한국 고대 전통음식의 형성과 발달

Abstract

Based on documents d’archives and archeological excavated materials, this thesis is an overall consideration on ancient Korean traditional food and a systematic organization on its development. During this procedure, research accomplishments from different sectors such as archeology, history, folklore, geology, food and nutritional science, biology, and biotechnology have been partly supplemented. As we can see from previous archeological excavations, it is easy to assume that people from the Neolithic Age raised barnyard grass, millet, rice, hog millet, sorghum, and other variety of crops as one of their important food sources. According to recent research, a rice seed that was found in Soro-ri, Chungwon-gun, Chung-buk province was 15 thousand years old. This precedes the rice seed that was found in Húnán Shěng, China and which was also internationally acknowledged as the oldest rice seed by 3 thousand years. Rice seeds have been excavated in Soro-ri and other various regions and this shows that rice farming had been very active in the Korean peninsula and the Manchurian area. The Han people had a high-tech farming technology from the start of the Neolithic Era and continued ranching, fishing, and hunting as well as developing various kinds of food and its manufacturing method. During the Gojusun period, people developed their food culture with a variety of cooking methods from grilling or steaming food by mixing different meat and ingredients to roasting and drying food. Moreover, the people of Gojosun developed cooking methods that harmonizes these meat, crops, fish, vegetables, fruits, berries, nuts, and other different ingredients. During this procedure, salt, garlic, mugwort, and other flavor and spice would have been added to season and flavor food. Several cups have been excavated from different Gojosun excavation sites and this also shows that the drinking culture had already been developed in the Gojusun era. Along with this kind of development in the drinking culture comes vinegar which is made during the alcohol manufacturing procedure. It also would have acted as a flavoring unit for food at this period. Goguryo, which succeeded Gojusun, had hunting but also highly developed farming, ranching, fishing, and salt manufacturing. Goguryo developed Gojosun's brewing technology a step more. If there was alcohol, vinegar would also have been produced and would have been used as a flavoring unit. This also indicates there was fermentation technology. Additionally, this kind of fermentation technology is assumed to have been used to make Jang(fermented food). The ingredients and the different kinds of food for the Baek-jae dynasty are listed below. Baek-jae was developed in farming and ranching, just like Goguryo. Baek-jae especially had a variety of ingredients for food as it was a maritime country with developed fishing industry. The people of Baek-jae had various ingredients for food that enabled them to have a abundant food culture. Like Shin-la, alcohol, oil, honey, yeot, nuts, fruits, vinegar, soy sauce, bean paste, salted fish is assumed to have been used as seasoning. Just like Goguryo, steamers and earthenware that is supposed to be placed under the steamer have been excavated in Baekjae’s excavation sites. This shows that steaming food using a steamer was developed in this period as well as other methods to process and cook crops. We can assume that there were many different food dishes for feasts as the 『Samguk Yusa』 records that there were 50 different kinds food dishes in feasts in Shin-la. The 50 different kinds of food dishes would have been prepared with many different ingredients, diverse cooking methods and seasonings. These food had its form by being served in willow-tree dishes, copper dishes, and pottery. The period of the Three Countries(Samguk period) shows not only is its food culture a successor of that of Gojosun but also shows that most of the tradition and food that is thought to be important by the Han people these days had already existed back then. This tells us the food culture of the Han people has its long history and tradition.