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31 BAB II 2.1 Perkembangan Budaya Makanan Korea Selatan Pada Bab

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31 BAB II 2.1 Perkembangan Budaya Makanan Korea Selatan Pada Bab BAB II BUDAYA MAKANAN KOREA SELATAN 2.1 Perkembangan Budaya Makanan Korea Selatan Pada bab 2 ini, penulis akan memfokuskan pembahasan pada budaya makanan Korea Selatan. Pertama penulis akan memberikan definisi budaya makanan secara umum, bagaimana makanan bisa disebut sebagai budaya dan menjadi simbol dari sebuah negara. Selanjutnya penulis akan menjelaskan sedikit mengenai sejarah atau asal-usul budaya makanan di Korea Selatan yang sudah terbentuk sejak dari jaman kerajaan hingga saat ini serta unsur- unsur penting dalam budaya makanan Korea Selatan. Kemudian penulis akan menjelaskan karakteristik utama dan keunggulan dari budaya makanan Korea Selatan dilanjutkan dengan menjabarkan makanan representatif Korea Selatan yang muncul dalam Reality Show yang akan dibahas pada bab 3. 2.1.1 Definisi Budaya Makanan Budaya Makanan merupakan kata majemuk yang berasal dari ‘budaya’ dan ‘makanan’. Untuk dapat memahami konsep dari budaya makanan, perlu dipahami terlebih dahulu apa itu ‘budaya’. Definisi budaya sendiri cukup beragam, dalam ilmu sosial, budaya dipahami sebagai ‘gaya hidup’, ‘nilai’, dan ‘pandangan dunia’. Sedangkan dalam studi sejarah, budaya sendiri merujuk pada tradisi yang turun temurun. Budaya makanan saat ini dengan cepat muncul sebagai salah satu budaya arus utama yang 31 menikmati dunia. Budaya makanan mengacu pada budaya yang mengintegrasikan sistem untuk memasak dan mengolah makanan khususnya bagaimana makanan diperoleh dan disimpan, bagaimana makanan dimasak, bagaimana makanan diberikan kepada siapa dan bagaimana makanan dikonsumsi. Dengan kata lain, budaya makanan harus mendekati tindakan makan secara holistik dari aspek nutrisi, etnologi, agama, psikologi, antropologi, geografi, ekonomi, dan estetika, termasuk sejarah budaya.1 Seperti halnya yang dikatakan oleh Antropolog budaya bernama Lévi-Strauss bahwa makanan mewakili struktur masyarakat dan merupakan wajah atau mewakili sebuah wilayah karena budaya berfokus pada keunikan dan identitas yang membedakannya dari kelompok etnis lain. Karakteristik dalam budaya akan terbentuk dari aktivitas keseharian masyarakat yang tumbuh bersama di wilayah tersebut dan melanjutkan tradisinya sampai menciptakan beragam budaya sampai saat ini. Budaya makanan didukung beberapa aspek seperti bahan makanan, resep, peralatan makan, dan cara makan.2 Sesuai penjelasan di atas, maka makanan dan budaya makanan adalah simbol sebuah negara dan budaya negara itu sendiri serta memiliki makna warisan sejarah. Dengan kemajuan global yang semakin cepat, budaya makanan sekarang menjadi aspek penting. Globalisasi dalam bidang makanan memiliki efek positif pada citra global untuk seluruh 1 Jeon Yeon Kyeong, Pengembangan Tabel Klasifikasi Budaya Makanan Korea, Universitas Yehwa, Ilmu Perpustakaan dan Informasi, Hal. 506. 2 Lee Jong Soo, 2013, 서울 음식문화 정체성 스토리텔링(Cerita Identitas Budaya Makanan Seoul), Universitas Joongang, Vol. 98, Hal. 148-152. 32 industri. Maka kepopuleran makanan selain dari rasa dan selera, juga sangat dipengaruhi oleh sejarah dan budaya negara. Makanan dan budaya tidak terpisahkan karena unsur-unsur yang membentuk mereka terkait erat satu sama lain. Investasi dalam makanan dan budaya makanan membutuhkan waktu yang lama, tetapi begitu berada di jalurnya, dapat menciptakan nilai yang berkelanjutan dan sangat besar. Makanan dan budaya makanan didorong oleh berbagai faktor lingkungan, sosial, ekonomi dan teknologi. Dalam beberapa tahun terakhir, budaya makanan dan makanan dari masing-masing negara menyebar dan berkonvergensi dengan sangat kuat ke negara lain.3 2.1.2 Sejarah Budaya Makanan Korea Selatan Jika menelisik kembali pada sejarah, budaya makanan Korea Selatan terbentuk melalui proses sejarah yang panjang dan turun temurun, yaitu sejak jaman kerajaan. Ketertarikan masyarakat pada makanan tradisionalnya sudah ada sejak lama dan penelitian akan bahan-bahan makanan Korea Selatan juga sudah sejak lama dilakukan. Profesor Jung Hye Kyung dari Universitas Hoseo melakukan analisa bahwa budaya makanan Korea Selatan pada awalnya berkembang pada masa Dinasti Joseon dimana ditetapkannya 4 kelas makanan yaitu, makanan kerajaan, makanan banga atau makanan daerah, makanan rakyat, dan makanan Cina.4 3 Agenda Research Group, Globalisasi Makanan dan Budaya Makanan Korea Selatan, Report, Hal. 1. 4 ‘‘아름다운 한국음식 100선’ 발표(Perilisan 100 Makanan Korea yang Indah), diakses dalam http://www.foodbank.co.kr/news/articleView.html?idxno=10230 (04/07/2020, 04:26 WIB) 33 Penelitian tentang bahan-bahan makanan mulai berkembang dengan munculnya Bang Shin Young yang diketahui sebagai seorang peneliti kuliner Korea pertama dan buku ‘metode memasak’ yang ia ciptakan diterbitkan pada tahun 1913. Setelah itu semakin banyak buku- buku lain tentang makanan yang diterbitkan seperti ‘Resep Baru Joseon’ oleh Lee Yong Gi tahun 1924, buku ‘Metode Memasak Joseon Sederhana’ oleh Lee Seok Man tahun 1934, buku ‘Metode Memasak Joseon’ tahun 1939, buku ’Memasak Joseon’ oleh Son Gok Kyu tahun 1940. Pendidikan tentang makanan di perguruan tinggi juga telah ada pada tahun 1930 di Departemen Ekonomi Rumah Tangga Wanita Universitas Ehwa. Pada tahun 1950, peneliti budaya makanan Korea Selatan semakin banyak bermunculan.5 Pada tahun 1980-an komunitas peneliti budaya makanan korea meningkat, tepatnya tahun 1986 saat Asian Games dan Olimpiade Seoul minat budaya makanan dalam negeri meningkat. Pada tahun 1991 didirikan Museum Kimchi dan Pusat Penelitian Budaya Makanan Miwon untuk mempermudah akses informasi masyarakat mengenai budaya makanan korea. Sampai pada akhirnya tahun 2000-an dunia sudah mengalami globalisasi yang pesat, masing-masing negara berlomba-lomba untuk menyebarkan budayanya, Korea Selatan sedang mengalami Hallyu Wave yang membuat banyak masyarakat global tertarik pada budaya Korea Selatan. Tahun 2010, pemerintah Korea Selatan mulai gencar untuk 5 Zhao Meishu, 2015, 韓國에서 飮食文化 硏究(Budaya Makanan korea), Ewha Womans University, Department of Nutrition Science & Food Management, Hal. 58. 34 melakukan program-program dalam mendukung globalisasi budaya makanan Korea Selatan.6 2.2 Karakteristik dan Keunggulan Budaya Makanan Korea Selatan Karakteristik merupakan hal yang penting untuk budaya makanan. Karakteristik makanan dapat terbentuk karena adanya pengaruh kebiasaan makan yang sudah lama ada di masyarakat dan menjadi kebiasaan karena pengaruh sosial, budaya, dan psikologi. Kebiasaan makan sebagian besar terbentuk melalui keluarga yang kemudian meluas ke masyarakat dan menjadikannya berkarakter karena di wilayah lain bisa saja memiliki kebiasaan makan yang berbeda, dan akan menghasilkan karakteristik yang berbeda juga. Korea Selatan juga memiliki karakteristik dan keunggulan makanannya sendiri yang cukup berbeda.7 Berdasarkan jurnal yang berjudul ‘Exploring Korean Typical Tastes, Flavors and Foods Using Delphi Technique’ dapat diketahui beberapa hal penting mengenai macam-macam makanan representasi Korea Selatan dan cita rasa khasnya melalui survei yang melibatkan 23 ahli. Rasa utama yang merepresentasikan Korea Selatan yaitu pedas, gurih, dan asin, sedangkan bahan makanan utama yang merepresentasikan Korea Selatan yaitu kimchi, kecap kedelai, dan bawang putih. Rasa dari makanan Korea Selatan yang disukai oleh orang asing yaitu manis, asam, gurih, asin, dan ringan, sedangkan untuk makanan yang banyak disukai orang asing adalah bulgogi, japchae, 6 Ibid, Hal. 60-62. 7 Lee Jong Soo, 2013, 서울 음식문화 정체성 스토리텔링(Cerita Identitas Budaya Makanan Seoul), Universitas Joongang, Vol. 98, Hal. 154-155. 35 bibimbap, neobiani, galbijjim, galbigui, kimchi, bindaetteok. Kimchi dipilih sebagai makanan utama yang paling mewakili Korea Selatan.8 Melalui portal berita Food Bank, Pusat Kebudayaan Tradisional Korea dan Institut Penelitian Makanan dan Sastra Korea dan Cerita Rakyat Korea mengadakan Simposium Humaniora Pangan Korea yang bertempat di Perpustakaan Nasional dan Balai Konferensi Internasional. Simposium tersebut bertujuan untuk memahami makanan dan budaya Korea dari perspektif humaniora dan ilmu sosial serta mendiskusikan rencana untuk pengembangan dan globalisasi makanan Korea di masa depan. Beberapa profesor dari universitas dan food blogger turut dihadirkan dalam simposium tersebut untuk memberikan pendapat dan pandangan.9 Seorang food kolumnis Inggris bernama Melina Spiral menjelaskan adanya kemungkinan makanan Korea Selatan untuk diakui di Barat dan Eropa karena makanan Korea Selatan yang terkenal sehat dan cocok untuk diet. Makanan Korea Selatan untuk diet ada berbagai macam jenis rasa dan tesktur yang tidak membosankan. Seorang penulis lepas dari Amerika bernama Ned Pony menekankan bahwa bahan-bahan makanan Korea Selatan sangat menarik bagi orang-orang barat apalagi yang berkaitan dengan kesehatan karena banyak makanan Korea Selatan yang melalui proses fermentasi dan juga setiap musim terdapat makanan khasnya sendiri-sendiri yang cukup beragam. Selain itu, karena budaya Korea Selatan mendapat pengaruh dari 8 Cha Seung Mi, 2010, Exploring Korean Typical Tastes, Flavors, and Foods Using Delphi Technique, Korean J. Food Cookery SCI, Vol. 26, No. 2, Hal. 158-163. 9 Lee Dong Eun, 한식의 문화적 가치 이해하고 세계로 전파해야(Memahami Nilai Budaya Makanan Korea dan Menyebarkannya ke Dunia), diakses dalam http://www.foodbank.co.kr/news/articleView.html?idxno=58394 (30/06/2020, 22:43 WIB) 36 ajaran konfusianisme, ada hubungan antara makanan kuil, makanan vegan dan makanan tradisional Korea Selatan. Profesor Gong Man Sik dari Universitas Dongguk menjelaskan hubungan ketiganya dimana biasanya makanan kuil melarang untuk memakan daging-dagingan dan hanya menyediakan
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