본 논문은 백제 사비시대 부여와 익산의 왕실사찰인 정림사지, 제석사지, 그리고 미륵사 지에서 출토된 3점의 塑像에 대한 분석을 통해 6세기 후반~7세기 전반 백제 미술의 對中交 流 양상을 고찰했다. 구체적으로는 3인이 하나의 세트를 이루는 세속 인물상의 자세 및 의복, 그리고 두 보살상의 두발 표현 등을 중국 남북조시대 및 隋唐代 자료와 비교분석하였다. 3인상의 경우, 남북조의 출행도 및 예불도와 유사성이 지적된 바 있었다. 본 연구에서는 먼저, 기존 연구가 남북조시대 출행도에서 나타나는 지역적 차이를 간과했음에 주목했다. 3 인의 자세, 인물 구성, 侍者의 성별과 역할, 그리고 폐슬과 소매가 넓은 포복의 형태 등에서 나타나는 차이를 실마리로 백제 3인상이 북조가 아닌 남조 문화와 더욱 밀접하게 관련되어 있음을 확인했다. 무왕이 건립했다고 전하는 제석사지와 미륵사지에서 발견된 두 점의 보살상 頭部에는 連 弧形 髮際線이 출현한다. 연호형 발제선은 중국에서는 이미 4~5세기부터 출현했지만, 중국 전역으로 보급된 것은 대략 6세기 말부터이며, 그 연원은 장안양식과 관련이 있다. 연호형 발 제선은 삼국에서는 7세기에 비로소 등장하며, 이후 통일기 신라에서 유행한다. 그러므로 백제의 두 사찰 출토 소상에서 출현하는 연호형 발제선은 6세기 말부터 백제가 행한 적극적인 수 당 교류의 결과이자, 백제 미술에 미친 수당대 장안양식의 한 사례로서 주목할 만하다.

Soybean was originated from the regions of Manchuria where it was processed into Dujang, the fermented soybean souce. It was not until the Han dynasty in China that 'Shi', one type of Dujang, was introduced. 'Shi', which is also known as 'Sanguk'(loose soybean Meju), is made by first boiling and then fermenting the kernel of cooked soybean. It was admitted by the Chinese scholors that the 'Shi' which was used in China was introduced from Manchurian, the neighboring people to China at that time and the concestor of Korean. 'Maljang' is a form of caked-shaped 'Meju' which is made by formenting cooked and mashed soybean. The 'Maljang' of Manchuria was introduced to China, where it was called 'Maldo'. This fact is stated in a book, 'Saminwolyong', written during the 2nd century. 'Maljang' is presently used in Korea, but China has abandoned the use of 'Maljang' since the 6th century. It was introduced to Japan from Korea around the 7th century, and is remained in a few local regions. Although the term 'Jang' is representing all sort of fermented soybean preducts, including 'Shi' and 'Maljang', today, the definition of 'Jang' differs between China and Korea. According to the Chinese definition of 'Jang'. it is fermented soybean mixed with other cereal Koji. 'Jang' was first mentioned in 'Jaeminyo sool' in China and it was lator introduced to Japan However, in Korea, the Chinese type of 'Jang' was not commonly used due to the popularity of 'Maljang'.

Before Jin (秦) period, Oriental (Eastern) culture was established in Korea different from China. Bulgogi (babecued beef, 貊炙) and legume fermented soy were transmitted into China. Afterward, alcohol drink, rice cake and cookie, shic-hae (lactic acid fermented fish products), Kimchi (fermented vegetable) were introduced and modified for Korea. Buddhism was transmitted to Korea through China, but selective animal was used as food. Later period of Koryo Dynasty, meat-eating become common due to mongorian influence and distilled spirits was introduced by mongorian. During Chosun Dynasty, table setting of spoon and chopstick was established, due to Confucian influence, dog eating, raw fish and raw meat eating became popular and nutrition for elderly was developed, whereas tea culture declined. In recent period (under the Japanese rule) Chinese introduced chinese noodle, chinese cuisine, chinese pancake and sun-dried salt. many chinese cultivated chinese vegetables.