지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
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.
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
머리말
1. 음식문화 자료
2. 자료의 분석과 재구성
3. 역사, 사회, 음식문화
맺음말
참고문헌
Abstract
참고문헌 (32)
참고문헌 신청
이 논문의 저자 정보
이 논문과 함께 이용한 논문
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2014-910-002837825