Abstract
The Proto-pottery culture along the coast of the Korea Strait is an important event in the history of mankind that led the grain/vegetarian culture in Northeast Asia, but it has not been properly studied or recognized for its meaning. The use of pottery is a watershed dividing the Western roasting culture and Eastern boiling culture. This paper introduces the development history of boiling culture, Tang and Jjigae (stew) culture, and fermentation technology derived from Proto-pottery culture by using recent research data on Korean ancient history and archaeological excavations. The history of cultivation and use of rice (short-grain rice) and soybean in Northeast Asia, centered on the Korean Peninsula, and the unique food culture of Dongyi (Eastern Archers) people will be reviewed.
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