DOCSLIB.ORG

Vol.47WINTER 2019

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Vol.47WINTER 2019 K O R E A N HERITAGE K O R E A N HERITAGE Cultural Heritage Administration www.koreanheritage.kr ISSN 2005-0151 Government Publications Registration Number 11-1550000-000639-08 KOREAN WINTER 2019 HERITAGE VOL. 47 WINTER 2019 Vol. 47 2019 Vol. WINTER Cultural Heritage Administration Cultural ON THE COVER Quarterly Magazine of the Cultural Heritage Administration CONTENTS WINTER Vol. 47 02 KOREAN Featured HERITAGE 02 CURATOR'S SELECTION Traditional Liquor Infuses Korean Life Date of Publication 08 KOREAN FOOD December 5, 2019 Onggi, a type of Korean earthenware container, serves as storage for traditional Korean Sauces, the Offspring of Fermentation Published by fermented foods such as sauces, alcoholic beverages, and—most importantly— 08 Cultural Heritage Administration Republic of Korea kimchi. By allowing the passage of air through its permeable surface, an onggi 16 HUMAN TREASURES Publication Management container is perfect for fermentation. Koreans used to make a large volume of kimchi at the start of winter and put it up in these earthenware jars. When buried Director of International Cooperation Division Onggi, a Container that Breathes underground, these kimchi jars lasted through the long cold season. The practice Content Coordination of burying onggi jars eventually developed into today’s kimchi refrigerators. Kim Byung-yun, Cho Ha-young This modern technology, however, will never replace the emotional stability and 26 LOCAL HERITAGE GUIDE Translation psychological security people once gained by using containers made from earth. Winter Wonderland: Korea’s Winged Heritage Park Jung-eun Onggi are featured here on the front cover. The back cover shows artworks by Cho Copy Editing Sin-hyun on display at the Clayarch Gimhae Museum. This museum is dedicated Bill Sharp to providing an opportunity to experience clay to contemporary people who live 16 apart from nature. Aspiring to bridge the traditional and the modern, ceramics and Coordination by architecture, and Korea and the wider world, the museum is suggesting new roles Heritage Through Photos CH121 for clay in today’s society. Printed by 34 Wisdom and Aesthetics Daehan Printech Co., Ltd. from Royal Chimneys Heritage Issues Today 26 42 Heritage for a Promising Future Cultural Heritage Administration KOREAN HERITAGE is also available on the website (www.koreanheritage.kr) Headlines and smart devices. You can also download its PDF version and subscribe to our 34 newsletter to receive our latest news on the website. 52 Establishment of a World Heritage Interpretation Cultural Heritage Administration The articles featured in this magazine only reflect the contributing authors’ opinions. Centre Approved by UNESCO 189 Cheongsa-ro, Seo-gu, Daejeon, Republic of Korea Cultural Heritage Administration, 2019 This publication is copyrighted. No part may be reproduced by any process A Heritage Research Institute Marks its Tel 82-42-481-4737 without written permission. Golden Anniversary Fax 82-42-481-4759 Copyright © Cultural Heritage Administration Contact [email protected] Website www.koreanheritage.kr * Photographs in this issue that are not marked with their providers are attributed to the image provider UTO Image. CURATOR'S SELECTION History of Traditional Korean Alcohol The earliest surviving Korean record on alcohol dates to 1287 in Traditional Jewang ungi (Songs of Emperors and Kings), a historical poem published in the late Goryeo period: “Haemosu, the son of Heaven, seduced Yuhwa, the first daughter of Habaek, the God of Water, with alcohol and slept together. She consequently gave birth to Jumong, who later founded Goguryeo and became King Dongmyeong.” The fermentation Liquor technology of the Goguryeo Kingdom (37 B.C.–A.D. 668) was renowned as far away as China, according to a record in the Chinese history Records of the Three Kingdoms, “In A.D. 28, Goguryeo forces used Infuses Korean Life jiju, or ‘tasteful alcohol’, to help defeat the administrator of the Liaodong Peninsula, the Chinese general Gongsun Du.” Text by Park Rok-dam, Director of the Research Institute for Traditional Korean Alcohol Historical records from the Goryeo Dynasty (918–1392), Photos by the National Museum of Korea including the biographical novel “Gukseonsaengjeon” (The Story of Mr. Alcohol) and the history Goryeosa (History of Goryeo), feature accounts on brewing methods and varieties of alcoholic beverages. The Goryeo court installed an office called the Yangonseo that Traditional Korean alcohol, or sul produced alcoholic drinks for the king and for use in in Korean, has been distilled over state ceremonies. Buddhist temples produced alcoholic the course of the nation’s history to beverages and fermentation starters (nuruk) for sale produce a clear essence of the life among the public. During the Goryeo era, soju, a distilled version of traditional Korean wine, was of the people. Alcoholic drinks have developed, and alcoholic drinks were further been present throughout the ages, popularized. Together they give birth to gwahaju, offering recourse in times of both a type of fortified wine made by adding soju to sorrow and celebration. The history of fermented drinks, long before the invention of sherry or port in the West. sul is presented here alongside the The practice of households making their own photos of nationally designated cups alcohol flowered during the Joseon Dynasty (1392– and bottles for traditional Korean 1910). The grain of choice for brewing alcoholic alcohol. drinks shifted from common rice to a glutinous version, and brewing methods were advanced to utilize multiple fermentations, or jungyangbeop in Korean. Toward the late Joseon era, traditional alcohol making enjoyed a heyday as local varieties started to compete in flavor with the more established alcoholic White Porcelain Gourd-shaped Bottle with Floral beverages of the nobility. The distilled drink soju enjoyed Design in Cobalt Underglaze (Treasure No. 1058) such popularity that even the highest-quality, triple- This white porcelain piece from the Joseon Dynasty presents a peculiar form with an eight-sided jar fermented brews were distilled to produce it. However, topped by a long-necked bottle. the rampant production and consumption of soju among Late Joseon 02 03 CURATOR'S SELECTION the populace began to cause social troubles. Rice and Nuruk Celadon Gourd-shaped Ewer As modern practices of mass production and Holder with Inlaid Paste- and economic efficiency took over during the Traditional alcoholic drinks have an inseparable on-paste Floral Design (Treasure No. 1930) port-opening era of the late 19th century, relationship with the history and culture of This celadon set is traditional alcohol fell out of favor. Imported every nation. The key element influencing the distinguished by its design executed using the paste- beverages that arrived on the Korean craft of alcohol making is a nation’s traditional on-paste technique. In this Peninsula through trade with the outside world diet. This means that traditional Korean alcohol method, white clay is thinned contributed as well. The final straw came with provides a clear demonstration of Koreans’ with water to create dots and other patterns with a brush. Imperial Japan’s imposition of a liquor tax law dietary practices. Traditional Korean alcoholic The bowl that holds the ewer in February 1909 that banned the production of beverages primarily made from the staple crop is also used as a cup. Goryeo alcohol by individual households in Korea. The of rice go well with local foods. framework of the colonial liquor tax was taken Alcoholic beverages in Korea have over by the independent Korean government traditionally been made from rice. There are established in 1948. Food shortages following diverse methods to prepare rice for alcohol the Korean War in the 1950s led to the Act on making. It can be steamed with a small volume Food Management, which kicked off an official of water (to make godubap), ground and boiled crackdown on bootleg alcohol. Accordingly, in water until thick (juk), or simply mixed the transmission of many of the 650 varieties of with hot water (beombeok). Different kinds traditional Korean alcohol ceased and was only of rice cake can be made, such as injeolmi resumed under revitalization efforts starting (pounded rice cake), baekseolgi (steamed rice in the 1980s. cake), gumeongtteok (doughnut rice cake), and mulsongpyeon (boiled rice cake). Depending on how the rice is cooked, the finished drink takes on different fragrances—such as grape, apple, banana, peach, watermelon, persimmon, plum, lotus, or pear. Forms made from rice cake excel in flavor and fragrance and were therefore enjoyed by people of high status and wealth. Green-glazed Cup with Stand (Treasure No. 453) This earthenware ensemble is finished with a green glaze that produces a gray or reddish-brown tone when fired at low temperatures. Baekje 04 05 CURATOR'S SELECTION The fermentation starter for traditional Traditional Alcohol Korean alcohol is nuruk, a wheat, barley, or rice as a Seasonal Custom Buncheong Bottle with Inlaid dough that has been kept warm to incubate Lotus and Scroll Design microorganisms. Wheat is most commonly used It was a widespread social practice in Korea for (Treasure No. 1067) A lotus flower appears in three for making nuruk, but other kinds of grain can households to keep alcoholic drinks on hand places on the body, surrounded also be applied. Up to 50 traditional varieties year-round. Alcoholic beverages were among by lotus leaves in a circular form. The insides of the lotus petals of nuruk have been confirmed in historical the fundamental ritual foods for ancestral rites and leaves are inlaid with black documents, testifying to the immense diversity and were also set out on a welcome table for slip. Early Joseon of traditional Korean alcoholic beverages that guests. Recipes for alcoholic drinks varied by were available in the past. region and even by household. Aromatic materials could be added to the Liquor also formed an integral part of base ingredients rice and nuruk. Azalea flowers, seasonal customs.
Load more

Recommended publications
  • ACTA KOR ANA VOL. 11, NO. 3, DECEMBER 2008: 235–269 BOOK REVIEWS Human Decency. by Kong Ji Yŏng. Translated by Bruce And
    A C T A K O R A N A VOL. 11, NO. 3, DECEMBER 2008: 235–269 BOOK REVIEWS Human Decency . By Kong Ji Yŏng. Translated by Bruce and Ju-Chan Fulton. Published by Jimoondang as part of the Portable Library of Korean Literature, Short Fiction no. 24. Oftentimes, contemporary Korean fiction takes the reader, sometimes by force, down the dark memory lane of modern Korean history. Because so many works of contemporary Korean fiction are highly referential, the reader is often enticed to consider a text’s social and political background. While this is not a unique phenomenon to Korea—works of literature from all corners of the world often deal to greater or lesser extents with pressing political and social issues—it seems striking that Korean works of fiction so frequently draw the attention of their readers to the political and social realities being depicted, and do so in a manner that come at the expense of poetic expression. Kong Ji Yŏng’s short stories, “Human Decency” and “Dreams,” included in the collection Human Decency published by Jimoondang, are both highly referential texts. Since her works are so fraught with political and social references, this review will first examine the historical context in which Kong Ji Yŏng writes, and will then examine the stories in greater detail. In the collection of essays, Twentieth Century Korean Literature , it is noted that “an important strand of thought regarding literature in 1980s Korea was that it should interrogate social concerns and articulate communal values... the eighties were, in many ways, an era of causes.
    [Show full text]
  • Forced Labour in North Korean Prison Camps
    forced labour in North Korean Prison Camps Norma Kang Muico Anti-Slavery International 2007 Acknowledgments We would like to thank the many courageous North Koreans who have agreed to be interviewed for this report and shared with us their often difficult experiences. We would also like to thank the following individuals and organisations for their input and assistance: Amnesty International, Baspia, Choi Soon-ho, Citizens’ Alliance for North Korean Human Rights (NKHR), Good Friends, Heo Yejin, Human Rights Watch, Hwang Sun-young, International Crisis Group (ICG), Mike Kaye, Kim Soo-am, Kim Tae-jin, Kim Yoon-jung, Korea Institute for National Unification (KINU), Ministry of Unification (MOU), National Human Rights Commission of Korea (NHRCK), Save the Children UK, Tim Peters and Sarangbang. The Rufford Maurice Laing Foundation kindly funded the research and production of this report as well as connected activities to prompt its recommendations. Forced Labour in North Korean Prison Camps Contents Executive Summary 1 1. Background 2 2. Border Crossing 3 3. Surviving in China 4 Employment 4 Rural Brides 5 4. Forcible Repatriation 6 Police Raids 6 Deportation 8 5. Punishment upon Return 8 Kukga Bowibu (National Security Agency or NSA) 9 Yeshim (Preliminary Examination) 10 Living Conditions 13 The Waiting Game 13 6. Forced Labour in North Korean Prison Camps 14 Nodong Danryundae (Labour Training Camp) 14 Forced Labour 14 Pregnant Prisoners 17 Re-education 17 Living Conditions 17 Food 18 Medical Care 18 Do Jipkyulso (Provincial Detention Centre) 19 Forced Labour 19 Living Conditions 21 Inmin Boansung (People's Safety Agency or PSA) 21 Formal Trials 21 Informal Sentencing 22 Released without Sentence 22 Arbitrary Decisions 22 Kyohwaso (Re-education Camp) 24 Forced Labour 24 Food 24 Medical Care 25 7.
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Effect of Rice (Oryza Sativa L.) Added to Meju (Korean Soybean Koji
    Food and Nutrition Sciences, 2012, 3, 1167-1175 1167 http://dx.doi.org/10.4236/fns.2012.38154 Published Online August 2012 (http://www.SciRP.org/journal/fns) Effect of Rice (Oryza sativa L.) Added to Meju (Korean Soybean Koji) Dough on Variation of Nutritional Ingredients and Bacterial Community Diversity in Doenjang (Korean Soybean Paste) Bo Young Jeon, Doo Hyun Park* Department of Biological Engineering, Seokyeong University, Seoul, South Korea. Email: *[email protected] Received May 21st, 2012; revised July 2nd, 2012; accepted July 9th, 2012 ABSTRACT In this study, effect of rice added to meju dough was evaluated based on the variation of nutritional ingredients and bacterial community diversity in finished doenjang. The ratio of rice added to meju dough (cooked and crushed soybean before fermentation) was 0, 0.2, and 0.4 based on dry weight. Free amino acids, minerals, polyphenol, and total pheno- lic compounds relatively decreased by addition of rice. However, 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging and ferric ion reduction activity was not influenced. Organic acids, which are fermentation metabolites, sig- nificantly increased in proportion to percentage balance of rice. Seven and four volatile compounds (VCs) were de- tected in doenjang prepared without and with rice, respectively, and contents of VCs were significantly lower in the rice-supplemented doenjang. Bacterial community diversity was significantly increased by addition of rice to meju dough. Rice alters chemical composition, fermentation products, and bacterial diversity, but does not downgrade the nature of doenjang. Keywords: Soybean Koji; Soybean Paste; Rice; Antioxidant Activity; Bacterial Community 1. Introduction on the basis of dry weight, and also contains physiologi- cally functional compounds such as polyphenol, total Doenjang is a Korean soy paste that has been prepared phenolic compounds, isoflavones, vitamin E, saponin, traditionally by long-term ripening of meju under high and anthocyanin [5-7].
    [Show full text]
  • Korean Dance and Pansori in D.C.: Interactions with Others, the Body, and Collective Memory at a Korean Performing Arts Studio
    ABSTRACT Title of Document: KOREAN DANCE AND PANSORI IN D.C.: INTERACTIONS WITH OTHERS, THE BODY, AND COLLECTIVE MEMORY AT A KOREAN PERFORMING ARTS STUDIO Lauren Rebecca Ash-Morgan, M.A., 2009 Directed By: Professor Robert C. Provine School of Music This thesis is the result of seventeen months’ field work as a dance and pansori student at the Washington Korean Dance Company studio. It examines the studio experience, focusing on three levels of interaction. First, I describe participants’ interactions with each other, which create a strong studio community and a women’s “Korean space” at the intersection of culturally hybrid lives. Second, I examine interactions with the physical challenges presented by these arts and explain the satisfaction that these challenges can generate using Csikszentmihalyi’s theory of “optimal experience” or “flow.” Third, I examine interactions with discourse on the meanings and histories of these arts. I suggest that participants can find deeper significance in performing these arts as a result of this discourse, forming intellectual and emotional bonds to imagined people of the past and present. Finally, I explain how all these levels of interaction can foster in the participant an increasingly rich and complex identity. KOREAN DANCE AND PANSORI IN D.C.: INTERACTIONS WITH OTHERS, THE BODY, AND COLLECTIVE MEMORY AT A KOREAN PERFORMING ARTS STUDIO By Lauren Rebecca Ash-Morgan Thesis submitted to the Faculty of the Graduate School of the University of Maryland, College Park, in partial fulfillment of the requirements for the degree of Master of Arts 2009 Advisory Committee: Dr. Robert C. Provine, Chair Dr.
    [Show full text]
  • A Utumn 2012
    Vol. 5 No. 3 5 No. Vol. Autum 2012 Autum Autumn 2012 Vol. 5 No. 3 1 | 1 Quarterly Magazine of the Cultural Heritage Administration Autumn 2012 Vol. 5 No. 3 Cover White Symbolizes autumn. The symbolism originates from the traditional "five direc- tional colors" based on the ancient Chinese thought of wuxing, or ohaeng in Korean. The five colors were associated with seasons and other phenomena in nature, including the fate of humans. The cover design features gat, the fine horsehair hat for Korean men. For more stories about this, see p. 44. KOREAN HERITAGE is also available on the website (http://English.cha.go.kr) and smart devices. 2 | 3 CHA News Vignettes Korean Folk Customs East Asia’s First Neolithic Farm Site Found Hand-turned Millstone The National Research Institute of Cultural Heritage held a briefing on June 26 at A traditional Korean-style hand mill, called an excavation site assumed to be the first Neolithic farm field ever found in East maetdol, typically consists of two flat, round Asia. Presumably dating to 3600-3000 B.C., the locale at Munam-ri, Goseong stones: a stationery bed stone and an upper County, Gangwon Province has yielded fragments of comb-patterned pottery, stone stone that has a vertical wooden handle arrowheads and a dwelling site. Further analysis of the findings is planned for more to spin it on a steel pivot, crushing grain. precise dating of the site, which shows more primitive traces than Bronze Age This ancient household item evolved from agricultural sites. grinding stones of earlier times.
    [Show full text]
  • Gochujang Chicken Dumplings
    . PRODUCT SPECIFICATION . GoChuJang Chicken dumplings Item Number: 151413 Package Barcode: 760941151413 Chef One, Corp. 7 Bushwick, Place, Brooklyn, NY 11206 Product Description Each dumpling is approximately 23 g. This product is fully cooked, packaged in a gas flushed bag and frozen. Comes in 2.5 lb package. Different package sizes are available per buyer’s request. Packaging Information Type of Inner Package: Food Graded Plastic Bag Packaging Gross Weight: 2.5 lbs (about 50 pieces) Type of Outer Case: Cardboard box Case Length/Width/Height 13/9/6 (inches) Packages per Case: 3 Case Gross Weight: 8.5 lbs Case Net Weight: 7.5 lbs Case Tare Weight: 1 lb Pallet Pattern: 17(TI)x10(HI) Dated Product Type: xx-x-xx (Production Date) (MM-Y-DD) Frozen Shelf Life: 10 months Refrigerate Shelf Life: Not recommended Safety Instructions: Fully cooked Chemical Standards: No preservative and MSG added Metal Detection: All products are metal detected with calibrated equipment Food Safety Standards: Under USDA Inspection (USDA Establishment Number: P-21424-A). HACCP’s, cGMP and strict sanitation procedures are followed during production to ensure the safety and quality of the products. INGREDIENTS . Filling: Chicken, Napa Cabbage, Gochujiang Paste (Wheat Flour, Corn Syrup, Water, Hot Pepper Powder, Salt, Wheat, Cooking Rice Wine, Defatted Soybean Powder, Malt), Carrot, Korean Noodle [Water, Dehydrated Korean Noodle (Sweet Potato Powder, Water)], Shiitake Mushroom (Water, Dehydrated Shiitake Mushroom), Tofu (Water, Soybeans, Glucono Delta Lactone, Calcium Sulfate, Magnesium Chloride), Sugar, Scallion, Soy Sauce (Water, Soybeans, Salt and Wheat Flour), Sesame Oil, Salt, Water, Yeast Extract, Grilled Meat Flavor Dough: Wheat Flour, Water, Corn Starch, Salt Contains Wheat and Soybean .
    [Show full text]
  • Radics Péter: Analitikus Motívumok a Koreai Mítoszokban, És A
    Analitikus motívumok a koreai mítoszokban, és a sámánizmus gyakorlatában Készítette: Radics Péter PTE-BTK Pszichológia Intézet BA – Levelező 2013-05-06 Dolgozatomban a koreai népcsoport államalapítás mítoszait mutatom be, és elemzem a Carl Gustav Jung által megalkotott analitikus elmélet segítségével. Mivel ezek a mítoszok ősi voltuknak köszönhetően kapcsolatban állnak a koreai népcsoport életében a neolitikus időszaktól kezdve jelenlévő ősi hittel, a sámánizmussal, példákkal szemléltetem e hitvilágban fellelhető archetipikus elemeket is. A koreai sámánista motívumokat párhuzamba állítom a belső-ázsiai népeknél fellelhető sámánisztikus gyakorlattal, kihangsúlyozva a hasonlóságokat, és ellentéteket. Emellett szándékomban áll röviden bemutatni Koreát, és a koreai népcsoportot történelmi, kultúrtörténeti szempontok alapján. A dolgozatomban előforduló koreai szavak átírásakor az államilag elismert, felülvizsgált átírási formát alkalmaztam (Revised Romanization of Korean - 국어의 로마자 표기법)1 . Véleményem szerint ez sokkal átláthatóbban adja vissza a koreai szavak fonetikai sajátosságait, illetve modernebb, mint a McCune – Reischauer átírási forma. A terminológia hangeul-lel (한글) – mely az 1443-ban a Joseon dinasztia2 (1392- 1910) negyedik uralkodójának, Sejong3 királyának rendeletére megalkotott, a mai napig hivatalosan használt koreai fonetikus írás – történő átírását minden esetben feltüntetem. Bevezető: 1 Az átíráshoz angol nyelvű útmutató itt található: http://www.korean.go.kr/eng/roman/roman.jsp. 2 Joseon dinasztia (조선) a Goryeo királyságot
    [Show full text]
  • HA 362/562 CERAMIC ARTS of KOREA – PLACENTA JARS, POTTERY WARS and TEA CULTURE Maya Stiller University of Kansas
    HA 362/562 CERAMIC ARTS OF KOREA – PLACENTA JARS, POTTERY WARS AND TEA CULTURE Maya Stiller University of Kansas COURSE DESCRIPTION From ancient to modern times, people living on the Korean peninsula have used ceramics as utensils for storage and cooking, as well as for protection, decoration, and ritual performances. In this class, students will examine how the availability of appropriate materials, knowledge of production/firing technologies, consumer needs and intercultural relations affected the production of different types of ceramics such as Koryŏ celadon, Punch’ŏng stoneware, ceramics for the Japanese tea ceremony, blue-and-white porcelain, and Onggi ware (a specific type of earthenware made for the storage of Kimch’i and soybean paste). The class has two principal goals. The first is to develop visual analysis skills and critical vocabulary to discuss the material, style, and decoration techniques of Korean ceramics. By studying and comparing different types of ceramics, students will discover that ceramic traditions are an integral part of any society’s culture, and are closely connected with other types of cultural products such as painting, sculpture, lacquer, and metalware. Via an analysis of production methods, students will realize that the creation of a perfect ceramic piece requires the fruitful collaboration of dozens of artisans and extreme attention to detail. The second goal is to apply theoretical frameworks from art history, cultural studies, anthropology, history, and sociology to the analysis of Korean ceramic traditions to develop a deeper, intercultural understanding of their production. Drawing from theoretical works on issues such as the distinction between art and handicraft (Immanuel Kant), social capital (Pierre Bourdieu), “influence” (Michael Baxandall) and James Clifford’s “art-culture system,” students will not only discuss the function of ceramics in mundane and religious space but also explore aspects such as patronage, gender, collecting, and connoisseurship within and outside Korea.
    [Show full text]
  • A Study on the Symbolic Meanings of Jars
    상징과모래놀이치료, 제10권 제1호 Journal of Symbols & Sandplay Therapy 2019, 6, Vol. 10, No. 1, 129-151. A Study on the Symbolic Meanings of Jars Seo, Seung Hee* <Abstract> This study intends to investigate the characteristics of the jar and examine their symbolism in literature and further the symbolic meanings of the jars, which clients of various developmental tasks used during sandplay therapy. For middle-aged clients who had to go through an individuation process, the jar signified motherhood and femininity that bring a new change to an insecure relationship with the mother; or the waiting place where women spend long hours of patience and silence until their distress and torment are ripened and transformed. For adolescent student with the developmental task of reaching a rite of passage, the jar acts as a place for death and regeneration where independence from the mother is led to the growth of the ego. The jar represents new expectancy and hope. The jar serves as motherhood who embraces clients who were brought up by negative parents, and also as a vessel of the ego to encourage femininity to go on a journey for beautiful growth. This study is significant in identifying the various symbolic meanings of the jar. Keywords : symbol, jar, sandplay therapy * Professor, Department of Nursing, Gwangju Women’s University([email protected]) Studied by academic research support, Gwangju Women’s University - 129 - Journal of Symbols & Sandplay Therapy, Vol.10 No.1. Ⅰ. Introduction It is impossible to directly face and recognize the universal, fundamental archetype which lies deep in the human heart and soul.
    [Show full text]
  • AAM Mobile Guide
    The Asian Art Museum Mobile Guide Masterpieces An Acoustiguide Tour STOP LIST (L = LAYER; ADDITIONAL CONTENT) 6. THE BUDDHA TRIUMPHING OVER MARA (B60S598) (L) 9. THE HINDU DEITY SHIVA (B69S14) (L) 11. CUP WITH CALLIGRAPHIC INSCRIPTIONS (B60J619) (L) 18. THE DEITY VISHNU 940–965 (B65S7) (L) 22. THRONE FOR A BUDDHA IMAGE (AND BUDDHA IMAGE) (2006.27.1.A-.T) (L) 25. THE BUDDHIST DEITY SIMHAVAKTRA DAKINI (B60S600) (L) 29. RITUAL VESSEL IN THE SHAPE OF A RHINOCEROS (B60B1+)(L) 32. BUDDHA DATED 338 (B60B1035) (L) 34. THE BODHISATTVA AVALOKITESHVARA (GUANYIN) (B60S24+) 37. LIDDED JAR WITH DESIGN OF A LOTUS POND (B60P78+) (L) 38. CHINESE PAINTING (L) 42. EWER WITH LOTUS-SHAPED LID (B60P123+.A-.B) (L) 44. MOON JAR (B60P110+) 47. STANDING BRAHMA (BONTEN) AND STANDING INDRA (TAISHAKUTEN) (B65S12, B65S13) (L) 52. CONTEMPORARY JAPANESE CERAMICS YELLOW = RECORDED IN 2013 NO COLOR = NEW STOPS (AS OF 2018) 6. THE BUDDHA TRIUMPHING OVER MARA (B60S598) (L) NARRATOR: This 10th-century stone sculpture features an image of the Buddha rendered in exquisite detail. The array of heart-shaped leaves and branches at the top of the object represents the Bodhi Tree, under which the Buddha-to-be sits in meditation on the threshold of enlightenment. The sculptor imbued this Buddha-image with both humanity—using details like the softly rounded belly— and spirituality. There are many signs pointing to the Buddha-to-be’s special qualities. Curator Forrest McGill. FORREST MCGILL: He has a lump on the top of his head, and that symbolizes his extra insight. And then on the palms of his hands and the soles of his feet, he has special symbols, and both are marks of a special kind of a being who’s more advanced, more powerful, than a regular human being.
    [Show full text]
  • UC Riverside UC Riverside Electronic Theses and Dissertations
    UC Riverside UC Riverside Electronic Theses and Dissertations Title Embodiments of Korean Mask Dance (T'alch'um) from the 1960s to the 1980s: Traversing National Identity, Subjectivity, Gender Binary Permalink https://escholarship.org/uc/item/9vj4q8r2 Author Ha, Sangwoo Publication Date 2015 Peer reviewed|Thesis/dissertation eScholarship.org Powered by the California Digital Library University of California UNIVERSITY OF CALIFORNIA RIVERSIDE Embodiments of Korean Mask Dance (T’alch’um) from the 1960s to the 1980s: Traversing National Identity, Subjectivity, Gender Binary A Dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in Critical Dance Studies by Sangwoo Ha June 2015 Dissertation Committee: Dr. Linda J. Tomko, Chairperson Dr. Anthea Kraut Dr. Jennifer Doyle Copyright by Sangwoo Ha 2015 The Dissertation of Sangwoo Ha is approved: Committee Chairperson University of California, Riverside Acknowledgments I would like to take this opportunity to thank several people who shared their wisdom and kindness with me during my journey. First, Dr. Linda J. Tomko, who offered to be my advisor, introduced me to notions about embodying dances past, critical thinking, and historical research approaches. Not only did she help guide me through this rigorous process, she also supported me emotionally when I felt overwhelmed and insecure about my abilities as a scholar. Her edits and comments were invaluable, and her enthusiasm for learning will continue to influence my future endeavors. I offer my sincere gratitude to my committee members, Dr. Anthea Kraut, Dr. Priya Srinivasan, and Dr. Jennifer Doyle. They all supported me academically throughout my career at the University of California, Riverside.
    [Show full text]