한말 東萊 지역 제염업의 특징과 변화

Abstract

This study inquires into the salt industry and salt folk customs in Dongnae area in the Late of the Joseon Dynasty. The first purpose of this study is to embody totally disappeared salt industry in Dongnae area through historical documents, oral statements. second one is to grope for how the production of traditional salts, Jayeom(煮鹽), changed occluding with diverse external circumstances. The result of this research would be expected to contribute to clarify folk customs using salt in civil life and the process which salting business went through in modern age. Japanese salt was introduced into Busan as the Busan Port opened in 1876. In an early stage, japanese salt market was not that big due to the sense of rejection against japanese salt. Taiwanese salt began to be imported through the Busan Port around 1904 and salt of Ching entered into our country in 1908. Although Cheonilyeom(天日鹽) from China was thick and had strong salty taste, it was cheaper than Jayeom. Import of Taiwanese salt stopped after 1913, Ching salt became a main stream. In Busan, Jaejeyeom(再製鹽) was produced and it was made by boiling cheap Jaejeyeom after dissolving it in seawater. Suppliers of Jaejeyeom highly increased and most of them were built at Jeolyoung-island at the vicinity of 1910.