Editing Oak (section)

=== Other traditional products ===

[[Oak bark]], with its high tannin content, was traditionally used in the Old World for [[Tanning (leather)|tanning]] [[leather]].<ref>Clarkson, L. A. "The English bark trade, 1660–1830" ''The Agricultural History Review'' 22.2 (1974): 136–152. {{JSTOR|40273608}}</ref> Oak [[gall]]s were used for centuries as a main ingredient in [[iron gall ink]] for manuscripts, harvested at a specific time of year.<ref>{{Cite web|url=https://www.historytoday.com/history-matters/history-ink-six-objects|title=A History of Ink in Six Objects|website=History Today}}</ref> In Korea, [[sawtooth oak]] bark is used to make [[Roof shingle|shingles]] for [[Traditional Korean roof construction|traditional roof construction]].<ref name="Jeon 2016">{{cite book |last=Jeon |first=BongHee |title=A Cultural History of the Korean House |date=2016 |publisher=Seoul Selection |location=Seoul |isbn=978-89-97639-63-2 |page=49 |url=https://www.aks.ac.kr/ikorea/upload/intl/korean/UserFiles/UKS5_Korean_House_eng.pdf |chapter=3: Hanok: The Formation of the Traditional Korean House |quote=The gulpijip (oak-bark-roofed house) and neowajip (shingled house) are found in the northeastern part of the Korean peninsula, as well as in Korea’s more mountainous areas. ... Gulpijip uses roofing made with the bark of trees such as cone-fruit platycarya, [[sawtooth oak]], and cedar, which all have relatively thick bark.}}</ref> The dried bark of the white oak was used in [[traditional medicine|traditional medical preparations]]; its tannic acid content made it astringent and antiseptic.<ref>Henkel, Alice. [https://books.google.com/books?id=lpUUAAAAYAAJ American medicinal barks]. No. 139. US Government Printing Office, 1909.</ref> Acorns have been ground to make a flour,<ref>Szabłowska, Emilia; Tańska, Małgorzata. "Acorn flour properties depending on the production method and laboratory baking test results: A review." Comprehensive Reviews in Food Science and Food Safety 20.1 (2021): 980-1008.</ref> and roasted for acorn coffee.<ref>{{cite journal |last=Samsonowicz |first=Mariola |display-authors=etal |title=Antioxidant properties of coffee substitutes rich in polyphenols and minerals |journal=Food Chemistry |issue=278 |year=2019 |volume=278 |pages=101–109|doi=10.1016/j.foodchem.2018.11.057 |pmid=30583350 |s2cid=58542098 }}</ref>