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  To lead a life and keep the life, people need nutrition and eat food for filling that nutrition. Our ancestors lived mainly on rice. With cultivating plants, vegetables were taken on the table. With advance in fishery and stockbreeding, people could have fishes and meats on the table. The foods we could eat have got wider and wider.

With the foods, the making of condiments such as soybean source, bean pastes, and pepper pastes and snacks after a meal (Ddeok, Jogwa, Hwachae, Tea, Alcohol drinks) also advanced. In Pavilion 5, restored traditional kitchen and inheritances used in eating habits are displayed. Displayed items are classified as tableware, kitchenware, and other wares used in eating habits.

In traditional society, tableware had various kinds by its purpose and shape according to the user of the ware and foods. For example, the brass rice bowl was only for men, as Jegi (special tableware only used in the ceremony) was very important in Confucianism. Therefore, by displaying a variety of tableware the museum is trying to tell the eating habits in traditional societies. With these wares, glazed earthen ware is also displayed.

Our ancestors have used long time ago, and we still use it. We place explanation of its purpose and shape according to the earthen ware. In the hallway, Jangdokdae (the place to keep earthen ware full of condiments) is restored. For Korean, Jangdokdae was the only style Korean could have and the background of our lives. The characteristic and beauty was very different from homes and areas. People also guessed the situation of a family through Jangdokdae. Restored Jangdokdae in the museum is common people’s. The richer the family was, the more the numbers and kinds of Jangdokdae were. On the contrary, the less the numbers and kinds were, the poorer the family was. This pavilion might not be able to show all eating habits we had in traditions. However, traditional kitchen, restored Jandokdae, tableware, and kitchenware in the pavilion can show the general aspects of eating habits.