mprovements of Rice Culture.pdfVIP

Improvements of Rice Culture and Breeding Technology in Korea － － Through the Recent 100 Years Guh Ja-Ock* ㆍLee Eun-Woong** ㆍLee Byong-Lyol*** Ⅰ. Introduction What mean main foods to the national identity? ○ A man is what he eats. Not only is his bodily substance created out of food, but so is his moral disposition. (Parry, 1985) ○ Tell me what you eat, and I will tell you who you are! (German proverb from Braudel, 1973) ○ People have a strong attachment to their own cuisine and, conversely, an aversion, including their table manners. (Ohnuki －Tierney, 1990) What mean Rice to Korean? ○ Until 1945, barley and miscellaneous pulse (85%) and rice (15%): staple foods. ( 高井, 1976) ○ Rice concept: white rice( 볍쌀), barley rice(보리쌀), sorghum rice(수수쌀), millet rice (좁쌀), corn －rice(옥수수쌀), etc. ○ Standard of value: “The peoples regard the foods as their Almighty which art in heaven.”( 民以食爲天: Soc, Shin, 1965), (穀者人之天, 孔子: Jiwon, Park, 1802) * 全南大學校 名譽敎授 ** 서울大學校 名譽敎授 *** 氣象廳 硏究官 194 농업사연구 제 8권 2호, 한국농업사학회, 2009. 11. 194 ○ Rice and Soybean set(饌飯不二) ○ Rice with Meat soup set ○ Rice as the staple Food: Ideal direct post and objective aim of life!: “Rice as our soul and Rice as our deity!”: “Rice as our food”, “Rice paddies as our land” and “Rice as self” (Ohnuki －Tierney, 1993) Ⅱ. Development of Ancient Agriculture (1) Introduction of Rice and Beginning of Ri