ALL
culinary tradition
ICH Elements 3
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Getbol Eoro(Tidal flat harvesting)
National Intangible Cultural Heritage, Republic of Korea Tidal flats, nicknamed "sea fields" in Korea, have long provided an important source of livelihoods for local people. The traditional practice of maintaining tidal flats as communal property has been transmitted to the present in the form of village cooperatives. Korean tidal flats are a treasure trove of diverse ocean resources and have held a disproportionate influence over the formation and development of the nation’s diet. \t The practice of harvesting shellfish and other invertebrate animals in coastal wetlands enjoys a long and steady history on the Korean Peninsula. The western and southern coastal areas have produced many large shell middens dating to the New Stone, Bronze, and Iron Ages all the way to the Goryeo Dynasty. Written records on tidal flat harvesting can be found in a book on seafood from the Joseon period—Jasan eobo by the Practical Learning scholar Jeong Yak-jeon (1758–1816). Tidal flat harvesting involves a number of performative rites, enriching Korean culture and traditions. The most well-known community tradition associated with it is the gaet je, a seasonal festival praying for a good harvest. In addition, there are separate community rituals for predicting the quantity of the catch or to celebrate a good harvest. Tidal flat harvesting has been designated as National Intangible Cultural Heritage for the following reasons: It possesses a time-honored history with many active transmission communities over an extensive area; This history is supported by written records from at least the Joseon period; The diverse skills and techniques manifested in tidal flat harvesting hold great potential for academic research; There are many unique rites and festivals associated with tidal flat harvesting; The practice shows great local diversity through, for example, the different tools applied; and It continues to serve as an important source of livelihoods in Korean communities. As tidal flat harvesting is being transmitted across the western and southern coastal areas in many villages, no particular individuals or organizations have been recognized as official holders of this element.
South Korea -
Makgeolli Bitgi(Makgeolli making and sharing)
National Intangible Cultural Heritage, Republic of Korea Makgeolli is a traditional Korean alcoholic beverage made from rice or other grains that is purported to date back to the introduction of farming on the Korean Peninsula. Terms purported to denote this milky and lightly effervescent rice wine are included in literary compilations from the Goryeo Dynasty. Cookbooks from the Joseon period such as Gyuhap chongseo and Eumsik dimibang offer detailed recipes for makgeolli. Joseon-era novels contain mentions of the drink as well. Makgeolli can be made easily and at low cost simply with rice, water, and the fermentation starter nuruk. Its simplicity and affordability have made the milky rice wine widely available, leading it to become deeply engrained in the everyday lives of the Korean people. Makgeolli quenched the thirst of farmers throughout the working season. Korean farm laborers used to say, "If it all pays the same, I'd rather offer a hand to the farmhouse serving the most delicious makgeolli." Makgeolli was also an indispensable element in ritual ceremonies and celebrations or mourning. Many traditions featuring makgeolli as a ritual drink have been transmitted to the present. The milky rice wine is still presented as an offering in diverse modern ceremonies commemorating, for example, the completion of a building, purchase of a new car, or opening of shops. A popular drink widely consumed nationwide, makgeolli was one of the fermented foods made by individual households up to the end of the Joseon era. Along with other definitive Korean fermented foods such as kimchi and soybean-based sauces, makgeolli was brewed in individual households, meaning a distinctive taste could be passed down in each one. Starting in the 20th century, makgeolli production gradually switched to commercial breweries and the ingredients underwent a natural course of change. Makgeolli has evolved as it adapted to sociocultural conditions. The popularity of this traditional Korean rice wine has surged since 2000. There is also a growing number of people brewing their own these days. (A liquor tax order issued in 1916 under Japanese colonial rule restricted the domestic production of alcoholic drinks. In 1995 home-made alcoholic beverages were legalized again.) The tradition of making and sharing makgeolli has been designated as National Intangible Cultural Heritage for its cultural, historical, social, and academic values. As a form of popular culture, this element has entered the national heritage list without the usual recognition of its holders.
South Korea -
Jang Damgeugi (Korean Sauce and Paste Making)
National Intangible Cultural Heritage, Republic of Korea This element encompasses the entire process of making Korean sauces and pastes out of soybeans, including preparing the necessary ingredients, making the sauce, and fermenting it. It is known that soybean-based sauces and pastes have been made in Korea since at least the Three Kingdoms period. During the Joseon Dynasty, there was a designated place to store sauces and pastes for the royal family, and a court woman assigned to their management. This indicates how traditionally important sauces and pastes have been in Korean culinary culture. The Korean practice of sauce and paste making—spanning the steps including growing soybeans, making bricks of fermented soybeans (meju), soaking the crushed meju in brine, and fermenting it—is distinguished from soybean-based sauce-making traditions in China and Japan. Characteristics unique to the Korean practice include producing two types of sauce from the soybean base: The crushed meju soaked in brine is fermented and then separated into a solid (doenjang, or soybean paste) and a liquid (ganjang, or soybean sauce). In addition, soybean sauce from the previous year would be added to the brined meju to deepen the flavor. The sauce and paste making tradition has been designated as National Intangible Cultural Heritage for its time-honored history, potential for advancing studies of cooking methods and culinary culture, and close associations with Korea's housing culture, seasonal customs, folk beliefs, and traditional science. Active inter-generational transmission and nationwide participation is another important factor contributing to its heritage value. * As sauce and paste making is being actively practiced across the nation, no particular holder or holder groups have been recognized for this element.
South Korea