This master’s thesis examines the context of the emergence and utilization of traditional Korean fermenting pottery called Onggi and explores the avenues for future utilization possibilities. The...Show moreThis master’s thesis examines the context of the emergence and utilization of traditional Korean fermenting pottery called Onggi and explores the avenues for future utilization possibilities. The research done so far on the subject has been neglected and understudied in academia due to the utilitarian nature of the vessels, casting a shadow on their historical and cultural significance. However, through a transdisciplinary approach based on the collection of data in archaeological reports, historical documentation, and iconographical sources, the history of Onggi vessels becomes apparent, highlighting its crafting and utilization through thousands of years. A chronological presentation of these vessel's functions and fabrication techniques starts approximately from the 7th millennium BCE until the present and composes a major part of this work. In an effort to overcome the gradual disappearance of this ancient technology, the Korean government has designated the craft as an Intangible Cultural Heritage (ICH) and a number of potters have been nominated as National Living Treasures (NLT). Yet, in South Korea, a rapidly decreasing group of individuals are willing to learn and practice the profession. On the other hand, due to globalization, the demand for Korean fermented foods is thriving internationally, and along with it, a growing interest in Onggi crafting and utilization has developed. The presentation of three study cases will highlight the Onggi crafting and use renaissance phenomenon occurring on a global scale presently. Through ethnoarchaeological observations, this thesis argues that Onggi pots are a driver for innovative environmentally friendly endeavors for the conservation of food. As it becomes an imperative necessity for contemporary societies throughout the globe to explore sustainable solutions to food conservation and waste, this study suggests drawing from ancient technologies through archaeological research to inspire future possible solutions. Finally, the examination of the chemical modification through fermentation occurring in the Onggi pot is broken down for the reader to exemplify how uniquely the vessels interact with its content. This work thus encompasses various and major themes such as food technology, biomechanics, finding historical sources, utilizing scientific methodology in archaeology, studying Intangible Cultural Heritage in Northeast Asia, and environmental sustainability. Through the writing of this thesis, it is aimed to answer the question of whether the introduction of Onggi crafting and use on a global scale drive innovative solutions to food waste and food conservation In essence, the study of Onggi pots past in the present could offer unlimited possibilities for the future.Show less
