『溪巖日錄(1603～1641)』을 통해 본 술의 종류와 음주 양상

초록

Although the history of alcohol is long, few studies have examined the types of alcohol and the aspects of drinking in a historical context. In this article, through the 『Gyeam Ilrok(溪巖日錄)』 written by Kim Ryeong(金坽) from Ocheon, Yean-hyeon, Gyeongsang-do for 38 years, we examined the types of alcohol and the aspects and meaning of drinking in the first half of the 17th century. Kimryeong drank Cheongju(淸酒), Soju, and Takju(濁酒), and Poongpung did not significantly affect the number of drinks. They used sticky rice in the middle of rice wine or drank high-quality rice wine with strong aroma and taste by reducing the amount of water. I also drank soju from time to time, which was possible on the basis of socioeconomic foundations and technical capabilities. The purpose and reason for drinking were largely ceremonies, hospitality, birthday gatherings, family gatherings and hometown activities, and wind and boating. Cheongju was used for the ritual, but customers were also served high-quality rice wine or soju. There were many cases of bringing alcohol individually to various meetings. On a woman’s birthday, she prepared a drink table, gave alcohol and rice cakes as gifts, or took the alcohol and put it on her own. This is because women were also the subject of filial piety and friendship. The relatives of Ocheon’s family were members of the village community, an emotional community, and a drinking community. Alcohol played a certain role in completing the moonJuhoe(文酒會) by crossing the boundaries between nature and daily life, between reason and emotion, and between public and private. On the other hand, their wind and boating places have settled as cultural spaces.

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