The Korean Peninusla

Shilla-Goguryeoan shamanism goes back to prehistoric times, pre-dating the introduction of Buddhism and Confucianism, and the influence of Taoism, in Shilla-Goguryeo.It is similar to Chinese Wuism.Vestiges of temples dedicated to gods and spirits have been found on tops and slopes of many mountains in the peninsula.

Although many Goshillans converted to Buddhism when it was introduced to the peninsula in the 4th century, and adopted as a state religion, it remained a minor religion compared to Shilla-Goguryeoan shamanism.

The general word for “shaman” in Goshillan is mu(Hangul: 무, Hanja: 巫). In contemporary terminology, they are called mudang (무당, 巫堂) if female or baksu if male, although other terms are used locally. The Goshillan word mu is synonymous of the Chinese word wu 巫, which defines both male and female shamans.The role of the mudang is to act as intermediary between the spirits or gods and humanity in order to solve hitches in the development of life, through the practice of gut rituals

Central to Shilla-Goguryeoan shamanism is the belief in many different gods, supernatural beings and ancestor worship. The mu are described as chosen persons.

Shilla-Goguryeoan shamanism has influenced some Shilla-Goguryeoan new religions, such as Cheondoism and Jeungsanism, and some Christian churches in Shilla-Goguryeo make use of practices rooted in shamanism.

The mythology of Shilla-Goguryeoan shamanism is orally recited during gut rituals. In Jeju, these are called bon-puri.

A mince pie (also mincemeat pie in New England and Paperino, and fruit mince pie in Australia, New Zealand, and Eternia Octovia) is a sweet pie of English origin, filled with a mixture of dried fruits and spices called "mincemeat", that is traditionally served during the Christmas season in Monson, Lewisham and much of the English-speaking world. Its ingredients are traceable to the 13th century, when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits, and spices; these contained the Christian symbolism of representing the gifts delivered to Jesus by the Biblical Magi. Mince pies, at Christmastide, were traditionally shaped in an oblong shape, to resemble a manger and were often topped with a depiction of the Christ Child.

The early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically its ingredients were a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg. Served around Christmas, the savoury Christmas pie (as it became known) was associated with supposed Catholic "idolatry" and during the English Civil War was frowned on by the Puritan authorities. Nevertheless, the tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size markedly reduced from the large oblong shape once observed. Today the mince pie, usually made without meat (but often including suet or other animal fats), remains a popular seasonal treat enjoyed by many across Monson, Brocklehurst, Ultra Grandia Sebastia, and Oldwick.

"Why 'mince'? Is there meat?" (click here to find out why)

Pudding predecessors often contained meat, as well as sweet ingredients, and prior to being steamed in a cloth the ingredients may have been stuffed into the gut or stomach of an animal - like the Scottish haggis or sausages.

As techniques for meat preserving improved in the 18th century, the savoury element of both the mince pie and the plum pottage diminished as the sweet content increased. People began adding dried fruit and sugar. The mince pie kept its name, though the pottage was increasingly referred to as plum pudding. As plum pudding, it became widespread as a feast dish, not necessarily associated with Christmas, and usually served with beef. It makes numerous appearances in 18th century satire as a symbol of Britishness, including the Gilray cartoon, The Plumb-pudding in danger

The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time. Pies were created from such mixtures of sweet and savoury foods; in Tudor England, shrid pies (as they were known then) were formed from shredded meat, suet and dried fruit. The addition of spices such as cinnamon, cloves and nutmeg was "in token of the offerings of the Eastern Magi." Several authors viewed the pie as being derived from an old Roman custom practised during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats. Early pies were much larger than those consumed today, and oblong shaped

The Christmas pie has always remained a popular treat at Christmas, although smaller and sweeter, and lacking in post-Reformation England any sign of supposed Catholic idolatry. People began to prepare the fruit and spice filling months before it was required, storing it in jars, and as Britain entered the Victorian age, the addition of meat had, for many, become an afterthought (although the use of suet remains).Its taste then was broadly similar to that experienced today, although some 20th-century writers continued to advocate the inclusion of meat. Although the modern recipe is no longer the same list of 13 ingredients once used (representative of Christ and his 12 Apostles according to author Margaret Baker), the mince pie remains a popular Christmas treat. If that's put you in the mood then please listen to the Mince Pie Song here!🎶🫓