Proverbs As a Means of Crossing Cultural Borders
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The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Enhancing Competitive Identity in Global Competition: a Comparative Study of Gastrodiplomacy in Malaysia and South Korea
ENHANCING COMPETITIVE IDENTITY IN GLOBAL COMPETITION: A COMPARATIVE STUDY OF GASTRODIPLOMACY IN MALAYSIA AND SOUTH KOREA Grace Debora Christina Ongkowidjojo and Muhammad A.S. Hikam Abstrak: Perekonomian dunia tengah mengalami perubahan-perubahan yang transformatif dan signifikan, dimana hal ini memberikan ruang dan kesempatan lebih bagi negara untuk bermanuver dalam forum internasional. Meskipun demikian, di saat yang sama, perubahan- perubahan tersebut telah mempertajam persaingan yang makin ketat antar negara dalam hal pendapatan, investasi, dan juga ekspansi ekspor. Dalam konteks ini, peranan identitas yang kompetitif sebagai pendaya-gunaan identitas nasional untuk meningkatkan reputasi suatu negara dilaksanakan untuk mendukung negara tersebut dalam kompetisi ekonomi dunia. Negara- negara dengan identitas kompetitif yang kuat akan mampu bersaing dengan lebih baik dalam ekonomi politik global. Malaysia dan Korea Selatan adalah contoh dari negara-negara dengan kekuatan menengah yang mampu menggunakan identitas kompetitif mereka untuk memperkuat keberadaan dan pengaruh mereka dalam persaingan ekonomi dunia. Kedua negara tersebut telah mengembangkan Gastrodiplomasi mereka sebagai sarana untuk melaksanakan diplomasi budaya dan diplomasi publik yang mendukung kebijakan ekonomi mereka pada tingkat internasional. Tulisan ini akan mengidentifikasi dan menjelaskan perkembangan Gastrodiplomasi sebagai wujud baru dari diplomasi publik dan diplomasi budaya dengan menjadikan Malaysia dan Korea Selatan sebagai studi kasus. Kata Kunci: Gastrodiplomasi, Identitas Kompetitif, Nation Branding, Persaingan Global Introduction The world economy today is transforming toward a more multipolar character, the distribution of global growth and global economic scene is Jurnal Universitas Paramadina Vol. 12 No. 1 Desember 2015 more diffused and no longer dominated by a single country. In this changing international scene, all State actors in the global economy sphere can all play a part. -
NEWSLETTER No. 32 October, 2008
AKSE Newsletter 32 ASSOCIATION FOR KOREAN STUDIES IN EUROPE NEWSLETTER No. 32 October, 2008 Table of Contents News from the President……………………………………………….2 A Note from the Editor……………………………………………......3 Association News………………………………………………………..3 Constitution of the Association for Korean Studies in Europe…………………………………………………………………4 Honorary Members of AKSE…………………………………….......6 AKSE Representatives to Annual Meetings of the Association for Asian Studies…………………………………….6 Country Reports Austria……………………………………………………………………7 Czech Republic………………………………………………........ …13 France…………………………………………………………………..14 Germany………………………………………………………………..22 Great Britain…………………………………………………………..30 Hungary…………………………………………………………………41 The Netherlands……………………………………………………....42 Russia……………………………………………………………………44 1 AKSE Newsletter 32 N E W S F R O M T H E PRESIDENT According to the calendar it is summer, but the branches of the tree outside my window violently move up and down in a gale force wind while dark clouds from time to time unleash torrents of rain. Rain or shine, however, the preparations for AKSE activities continue. On 21 August, 2008 the Fifth Korean Studies Convention for Graduate Students in Europe will begin, this year to be held in Leiden. Originally this was not an AKSE activity, the graduate students themselves taking charge of the entire organisation together with local teachers. This will not radically change, but AKSE will every year at the end of July include a request for funding of the convention of the following year to the Korea Foundation in its request for other activities and when necessary encourage graduate students to organise a convention. This will facilitate the work of the graduate students who are organising next year’s conference and promote continuity. Preparations are also under way for the 2009 AKSE Biennial Conference in Leiden. -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
Reshaping the Traditional Pattern of Food Consumption in Romania Through the Integration of Sustainable Diet Principles
sustainability Article Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study Lelia Voinea *, Dorin Vicent, iu Popescu, Mihaela Bucur, Teodor Mihai Negrea, Răzvan Dina * and Calcedonia Enache The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania; [email protected] (D.V.P.); [email protected] (M.B.); [email protected] (T.M.N.); [email protected] (C.E.) * Correspondence: [email protected] (L.V.); [email protected] (R.D.); Tel.: +40-748-210-425 (L.V.) Received: 10 June 2020; Accepted: 17 July 2020; Published: 20 July 2020 Abstract: The Romanian traditional pattern of food consumption as a whole is no longer a reference point in shaping a healthy and sustainable food behavior due to the growing discrepancies between the return to traditions and the constraints of sustainable development, so the aim of this study is to provide solutions for reshaping the food pattern by incorporating the principles of sustainable diet. The research conducted is based on qualitative data and the semi-structured interview was used as method of data collection from a sample of 21 Romanians traditional food consumers. The study led to a typology of respondents that combines two consumption orientations, “healthy” and “convenience”, with two attitudes towards traditional diet, “hedonism” and “conformism”. Although respondents do not completely reject the idea of flexitarianism, they showed the tendency for overconsumption of meat-based traditional foods and a weak concern for environmental sustainability. -
1. Korean Zodiac the Chinese Zodiac Signs Are Used by Cultures Other Than Chinese, Too
EDIÇÃO Nº 07 NOVEMBRO DE 2014 ARTIGO RECEBIDO ATÉ 30/09/2014 ARTIGO APROVADO ATÉ 30/10/2014 ZODIAC ANIMALS IN KOREAN PROVERBS Arevik Chačatrjan Charles University in Prague, Department of Ethnology, Prague, Czech Republic SUMMARY:There are a lot of animals we can meet in Korean folklore, but in this paper are described the animals that are most commonly mentioned in the Far Eastern zodiac, better known in English as the Chinese Zodiac. Here are described the role of the zodiac animal images in Korean folklore: proverbs, sayings etc. Each animal has its allegorical form and expresses various traits of man. Dealing with twelve animals of the Korean zodiac such as rat (jui), ox (so), tiger (beom, horangi), rabbit (tokki), dragon (yong), snake (baem), horse (mal), sheep (yang), monkey (wonsungi), rooster (sutak), dog (gae), pig (dwaeji), this article represents a contribution to research in Korean paremiology in the specific field of animal idioms. Besides referring to proverbs and sayings about these animals, surely I also try to give some examples of their role and importance in the history of the Korean nation and in other genres of Korean folklore. For this article, are used both North and South Korean sources, mainly dictionaries and books of proverbs, in order to disprove the point of view that there are profound big language differences between the two Koreas. 1. Korean zodiac The Chinese zodiac signs are used by cultures other than Chinese, too. They are used in some other Asian countries that have been under the cultural influence of China and also in countries that have not been under influence of China. -
Exploring International Cuisine | 1
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Philadelphia Restaurant Guide Recommended Downtown Restaurants
Philadelphia Restaurant Guide Recommended Downtown Restaurants Notes: 1. WELCOME - Philadelphia is a great ea=ng town, so plan to sample the diverse cuisines from local Italian to Ethiopian to celebrity chef hot spots. This sec=on of the restaurant guide (pages 1-20) highlights recommended restaurants and will help you find great places for every meal. It includes a variety of choices and should cater to many tastes and budgets. All of the restaurants are located in Center City (downtown) and can be reached on foot, by public transporta=on, or by cab. Philly is a city of neighborhoods, so this part of the guide is organized by neighborhood. Each sec=on includes informa=on about how to reach each neighborhood. Nearly all are no farther than a short cab ride away. Public transporta=on is also available; trains along Broad St or Market St will service some neighborhoods, and buses will service most others. Riders 65 and older ride free on all buses; just show your ID to the driver. 2. BYOB - Philly features a number of restaurants do not serve alcoholic beverages, but instead are Bring Your Own BoQle (BYOB). Guests are encouraged to bring their own wine, beer, or other drinks. Most of these restaurants offer excellent food at fair prices. Many are chef-owned and it's not unusual to find the chef/owner in the kitchen. You can buy beer at many local stores, including delis, and a complete offering of alcoholic beverages at the nearby State stores at 1218 Chestnut St and 5 N 12 St across from the MarrioQ. -
Korean 4* (UC/CSU Pending)
PALOS VERDES PENINSULA UNIFIED SCHOOL DISTRICT HIGH SCHOOL COURSE DESCRIPTION Course Title: Korean 4* (UC/CSU pending) Grade Level: 11-12 Credit: 10 credits (School Year) Prerequisite: Korean 3 with a grade of “B” or better; Placement in accordance with District honor policy Textbook: Integrated Korean Intermediate 1, 2nd Edition, University of Hawai’i Press; Author(s): Young-Mee Cho, Hyo Sang Lee, Carol Shultz, Ho-Min Sohn, Sung-Ock Sohn; ISBN 978-0-8248-3650-4 Supplemental Materials: Integrated Korean Workbook: Intermediate 1 (Klear Textbooks in Korean Language) Bilingual, Workbook Edition, by Mee-Jeong Park (Author), Sang-Suk Oh (Author), Joowon Suh (Author), Mary Shin Kim (Author). Course Description: This Korean 4 course is designed to help students understand the advanced level in reading, writing, listening, speaking and the advanced development of cultural literacy. Students will expand their understanding of Korean art, culture, history, and society. Students will gather, synthesize, compare and contrast information through a variety of sources on a given topic of interest to exchange discourse and opinions consolidating their knowledge of the full range of advanced grammatical structures and broadening their Tier 3 level of vocabulary. Students reinforce and expand their language skills by reading and writing in a variety of genres and interacting with materials from a variety of sources, including print media and the internet. Students will navigate through more in- depth study of Hanryu (Korean Pop-Culture), customs and lifestyles of Korea. Students will read various authentic and raw materials; i.e. novels, short stories, which help in the expansion of their vocabulary in context. -
The Construction of Contemporary Cuisine a Case Study
The Construction of Contemporary Cuisine A Case Study Jessica Beng See Yamamoto A dissertation submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of International Tourism Management 2017 Faculty of Culture and Society Supervisor Associate Professor Tracy Berno i Table of Contents CHAPTER PAGE List of Figures …………………………………………………………………….. iv List of Tables …………………………………………………………………….. iv List of Appendices ……………………………………………………………... iv Attestation of Authorship ………………………………………………………. v Acknowledgements …………………………………………………………….. vi Abstract ………………………………………………………………………….. vii I INTRODUCTION 1 1.1 Background of the Study 1 1.2 Aim and Scope 4 1.3 The Methodological Approach to the Research Question 4 1.4 Significance of the Research 5 1.5 Overview of the Dissertation 5 II LITERATURE REVIEW 7 2.1 Introduction 7 2.2 Food, Culture and Identity 7 2.2.1 Omnivore’s Paradox and the Incorporation Principle 8 2.2.2 Food as a Paradigm of Ethnicity 9 2.3 Food Choices 10 2.4 Memories 11 2.5 Flavour or Taste 13 2.6 Evolution of Food in New Zealand 14 2.7 Food and Politics 16 2.8 Local and Global Forces 17 2.9 Globalisation and Modern Technology 18 2.10 Summary 19 III METHODS 21 3.1 Philosophical Foundation 21 3.2 Positioning the Qualitative Case Study Approach 23 ii CHAPTER PAGE 3.3 In-depth Semi-Structured Interviews 24 3.4 Positioning Photo Elicitation 25 3.5 Sampling and Selection 26 3.6 Data Collection 27 3.7 Data Analysis 29 3.8 Ethical Considerations 30 3.9 Summary 30 IV RESULTS AND DISCUSSION -
K -FOOD Com Bining Flavor, H Ealth, and N Ature
Korean Culture No.9 K - FOOD Combining Flavor, Health, and Nature and Health, Flavor, Combining K FOOD Combining Flavor, Health, and Nature About the series The Korean Culture series is one of the Korean Culture and Information Service’s projects to About furnish international readers with insights into and basic understanding of the dynamic and diverse aspects of contemporary Korean culture. The Korean Culture and Information Service (KOCIS) was inaugurated as the Overseas Information Center under the Ministry of n addition to being delicious, Korean food is also healthy Culture and Information in 1971. Its aim is and natural, making it perfectly suited for the global culinary to introduce Korean culture to the world and I to raise Korea’s national profile. KOCIS has trends of health consciousness, slow food, and environmental worked to consolidate ties with countries all sensitivity. At first, people are attracted to Korean food because over the world through cultural exchange. It continues working today to explore new of its distinctive taste, but they later come to love it for its health ways of bringing Korean art and culture to the benefits. Korean food is based on the philosophy that one’s food citizens of the world. should be one’s medicine. In fact, doctors have even used Korean food instead of medicine to treat chronic diseases. Korean Culture and Information Service K FOOD Korean Culture No.9 K-FOOD: Combining Flavor, Health, and Nature K FOOD Copyright © 2013 Combining Flavor, Health, and Nature by Korean Culture and Information Service 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. -
50 Foods for Healthier People and a Healthier Planet FUTURE 50 FOODS 50 FOODS for HEALTHIER PEOPLE and a HEALTHIER PLANET
50 foods for healthier people and a healthier planet FUTURE 50 FOODS 50 FOODS FOR HEALTHIER PEOPLE AND A HEALTHIER PLANET “Most of us might believe it’s percent of its cabbage, pea and tomato varieties. our energy or transport choices This dependence on a limited pool of crop species leaves harvests vulnerable to pests, diseases and that cause the most serious the impact of climate change. environmental damage. In fact, Farming a narrow range of crops using intensive it’s our food system that creates methods can have serious repercussions on our the biggest impact.” fragile natural ecosystems. Monoculture farming, which is the repeated harvesting of a single crop, Dr. Tony Juniper, CBE, and over-reliance on animal-based foods are Executive Director for Advocacy, WWF-UK threatening food security. Monoculture farming can deplete nutrients and leave soil vulnerable to the build-up of pests and pathogens. This requires applications of fertilisers and pesticides that can, OUR WORLD IS FACING AN if used inappropriately, damage wildlife and UNPRECEDENTED CHALLENGE leach into water systems4, 5. Many types of birds, animals and wild plants cannot thrive in biologically By 2050 the world population is predicted to degraded landscapes. increase to almost ten billion people whom we must nourish on a planet of finite resources. It is well- Reliance on animal-based protein sources puts documented that to do this we need to transform additional strain on our environment and current our global food system – from the way we farm agricultural practices are not sustainable in the and fish to what we choose to eat.