전라도 전통옹기의 조형적 특성 연구

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Pottery is the common name of earthenware burnt at about 900℃ without using glaze or at 1100℃ and it was made through experiences and wisdom of our ancestors for thousands of years. Since this pottery represents the emotion and character of the Korean ancestor well and was made of easily accessible clay and ashes, it can be most common and popular ceramic of our ceramic culture. Pottery has close relations with our life as a very important factor in traditional living structure and dietary life. It is certain that it is living ceramic with our own originality and formativeness. In addition, pottery plays a role in storing and keeping fermented foods that we use as side dishes, including soy sauce, soybean paste, red pepper taste and salted fish etc. And lye applied to inner and outer wall is made of vegetable ashes containing rotproof substance and made out of clay with fire resistance. That's why it has high firmness.
However, pottery and pottery manufacturers have disappeared since 1900s. Earthenware was not manufactured any more long ago and pottery was neglected because it is harmful to human by using poisonous glaze. Since stainless and aluminium products, which are metal products and not fragile such as plastic, glass and Kimchi refrigerator were widely used, the use of pottery has been remarkably reduced. New products which replace the pottery didn't keep the ingredients of basic microorganism like acid and lactobacillus which are main characters of Korean storage foods and then the pottery with excellent rotproof and functionality which were not found in other vessels began to be recognized again.
Pottery has different manufacturing methods depending on regional characteristics and in Jeolla-do region with warm weather and much insolation, the pottery with the shape of narrow mouth and wide, strong shoulder and free pattern decoration was mainly made to prevent the spoilage of foods.
Jeolla-do pottery was decorated with unique hand-made flower design and it showed the simplicity of pottery accessed easily by the people from its natural and straight forward expression of many flowers and grasses before the glaze dried.
What are the most important in the formativeness of the pottery are forms and ornamental patterns of traditional pottery, which are different depending on regional characteristics. Of them, the pottery having the most unique formative features depending on regions have their own different forms by weather, insolation of the region, and types and sizes of contents.
And the ornament of pottery was easily obtained from nature and also simple and pure ornament painted on rich curve with craftsman's hands were found and it is just Koreans' emotion. Natural beauty of our life and our mentality were expressed in the pottery ornaments.
This paper researched and analyzed the formative characteristics of the traditional pottery of Jeolla-do and obtained the following differences between those of Jeolla-do and those of other regions.
The pottery of Jeolla-do region has less abdomen than that of Gyeongsang-do region other regions, but fuller abdomen and wider shoulder than that of other regions and wider mouth than that of Jungbu region. The reason of wide shoulder and narrow mouth was to prevent rot and block the sun because of warm weather and deep lid was due to much rainfall compared to other regions.
In conclusion, we know that forms and decorations of the traditional Korean pottery have the above factors and we must keep and preserve the hidden meaning and spirit of our ancestors and research to develop potteries corresponding to modern society based on its unique formativeness.
Alternative Title
A Study of Formative Characteristics of Jeolla-do Traditional Pottery
Alternative Author(s)
Park Song-mi
일반대학원 산업공예학과
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Table Of Contents

제1장. 서 론 1
제1절. 연구목적 1
제2절. 연구방법 및 범위 3

제2장. 옹기에 대한 일반적인 고찰 4
제1절. 옹기의 기원 4
1)옹기의 정의 4
2)옹기의 유래와 역사 8
제2절. 옹기의 변천과정 12
제3절. 옹기의 종류 18
1) 항아리 (겹항아리 외 실용목적의 장식) 18
2) 동 이 18
3) 병 19
4) 물두멍 19
5) 단 지 20
6) 확독과 확 (폿돌) 22
7) 젓갈독 22
8) 식초병 23
9) 소줏고리 (고소리) 23
10) 약탕기, 약탕관(藥湯罐) 24
11) 접 시 24
12) 시루와 시루받침 25
13) 떡 살 25
14) 등 잔 25
15) 거름통 (소매통)과 요강 26
16) 그 외의 옹기 27

제3장. 전라도 전통옹기의 특성 28
제1절. 일반적 특성 28
제2절. 형태적 특성 30
제3절. 장식적 특성 38
제4절. 제작기법의 특성 58
제5절. 조형적 특성 분석 71

제4장. 결 론 79

박송미. (2011). 전라도 전통옹기의 조형적 특성 연구.
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General Graduate School > 3. Theses(Master)
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