EVERYDAY LIFE IN PAEKCHE FROM THE FIFTH TO SEVEN CENTURY (IN KOREAN, CHINESE AND JAPANESE SOURCES). PART TWO: THE CULINARY CULTURE AND TRADE (Kultura zycia codziennego w panstwie Paekche V-VII w. Cz. II: Kultura kulinarna i kontakty handlowe)
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In this part of the article an attempt to reconstruct various aspects of the culinary culture and the character of commerce of the Paekche kingdom has been made. First, we deal with numerous methods of obtaining food, its preparation and consumption, basing upon the organic remains found in the former territory of Paekche and other neighbouring areas, structural and functional typology of agricultural tools and ceramics of the period, pictographic representations in the An'ak tombs, direct historic description of literary sources and toponyms. This analysis has led us to the conclusion that Paekche cuisine was much diversified, also betraying some elements of the nomadic (raw meat consumption, falconry) and Chinese (steam cooking, the usage of metal cutlery, etc.) culinary traditions. The latter part of the article describes the importance of Paekche commerce within the region, its range, character of traded goods and methods of transportation, such as e.g. wagon- and shipbuilding, or navigation methods. However, this reconstruction can be only partial due to the official character of the remaining sources (as a result of the manipulation of materials compiled during the Shilla Period, the focus on the exchange of luxury goods and materials of political and cultural importance) and insufficiency of archaeological data. The article concludes with the observation that contemporary studies tend to underrate the importance of inter-Peninsular commerce, although Paekche played a significant role in the re-export of goods to and from China.
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