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Siru (rice Cake Steamer)
''Siru'' () is an earthenware steamer used to steam grain or grain flour dishes such as ''tteok'' (rice cakes), most notably ''siru-tteok''. The ''siru'' is an earthenware steaming vessel that dates back to the late bronze age of the Korean northern peninsula and the use of the utensil spread to the entire peninsula by the time of the Three Kingdoms in which the popularity of ''siru-tteok'' grew. The ''siru'' is also used during shamanic rituals and is even offered on the tables for ''daegamsin'' (대감신; 大監神, state official God). The ''siru'' is not an everyday utensil but is one for preparing and serving the sacrificial dishes during rituals. A ''siru'' consists of a handle, a body, and a bottom with holes, so that when placed above a fire, steam can easily reach the contents inside. The size of the bottom and the diameter of the ''siru'' is generally the same, and the size of the ''siru'' each have significance: large ''siru'' are for worshipping ''seongju'' (), the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earthenware
Earthenware is glazed or unglazed Vitrification#Ceramics, nonvitreous pottery that has normally been fired below . Basic earthenware, often called terracotta, absorbs liquids such as water. However, earthenware can be made impervious to liquids by coating it with a ceramic glaze, and such a process is used for the great majority of modern domestic earthenware. The main other important types of pottery are porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify. End applications include tableware and ceramic art, decorative ware such as figurines. Earthenware comprises "most building bricks, nearly all European pottery up to the seventeenth century, most of the wares of Egypt, Persia and the near East; Greek, Roman and Mediterranean, and some of the Chinese; and the fine earthenware which forms the greater part of our tableware today" ("today" being 1962).Dora Billington, ''The Technique of Pottery'', London: B.T.Batsford, 1962 Pit fired pottery, P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doosan Encyclopedia
''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). Dong-A Publishing was merged into Doosan Donga, a subsidiary of Doosan Group, in February 1985. The ''Doosan Encyclopedia'' is a major encyclopedia in South Korea. Digital edition EnCyber The online version of the ''Doosan Encyclopedia'' was named EnCyber, which is a blend of two English words: ''Encyclopedia'' and ''Cyber''. The company has stated that, with the trademark, it aims to become a center of living knowledge. EnCyber provides free content to readers via South Korean portals such as Naver. Naver has risen to the top position in the search engine market of South Korea partially because of the popularity of EnCyber encyclopedia. When Naver exclusively contracted Doosan Doonga in 2003, the former paid multi billion won to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Food Preparation Utensils
Korean may refer to: People and culture * Koreans, people from the Korean peninsula or of Korean descent * Korean culture * Korean language **Korean alphabet, known as Hangul or Korean **Korean dialects **See also: North–South differences in the Korean language Places * Korean Peninsula, a peninsula in East Asia **North Korea **South Korea Other uses *Korean Air, flag carrier and the largest airline of South Korea See also *Korean War, 1950-present war between North Korea and South Korea; ceasefire since 1953 *Names of Korea, various country names used in international contexts *History of Korea The Lower Paleolithic era on the Korean Peninsula and in Manchuria began roughly half a million years ago. Christopher J. Norton, "The Current State of Korean Paleoanthropology", (2000), ''Journal of Human Evolution'', 38: 803–825. The earl ..., the history of Korea up to 1945 * {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Siru-tteok
''Siru-tteok'' () is a type of Korean rice cake (''tteok'') traditionally made by steaming rice or glutinous rice flour in a '' siru'' (). The popularity of ''siru-tteok'' grew as the usage of ''siru'' spread across the Korean peninsula. As it is not an everyday utensil but rather used for preparing sacrificial dishes during rituals, ''siru-tteok'' is not a casual dish made to enjoy. The making of ''siru-tteok'' is said to be the oldest form of ''tteok'' (). ''Tteok'' (), or steamed rice cake, which is made by steaming powdered rice, then pounding or rolling the dough, itself dates back to 57 B.C.E, along with the ''siru''. The ''siru-tteok'' dish is a layered cake of the glutinous rice that is filled often filled with beans and/or red beans (pat, 팥), and the most seen and basic sacrifice offered in rituals for household gods. This cake is generally used for bad fortune prevention rituals (aengmagi) to bring wealth, luck and health into the households. The red beans / filli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamboo Steamer
Bamboo steamers, called ''zhēnglóng'' () in Chinese, are a type of food steamer made of bamboo. They are used commonly in Chinese cuisine, especially dim sum, and usually come in two or more layers. Bamboo steamers have also spread to other East Asian and Southeast Asian countries. History From the Neolithic China, Neolithic period, ceramic steamers known as ''yan'' have been found at the Banpo site, dating to 5000 BC. In the lower Yangzi River, ''zeng'' pots first appeared in the Hemudu culture (5000–4500 BC) and Liangzhu culture (3200–2000 BC) and were used to steam rice. The ''zhenglong'' in its current form originated in Southern China during the Han dynasty, possibly around Guangdong. During the reign of Emperor Gaozu of Han, Emperor Gaozu, general Han Xin is said to have used bamboo and wood to make cooking utensils, and steam to cook food, in order to avoid filling the barracks with smoke. Steaming was used to cook dried foods, which were easier to store and pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Vessels
This is a list of cooking vessels. A cooking vessel is a type of Cookware and bakeware, cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, Clay pot cooking, clay and various other ceramics. All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. Cooking vessels * Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. * Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. * Billycan – a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bronze Age
The Bronze Age () was a historical period characterised principally by the use of bronze tools and the development of complex urban societies, as well as the adoption of writing in some areas. The Bronze Age is the middle principal period of the three-age system, following the Stone Age and preceding the Iron Age. Conceived as a global era, the Bronze Age follows the Neolithic, with a transition period between the two known as the Chalcolithic. The final decades of the Bronze Age in the Mediterranean basin are often characterised as a period of widespread societal collapse known as the Late Bronze Age collapse (), although its severity and scope are debated among scholars. An ancient civilisation is deemed to be part of the Bronze Age if it either produced bronze by smelting its own copper and alloying it with tin, arsenic, or other metals, or traded other items for bronze from producing areas elsewhere. Bronze Age cultures were the first to History of writing, develop writin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Shamanism
Korean shamanism, also known as () is a religion from Korea. Religious studies, Scholars of religion classify it as a folk religion and sometimes regard it as one facet of a broader Korean vernacular religion distinct from Buddhism, Taoism, Daoism, and Confucianism. There is no central authority in control of ''musok'', with much diversity of belief and practice evident among practitioners. A polytheism, polytheistic religion, revolves around deities and ancestral spirits. Central to the tradition are ritual specialists, the majority of them female, called (). In English they have sometimes been called "Shamanism, shamans", although the accuracy of this term is debated among anthropology, anthropologists. The serve as mediators between paying clients and the supernatural world, employing divination to determine the cause of their clients' misfortune. They also perform rituals, during which they offer food and drink to the gods and spirits or entertain them with storytelling, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Steamer
A food steamer or steam cooker is a Small appliance, small kitchen appliance used to cook or prepare various foods with steam heat by means of holding the food in a closed vessel reducing steam escape. This manner of cooking is called steaming. History Food steamers have been used for millennia. In Ancient China, pottery steamers were used to cook food. Archaeological excavations have uncovered pottery cooking vessels known as ''yan'' steamers: a ''yan'' was composed of two vessels, a ''zeng'' with a perforated floor surmounted on a pot or caldron with a tripod base and a top cover. The earliest ''yan'' steamer dating from about 5000 BC was unearthed in the Banpo site. In the lower Yangzi River, ''zeng'' pots first appeared in the Hemudu culture (5000–4500 BC) and Liangzhu culture (3200–2000 BC) and were used to steam rice; ''yan'' steamers were also unearthed in several Liangzhu sites, including 3 found at the Chuodun and Luodun sites in southern Jiangsu. In the Longsha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encyclopedia Of Korean Folk Culture
The ''Encyclopedia of Korean Folk Culture'' (EKFC; ) is a digital encyclopedia operated by the South Korean National Folk Museum of Korea, and thus supported by the South Korean government. It focuses on various topics related to traditional Korean culture. Around 600 scholars worked on producing articles for the encyclopedia. In 2016, one report stated that the encyclopedia had a target of reaching 70,000 articles by 2024. It is mainly written in Korean, but is actively being translated into several other languages, including English, Chinese, and Spanish. It has a number of sub-encyclopedias that focus on specific subjects. It is available for free online, and has a mobile app that can be used to search and read articles. See also * ''Encyclopedia of Korean Culture'' * ''Encyclopedia of Korean Local Culture The ''Encyclopedia of Korean Local Culture'' (EKLC; ; abbreviated 향문) is an online encyclopedia operated by the Academy of Korean Studies (AKS) and the Ministry of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Three Kingdoms Of Korea
The Three Kingdoms of Korea or Samhan (Goguryeo, Baekje and Silla) competed for hegemony over the Korea, Korean Peninsula during the ancient period of History of Korea, Korean history. During the Three Kingdoms period (), many states and statelets consolidated until, after Buyeo was annexed in 494 and Gaya confederacy, Gaya was annexed in 562, only three remained on the Korean Peninsula: Goguryeo, Baekje and Silla. The "Korean Three Kingdoms" contributed to what would become Korea; and the Goguryeo, Baekje and Silla peoples became the Korean people. The three kingdoms occupied the entire peninsula and roughly half of Manchuria (modern-day Northeast China and small parts of the Russian Far East). Goguryeo controlled the northern half of the peninsula, as well as Liaodong Peninsula and Manchuria. Baekje and Silla occupied the southern half of the peninsula. The island kingdoms of Tamna and Usan were subordinated to Baekje and Silla, respectively. All three kingdoms shared a simila ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
