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The recipe collections written in han’gul during the late Choson period in Korea provide rich informations on a certain type of knowledge obtained from the sensory experiences of the actors who practice folk techniques. These details are rarely found in other sources written in Classical Chinese, the principal written language of the Choson society. The folk techniques related to preparing food and rice wine have to be approached as a material culture including not only artifacts but also systems of knowledge and action involved in production and consumption of these artifacts. Based on the philological work on ten manuscripts and one xylograph, this study analyze processes involving fermentation, which leads to the analysis of the “logic of observation”, base of the “tacit knowledge” combined with culinary processes. Instead of explicit knowledge of the principle, it is the observation that has allowed actors to proceed between different stages of culinary processes. On the other hand, the observation as a cognitive process has been structured by “logic of resemblance” and “logic of discovery”, both found in identifying and classifying material objects by means of naming. In many cases, the act of folk techniques is not separated from the knowledge obtained concurrently with this act. The investigation on the purification practices shows that there was a close relationship between its material function and its symbolic function in the act of folk techniques. The act of magic in purification practices is located on the connection of ritual and technical processes. As Marcel Mauss mentioned, the act of techniques does not follow the “judicial precedent” provided by experiences and, in this point, is a creative process. Thus, it differs from conventions and is not kept distinct with ritual acts which are also creative. This research reveals that “natural reason” and “ritual reason” are integrated in the act of folk techniques, and proposes to approach the material culture by way of explicit knowledges,social representations and internalized codes.