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31:
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dries the dried-up bowl again in the sun, washes it with a lye solution, then dries it again. The glaze that is applied to the bowl is mixed with various substances before being sifted through a sieve. After the glaze is applied to the bowl, an orchid or grass pattern is drawn on the body and the pot is air-dried thoroughly, baked in a kiln, and finished.
533:
pots are made of clay that contains a high percentage of iron. First, the soil to make the pottery is put into the water and whipped out to remove sand and impurities. Once the water is removed from the resulting fine sediment, it is formed into a bowl which is then dried out in the sun. The potter
496:
its surface. This glaze plays a key role in providing a waterproof surface and preventing leaks. Afterwards, a large amount of sand particles are added to the body of the clay, acting as passages for air. This way, air but not water can pass through the pottery. Koreans describe this phenomenon as
513:
are mainly used as food containers, they can also be used to store household appliances such as lamps, fireplaces, ashtrays, coins, and ink pads, as well as ceremonial instruments and percussion instruments such as cans, onion jugs, and wind instruments.
565:
is determined by the speed and hand movements of the wheel. Since the pottery culture seemed likely to disappear after the 1960s, due to the appearance of plastic and stainless steel bowls, the
Ministry of Culture designated the
448:
When heated to high temperature, the wall of the pottery vessel discharges the crystal water it contains, generating pores that allow the air to flow between the inside and the outside. For this reason,
465:
pots for the fermentation process. Other foods and items can also be stored in containers originally meant for fermentation, such as tobacco, candlesticks, and cooked rice.
417:). The design of the pots is influenced by the characteristics and climate of the regions in which they are made. As a result, the shape, size, and manufacturing method of
361:
and permeability, onggi can give an optimally ripe quality to fermented foods. Fine-tuned onggi containers are highly suitable for various kinds of fermented products.
541:
is to first knead the soil, dry it in the shade, cut it with a tool to form a brick shape, and then smack it on the ground into a plank shape. This is referred to as
295:, "King Sejong's Treatise on Geography"), which includes further details about Korean pottery: "There are three kilns that make the yellow onggi in Chogye-gun and
710:
1059:
Moon
Yongrin 문용린 and Oh Hyeonseok 오현석, "A study on the actual state of scarce resources and the extinctive process", Gyoyuk Gwahak Gisulbu 교육기술과학부. , 2004
156:
have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today.
1170:
579:
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748:
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development all play a significant factor in the importance and usage of fermentation for food processing. The development and refinement of
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644:
429:, porosity, resistance to rot, as well as firmness or "vertebration". Due to the low firing temperatures often used in producing
334:
80:
1111:
311:
200:, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the
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960:
433:, they are archaeologically rarely found as the shards eventually return to its former clay state or are used as
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611: – An outside space, most frequently a terrace in Korea, where a series of jars are gathered
476:
has traditionally retailed at a low price, making it obtainable for the lower and middle class.
254:. Records indicate that they were used to store rice, liquor, oil, soy sauce, and salted fish.
234:
Pottery has been used on the Korean peninsula since prehistoric times for food storage. In the
204:
content of the clay and the method used to fire it. The modern onggi shape dates back from the
163:
The earliest known painted representations of onggi ware from 1781, in a scene on the panel of
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The most significant characteristic of Korean cuisine is its use of fermented food, utilizing
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breathing". This property contributes to its widespread use in making fermented foods.
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185:, and a red and black variety. The patternless earthenware is made with lumps of
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dates to around 4000 to 5000 BCE. The types of earthenware include patternless,
125:
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has been recognized as a breathable vessel from an ancient period of time.
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period, images of large and small pottery appear on the murals of
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was also commonly used to preserve drinking water. According to
201:
186:
1100:
1086:
1091:
907:
Robert sayers and Ralph
Rangler, Smithsonian Folklif (1987).
1011:
Property
Evaluation of Onggi on Quality of Fermentation Food
380:
ware contributed to the development of fermented dishes in
306:
Korea has long been known for its fermented foods made in
99:
875:[Excellent in the fermentation of the Onggi].
818:[The simplicity and snazziness of the Onggi].
613:
Pages displaying wikidata descriptions as a fallback
1220:
1199:
1178:
1143:
93:
79:
58:
42:
37:
403:are made by a specialized group of workmen called
318:people have a custom of making fermented foods".
984:[Searching of Onggi master's breath].
911:. Washington D.C, Smithsonian lnstitute Press.
570:Human Cultural Property in May 1989. In 1990,
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1003:Changwon Moonsung University (October 2004),
8:
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412:
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747:sfn error: no target: CITEREFLeeChung1993 (
728:sfn error: no target: CITEREFLeeChung1993 (
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709:: CS1 maint: location missing publisher (
421:vary from region to region. Nevertheless,
29:
680:sfn error: no target: CITEREFMoonOh2004 (
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723:
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158:
635:
605: – Ancient Greek storage container
856:[The Korean flavor in Onggi].
702:
675:
663:
329:has a more microporous structure than
285:Many records about onggi are found in
278:) in fourteen institutions, including
20:
837:[Korean Wisdom, amazing...].
801:
789:
647:[A breathing vessel, Onggi].
7:
472:can be easily and cheaply obtained,
392:, an elevated floor near the house.
165:A Pictorial Biography of Hong Yi-san
761:Changwon Jeonmun Daehak, 7, 39-64.
521:Korean traditional pottery 'Onggi'
189:and fine sand. The predecessor of
140:earthenware, fired near 600 to 700
14:
926:[Traces of time, Onggi].
1280:Korean food preparation utensils
1169:
1136:
1072:. Smithsonian Institution Press.
945:[Why Onggi is portly?].
578:craftsperson) was designated as
388:ware were typically stored on a
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547:
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291:
274:
227:
221:
120:
66:
50:
1:
1092:Oegosan onggi village (Ulsan)
775:[Kimchi Jangdokdae].
312:Records of the Three Kingdoms
1128:Korean pottery and porcelain
592:Korean pottery and porcelain
580:Intangible Cultural Heritage
468:Since the materials to make
457:Suitability for fermentation
152:fired at over 1100 °C.
896:[An Onggi picture].
620: – Region in East Asia
599: – Nonvitreous pottery
372:, and a proper climate for
333:. This feature facilitates
100:
86:
1311:
537:Another process of making
425:types share similarities:
132:and storage containers in
16:Type of Korean earthenware
1167:
1134:
909:《The Korean Onggi potlei》
136:. The term includes both
28:
23:
337:. Food commonly made in
231:) refers to a clay jar.
169:National Museum of Korea
1066:The Korean Onggi Potter
1063:Sayers, Robert (1987).
1026:Conversation with Onggi
268:period, there were 104
1006:발효식품의 품질에 미치는 옹기의 물성평가
522:
198:Joseon white porcelain
172:
520:
310:. A passage from the
162:
1087:Ulsan onggi festival
980:윤, 기득 (2018-07-09).
941:이, 성규 (2018-11-06).
922:김, 종욱 (2018-10-15).
892:문, 소운 (2017-02-14).
871:서, 진발 (2008-10-10).
852:문, 재원 (2018-12-12).
833:이, 윤기 (2018-07-12).
814:이, 종근 (2014-01-06).
771:문, 소운 (2017-12-05).
743:Lee & Chung 1993
724:Lee & Chung 1993
643:이, 종호 (2004-07-09).
561:). The shape of the
335:fermentation of food
287:Sejong Sillok Jiriji
128:extensively used as
81:Revised Romanization
484:Before firing, the
301:Gyeongsang Province
264:, during the early
167:, exhibited at the
1048:. Daewonsa. 1993.
878:Yonhap News Agency
676:Moon & Oh 2004
523:
173:
148:with a dark brown
1262:
1261:
1040:Lee Hoonseok and
1013:] (in Korean)
678:, pp. 74–91.
526:Production method
364:The abundance of
261:Gyeongguk daejeon
107:
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95:McCune–Reischauer
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835:"한국인들 지혜 놀라워..."
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816:"옹기의 수수함과 소박한 멋"
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699:. 이화여자대학교 미술대학.
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1081:External links
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1028:]. 동광출판사.
1018:정, 병락 (1998).
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998:
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991:
972:
952:
943:"옹기는 왜 배불뚝이일까"
933:
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899:
884:
863:
854:"장독에 담긴 한국의 맛"
844:
825:
806:
804:, p. 132.
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792:, p. 138.
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763:
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745:, p. 100.
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695:조, 정현 (1987).
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437:. Features of
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382:Korean cuisine
357:. With proper
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272:craftspeople (
236:Three Kingdoms
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175:The origin of
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443:breathability
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1207:Joseon white
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1042:Chung Yangmo
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1005:
985:
982:"장인의 숨결을 찾아"
975:
964:
955:
946:
936:
927:
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908:
902:
887:
876:
873:"옹기 발효기능 탁월"
866:
857:
847:
838:
828:
819:
809:
797:
785:
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766:
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719:
697:《옹기소론(甕器小論)》
696:
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441:include its
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110:
109:
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18:
961:"옹기(onggi)"
894:"옹기에 담긴 그림"
664:Sayers 1987
645:"숨쉬는 그릇 옹기"
597:Earthenware
543:Panzhangjil
411::
126:earthenware
118::
38:Korean name
1295:Containers
1269:Categories
1228:Dragon jar
924:"세월의흔적,옹기"
802:Jeong 1998
790:Jeong 1998
650:Naver News
630:References
609:Jangdokdae
390:jangdokdae
1253:ttukbaegi
1234:maebyeong
1200:Porcelain
1191:Buncheong
1151:Yunggimun
705:cite book
572:onggijang
486:onggijang
405:onggijang
374:microbial
355:soy sauce
343:gochujang
341:includes
331:porcelain
280:Bongeunsa
246:, and in
130:tableware
1240:Moon jar
1179:Ceramics
1054:27170579
1034:41132937
966:Doopedia
586:See also
582:No. 96.
480:Porosity
396:Features
384:. Large
366:soybeans
359:porosity
347:doenjang
316:Goguryeo
314:reads: "
244:Goguryeo
138:unglazed
1221:Objects
1156:Jeulmun
997:Sources
839:news1뉴스
553:Ddukmae
292:세종실록지리지
212:History
194:celadon
146:pottery
1186:Goryeo
1052:
1032:
1021:옹기와의대화
603:Pithos
509:While
494:glazes
409:Korean
353:, and
351:kimchi
299:-mok,
266:Joseon
250:, and
248:Baekje
225:;
206:Joseon
191:Goryeo
144:, and
116:Korean
44:Hangul
1246:onggi
1161:Mumun
1070:(PDF)
1046:Onggi
1024:[
1009:[
858:UPI뉴스
820:새전북신문
773:"김칫독"
618:Korea
576:onggi
568:onggi
563:onggi
539:onggi
531:Onggi
511:onggi
499:onggi
490:onggi
474:onggi
470:onggi
463:onggi
451:onggi
439:onggi
431:onggi
423:onggi
419:onggi
401:Onggi
386:onggi
378:onggi
339:onggi
327:Onggi
308:onggi
297:Jinju
270:onggi
256:Onggi
252:Silla
208:era.
182:mumun
177:onggi
154:Onggi
150:glaze
134:Korea
124:) is
111:Onggi
101:onggi
87:onggi
60:Hanja
24:Onggi
1050:OCLC
1030:OCLC
986:울산매일
947:뉴스로드
928:매일신문
777:경상일보
749:help
730:help
711:link
682:help
435:grog
322:Uses
228:甕, 瓮
202:iron
196:and
187:clay
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