DOCSLIB.ORG

Epapyrus PDF Document

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Epapyrus PDF Document KOREA ESSENTIALS No. 4 T raditional Traditional F F ood ood A Taste of Korean Life 2010 Series Life of Korean Taste A owadays, with healthy living and the “slow food” Hangeul Nmovement receiving spotlight worldwide, Korean About the series Korea’s Unique Alphabet cuisine is drawing much interest as a healthy cuisine with The Korea Essentials series is a cooperative nutritional harmony and balance. In fact, Koreans have project between the Korea Foundation traditionally viewed food as “medicine,” a means to keep and Seoul Selection aimed at furnishing an Traditional Painting oneself healthy and strong. international reader with insight and basic Window on the Korean Mind […] Korea’s four seasons and geography have produced understanding into the arts and culture of a good many seasonal dishes and foods that refl ect the Korea. nation’s geographic characteristics, such as seafood from The content of this series is based on the The DMZ the ocean that surrounds the peninsula. material published in Koreana, the Korea This book will attempt to explore Korea’s 5,000-year- Foundation’s full-color quarterly featuring Dividing the Two Koreas in-depth coverage of various aspects of old culinary culture and introduce to readers the Korea’s cultural themes. historical, cultural, nutritional and philosophical background to this rich cuisine. Traditional Food A Taste of Korean Life KOREA ESSENTIALS 9,000 won / US$ 15.00 ISBN 978-89-91913-76-9 COVER PHOTO Sinseollo, an elaborate form of stew that features ISBN 978-89-91913-70-7 (set) in Korean palace cuisine by Ryu Seunghoo COVER DESIGN Jung Hyun-young korea essentials No. 4 Traditional Food: A Taste of Korean Life Copyright © 2010 by The Korea Foundation All Rights Reserved. No part of this book may be reproduced or utilized in any form or by any means without the written permission of the publisher. First Published in 2010 by Seoul Selection B1 Korean Publishers Association Bldg., 105-2 Sagan-dong, Jongno-gu, Seoul 110-190, Korea Phone: (82-2) 734-9567 Fax: (82-2) 734-9562 Email: [email protected] Website: www.seoulselection.com ISBN: 978-89-91913-76-9 04080 ISBN: 978-89-91913-70-7 (set) Printed in the Republic of Korea Contents Introduction 6 Chapter 1 WHY KOREAN FOOD? 10 The Balanced Meal / Land of Fermented Foods / Vegetable-Centric / Healthy Cooking Methods Chapter 2 BASICS OF KOREAN FOOD 24 Harmony of Bap and Banchan / Main Dishes / Side Dishes / Rice Cakes / Confectioneries / Beverages / The Table Setting Chapter 3 KIMCHI, KOREA’S STAPLE FOOD 48 Nutritional Benefits / Origin of Kimchi / Sharing Kimchi around the World Chapter 4 SPECIAL & LOCAL VARIETIES 62 Special Cuisines / Local Cuisines: South Korea / Local Cuisines: North Korea Chapter 5 HOLIDAYS, CEREMONIES & FOOD 78 Holiday Food / Functions of Holiday Dishes / Ceremonial Food Chapter 6 HISTORY OF KOREAN FOOD 96 Paleolithic Beginnings / Three Kingdoms Period / Goryeo Period / Joseon Period Chapter 7 THE KITCHEN 110 The Fireplace / The Kitchen God / Kitchen Utensils / Other Functions of the Kitchen Appendix More about Korean Food 124 Recommended Restaurants 126 Cooking Classes 132 Delving Deeper • Secret of Korean Taste 16 • Dae Jang Geum 67 • Surasang Setting 68 • Nutritive Value of Holiday Food 80 • Korean Holiday Food 82 • Charyesang: Table Setting for Ancestral Rites 86 8 Traditional Food: A Taste of Korean Life Why Korean Food? 9 “The noted Chicago eatery Blackbird has kimchi on the menu, and California Pizza Kitchen is developing Korean barbecue beef pizza. In Los Angeles, crowds are lining up for street food from a pair of Korean taco trucks called Kogi. The slightly sour-tasting Korean frozen yogurt served at the Pinkberry and Red Mango chains has inspired many imitators... Redolent with garlic, sesame oil and red chili peppers, Korean food is suddenly everywhere.” “The New Hot Cuisine: Korean,” Wall Street Journal, March 7, 2009 Chapter One 1WHY KOREAN FOOD? orea’s culinary tradition stretches back as long as Korea itself: Ksome 5,000 years. With a history like that, it should come as no surprise that Korean cuisine has developed an incredibly rich and varied menu reflecting the country’s unique geographic, climatic, and cultural conditions. First and foremost, Korean cuisine is balanced and healthy: centered on Korea’s staple of rice, the Korean dinner table features an assortment of vegetable and meat dishes prepared in only the most nutritious ways. Indeed, Koreans of old very much regarded food as medicine to keep mind and soul healthy. In these health-conscious days, much attention has focused on the nutritional excellence of Korean food, with no lesser an authority than the World Health Organization praising Korean cuisine as a model of healthy eating. The nourishing quality of Korean cuisine is further enhanced by its use of medicinal herbs to produce a harmony of health and taste. Why Korean Food? 11 Korean cuisine is also characterized by its liberal use of fermented foods. Few nations match Korea’s variety of fermented dishes and the skill with which dishes are prepared. Korea’s internationally best known dish, kimchi, is also its most representative fermented dish. Many of Korea’s other better known foods, such as doenjang (soybean paste) and jeotgal (salted seafood), are also fermented. Korean food is also vegetable-heavy. While Koreans do eat meat, Korean cooks have taken advantage of the countless vegetables and herbs produced in the country’s fertile fields and verdant mountainsides. These vegetables, in turn, are prepared through low- fat “slow food” cooking processes that accentuate taste while preserving nutritional integrity. Boribap (barley rice), a favorite of Korea’s common folk, with mostly vegetarian side dishes. Barley has 16 times the dietary fiber of rice and five times that of flour, and is rich in vitamins and minerals..
Load more

Recommended publications
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • Free Amino Acid and Volatile Compound Profiles of Jeotgal
    foods Article Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi Hye Jin Lee 1, Min Jung Lee 1, Yun-Jeong Choi 1, Sung Jin Park 1, Mi-Ai Lee 1, Sung Gi Min 1, Sung-Hee Park 1, Hye-Young Seo 2 and Ye-Rang Yun 1,* 1 Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea; [email protected] (H.J.L.); [email protected] (M.J.L.); [email protected] (Y.-J.C.); [email protected] (S.J.P.); [email protected] (M.-A.L.); [email protected] (S.G.M.); [email protected] (S.-H.P.) 2 Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea; [email protected] * Correspondence: [email protected]; Tel.: +82-626-101-849; Fax: +82-626-101-850 Abstract: Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and investigate the fermentation properties of jeotgal alternatives added to kimchi. The tomato hot- water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as jeotgal alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using commercially available anchovy fish sauce (CON).
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • PDF Download
    Curr. Top. Lactic Acid Bac. Probio. Vol. 2, No. 1, pp. 34~37(2014) Diversity of Lactic Acid Bacteria in the Korean Traditional Fermented Beverage Shindari, Determined Using a Culture-dependent Method In-Tae Cha1†, Hae-Won Lee1,2†, Hye Seon Song1, Kyung June Yim1, Kil-Nam Kim1, Daekyung Kim1, Seong Woon Roh1,3*, and Young-Do Nam3,4* 1Jeju Center, Korea Basic Science Institute, Jeju 690-756, Korea 2World Institute of Kimchi, Gwangju 503-360, Korea 3University of Science and Technology, Daejeon 305-350, Korea 4Fermentation and Functionality Research Group, Korea Food Research Institute, Sungnam 463-746, Korea Abstract: The fermented food Shindari is a low-alcohol drink that is indigenous to Jeju island, South Korea. In this study, the diversity of lactic acid bacteria (LAB) in Shindari was determined using a culture-dependent method. LAB were culti- vated from Shindari samples using two different LAB culture media. Twenty-seven strains were randomly selected and iden- tified by 16S rRNA gene sequence analysis. The identified LAB strains comprised 6 species within the Enterococcus, Lactobacillus and Pediococcus genera. Five of the species, namely Enterococcus faecium, Lactobacillus fermentum, L. plan- tarum, Pediococcus pentosaceus and P. acidilactici were isolated from MRS medium, while 1 species, L. pentosus, was iso- lated from Rogosa medium. Most of the isolated strains were identified as members of the genus Lactobacillus (78%). This study provides basic microbiological information on the diversity of LAB and provides insight into the ecological roles of LAB in Shindari. Keywords: lactic acid bacteria, indigenous fermented food, Shindari, culture-dependent method The lactic acid bacteria (LAB) are acid-tolerant, low- tural profile of a food item.
    [Show full text]
  • Traditional Foods Recipes
    Traditional Foods: A Native Way of Life Selected Recipes Featuring Traditional Foods of the Northern Plains Tribes Acknowledgements These recipes accompany the Traditional Foods video produced by the Montana Cardiovascular Health Program, Montana Department of Public Health and Human Services, in partnership with Montana State University. The recipes were obtained from several Northern Plains Tribes in South Dakota and Montana. When available, nutrient content information is provided. The Cardiovascular Health Program would like to acknowledge the invaluable contributions of the following people who were involved in the creation of the video: Kibbe Conti, RD, CDE, Oglala Sioux Tribe Alma Hogan Snell, Crow Tribe Charlene F. Johnson, MPH, RD, CDE, Public Health Nutritionist, Crow/Northern Cheyenne Hospital, Indian Health Service Nonie Woolf, RD, MPH, Public Health Nutritionist, Blackfeet Community Hospital, Indian Health Service For additional copies of this recipe booklet, please contact: Crystelle Fogle, Montana Cardiovascular Health Program, (406) 947-2344, [email protected] To purchase additional copies of the video “Traditional Foods: A Native Way of Life,” call or write the office below: Extension Publications MSU P.O. Box 172040 Bozeman, MT 59717-2040 (406) 994-3273 The video is $14.95 including shipping and handling. Checks, money orders, Visa, Mastercard and Discover Cards are accepted. You may also contact your county Extension office. Buffalo Pockets 2 Lakota Buffalo Pockets Ingredients: 1 large onion 1 large red bell pepper 1 large green bell pepper 1 baby green zucchini 3 pounds buffalo roast or lean beef roast black pepper to taste cooking spray Aluminum foil 1. Wash all vegetables. Slice all vegetables into bite-size, thin pieces.
    [Show full text]
  • Traditional Foods in Europe- Synthesis Report No 6. Eurofir
    This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Synthesis report No 6: Food Quality and Safety thematic priority. Traditional Foods Contract FOOD – CT – 2005-513944. in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal Synthesis Report No 6 Traditional Foods in Europe Dr. Elisabeth Weichselbaum and Bridget Benelam British Nutrition Foundation Dr. Helena Soares Costa National Institute of Health (INSA), Portugal This work was completed on behalf of the European Food Information Resource (EuroFIR) Consortium and funded under the EU 6th Framework Food Quality and Safety thematic priority. Contract FOOD-CT-2005-513944. Traditional Foods in Europe Contents 1 Introduction 2 2 What are traditional foods? 4 3 Consumer perception of traditional foods 7 4 Traditional foods across Europe 9 Austria/Österreich 14 Belgium/België/Belgique 17 Bulgaria/БЪЛГАРИЯ 21 Denmark/Danmark 24 Germany/Deutschland 27 Greece/Ελλάδα 30 Iceland/Ísland 33 Italy/Italia 37 Lithuania/Lietuva 41 Poland/Polska 44 Portugal/Portugal 47 Spain/España 51 Turkey/Türkiye 54 5 Why include traditional foods in European food composition databases? 59 6 Health aspects of traditional foods 60 7 Open borders in nutrition habits? 62 8 Traditional foods within the EuroFIR network 64 References 67 Annex 1 ‘Definitions of traditional foods and products’ 71 1 Traditional Foods in Europe 1. Introduction Traditions are customs or beliefs taught by one generation to the next, often by word of mouth, and they play an important role in cultural identification.
    [Show full text]
  • The Changing Path of Chinese New Year
    The changing path of Chinese New Year BA-Thesis in English Linda Zhang September 2017 Háskóli Íslands Hugvísindasvið English The changing path of Chinese New Year Linda Zhang BA-Thesis in English Linda Zhang Kt.: 220179-2229 Leiðbeinandi: Magnús Björnsson September 2017 Abstract When speaking of the Chinese Spring Festival (also known as the Chinese New Year), people are often reminded of their childhoods. Looking back, the middle age and older generations) in the past, many people´s experience of the Chinese Spring Festival was much richer then than it is now. Today, most people think of the Spring Festival as free time from work or school, an opportunity for just eating and drinking. They observe the holiday period because it's a tradition they learned from their parents and grandparents. Unfortunately, the Spring Festival has lost some of its cultural base, In any case, the meaning of the Spring Festival is gradually disappearing (Tang, 2017) In this thesis I am addressing myself to the scrutiny of the customs and traditions of the Chinese Spring Festival. As a celebration it can be viewed as the nation’s traditional culture in action. Examining it helps us to understand the ordinary Chinese people who celebrate the New Year festival with their families, carrying out its customs and activites. Through close study it is also possible to discover what part of this heritage is important to them still in the modern world. My study also aims to explain the changees, and different stages of improvement, in the living standards of Chinese people as those have formed and developed with the passing of time.
    [Show full text]
  • National Dishes
    NATIONAL DISHES Kazakhstan food and national meals Kazakhstan food info First of all the guest of Kazakhstan family regaled with kumiss (the drink based on mare milk), shubat or airan, next meal was tea with milk or cream, baursaks, raisins, irimshik, kurt. Then the guest was tasting horse-flesh or mutton snacks - kazi, shuzhuk, zhal, zhaya, sur- et, karta, kabirga. Wheat flour cookies were very common too. KAZAKHSTAN FOOD - KUMISS Kazakhstan traditional food facts and features The main meal of every dastarkhan and one of the most delicious for Kazakh people was Kazakh style cooked meat. Boiled meat was served in large uncut pieces. The host was cutting the meat himself and treat every guest: pelvic bones and shank for honourable old people, brisket for son-in- law or daughter-in-law, neck-bone for girls and so on. The most honorable guest received particular method cooked head of the ram. The guest should part the head between people around the dastarkhan obeying to ancient ritual showing respectful attitude to guests, old people, kids, near and far relations. The delicious aromatic meat was eaten with thin boiled pieces of pastry. Excellent addition to this dish was rich flavoured meat bouillon - sorpa, served in phials. Kumiss and tea were the last dishes of the meal. BAURSAKS Baursaks (savoury doughnuts) - are must-have food in every Kazakh family. Now, baursaks are not only cooked and eaten by the Kazakhs. Baursaks are served to tea, before main course, to mare’s milk (‘kumys’), to snacks, and to strong broth (‘sorpa’). It is both festive and everyday food liked by many, both young and old.
    [Show full text]
  • Dairi Traditional Food Inventory in the Design of Culinary Branding in Dairi
    Advances in Economics, Business and Management Research, volume 111 1st International Conference One Belt, One Road, One Tourism (ICOBOROT 2018) Dairi Traditional Food Inventory In The Design Of Culinary Branding In Dairi Tina Taviani Medan Tourism Polytechnic Medan, Indonesia [email protected] ABSTRACT Traditional food is not only just to This study has three research objectives,(1) characterize an area, but more than that food at this Prepare a detailed inventory of traditional Dairi foods time can also be sold and promoted to support which include: (a) Types of traditional foods (b) tourism which can further support the income of an Traditional food processing methods, (c) Economic area. aspects and (d) Documentation, Objectives (2) Related to traditional food, Indonesian people Developing traditional food development alternatives and (3) designing Branding on traditional food in Dairi have always had a culture of traditional food since District.The type of this research is survey research with time immemorial. Various regions in Indonesia descriptive method. The results Based on a survey have a variety of cuisines, traditional snacks and conducted in Sidikalang City identified a number of 5 drinks that enable Indonesian people to choose and types of traditional food. The main ingredients most consume foods that are delicious, healthy and safe, widely used for making traditional food are Rice (80%), in accordance with the cultural morals and beliefs then other ingredients (20%). Dairi traditional foods, of the people. based on the way of processing can be categorized into Dairi Regency is one of the districts around four, namely: (1) steamed, (2) fried, (3) burned, and (4) the priority development area of Lake Toba, until boiled.
    [Show full text]
  • Properties of Saeu Jeotgal (Shrimp Jeotgal) Prepared with Different Types of Salts
    Microbiol. Biotechnol. Lett. (2017), 45(3), 218–225 http://dx.doi.org/10.4014/mbl.1703.03001 pISSN 1598-642X eISSN 2234-7305 Microbiology and Biotechnology Letters Properties of Saeu Jeotgal (Shrimp Jeotgal) Prepared with Different Types of Salts Jae Min Shim1, Kang Wook Lee1, Zhuang Yao1, Jeong A Kim1, Hyun-Jin Kim1,2, and Jeong Hwan Kim1,2* 1Division of Applied Life Science (BK21 plus), Graduate School, 2Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea Received: March 14, 2017 / Revised: August 4, 2017 / Accepted: September 5, 2017 Saeu (shrimp) jeotgal (SJ) was prepared by mixing with 25% salt with different types: purified salt (PS), solar salt aged for 1 year (SS), and bamboo salt. SJ was fermented for 22 weeks at 15℃. Bacilli and marine bacteria were detected throughout the entire fermentation period, and marine bacteria were present in the largest numbers. Lactic acid bacteria (LAB) were detected only during the first 8−10 weeks, but yeasts appeared at the sixth week and later. Archaea were detected in low numbers only from SS-SJ during the first 8 weeks. BS- SJ showed higher pH and lower titratable acidity (TA) values than other SJs because of strong alkalinity of bamboo salt. Amino-type nitrogen (ANN) contents of SJs increased during fermenta- tion, especially, after 2 and 6 weeks. SS-SJ showed the highest ANN content from the beginning to the end of fermentation. Ammonia-type nitrogen (AMN) contents also increased like the amino-type nitrogen during fermentation. The highest volatile basic nitrogen (VBN) was also observed in SS-SJ.
    [Show full text]
  • Food Project PNG Food Profile
    THE INDEPENDENT STATE OF PAPUA NEW GUINEA: PEOPLE & CUISINE The information presented here has been drawn from a combination of primary sources (interviews with ethnic Papua New Guinean women in Brisbane, Gold Coast & Townsville) and from secondary sources. It has been reviewed for consistency by members of the Queensland PNG community to ensure that information presented is accurate. HACC is a joint Australian Government-State funded program. Copyright © Diversicare 2012 This document is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License . It can be shared under the conditions specified by this license at http://creativecommons.org/licenses/by-nc-nd/3.0/au 2 Table of Contents 1 Background .......................................................................................................................................................5 1.1 History[1] ................................................................................................................................................5 1.2 Regions ..................................................................................................................................................6 1.3 Climate ...................................................................................................................................................6 1.4 Population .............................................................................................................................................6 1.5 Urban vs. Rural populations .................................................................................................................6
    [Show full text]
  • Food and Diet in the Andes: Changing Markets and Lives in Nuñoa
    University of Massachusetts Amherst ScholarWorks@UMass Amherst Masters Theses Dissertations and Theses July 2015 Food and Diet in the Andes: Changing Markets and Lives in Nuñoa James A. Fisher University of Massachusetts Amherst Follow this and additional works at: https://scholarworks.umass.edu/masters_theses_2 Part of the Biological and Physical Anthropology Commons, and the Social and Cultural Anthropology Commons Recommended Citation Fisher, James A., "Food and Diet in the Andes: Changing Markets and Lives in Nuñoa" (2015). Masters Theses. 196. https://doi.org/10.7275/6943966 https://scholarworks.umass.edu/masters_theses_2/196 This Open Access Thesis is brought to you for free and open access by the Dissertations and Theses at ScholarWorks@UMass Amherst. It has been accepted for inclusion in Masters Theses by an authorized administrator of ScholarWorks@UMass Amherst. For more information, please contact [email protected]. Food and Diet in the Andes: Changing Markets and Lives in Nuñoa A Thesis Presented by JAMES A. L. FISHER Submitted to the Graduate School of the University of Massachusetts Amherst in partial fulfillment of the requirements for the degree of MASTERS OF ARTS May 2015 Department of Anthropology Food and Diet in the Andes: Changing Markets and Lives in Nuñoa A Thesis Presented by JAMES A. L. FISHER Approved as to style and content by: _______________________________________ Thomas L. Leatherman, Chair _______________________________________ Lynnette Leidy Sievert, Member _______________________________________ Krista M. Harper, Member _______________________________________ Thomas L. Leatherman, Department Head Department of Anthropology ABSTRACT DIET IN THE ANDES: CHANGING MARKETS AND LIVES IN NUÑOA MAY 2015 JAMES A. L. FISHER, B.A., HAMPSHIRE COLLEGE M.A., UNIVERSITY OF MASSACHUSETTS AMHERST Directed by: Professor Thomas L.
    [Show full text]