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조선시대(朝鮮時代) 자고(煮?) 생산과정(生産過程) - 동해안(東海岸)(영해(寧海))을 중심(中心)으로 - Salt Production on the Young-Hea of Eastern Coast in Yi-dynasty

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韓國食生活文化學會誌 (한국식생활문화학회지)
제1권 제3호 (1986.09)
pp.279-294
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

In order to survey the traditional salt production at the eastern coast, Young-Hae, in Yi-dynasty, data of salt production were collected through interviewing with whom had received the skill from ancestors and analyzed the data. The results obtained were as follows. Salt-producer take the salt water containing much salt and then he transported the salt-water by having water buckets an back in with using the water-toting device (Mul ji ge). Finally he carried out the irrigation (Mul dae gi) to a ditch (Dorang). It is noteworthy that the East-sea salt production method was not selecting a method of salt-pond style with a bank for salt production but using the salt water transportation fashion without a bank for that. Judging from these facts, we could conclude that traditional salt production method was handed down into the Yi-dynasty from ancient times.

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저자
  • 최성기 | Choi, Sung-Ki