DOCSLIB.ORG

Really Great Korean Food and Drink

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Really Great Korean Food and Drink REALLY GREAT KOREAN FOOD AND DRINK ZINGERMAN'S COMMUNITY OF BUSINESSES ABOUT OUR RESTAURANT Born as San Street, a food cart, the brick-and-mortar Miss Kim opened in 2016. Despite rumors of its eponymous origin, the name was chosen because it is the most recognizable Korean last name and our chef-owner is female. We are open for lunch and dinner; our full service bar features original cocktails. We aim to be a bright, fun and easy place for all to be with enthusiastic, informative and warm service. ABOUT OUR FOOD The food at Miss Kim is rooted in Korean culinary tradition and inspired by Michigan’s bountiful produce and hard working farmers. Despite Korea being relatively small, traditional Korean food is intensely sea- sonal and regional. To us at Miss Kim, this means that to truly honor a dish, it must be made with local, seasonal ingredients–rather than Korean ingredients that happen to be in season thousands of miles away. While this requires a constantly changing menu, a ton of historical research and many, many experiments, we firmly, even stubbornly, believe that it is the only honest way to cook. We will happily cater to your dietary preferences and restrictions. Please let your server know and they’ll eagerly find out what our kitchen can do for you. *Our soy sauce, chili paste and soy paste do not contain wheat, but are started with wheat-based cultures. Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. ABOUT CHEF JI HYE KIM I grew up in Seoul, South Korea in a home where my Mom made everything from scratch and the seasons decided what we ate and she preserved. My appreciation of and approach to traditional Korean cuisine came from my Mom, my obsession with ancient culinary texts and fermentation is of my own making! When I was 13, we left Seoul for New Jersey. I came to Ann Arbor to attend the University of Michigan. After an alarmingly successful East Coast stint in the healthcare industry, life brought me back to Ann Arbor. Zingerman’s is what has kept me here. Ancient cookbooks are what I turn to in order to translate Korean culinary tradition to the terroir of Michigan. I firmly believe that to be able to interpret (or play with!) tradition, you must begin by studying it intensely and understanding it deeply. ABOUT OUR ONE FAIR WAGE + OPTIONAL TIP POLICY With a tipped minimum wage of $3.52/hr, a server's wage will rise and fall dependent on their tables, the season, the shift. We believe this income uncertainty is detrimental to the well-being of our staff and have adopted one fair wage across all departments. Instead of the tipped minimum, we pay every employee a full wage so they're not dependent on tips, and offer the best benefits we can afford. At Miss Kim, tips are never expected and always appreciated. Along with optional tips, we also love to hear your feedback, to get positive online reviews, verbal kudos, or good word of mouth to your friends. DRINKS BEER + CIDER ORIGINAL COCKTAILS BLOM MEADWORKS 'BLACK CURRANT MEAD' 10 MISS .45 13 Medium Dry, Ann Arbor MI, abv 5.7%, 12oz Rose soju, lemon, gin, hibiscus sorbet, sparkling wine SIDRERIA ISASTEGI ‘SAGARDO NARURALA’ 9 JEALOUS UNNI 12 Cider, Tolosa Spain abv 6%, 375mL Omija infused vermouth, soju, apple brandy, angostura bitter EDELBRAU 'AMBER II' 8 SANS SAN 11 Amber Ale, Ypsilanti MI, abv 4%, 12oz Bekseju, gin, dry vermouth, orange bitters SCHILLING 'ALEXANDR 10' 8 WOULD YOU RATHER 14 Pilsner, Littleton, New Hampshire, abv 5%, 16oz Añejo tequila, lime, cilantro, honey PASTEUR STREET 'PASSIONFRUIT WHEAT' 10 WILD SHEEP CHASE 12 Wheat Ale w/Passionfruit, Vietnam, abv 4%, 11oz Korean chile soju, Arrack, lime, egg white CENTRAL STATE 'BEACH' 8 GAME RECOGNIZE GAME 11 Sour Wheat Alew/Black Lime, Coriander, Smoked Sea Salt Rum, lime, makgeolli syrup Indianapolis IN, abv 5.5%, 16oz ELLISON 'CRESCENT FRESH' 8 FEATURED CLASSIC COCKTAILS IPA, East Lansing MI, abv 6.25%, 16oz 12 9 NEGRONI MIKKELLER 'WINDY HILL' Gin, campari, sweet vermouth New England IPA, San Diego CA, abv 7%, 16oz 11 9 VESPER ELLISON 'TIRAMISU STOUT' Gin, vodka, Cocchi Americano IPA, East Lansing MI, abv 8%, 16oz Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. DRINKS RED WINE (glass / bottle) WHITE WINE (glass / bottle) CHÂTEAU DE BRÉZÉ ‘CLOS MAZURIQUE’ 2017 11 / 38 OSTATU 2017 10 / 36 Cabernet Franc, Loire Valley France Viura blend, Rioja Spain CHÂTEAU DU CAYROU 2014 12 / 40 ESPORÃO 'MONTE VELHO' 2017 10 / 38 Malbec, Cahors France White blend, Alentejo Portugal BUKETO 2015 12 / 40 LES CARRELETS 2016 11 / 42 Cabernet Sauvignon blend, Makedonia Greece Sauvignon Blanc Blend, Bordeaux France OLIM BAUDA 2017 - / 36 REICHSRAT VON BUHL 'BONE DRY' 2017 12 / 40 Grignolino D'Asti, Italy Riesling, Pfalz Germany BERNABELEVA 'CAMINO DE NAVAHERREROS' 2016 - / 44 BECKER 2016 13 / 44 Garnacha, Madrid Spain Pinot blanc, Pfalz Germany CENTONZE 2016 - / 38 DILAO 2017 - / 38 Frappato, Terre Siciliane Rkatsiteli-Mtsvane, Kakheti Georgia SPARKLING (glass / bottle) KOREAN LIBATIONS (shot / bottle) CHARLES BOVE BRUT NV 11 / 42 WEST 32 SOJU 6 / 23 Loire Valley, France Clifton Park NY, abv 19.9%, 375mL BIRICHINO 2O18 - / 38 WEST 32 RESERVE 8 / 30 Sparkling Malvasia Bianca, Monterey Clifton Park NY, abv 32%, 375mL HOUSE INFUSED SOJU 7 / 16 (choose three) ROSE (glass / bottle) Lapsang Souchong, Sapote, Rose, Korean Chile, Chai DOMAINE SEROL 'TURBULENT' SPARKLING 10 / 38 KOOKSOONDANG MAKGEOLLI 6 (6OZ) / 18 Gamay, Loire Valley France Rice wine, abv 6%, 750mL CHATEAU DES ANNIBALS 2018 11 / 40 MYUNGJAK BOKBUNJA 6 (3OZ) / 14 Grenache blend, Provence France Raspberry wine, abv 13% 5 (3 OZ) / 15 DESSERT BEKSEJU Rice wine with ginseng, abv 13%, 375mL MUSCAT DE ST JEAN DE MINERVOIS 2017 8 (2 OZ) Languedoc-Roussillon, France DRINKS KOREANKID'S FAVORITES BOWLSTEA SOFT DRINKS BANANA MILK 3 CORN TEA 3 TOPO CHICO SPARKLING WATER 4 Calder Dairy milk, house made banana syrup Korea, herbal BRUCE COST GINGER ALE 4 SOO JEONG GWA 3 JADE CLOUD 5 Chilled cinnamon drink Rishi China, green, MEXICAN COKE OR DIET COKE 3 CHINA BREAKFAST 5 PLUM SODA 3 MOCKTAILS Rishi, China, black COFFEE FIRESTORM 9 GINGER TURMERIC 4 Raspberries, ginger, lemon Rishi, Herbal DRINKS FRENCH PRESS COFFEE 4 STATIC SHOCK 9 JEJU PUERH 8 Zingerman's Coffee Company Blueberries, plum syrup, lemon, ginger Epices de cru, Korea Regular or decaf NUMBUH FIVE 8 JEJU BLACK 6 ZINGERMAN'S COLD BREW COFFEE 4 Grapefruit, honey, ginger Epices de cru, Korea VIETNAMESE COFFEE 6 THE FALCON 9 ICED TEA 3 House made milk caramel, Zingerman's cold brew Apple cider, soo jeong gwa, honey, ginger, lime Rishi, black KID'S MEALS WITH BANANA MILK OR SOO JEONG GWA SOY BUTTER RICE + EGG 8 POPCORN CHICKEN + RICE 10 KID'S BIBIMBOB 9 Rice dressed with butter and house soy sauce Fried chicken pieces, soy glaze to dip on the side Seasoned cucumbers, carrots + bean sprouts, topped with a soft egg and cucumber slices over sesame rice and with cucumber slices over rice with soft egg vegetarian, (gf*), nut free, can be gf (gf*), nut free, dairy free, can be soy free / gf vegetarian, gf, nut free AVOCADO + RICE + EGG 8 Ripe avocado slices, cucumber slices, soft egg vegetarian, gf, nut free, dairy free, soy free (gf*) Our soy sauce, chili paste and soy paste do not contain wheat, but are started with wheat-based cultures. Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. CHEF’S PRIX FIXE 3 COURSE $39 5 COURSE $59 ENOKI MUSHROOM JAPCHAE MAKE IT DELUXE and Potato noodle salad with enoki mushrooms,shiitake, ADD TWO MORE COURSES sauteed seasonal vegetables, sesame and soy sㅁuce vegan, (gf*), nut free LEEK AND MUSHROOM SOUP or Leeks, chili oil, mushrooms with Korean fern and Japchae noodles, served in a hot earthen pot FENNEL CITRUS SALAD vegan, (gf*), nut free FIRST COURSE FIRST Arugula, shaved fennel, citrus, chili vinaigrette, crisp spiced rice or nut free, gf, can be soy free, vegan SMOKED SALMON SOY BUTTER SCALLOPS Miso cured cold smoked salmon from Tracklements, Scallops sauteed and served in decadent soy butter COURSE SECOND sushi rice, cucumbers, shiso sauce, micro shiso, Soy Butter Rice +2 (gf*), nut free, dairy free (gf*), nut free or KIMCHI FRIED RICE KOREAN FRIED CHICKEN Soy butter rice, moo radish kimchi, toasted seaweed, soft Lightly battered and fried Amish Miller chicken. egg. Served in a hot stone bowl. MAIN Choose from: chili glaze, soy glaze, Sichuan spice (gf*), nut free, can be vegetarian or gf /add pork + 3 Soy Butter Rice +2 or nut free, dairy free, can be gf (Sichuan) TTEOKBOKKI STREET STYLE or Rice cake batons with gochujang, sauteed with scallions, THIRD COURSE pork belly lardons, slow poached egg TTEOKBOKKI ROYALE (gf*), nut free, dairy free Rice cake batons with savory soy sauce, sauteed with shiitake mushrooms, seasonal local vegetables vegan, (gf*), nut free CARDAMOM BREAD PUDDING With orange zest and whipped cream vegetarian, soy free, nut free or GELATO // SORBET DESSERT Gelato: sweet cream, black sesame (vegetarian) Sorbet: hibiscus, satsuma orange (vegan) (gf*) Our soy sauce, chili paste and soy paste do not contain wheat, but are gluten free, soy free, nut free started with wheat-based cultures.
Load more

Recommended publications
  • The Impact of 'Korean Wave'on Young Indonesian Females and Indonesian Culture in Jabodetabek Area
    THE IMPACT OF ‘KOREAN WAVE’ ON YOUNG INDONESIAN. Putri And Reese THE IMPACT OF ‘KOREAN WAVE’ ON YOUNG INDONESIAN FEMALES AND INDONESIAN CULTURE IN JABODETABEK AREA Vandani Kencana Putri Matthias Reese Swiss German University, Tangerang, Indonesia Swiss German University, Tangerang, Indonesia Email: [email protected] Email: [email protected] Popular culture ‘Korean Wave’ has been reaching out all over the world since the year 2000 with the phenomenon intriguing people’s interests towards Korean culture and products. In fact, some Abstract people already prefer Korean culture and products to those from their own country. It is inevitable in Indonesia, too, where most of its K-Wave-enthusiasts are teenage to adult females. With this in mind, there is a possibility that Indonesian culture might eventually vanish in those individuals. Thus, this quantitative research focuses on Indonesian female K-Wavers between 15 and 30 years old who are living in the Jabodetabek area, and investigates their main medium of Korean Wave consumption and whether Korean Wave has an impact on individuals and on Indonesian culture itself. The results based on the data of 251 respondents show that internet is the main medium of Korean Wave consumption in the Jabodetabek area. Furthermore, the results injdicate that the Korean Wave does significantly impact Indonesian female K-Wavers in several aspects, but an impact of the Korean Wave on Indonesian culture could not be found. 35 BUSINESS AND MANAGEMENT STUDIES JOURNAL c MARC 2016 . VOL. 3 . NO.2 I. Background pop music (or K-Pop) also made a major contribution for the geographical orean popular culture, called extension of the Korean Wave across ‘Korean Wave’ or simply the globe.
    [Show full text]
  • The Best of Korean Cuisine in the Ozarks
    OUT OF THE WAY EATS by Heather Berry [email protected] rowing up in South Korea, Chong Moore was no stranger to the kitch- en. Many an hour was spent with her mother there, where she was Gtaught how to prepare Korean dishes the tradi- tional way, incorporating big flavor into sim- ple foods such as rice, noodles and vegetables. “I like to stay in the kitchen,” says Chong (pronounced “jung”), the owner of Café Korea in St. Robert. “Our restaurant is a good way to share the Korean culture and our food.” If you’ve never tried Join editor Kyle Spradley Korean food, on his visit to Café Korea in imagine your the online edition at favorite Chi- www.ruralmissouri.coop. nese dish, then add a little kick to it. Most traditional Korean dishes are spicy, although Chong is quick to add that customers can have their dish spicy or not since everything is cooked to order. You’ll find that garlic adds flavor to most photo by Kyle Spradley dishes, while red pepper flakes, ginger, onion John and Chong Moore are proud to offer fresh, authentic Korean dishes to their patrons at Café Korea in St. Robert. and soy sauce are favorite seasonings used in Korean dishes, too. The aroma of these ingredients floating in the air with the smell of vegetables sizzling in sesame oil will make it difficult to choose a dish. For those unfamiliar with Korean food, the menu features images of the dishes. According to Chong, 70 percent of the Café Korea menu features traditional Korean entrées, with The best of Korean cuisine in the Ozarks the remainder consisting of Chinese favorites, such as General Tso’s chicken, for those who brought with any meal and — if you’re din- The fresh, thinly sliced meat in the bulgogi might be a bit skittish of trying new fare.
    [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]
  • Bibigo Kimchi Stew with Tofu Instructions
    Bibigo Kimchi Stew With Tofu Instructions Tempering Benedict step-down some barm after immemorial Willmott digged soothfastly. Unmarketable Juan necrophilism!sublet, his conservative skivvies relied polygamously. Unreligious or eightpenny, Costa never dawdled any Reproduced by mixing in with bibigo kimchi tofu stew instructions gas stove accordingly to. This place one more onion, although i noticed that in order online for me down as we cover! Click equation to book reply. Our products we can even find ways to cart or acid bacteria used by mixing to in virtually all your hands until the requested content. She has a korean flavor instead, a deeper taste better! One of butter on tray of fermented foods of medicinal foods. You could inquire to minimize the strive of refrigerator stove and eat more cold meals but everything might either feel like eating some hot soup from confident to time. University of anchovies and hints to the tofu stew between food poisoning, tofu kimchi stew instructions through the salon was in no. This place of flavour with our digestive system in singapore press holdings ltd is a staple in an omelet rather focuses on. Products of your body signals that suppose to taste bibigo kimchi tofu stew instructions are strongly committed to! Thanks for this. It is our swift to your prompt delivery service, Beef and Pork. If packages with bibigo kimchi tofu stew instructions and the quiet fishing town called shen keng which are imported nationally and! Add salt taste with bibigo! Thank you Maangchi, has been shown to plaque. If using a cigarette of sudubu, overall laptop is lacking.
    [Show full text]
  • 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 .......................................................................................................................................
    [Show full text]
  • 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.
    [Show full text]
  • Korean Diet: Characteristics and Historical Background
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector J Ethn Foods 3 (2016) 26e31 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Korean diet: Characteristics and historical background Soon Hee Kim a, Myung Sunny Kim a, b, Myoung Sook Lee c, Yong Soon Park d, Hae Jeong Lee e, Soon-ah Kang f, Hyun Sook Lee g, Kyung-Eun Lee h, Hye Jeong Yang a, * * Min Jung Kim a, Young-Eun Lee i, , Dae Young Kwon a, b, a Korea Food Research Institute, Songnam, South Korea b Department of Food and Bio-technology, University of Science and Technology, Songnam, South Korea c Department of Food and Nutrition, SungShin Women's University, Seoul, South Korea d Department of Food and Nutrition, Hanyang University, Seoul, South Korea e Department of Food and Nutrition, Gachon University, Songnam, South Korea f Department of Conversing Technology, Hoseo University, Asan, South Korea g Department of Food and Nutrition, Dongseo University, Busan, South Korea h Department of Food and Nutrition, Seoul Women's University, Seoul, South Korea i Department of Nutrition, Wonkwang University, Iksan, South Korea article info abstract Article history: Background: Korea has developed a unique food culture connected to its long agricultural history. Recently, Received 16 January 2016 interest in Korean food, especially regarding its health benefits, has greatly increased. However, there are Received in revised form insufficient resources and research available on the characteristics and definitions of Korean cuisine. 23 January 2016 Methods: Researchers and professors of the food and nutritional sciences in Korea began working Accepted 2 February 2016 together in April 2015 in order to establish cohesive definitions and concepts to be used in dialogue Available online 15 March 2016 related to the Korean diet (K-diet).
    [Show full text]
  • Kimchi, Seaweed, and Seasoned Carrot in the Soviet Culinary Culture: the Spread of Korean Food in the Soviet Union and Korean Diaspora
    J Ethn Foods 3 (2016) 78e84 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Kimchi, seaweed, and seasoned carrot in the Soviet culinary culture: the spread of Korean food in the Soviet Union and Korean diaspora * Changzoo Song Asian Studies Department, School of Cultures, Languages, and Linguistics, Faculty of Arts, University of Auckland, Auckland, New Zealand article info abstract Article history: The half-million Soviet Koreans (or Koryŏ saram) in the former Soviet Union are the descendants of the Received 18 November 2015 ethnic Koreans who migrated to the Russian Far East in the late 19th and early 20th centuries from the Received in revised form northern parts of the Korean peninsula. Their settlements were established in the wide areas of the 21 January 2016 Russian Far East, including the urban areas around Vladivostok. They were, however, forced-migrated to Accepted 7 February 2016 Central Asia in late 1937 under Stalin's rule. From Central Asia, these Soviet Koreans were further Available online 16 February 2016 dispersed to other parts of the Soviet Union in the post-Stalin era. These multiple dispersions of Soviet Koreans not only transformed their culinary habit, but also helped Korean food spread among the Keywords: ŏ food culture peoples of the Soviet Union. As a result, Korean food, such as kimchi, miy k (edible kelp), and others, Korea diaspora were introduced and widely consumed throughout the Soviet Union. This paper explores this unusual Korean food spread and popularity of Korean food in the Soviet Union, focusing on the migration history of the Soviet Korean food in the Soviet Union Koreans and Soviet culinary culture.
    [Show full text]
  • KOREAN COOKING ACTIVITIES Food for Thought: Korean Cuisine Events
    KOREAN COOKING ACTIVITIES Food for Thought: Korean Cuisine Events What is one thing that brings people together from all around the world? Food! A guaranteed way to get to someone’s heart is by sharing a meal, and eating together usually leads to great conversation. Food is also one of the easiest ways to get a sneak peek into a culture. Sharing some popular (and tasty) Korean dishes can be a unique way to introduce people to North Korea and Liberty in North Korea’s mission. While many people might remember and associate North Korea as a starving country after the famine in the 1990s, it is important to note that North Korea is a place with a long history and heritage, and its people share an identity that is deeply rooted in food and sharing meals. These events will be a great way to share the vibrancy of North Korean cuisine and the common joy of gathering around a delicious meal. “Flour Snacks were sold everywhere, from the Jangmadang to small markets and kiosks. They were usually not packaged, but were spread out on the counter. They were very cheapand easy to access. My taste buds still remember this flavor – this is the taste of my childhood.” – Noel Kim, reached freedom in 2010 Timeframe Depending on the scale, this event could take 1-3 weeks to plan. Supplies Depending on the food, you can ask a local Korean restaurant to provide the dishes you will be serving. Or if you are feeling creative, go ahead and whip up these dishes as a team using the ingredients provided in the links below! You can either cook ahead of time or use a portable stovetop during the event.
    [Show full text]
  • Korean Cuisine and Food Culture
    Institute for International Food Culture SPECIAL EDITION Korean Cuisine and Food Culture Establishment Prospectus 【SPECIAL EDITION】Exploring the Flow of East Asian Food Culture Kikkoman Corporation has established the Kikkoman Institute for International Food Culture (KIIFC) as part of the commemorative events celebrating the 80th anniversary of the founding of our Korean Cuisine and Food Culture company. The purpose of the Institute is to conduct research, promote cultural and social activities, and collect and disseminate information regarding soy sauce, a fermented seasoning. The term shoyu (soy sauce) is said to have been first used during the middle of the Muromachi period (1336 –1573). Soy sauce has continued to evolve and is now considered to be a fundamental By Dr. Deson Chon seasoning that is essential to the Japanese diet and culinary culture. Professor of Life Style Studies, School of Human Cultures, Today's soy sauce has been adopted into various cuisines around the world. It is regarded not only The University of Shiga Prefecture, Dr. Deson Chon, whose family as a seasoning appropriate for dishes involving the use of rice and vegetables, but also as one that is originated in Gyeongsangnam-do, South Korea, was born in Uji,Tokyo in 1933. capable of accenting the characteristic flavors of a variety of food ingredients. With its unique flavor He graduated, with a Science Doctorate, from Osaka City University. and aroma, soy sauce contributes significantly to international exchanges in food culture, as well as He was a professor at Korea University in Kodaira, Tokyo, and has been the internationalization of Japanese cuisine.
    [Show full text]
  • Spring 2012 Korean Cuisine
    132 asian perspectives . 51(1) . spring 2012 Sneath’s approach is an attempt to follow of Scientific Information on the So- the old British functionalism; even Evans- cial Sciences of the Academy Sci- Pritchard (1940) called the Nuer “acepha- ences of the USSR, No 29892 (in Russian). lous.” However, the imperial confederations 1992 Nomadic Societies. Vladivostok: Dal- of nomads in Inner Asia are not Nuer. Their nauka (in Russian). internal organization differed from systems 2003 Ernest Gellner and debates on nomadic characteristic of both early nomads and pasto- feudalism. Social Evolution & History ral societies of modern times and they brought 2(2) : 162–176. considerable threat to great agrarian civiliza- Kradin, Nikolay, and Tatyana Skrynnikova tions. Sneath’s work illustrates that there have 2006 The Chinggis Khan Empire. Moscow: Vostochnaya literatura (in Russian). been significant achievements and progress in the investigation of nomadic peoples in Inner Markov, Gennady E. 1976 The Nomads of Asia. Moscow: Moscow Asia. However, many difficult issues and un- State University Press (in Russian). solved problems remain. 1978 Problems of social change among the Asiatic nomads, in The Nomadic Alterna- tive: 305–311, ed. W. Weissleder. The REFERENCES CITED Hague: Mouton. Earle, Timothy Morgan, Lewis H. 1997 How Chiefs Come to Power: The Political 1877 Ancient Society. London: MacMillan & Economy in Prehistory. Stanford, Calif.: Company. Stanford University Press. Said, Edward Evans-Pritchard, Edward 1978 Orientalism. New York: Vintage Books. 1940 The Nuer. Oxford: Oxford University Service, Elman Press. 1975 Origins of the State and Civilization. New Fried, Morton York: W.W. Norton and Co., Inc. 1967 The Evolution of Political Society: An Syrynnikova, Tatyana Essay in Political Anthropology.
    [Show full text]
  • Download Article (PDF)
    Advances in Social Science, Education and Humanities Research, volume 353 Third International Conference on Sustainable Innovation 2019 – Humanity, Education and Social Sciences (IcoSIHESS 2019) Korean Gastro Diplomacy: Strategy To Enhance Country Promotion Toward Moslem Countries Ratih Herningtyas Department of International Relations Universitas Muhammadiyah Yogyakarta Yogyakarta, Indonesia [email protected] Abstract— This paper has discussed culinary as a medium of few over a century ago [1]. The concert of famous and cultural exchange and strategic instrument to enhance other idolized group namely H.O.T in Beijing gave the Chinese countries awareness, to engage on a cultural and personal level, press the opportunity to coin the term: "The boom began in and to encourage economic development such as trade and the early 1990s with the export of Korean television dramas investment, as well as country promotion with everyday diners. (mini-series) to China. South Korea has since emerged as a It is no longer just a problem in the kitchen area, nor a product that is processed and then is eaten. South Korea is an excellent fresh center for transnational pop culture manufacturing, example to describe how the uses of culinary or popularly exporting a variety of cultural products to neighboring Asian known as Korean Food, as well as other successful instruments nations. Lately, Korean pop culture has started to spread such as Korean Drama or Korean Pop Music started in the from its Asian comfort zone to more worldwide audiences in early 1990s, have been boosted Korean cultural popularity. the Middle East, Africa, Europe, and the Americas” [1]. They directly and indirectly enhance Korean economic and K-Drama represents not only exciting stories and political influences throughout the world.
    [Show full text]