영덕지역의 전통 자염 문화 연구

Abstract

Since ancient times, the Korean Peninsula has developed ‘Jayum,’ a salt production method that evaporates seawater by firepower by utilizing the sea surrounding three sides of the country. However, most of the research on Jayum production was concentrated on the west and south coasts, and the east coast area received relatively little attention. Accordingly, this study focused on Yeongdeok, Gyeongsangbuk-do, which has conditions suitable for Jayum production within the east coast. Through this, this study attempted to grasp the local traditional Jayum production method and various historical and cultural contexts related thereto. Like other east coast areas, the Yeongdeok area did not develop tidal flats, making it difficult to create salt fields. In order to overcome these topographical limitations, Yeongdeok locals have developed a salt production method that artificially lays clay on land a little far from the beach to make a floor and supplies seawater through manpower. Accordingly, a number of salt fields have been distributed in the Yeongdeok area around the coastal plain, and local people have long produced and distributed Jayum. In addition, the salt produced in Yeongdeok was not only consumed within the region, but also flowed into the inland of Gyeongsangbuk-do, where salt was not produced, along with fish produced on the east coast. The traditional Jayum Culture in Yeongdeok is a traditional knowledge that has overcome the local natural environment through wisdom and a cultural heritage that shows the central characteristics of the region.