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Oji-gureut
''Onggi'' () is earthenware extensively used as tableware and storage containers in Korea. The term includes both unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown glaze fired at over 1100 °C. ''Onggi'' have been used continuously from prehistoric Korean states to the modern day; however, they primarily see use as traditional storage and ornaments today. The origin of ''onggi'' dates to around 4000 to 5000 BCE. The types of earthenware include patternless, ''mumun'', and a red-and-black variety. The patternless earthenware is made with lumps of clay and fine sand. The predecessor of Goryeo celadon and Joseon white porcelain, the black/red earthenware excludes any sand in its creation process. The earthenware's color is determined by both the iron content of the clay and the method used to fire it. The modern onggi shape dates back from the Joseon era. History ''Ong'' () refers to a clay jar. Pottery has been used on the Korean peninsula sinc ... [...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] |
Baekje
Baekje or Paekche (; ) was a Korean kingdom located in southwestern Korea from 18 BCE to 660 CE. It was one of the Three Kingdoms of Korea, together with Goguryeo and Silla. While the three kingdoms were in separate existence, Baekje had the highest population of approximately 3,800,000 people (760,000 households), which was much larger than that of Silla (850,000 people) and similar to that of Goguryeo (3,500,000 people). Baekje was founded by Onjo of Baekje, Onjo, the third son of Goguryeo's founder King Dongmyeong of Goguryeo, Jumong and Soseono, at Wiryeseong (present-day southern Seoul). Baekje, like Goguryeo, claimed to succeed Buyeo kingdom, Buyeo, a state established in present-day Manchuria around the time of Gojoseon's fall. Baekje alternately battled and allied with Goguryeo and Silla as the three kingdoms expanded control over the peninsula. At its peak in the 4th century, Baekje controlled most of the western Korean peninsula, as far north as Pyongyang, and may ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porosity
Porosity or void fraction is a measure of the void (i.e. "empty") spaces in a material, and is a fraction of the volume of voids over the total volume, between 0 and 1, or as a percentage between 0% and 100%. Strictly speaking, some tests measure the "accessible void", the total amount of void space accessible from the surface (cf. closed-cell foam). There are many ways to test porosity in a substance or part, such as industrial CT scanning. The term porosity is used in multiple fields including pharmaceutics, ceramics, metallurgy, materials, manufacturing, petrophysics, hydrology, earth sciences, soil mechanics, rock mechanics, and engineering. Void fraction in two-phase flow In gas-liquid two-phase flow, the void fraction is defined as the fraction of the flow-channel volume that is occupied by the gas phase or, alternatively, as the fraction of the cross-sectional area of the channel that is occupied by the gas phase. Void fraction usually varies from location to l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kimchi
Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), spring onions, garlic, ginger, and '' jeotgal'' (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include ''baechu-kimchi'', ''kkakdugi'', '' chonggak-kimchi'', and '' oi-sobagi''. Traditionally, winter kimchi, called '' gimjang'', was stored in large earthenware fermentation vessels, called '' onggi'', in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doenjang
''Doenjang'' * () or soybean paste is a type of fermented bean paste made entirely of soybean and brine used in Korean cuisine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fermentations in Korea seem to have begun prior to the era of the Three Kingdoms of Korea, Three Kingdoms. The ''Records of the Three Kingdoms'', a Jin dynasty (265–420), Chinese historical text written and published in the third century AD, mentions that "Goguryeo people are good at brewing fermented soybeans" in the section named Dongyi, ''Dongyi'' (Eastern foreigners) in the ''Book of Wei''. Onggi, Jangdoks used for doenjang production are found in the mural paintings of Anak Tomb No. 3 from the 4th century Goguryeo. In the ''Samguk sagi'', a historical record of the Three Kingdoms of Korea, it is written that ''doenjang'' and ''soup soy sauce, ganjang,'' along with ''meju'' and ''jeotgal,'' were prepared for the Pyebaek, wedding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gochujang
''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. Traditionally, it would be naturally fermented over years in '' jangdok'' (earthenware) on an elevated stone platform called '' jangdokdae'' in the backyard. History ''Shiyi xinjian'' (), a mid-9th century Chinese document, recorded the Korean pepper paste as (). The second-oldest documentation of pepper paste is found in the 1433 Korean book '' Collected Prescriptions of Native Korean Medicines''. Pepper paste is again mentioned in a 1445 medical encyclopedia named '' Compendia of Medical Prescriptions''. However, all these sources are from the time before the actual chilli peppers w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcelain
Porcelain (), also called china, is a ceramic material made by heating Industrial mineral, raw materials, generally including kaolinite, in a kiln to temperatures between . The greater strength and translucence of porcelain, relative to other types of pottery, arise mainly from Vitrification#Ceramics, vitrification and the formation of the mineral mullite within the body at these high temperatures. End applications include tableware, ceramic art, decorative ware such as figurines, and products in technology and industry such as Insulator (electricity), electrical insulators and laboratory ware. The manufacturing process used for porcelain is similar to that used for earthenware and stoneware, the two other main types of pottery, although it can be more challenging to produce. It has usually been regarded as the most prestigious type of pottery due to its delicacy, strength, and high degree of whiteness. It is frequently both glazed and decorated. Though definitions vary, po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Records Of The Three Kingdoms
The ''Records of the Three Kingdoms'' is a Chinese official history written by Chen Shou in the late 3rd century CE, covering the end of the Han dynasty (220 CE) and the subsequent Three Kingdoms period (220–280 CE). It is regarded as to be the authoritative source text for these periods. Compiled following the reunification of China under the Jin dynasty (266–420), the work chronicles the political, social, and military events within rival states Cao Wei, Shu Han and Eastern Wu into a single text organized by individual biography. The ''Records'' are the primary source of information for the 14th-century historical novel '' Romance of the Three Kingdoms'', considered to be one of the four classic novels emblematic of written vernacular Chinese. While large subsections of the work have been selected and translated into English, the entire corpus has yet to receive an unabridged English translation. Origin and structure The '' Book of Han'' and ''Records of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyeongsang
Gyeongsang Province (; ) was one of the Eight Provinces of Joseon Korea. Gyeongsang was located in southeastern Korea. The provincial capital of Gyeongsang was Daegu. The region was the birthplace of the kingdom of Silla, which unified Korea in 668 CE. The region also has a highly significant role in modern Korean history; every non-acting South Korean president from 1963 to 2022 except Choi Kyu-hah (1979-1980) had ancestry from Gyeongsang, and all except Lee Myung-bak were also born in Gyeongsang. Today, the historical region is divided into five administrative divisions: the three independent cities of Busan, Daegu and Ulsan, and the two provinces of North Gyeongsang Province and South Gyeongsang Province. The largest city in the historical region is Busan, followed by Daegu. History The predecessor to Gyeongsang Province was formed during the Goryeo (918-1392), replacing the former provinces of Yeongnam, Sannam and Yeongdong. Gyeongsang acquired its current name in 1314. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jinju
Jinju (; ) is a city in South Gyeongsang Province, South Korea. It was the location of the first (1592) and second (1593) Sieges of Jinju by Japanese forces during the Imjin War. The Republic of Korea Air Force Education and Training Command is located in the eastern part of the city. There are cultural-historical tourist attractions in Jinju such as Jinju Fortress, the Jinju National Museum, and the Nam-gang Prehistoric Site Museum. History Jinju was an ancient city of Goryeonggaya in the Gaya Era. This city was called 'Geoyeolseong' of Baekje during the Three Kingdom Era, and was called 'Geoyeolju', 'Cheongju', and 'Gangju' during the Unified Silla Era. Name of this city was changed into 'Jinju' for the first time in 940, the 23rd year of King Taejo of the Goryeo Dynasty. It became 'Jinju-mok', one of 12 moks (local administrative units in Goryeo and Joseon Dynasty) in the 2nd year of King Seongjong (983). The second siege of Jinju during the Japanese invasion of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
