Abstract
Alcoholic drink to contain culinary tradition of a nation has advanced with human history, each nation has traditional alcohol by brewing unique techniques given natural characteristics. Our nation located in Northeast Asia has developed agrarian culture early and with ironware agrarian society was established. Also, traditional alcohol has developed by using grains. The origin of traditional alcohol with grain is the which is mentioned in "Jibongnyuseol" written by Lee, Su-gwang who was a scholar in Choseon dynasty. It is primitive grain wine and traditional technique for brewing grain wine. In the farming season in Korea, Makgeolli became driving force for formation of food and drink culture and strength the solidarity. The purpose of this is to analyze for traditional brewing technique, history and as a traditional knowledge of Makgeolli through literature information and agricultural information of Rural Development Administration on Korean Traditional Knowledge Portal. And also, through modern analysis method, it is to analyze the trend of industry and technique on Makgeolli.
한 민족의 식문화(食文化)가 담겨 있는 술은 인류의 역사와 함께 발전되어 왔으며 어느 민족이든 기후와 풍토에 맞는 독특한 양조 방법에 의해 만들어진 전통주(傳統酒)를 가지고 있다. 동북아시아에 자리 잡은 우리 민족은 일찍이 농경문화를 발전시켜왔으며 또한 철기가 보급되면서 본격적인 농경사회가 정착이 되었고 이와 더불어 곡식을 이용한 전통주들이 발달되어 왔다. 본 논문에서는 우리나라 농촌의 식음문화(食飮文化)를 이끌었던 막걸리를 중심으로 전통제법 및 역사, 전통음식으로서만이 아닌 전통지식으로서의 막걸리를 문헌자료와 한국전통지식포탈(KTKP)에 연계된 농촌진흥청(農村振興廳, Rural Development Administration)의 농업기술 데이터를 중심으로 분석하였다. 또한 현대적인 분석방법을 통하여 막걸리에 대한 시장 및 기술에 대한 동향을 파악하고자 하였다.