고구려의 음식문화 = Culinary Culture of Goguryeo

다국어 초록 (Multilingual Abstract)

In most of the regions of Goguryeo, agriculture was the most basic method of food production, while hunting, gathering, and fishing were secondary means. Until the 4th century, the majority of agricultural production were what was called the five grains; millet, peas, sorghum, yellow rice and barley. From the 4th century, as the territory of Goguryeo reached farther west and south, more rice was produced and consumed. Salt that was crucial in cooking and preserving food was produced in the coastline and were distributed to aristocrats in the center of the country by the means of a tribute and to the public by moving merchants. Salt was also used as a currency in the market.
As diverse ethnic groups were accepted as part of the society from the 4th century, Goguryeo s culinary culture became very diverse. The diversified forms of clay containers suggest that from the early 5th century, as agricultural land expanded and productivity increased, the methods of cooking and types of food diversified as well. Around the 6th century, table manners according to social status seem to have undergone some changes, which can partly be seen in tomb murals.
The difference between northern and southern regions in the general Goguryeo culture seems to have existed in culinary culture as well. This is related to the fact that the types of food ingredients that were produced in the Gung nae-seong region and the Pyeong yang region were different. The characteristics and differences between culinary cultures of various cultural regional spheres in Goguryeo cannot be specified without finding more resources.

목차 (Table of Contents)

• 머리말
• 1. 음식문화 자료
• 2. 자료의 분석과 재구성
• 3. 역사, 사회, 음식문화
• 맺음말
• 참고문헌
• Abstract

참고문헌 (Reference)

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2 전호태, "한국 고대 생활문화의 재발견, In 한국사연구입문" 지식산업사 2008

3 양시은, "한강유역출토 고구려토기의 제작기법 검토" 한국고고학회 49 : 47-80, 2003

4 오승환, "취사실험의 고고학" 서경문화사 2011

5 주영하, "짠지, 장아찌, 침채, 그리고 김치" 2002

6 강현숙, "유적·유물로 본 고구려의 식생활, In 고고자료에서 찾은 고구려인의 삶과 문화" 고구려연구재단 2006

7 오승환, "우리나라의 移動用부뚜막 연구" 한강문화재연구원 2 : 2008

8 윤서석, "신라의 음식, In 신라사회의 신연구" 서경문화사 1987

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12 전호태, "고구려 평양권 벽화고분의 현황과 과제" 15 : 2011

13 최종택, "고구려 토기의 편년에 대하여" 2003

14 崔鍾澤, "고구려 토기 연구" 서울大學校 大學院 1999

15 김혜숙, "고구려 무덤벽화의 수렵도에 반영된 사냥도구에 대하여" (4) : 1993

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21 關野貞, "高句麗時代の壁畵(三)" 298 : 1915

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24 사공정길, "高句麗 食生活 硏究" 고려대학교 대학원 2013

25 이한상, "高句麗 金屬容器文化의 特色 -七星山, 禹山下 銅器分析을 중심으로-, In 고고자료에서 찾은 고구려인의 삶과 문화" 고구려연구재단 2006

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27 崔南善, "故事通"

28 關野貞, "平壤附近に於ける高句麗時代の墳墓" 326 : 1914

29 주영하, "壁畵를 通해서 본 高句麗의 飮食風俗" 고구려발해학회 (17) : 115-138, 2004

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32 鄭鍾兌, "三國~高麗時代 솥(釜)의 展開樣相" 충청문화재연구원 2 : 2005