강좌 상세페이지 배경
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Korea and Korean Diaspora Through Food and Culture 종료(청강) 이수증
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Korea and Korean Diaspora Through Food and Culture
참여기관 목록
강좌소개
강좌 소개
홍보/예시 영상
강좌 운영 계획
| 주차 | 주차명 (주제) |
주차별 학습 목표 | 차시명 |
|---|---|---|---|
| 1 | Characteristics of Traditional Korean food and food culture | ·To understand why studying food is important in our life ·To understand how the geophysical and cultural environment of Korea has shaped the unique food culture of Koreans today ·To understand some of the basic characteristics of food and the food culture of Korean people today |
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| Why learn about Korean food? | |||
| National Cuisines and Culinary Identity | |||
| Natural Environment and Korean Food and Culture | |||
| Traditional Food Ingredients in Korea | |||
| Religious, Political, and Ideological Factors in Korean Food Culture | |||
| Spoons, Chopsticks, and Bap (rice)-Banchan (side dishes)-Guk (soup) Meal System | |||
| 2 | Development and Changes of Korean Food and Food Culture in Different Historical Times: Joseon Dynasty (1392-1897) and the Changes in the ‘Opening’ Era (the 1870s-1910) | We will cover the Korean culinary cultural development in the Joseon Dynasty and the Opening Era. | |
| Neo-Confucianism & Emphasis on Agricultural Development in Joseon Dynasty | |||
| Prevalence of the ‘Bap-Banchan-Guk’ Meal System & Fermented Sauces | |||
| Korean Barbecue Culture and The Mongol Culinary Influence | |||
| New Vegetables: Chili, pumpkin, corn, tomato, potato, sweet potato, and Chinese cabbage | |||
| Popularization of Chili Pepper (late 18th Century) and Chinese Cabbage the late 1880s) | |||
| Opening Era (1876-1910): Western, Japanese, and Chinese Influences on Korean Food Culture | |||
| 3 | Korean Food: Colonial Period(1910~1945) | What changes have happened during the colonial period in terms of Korean food and food culture | |
| New cultivation technology, industrialization, and globalization of food production and consumption | |||
| Capitalistic agricultural practices, rice consumption of ordinary Koreans, and the wartime (1937-1945) food deprivation | |||
| Introduction of new food items and changes in the culinary life of Korean people in urban areas | |||
| Development of portable food: Development of lunch box and gimbap | |||
| Ajinomoto and its effects on the Korean food culture | |||
| Controlling alcohol and the decline of traditional Korean alcoholic beverages | |||
| 4 | U.S. Military Rule, The Korean War, and Early Industrialization Era (1945-1970s) | We will cover our Korean food and food culture between 1945 and the end of 1970s. | |
| Food Aids from the U.S. (1945-1960s) | |||
| Sausages and SPAM Canned Ham | |||
| Refugees from the North Before and During the Korean War, and Their Culinary Impacts | |||
| Eat Less Rice and More Wheat and Barley: The 1960s-1970s | |||
| Instant Ramyeon (1963) | |||
| Eating Out | |||
| 5 | Globalization and post-industrial Era (the 1980s-2022) | We will cover the liberalization of consumption and development of the food service industry (the 1980s-2022) | |
| The 1980s: Liberalization of Consumption and development of the food service industry | |||
| Globalization and the advent of Western fast food | |||
| How South Korea has become the ‘Republic of Coffee’ | |||
| The 1997 Financial Crisis and Korean Culinary Culture | |||
| Seasoned Fried Chicken – KFC (Korean Fried Chicken) | |||
| Reinventing through Koreanization: Pizza and Shaved ice (Bingsu) | |||
| 6 | Korean American Food & Food Culture | We will cover Koreans living overseas and how their food culture changed but influenced by the local food. | |
| History of Asian Cuisines in the U.S.: Immigrants, Wars, and Globalization | |||
| Asian American Food: Chinese in America | |||
| Asian American Food: Japanese, Vietnamese, and Thai Food in America | |||
| Korean Food & Koreatowns: Sugar Cane Plantations in Hawai’i and the L.A. Koreatown | |||
| The Spread of Korean Food to wider society beyond Koreatown | |||
| Hallyu and Growing Popularity of K-Food in North America | |||
| 7 | Korean Diaspora Globalizing Japanese Sushi | We will cover the topic on how Korean diaspora, globalized Japanese sushi in North America and Europe and Oceania. | |
| Sushi (寿司;すし): History | |||
| What socio-cultural changes helped mainstream Americans to enjoy exotic food such as sushi after the 1970s? | |||
| Why and how Korean diaspora in America (and in Europe and Oceania) came to be engaged in the sushi business? | |||
| How have the Korean diaspora transformed traditional sushi in this process of globalization? | |||
| From a business perspective, what are the differences between running sushi bars and Hansik restaurants? | |||
| Authenticity question | |||
| 8 | Zainichi Korean Food and Culinary Culture | We will cover Zainichi Korean Food and Culinary Culture. | |
| How Koreans in Japan (Zainichi) have maintained | |||
| How Koreans in Japan (Zainichi) have developed their culinary practices and identity against racism and discrimination | |||
| How their food such as kimchi and yakiniku have become an important part of contemporary Japanese culinary culture | |||
| How their food such as kimchi and horumonyaki have become an important part of contemporary Japanese culinary culture | |||
| The socio-cultural backgrounds of the post-1990s popularity of various Korean food and cultural products in Japan | |||
| Japanese culinary culture in contemporary South Korea (Japanese izakaya bars) | |||
| 9 | Korean Chinese Food and Culture | We will cover Korean Chinese Food and Culture. | |
| Korean Chinese (Joseonjok): History | |||
| Culinary Culture of Yanbian Joseonjok | |||
| Changes of Yanbian Culinary Culture in China | |||
| Xinjiang-style Barbecue Lamb Skewers and Joseonjok | |||
| Joseonjok Transforming the Xinjiang-style Barbecue Lamb Skewers | |||
| Joseonjok Contributing to Culinary Diversity (nearly Globally) | |||
| 10 | Soviet Korean (Goryeo saram): Enriching the Soviet Culinary Life with Korean Food | We will cover Korean diaspora, Soviet Koreans(Goryo saram), and how they enriched the soviet coronary life with their own food. | |
| Soviet Koreans (Goryeo Saram): Migration History | |||
| Soviet Koreans in the Russian Fra East- Culinary Practices | |||
| Soviet Koreans Culinary Life in Central Asia (after the 1937 Forced Migration) | |||
| Kobonjil Truck Farming Practice and Contribution to Soviet Agriculture | |||
| Globalization of Korean Food in the Soviet Union | |||
| Culinary Culture of Sakhalin Koreans |
강좌운영팀 소개
교수자
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송창주 교수
· 소속 University of Auckland Dept. of Korean and Asian Studies · 학력 하와이대학교 정치학 박사 · 연구분야 정치학 |
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강좌지원팀
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손수현 TA
· 소속 인하대학교 정치외교학과 · 학력 인하대학교 정치외교학과 k-academy@inha.ac.kr |
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강좌 수강 정보
이수/평가정보
| 과제명 | 퀴즈 | 출석 | 총점 |
|---|---|---|---|
| 반영비율 | 80% | 20% | 100% |
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