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.

Abstract
I. Introduction
II. Archaeological findings on primitivepottery culture in the Korean Peninsula
III. The development of pottery makingtechniques in the Korean Peninsula
IV. The shapes and uses of potteryin the Korean Peninsula
V. Geographical background andmotivation of pottery use for foodprocessing in the Korean Peninsula
VI. Korean foods inherited from thePrimitive Pottery Culture
    1. Jjigae
    2. Kimchi
    3. Jeotgal (fermented fish)
    4. Makgeolli
VII. Conclusion
    1. The primitive pottery culture is the foundation of traditionalKorean dietary habits
    2. The Primitive Pottery Culture facilitated agriculture andthe formation of tribal nations
VIII. Discussion
Acknowledgments
Conflict of Interest
References

• Cherl-Ho Lee(Korea Food Security Research Institute, Korea University) Corresponding author