해방 이후 제과 기구와 기술의 발달을 통해 본 근대문화의 정착 과정에 관한 연구 – 군산 지역 제과점의 사례 연구 –

Abstract

There is a historical bakery which has been in the same place for one hundred years in Gun-San. A bakery, Lee-Sung-Dang, which is currently located at Jungang-dong in Gun-San. However, the place was originally called Izumoya and managed by Hirose’s family; who had immigrated from Japan to Korea, during the early 1910 to 1945. Meanwhile, Seok-Yu Lee and his family returned to Gun-San at the same time , there was a national independence and began to bake biscuits and sell them. And they moved to Izumoya and operated Lee-Sung-Dang. These two bakeries which have externally different roots seem to have no historical connection. But a number of efforts of Lee-Sung-Dang and various factors affected by Izumoya helped Lee-Sung-Dang to reach its current situations over the time span of 100 years. This study focused on the aspects of the continued development of Lee-Sung-Dang. This study takes a look at methods of making Korean-style bread and development of its unique flavor after the Japanese returned to their own country. This paper will examine this by studying the transition from Izumoya to Lee-Sung-Dang after the independence from Japan. Specially, this study discusses the process of establishing modern culture, the focusing on the movement of the main agents who were recreating confectionery apparatuses and developing the confectionery skills. Some bakeries appeared in local areas under Japanese imperialism had the characteristics of the consumption culture. Bakeries had different features of traditional places such as its luxurious appearance, the consumption-inspiring, and the bakery’s milieu equipped with the most cutting-edge facilities. In addition, there were features like the advent of eating culture not in home but in a restaurant or a bakery. And the last, specialization and divided parts of management appeared in Lee-Sung-Dang. The Lee-Sung-Dang of today as little remanence of Izumoya, and the property once colonized by the Japanese created the new baking circumstance to make bread. So the bakery began to making apparatuses fitting in their own baking circumstance. they recreated the confectionery apparatuses based on the indigenous knowledge. for example, they made ‘Olgemi’ using wood and agricultural implement. They also made ‘Jock-Gi’ using the principle of screw as well as oven using of piling brisks. Confectionery technicians made the needed bakery utensils with easily gained materials by exerting accumulated experience and wisdom. And the modern bakery utilized the family network to manage the bakery. There were technicians at that time but they hired the relatives in aspects of expanding new labors. The confectionary technicians of Lee-Sung-Dang were the member of family who helped chores and acquired the confectionary skills by experience, and then became experts rather than people who learned professional skills. In other words, people those who were the members of the family were reborn with technicians to manage the modern bakery within the family network. Therefore, the author discusses the characteristics of bricoleur with the recreation of the confectionary apparatuses in the way of establishment of the bakery culture and the development of the confectionary skills by all members of the family.