
- 본문언어 한국어
초록/요약
The Proto-pottery culture along the coast of the Korea Strait is an important event in the history of mankind that led the grain/vegetarian culture in Northeast Asia, but it has not been properly studied or recognized for its meaning. The use of pottery is a watershed dividing the Western roasting culture and Eastern boiling culture. This paper introduces the development history of boiling culture, Tang and Jjigae (stew) culture, and fermentation technology derived from Proto-pottery culture by using recent research data on Korean ancient history and archaeological excavations. The history of cultivation and use of rice (shortgrain rice) and soybean in Northeast Asia, centered on the Korean Peninsula, and the unique food culture of Dongyi (Eastern Archers) people will be reviewed.
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