한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제31권1호
  • /
  • Pages.51-63
  • /
  • 2016
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

고구려 안악3호분의 음식문화

Food Culture of Tomb of An-Ak No. 3 in Koguryo Dynasty

  • 고경희 (가톨릭대학교 생활과학대학 식품영양학전공)
  • Koh, Kyung-Hee (Department of Food Science and Nutrition, College of Human Ecology, The Catholic University of Korea)
  • 투고 : 2016.01.29
  • 심사 : 2016.02.26
  • 발행 : 2016.02.28
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The aim of this study was to investigate food culture represented by the grain yard, water well, kitchen, and meat storage space which were depicted in the mural painting of An-Ak tomb No. 3. The mural paintings of An-Ak tomb No. 3 were compared with those of ancient Chinese tombs before the 4th century in order to understand their characteristics. Above all, the tomb murals describe the form and function of the stove (buttumak) as well as the cuisine using the cauldron (sot) and steamer (siru) in a very interesting manner. The meat storage space of An-Ak tomb No. 3 shows whole carcasses of animals such as roe deer, dog, and pig. However, Chinese murals show that while small animals such as soft-shelled turtle, fish, chicken, duck, pheasant, rabbit, etc. were stored as whole carcasses without being cut into pieces, large animals such as cows and pigs were slaughtered and each piece of their carcasses such as the head, thigh, meat loaf, and cardiopulmonary part was separately depicted. These tomb murals vividly describe the food culture of Koguryo and China before the 4th century.

키워드

참고문헌

  1. Bokcheon Museum. 2005. Ancient Cooking. Bokcheon Museum, Busan, Korea, pp 22-23, 156-168
  2. Chhae PS. 1967. An-Ak jibangui beokhwa gobun (安岳地方의 壁畵古墳). Baiksan hakbo (白山學報), 2(0):1-64
  3. Choi JT. 1998. The Koguryo pottery. Doctoral degree thesis, Graduate School of Seoul National University, Korea, pp 50-53, 71-74, 88, 116
  4. Chun HS, Huh JH. 2002. A study on the Hero's costume of Kokuryo An-Ac No. 3-Concerning with China. J. Korean Tradit. Costume, 5(3):43-61
  5. Dong ZS (董仲舒). Chunqiufanlu (春秋繁露) Chunqiu-Yeoksa haeseokhak (춘추-역사해석학). In: Shin JG editor. 2006. Thaehaksa, Seoul, Korea, p 765
  6. Hwang YS. 2007. The relation between Goguryeo and Chinese ancient tomb mural paintings. Master's degree thesis, The graduate School of Sunmoon University, Chungcheongnam-do, Korea, pp 30, 86-92
  7. Jeon HT. 2013. Culinary culture of Goguryeo. Yoksa wa Hyonsil, 89(3):185-219
  8. Joo YH. 2003. Historical and folkloric study on Koguryo foodways: Through the wall paintings of ancient tombs in the fourth and fifth centuries. The Koguryo Balhae Yonku, 17(0):115-138
  9. Kang IH. 1989. Hankooksiksangwhalsa (韓國食生活史) Samyoungsa, Seoul, Korea, pp 178, 182-183
  10. Kim BS (金富軾). Samguk Sagi (삼국사기). In: Lee BD editor. 2001. Eulyoo Publishing, Seoul, Korea, pp 328, 335, 347, 353, 361-362, 385-386, 402-404, 421
  11. Kim JB. 1978. On the identity of the person buried in the tomb No. 3 of An-Ak. Korean Antiquity, 16(0):12-25
  12. Kim KB. 2010. Koguryo's kitchen and food customs appeared in their tomb painting. J. Stud. Korean Histor., 39(0):7-14
  13. Kim TH. 1995. Historical study of beef cooking IV. Roasted Beef. J. Korean Soc. Food Cult., 10(4):291-300
  14. Kim TH. 1997. The historical study of deer and roe deer cooking in Korea. J. Korean Soc. Food Cult., 12(3):275-287
  15. Kim YJ (金瑢俊). 2001. GunWon Kim Yong-Jun Junjib Vol. 4-Koguryo gobun beokwha yeonggu (近園 金瑢俊 全集 4卷-高句麗 古墳壁畵 硏究). Yulhwadang Publisher, Seoul, Korea, pp 134-171
  16. Kogohak.Minsokhak Yeonguso (고고학.민속학연구소). 1957. Yujukbalgulbogo (유적발굴보고)-(3) An-Ak Je 3hobun Balgulbogo (안악제3호분발굴보고). Kwahakwonchulpansa (과학원출판사), Pyongyang, Democratic People's Republic of Korea, pp 1, 9-10, 18-19
  17. Koguryo munhwajun silheng wiwonhoe (高句麗文化展行委員會). 1985. Koguryo munhwajun 高句麗文化展. Dai Nippon Printing Co., Tokyo, Japan, p 18
  18. Koh EB. 2012. Animals-Mammals and other animal remains Taean Mado shipwreck No. 3 underwater excavation. National Research Institut of Maritime Cultural Heritage, Mokpo-si, Korea, pp 360-377
  19. Koh KH. 2015. Food culture of the Koryo Dynasty from the viewpoint of marine relics of the Taean Mado shipwreck No. 3. J. Korean Soc. Food Cult., 30(2):158-169 https://doi.org/10.7318/KJFC/2015.30.2.158
  20. Kong SK. 2001. A study on the Hero's jeol(節) in the tomb of An-Ak No. 3. Koguryo Balhae Yonku, 11(0):47-84
  21. Lee SW. 1995. Hankuk Sikpoom Saweosa (韓國食品社會史). Gyomoon Publishers, Seoul. Korea, pp 26-27, 57-58, 72, 98-99
  22. Lee SW. 1999. Hankuk Sikpoom Yorisa (韓國食品料理史). Gyomoon Publishers, Seoul, Korea, pp 43-44
  23. Lee KS. 2013. The formative consciousness and expressivity of ancient east asia in Kokuryo murals in the tomb: Focusing on Anak tomb No. 3. J. Gojiseon & Dangun Stud., 28(0):241-268 https://doi.org/10.18706/jgds.2013.05.28.241
  24. Lim KH. 2012. Wooden tablets Taean Mado shipwreck No. 3 underwater excavation. National Research Institute of Maritime Cultural Heritage, Mokpo-si, Korea, pp 221-263
  25. Lim KW. 1995. A study on the ruling system of Koguryo for Nakrang and Daebang provinces in the fourth century. The Korean Historical Review, 147(0):1-45
  26. National Museum of History. 1996. Special exhibition of Han Dynasty artifacts. National Museum of History, Taipeishi, Taiwan, pp 61, 63, 104, 106, 107, 108, 110
  27. Zhuangzi. (장자, 莊子). In: Oh KN editor. 1998. Hyeonamsa, Seoul, Korea, pp 146-154
  28. Xu J (서긍, 徐兢). Gaolitujing (고려도경, 高麗圖經). In: Cho DW et al. editors. 2005. Taurusbook, Seoul, Korea, pp 291-292
  29. Park CL, Kwon YS, Chung HJ. 2011. A historical study on changes in a roasted beef recipe through sulhamyukjuk (part I), Focus on literature published in Korea until 1950. J. Korean Soc. Food Cult., 26(6):599-613
  30. SaGong JG. 2013. A study on the diet of Goguryeo people. Master's degree thesis, Graduate School of Korea University, Seoul, Korea, pp 27-32
  31. Sawoekwahakwon Gogohak Yeonguso (사회과학원 고고학 연구소). 1975. Koguryo Munwha (고구려문화). Sawoekwahakchulpansa (사회과학출판사), Pyongyang, Democratic People's Republic of Korea, pp 4-5
  32. Shinoda O. History of Chinese Food Culture (중국음식문화사). In: Yoon SS et al. editors. 1995. Minumsa, Seoul, Korea. pp 26-32
  33. Sikmunhwa tamguweoi (식문화탐구회). 2008. Chwisaui Gogohak (炊事의 考古學). Seokyung publishing Co., Seoul, Korea, pp 139-184
  34. Xu GG. 2012. The complete collection of murals unearthed in China Vol. 2. Science Press, Beijing, China, p 18
  35. Xu GG. 2012. The complete collection of murals unearthed in ChinaVol. 3. Science Press, Beijing, China, p 48
  36. Xu GG. 2012. The complete collection of murals unearthed in ChinaVol. 5. Science Press, Beijing, China, pp 24, 54
  37. Xu GG. 2012. The complete collection of murals unearthed in ChinaVol. 8. Science Press, Beijing, China, pp 17, 42
  38. Yoon SS. 2002. Korean Food (韓國飮食). Soohaksa, Seoul, Korea, pp 33-39