蘇軾의 시에 나타난 釀酒 기술의 문화적 함의— <蜜酒歌>의 蜂蜜酒와 <東坡酒經>의 東坡酒를 중심으로 —

Abstract

It is assumed that alcohol has existed long before human being began settlement. Honey or the ripe fruit juice can contact with the fungus in the air and natural fermentation can occur even if the human hand does not reach it. In this study, the origin of the fermented beverage is traced through the brewing technology in the Song Dynasty shown in <Song of mead> by the work of Su Tungpo(1037~1101) of China. And, the study critically reviewed the existing theory of 'Chinese transmission theory' of alcohol and alcohol cultural history of East Asia. In order to figure out the influence of fermentation technology in <Tungpo Jiujing> on the brewing technology and culture, the study compared it with Tungpojiu of <Onbaejiryu>, 「Jeongjoji」 in 『Imwongyeongjeji』 by Seo Yu-gu (1764~1845) in Joseon. In particular, the study restored actual Tungpojiu in Tungpo Jiujing and checked it actually in order to figure out its meanings of the present day. Through this process, the study attempted to compare the western thinking that focused on clarifying it with the reality of nature beyond the visible phenomenon, and the oriental thought that centered on human being. In other words, this study tried to examine that the natural world tried to reveal that the two axes of universality and diversity are working through the oriental wine and alcohol culture. Ultimately, this study aims to demonstrate the frame of universality and diversity as a philosophical foundation to be applied to the scientification and technologicalization of traditional cultural resources as the next generation power today. If universality is the frame that suggests a method to approach to eternal truth, diversity and variability are the frame that can suggest a new efficiency creation and paradigm by prudent use of resources.