The Importance of Primitive Pottery Culture in the Korean Foodways

Cherl-Ho Lee^*

Korea Food Security Research Institute, Korea University

Received Review Accepted

Abstract

To explore the origins of Korean food culture, the results of archaeological excavations of pottery relics from the early Neolithic period on the Korean Peninsula were examined, and the changes in the form and usage of the potteries in the stratified layers of shell mounds were investigated. The findings revealed that pottery was made for use as cooking vessels, fermentation crocks, and storage jars. Advances in materials. shapes, and techniques reflected efforts to produce larger vessels that were more durable, water-resistant, and heat-resistant. The consequent food items developed were traced, the biochemical changes in cooking pot and fermentation crock were estimated, and the nutritional and hygienic contributions of the early pottery to the Neolithic people were evaluated. The primitive pottery culture era is considered an important starting point that determined the food culture of Koreans. It is argued that the production of traditional Korean cuisine, jjigae, and fermented foods such as kimchi, jeotgal and makgeolli began by using pottery. As a result, the food availability of the early Neolithic period greatly expanded, and the nutrition and hygiene of Neolithic people were drastically improved, leading to the beginning of sedentary life and agriculture, and the formation of ancient Northeast Asian states.

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