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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. -
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. -
Cafeteria Menu
Cafeteria Menu OCT – 1 st Week 조식 Mon(9/30) Tue(10/1) Wed(10/2) Thu(10/3) Fri(10/4) Sat(10/5) Sun(10/6) 미역된장국 계란국 감자국 북어국 옹심만두떡국 미소장국 B r 잡곡밥 잡곡밥 잡곡밥 잡곡밥 잡곡밥 쌀밥 e Green (THE BOB) 데리야끼찜닭 쇼가야끼 소고기메추리알장조림 뿌리채소고기조림 너비아니조림 오야코동 a k 미니새송이볶음 매콤곤약조림 매콤명엽채 꽃맛살샐러드 단호박구이 잡채어묵강정 f 얼갈이겉절이 미역줄기볶음 오이무침 가지나물 들깨무나물 가스오단무지무침 a s 참치야채죽 소고기버섯죽 흑임자죽 야채계란죽 닭야채죽 들깨미역죽 t Salad Bar 베이컨구이 OR 소시지/ 스크램블드에그 OR 달걀후라이/ 더운야채/ 그린샐러드/ 드레싱/ 씨리얼/ 과일/ 베이커리/ 버터&쨈/ 우유/ 음료/ 수제요거트/김치/백김치 Morning 내부간식 깐풍기 기름떡볶이 시즈닝맛감자 닭꼬치 후르츠탕수육 Snack 포장간식 에그샌드위치 슈크림 칠리핫도그 새우튀김 인절미토스트 - 상기메뉴는 식자재 수급에 따라 변경 될 수 있습니다. - 원산지 표시는 일일메뉴에 게시합니다 Breakfast Mon(9/30) Tue(10/1) Wed(10/2) Thu(10/3) Fri(10/4) Sat(10/5) Sun(10/6) SEAWEED SOYBEAN PASTE RICE CAKE WITH EGG SOUP POTATO SOUP DRIED POLLACK SOUP SOY BEAN SOUP SOUP DUMPLING SOUP B r MULTIGRAIN RICE MULTIGRAIN RICE MULTIGRAIN RICE MULTIGRAIN RICE MULTIGRAIN RICE BOILED RICE Green TERIYAKI SAUCE WITH SYOGAYAKI(BRAISED PORK MEAT&ROOT VEGETABLE e FRIED BEEF & QUAIL EGG NEOBIANI JORIM OYACODON CHICKEN WITH GINGER) JORIM a (THE BOB) STIR-FRIED MINI SPICY DEVIL´S-TONGUE SPICY BOILED DRIED ROASTED AUTUMN FRIED FISH CAKE CRAB STICK SALAD k MUSHROOM JELLY FILEFISH FILLET SQUASH GANGJEONG f PERILLA SEEDS SEASONED SEASONED PICKLED SEASONED EOLGARI STIR-FRIED SEAWEED SEASONED CUCUMBER SEASONED EGGPLANT a SLICED RADISH RADISH WITH KATSUO TUNA&VEGETABLES BEEF&MUSHROOM CHICKEN&VEGETABLES PERILLA SEEDS&SEAWEED BLACK SESAME PORRIDGE EGG&TOFU PORRIDGE s PORRIDGE PORRIDGE PORRIDGE SOUP PORRIDGE t Salad Bar Baked Bacon OR Backed Sausage/ Scrambled egg or Fried Eggs/ Green Salad / Dressing / Cereal/ Fruits/ Bread / Butter*Jam/ Milk / Drink / Hand-made Yogurt/ Kimchi / White kimchi FRIED POTATO BALL WITH SWEET AND SOUR PORK KKANPUNGGI OIL TTEOK-BOKKI CHICKEN STICK Morning For Here SEASONING WITH FRUITE Snack To go EGG SANDWICH CUSTARD CREAM PIE CHILLI HOTDOG DEEP-FRIED SHRIMP BEAN FLOUR TOAST • Menu items may change and are subject to supplier availability. -
List of the Restaurant 28 No
List of the Restaurant 28 No. Name 26 1 Cheonhyangwon (천향원) 27 22 2 Jungmun beach kaokao (중문비치 카오카오) 23 24 3 Hansushi (한스시) 25 Cheonjeyeon-ro Daegijeong (대기정) 14 4 Jungmun-ro 5 Jusangjeolli Hoekuksu (주상절리회국수) 20 13 Yeomiji Botanic garden Jungmunsang-ro 6 Gerinjeong (그린정) Jungmun elementary school 21 7 Cheonjeyeon (천제연식당) Jungmungwangwang-ro 1 15 16 33 Jungmunhaenyeon`s house (중문해녀의집) 19 8 18 17 Cheonjeyeon-ro Jejudolhareubangmilmyeon 11 3 9 (제주돌하르방밀면) Cheonjeyeon Waterfall Korean dry sauna 10 Karamdolsotbap (가람돌솥밥) Cheonjeyeon Temple 9 Jungmun high school 11 Hanarogukbap (하나로국밥) 10 Gwangmyeong Temple 32 12 Galchi Myungga (갈치명가횟집) Jungmungwangwang-ro 13 Misjejukaden (미스제주가든) 14 Jungmundaedaelbo (중문대들보) 6 15 Kuksubada (국수바다) Daepo-ro 31 16 Kyochon Chicken (교촌치킨) 17 Dasoni (다소니) 18 Sundaegol (순대골) 29 19 Pelicana Chicken (페리카나치킨) 20 Tamnaheukdwaeji (탐나흑돼지) 30 2 Jungmungwangwang-ro 21 Jangsuhaejangguk (장수해장국) 22 Eoboonongboo (어부와농부) 7 Jungmungwangwang-ro Daepojungang-ro 23 Madangkipeunjip (마당깊은집) 8 24 Jejumihyang (제주미향) ICC JEJU 25 Chakhanjeonbok (착한전복) 29 Halmenisonmark (할머니손맛) Ieodo-ro 4 Daepo-ro 27 OhSungsikdang (오성식당) 28 Cheonjeyeon (천제연토속음식점) 12 29 Badajeongwon (바다정원) 30 Seafood Shangri-la (씨푸드 샹그릴라) Ieodo-ro 5 31 Papersoup (페이퍼숲) 32 Han`s family (한스패밀리) 33 Beokeonara (버거나라중문점) Korean restaurant Japanese restaurant Chinese restaurant Western restaurant The 20th World Congress of Soil Science June 8(Sun) ~ 13(Fri), 2014, ICC Jeju, Jeju, Korea Restaurant Information Distance No. Name Type Menu Price Tel (by car) Jajangmyeon (Noodles with black soybean sauce), Jjamppong (Spicy seafood noodle soup), Tangsuyuk Cheonhyangwon (천향원) Chinese restaurant 9 min. KRW 4,500~40,000 1 (Sweet and sour pork) 82-64-738-5255 2 Jungmun beach kaokao (중문비치 카오카오) Chinese restaurant 9 min. -
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. -
A Utumn 2012
Vol. 5 No. 3 5 No. Vol. Autum 2012 Autum Autumn 2012 Vol. 5 No. 3 1 | 1 Quarterly Magazine of the Cultural Heritage Administration Autumn 2012 Vol. 5 No. 3 Cover White Symbolizes autumn. The symbolism originates from the traditional "five direc- tional colors" based on the ancient Chinese thought of wuxing, or ohaeng in Korean. The five colors were associated with seasons and other phenomena in nature, including the fate of humans. The cover design features gat, the fine horsehair hat for Korean men. For more stories about this, see p. 44. KOREAN HERITAGE is also available on the website (http://English.cha.go.kr) and smart devices. 2 | 3 CHA News Vignettes Korean Folk Customs East Asia’s First Neolithic Farm Site Found Hand-turned Millstone The National Research Institute of Cultural Heritage held a briefing on June 26 at A traditional Korean-style hand mill, called an excavation site assumed to be the first Neolithic farm field ever found in East maetdol, typically consists of two flat, round Asia. Presumably dating to 3600-3000 B.C., the locale at Munam-ri, Goseong stones: a stationery bed stone and an upper County, Gangwon Province has yielded fragments of comb-patterned pottery, stone stone that has a vertical wooden handle arrowheads and a dwelling site. Further analysis of the findings is planned for more to spin it on a steel pivot, crushing grain. precise dating of the site, which shows more primitive traces than Bronze Age This ancient household item evolved from agricultural sites. grinding stones of earlier times. -
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. -
Compromised Sexual Territoriality Under Reflexive Cosmopolitanism: from Coffee Bean to Gay Bean in South Korea
한국지역지리학회지 제23권 제1호(2017) 23-46 Compromised Sexual Territoriality Under Reflexive Cosmopolitanism: From Coffee Bean to Gay Bean in South Korea Robert Hamilton* 이성애 중심 공간에서 조화로운 게잉과 게이의 성적 수행 공간으로: 종로구 ‘게이빈’ 사례를 중심으로 로버트 해밀튼* Abstract：This article examines the sexualization of place under conditions of the compressed modernization and reflexive cosmopolitanism. In particular, I adopt Michel de Certeau’s spatial didactic model of strategy and tactic to investigate the dynamics at play in the gay labelling of a Coffee Bean & Tea Leaf (Coffee Bean) in South Korea, and explore the ‘gaying’ that takes place within preconceived heteronormative space. Using interview data, I additionally explore the negotiation tactics and coping mechanisms at work when gays compete with heterosexuals for non-gay place. The results illustrate how gays gay in heteronormative space and how heteronormative space harmoniously embodies gay men. The findings suggest that spatial location and tactic play important roles in stimulating compromise of sexual territory. Gay Bean benefits from being nestled between locations with histories of tolerance, while it also prospers from reflexive cosmopolitan ideals of diversity and acceptance of others. Gay identity and gaying is interpreted as foreign in Korea, which buttresses gay performativity in spaces welcoming of foreigners and so-called “deviance.” However, how gaying functions within place relies not only on spatial histories of tolerance outside, but also on the tactics of identity negotiation within. The findings suggest that spatial and tactical conditions induce gay individuals to police other gay- identified individuals when gays gay in so-called heteronormative places. Key Words：Gay Bean, Gaying, Sexual Space, Territoriality, Reflexive Cosmopolitanism, Jong-no 요약：본 연구는 종로구에 위치한 커피빈이 어떻게 ‘게이빈’으로 불리며 게이들의 모임 장소라는 성적인 이미지가 생겼는지를 분석하는 것이다. -
HA 362/562 CERAMIC ARTS of KOREA – PLACENTA JARS, POTTERY WARS and TEA CULTURE Maya Stiller University of Kansas
HA 362/562 CERAMIC ARTS OF KOREA – PLACENTA JARS, POTTERY WARS AND TEA CULTURE Maya Stiller University of Kansas COURSE DESCRIPTION From ancient to modern times, people living on the Korean peninsula have used ceramics as utensils for storage and cooking, as well as for protection, decoration, and ritual performances. In this class, students will examine how the availability of appropriate materials, knowledge of production/firing technologies, consumer needs and intercultural relations affected the production of different types of ceramics such as Koryŏ celadon, Punch’ŏng stoneware, ceramics for the Japanese tea ceremony, blue-and-white porcelain, and Onggi ware (a specific type of earthenware made for the storage of Kimch’i and soybean paste). The class has two principal goals. The first is to develop visual analysis skills and critical vocabulary to discuss the material, style, and decoration techniques of Korean ceramics. By studying and comparing different types of ceramics, students will discover that ceramic traditions are an integral part of any society’s culture, and are closely connected with other types of cultural products such as painting, sculpture, lacquer, and metalware. Via an analysis of production methods, students will realize that the creation of a perfect ceramic piece requires the fruitful collaboration of dozens of artisans and extreme attention to detail. The second goal is to apply theoretical frameworks from art history, cultural studies, anthropology, history, and sociology to the analysis of Korean ceramic traditions to develop a deeper, intercultural understanding of their production. Drawing from theoretical works on issues such as the distinction between art and handicraft (Immanuel Kant), social capital (Pierre Bourdieu), “influence” (Michael Baxandall) and James Clifford’s “art-culture system,” students will not only discuss the function of ceramics in mundane and religious space but also explore aspects such as patronage, gender, collecting, and connoisseurship within and outside Korea. -
A Study on the Symbolic Meanings of Jars
상징과모래놀이치료, 제10권 제1호 Journal of Symbols & Sandplay Therapy 2019, 6, Vol. 10, No. 1, 129-151. A Study on the Symbolic Meanings of Jars Seo, Seung Hee* <Abstract> This study intends to investigate the characteristics of the jar and examine their symbolism in literature and further the symbolic meanings of the jars, which clients of various developmental tasks used during sandplay therapy. For middle-aged clients who had to go through an individuation process, the jar signified motherhood and femininity that bring a new change to an insecure relationship with the mother; or the waiting place where women spend long hours of patience and silence until their distress and torment are ripened and transformed. For adolescent student with the developmental task of reaching a rite of passage, the jar acts as a place for death and regeneration where independence from the mother is led to the growth of the ego. The jar represents new expectancy and hope. The jar serves as motherhood who embraces clients who were brought up by negative parents, and also as a vessel of the ego to encourage femininity to go on a journey for beautiful growth. This study is significant in identifying the various symbolic meanings of the jar. Keywords : symbol, jar, sandplay therapy * Professor, Department of Nursing, Gwangju Women’s University([email protected]) Studied by academic research support, Gwangju Women’s University - 129 - Journal of Symbols & Sandplay Therapy, Vol.10 No.1. Ⅰ. Introduction It is impossible to directly face and recognize the universal, fundamental archetype which lies deep in the human heart and soul. -
Constancy and Change in Korean Traditional Craft 2017 Between
in Korean Traditional Craft 2017 Traditional Korean in Constancy and Change 한국공예의 Constancy 법고창신 and Change 2017 in Korean Traditional Craft 한국도자의 2017 정중동 靜中動 Between Serenity and Dynamism; Korean Ceramics Korean Ceramics Dynamism; and Serenity Between 한국공예의 참된 가치를 널리 알리고자 The exhibition project first initiated in 2013, 2013년 밀라노에서 첫선을 보인 celebrates its fifth year. From 2017 a new <한국공예의 법고창신(法古創新)>은 approach has been introduced under the 지난 4년 동안 다양한 공예 분야의 장인들과 existing title “Constancy and Change in 현대 작가들의 수준 높은 작품을 엄선해 Korean Traditional Craft 2.0”, signifying the 세계에 선보여 왔습니다. next three years in presenting Korean craft <한국공예의 법고창신 2017>은 around the world. This is certainly a leap forward from what was established in 그 연장선인 동시에 지금까지의 성과를 통합하고 2013 – a platform for promoting genuine 한 단계 더 나아가고자 새롭게 추진하는 Korean craft in Milan, Italy. Previously ‘밀라노 한국 공예 2.0’ 프로젝트의 시작입니다. all materials from clay to metal to wood 이 프로젝트는 지난 네 번의 전시를 통해 to textiles and more were presented 한국 공예의 다채로운 면모를 소개하며 구축한 in the exhibition for a comprehensive 인지도를 바탕으로, 향후 매년 대표 분야를 선정하여 understanding on Korean craft. This year 한국 문화와 한국 공예의 아름다움을 ceramics has been chosen to represent 보다 집중적으로 소개하고, 새로운 문화 콘텐츠로서 Korean craft. The works of leading Korean 한국 공예의 경제적 가치 확장을 추구합니다. ceramicists are showcased in the exhibition continuing the lineage of the rich and long history and tradition of Korean ceramics. The objective behind the project is to expose Korean culture and craft to the rest of the world simultaneously as finding ways to strengthen the economic value of Korean craft as a cultural medium.