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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. -
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. -
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. -
Kahla Watkins F All 2018
FALL 2018 FALL KAHLA WATKINS 1 TABLE OF CONTENTS 目次 INTRODUCTION 4 THESIS STATEMENT 6 METHODOLOGY 8 Books and Articles 8 Interview 11 Observations 11 RESEARCH 12 Background Information 12 Target Market 15 Marketing and Promotion 16 Design Considerations 18 ACTIONS TAKEN 22 Brand Identity 22 Collateral 24 Advertising 28 Web Design 34 Social Media 34 Merchandise 35 CONCLUSION 36 APPENDIX 38 BIBLIOGRAPHY 38 2 3 MISO HUNGRY THESIS INTRODUCTION INTRODUCTION 前書き When I was young I went through the typical middle school anime phase that seems to be a common stage of life. And like most everyone else, I outgrew that interest. However, in recent years my two brothers got me to start watching it again. Because I am older now, my appreciation for the Japanese culture grew. I noticed there were specific Japanese cuisines repeated in each show. One of special dishes was Onigri, which is a rice ball. After seeing the preparation of the dish in several episodes, I thought I would try making it myself. With the help of my mom, we attempted the dish, and it was an epic fail. Wouldn’t it be nice if there were a Japanese food truck that offered genuine Japanese comfort foods such as Onigri? 4 5 MISO HUNGRY THESIS THESIS THESIS 論文 This project involved the marketing and branding of a Japanese food truck called Miso Hungry. This was accomplished through extensive research in the food truck industry, Japanese cuisine, the Japanese pop culture, artists such as Takashi Murakami, and new Japanese design as well as traditional Japanese design. -
Toronto's Food Truck Scene Is a Must-Eat Destination
FOOD TRUCKS Dig In Toronto’s food truck scene is a must-eat destination By Heather Hudson hen you’re enjoying the vibe of a city, the last thing you want to do is desert the vibrant streetscape to Wrefuel. In Toronto, you don’t have to. Te food truck scene in the city has exploded in recent years, ofering a mouthwatering selection of cuisines from tradition- al fare, like hot dogs and burgers, to the exceptionally creative (fawafe, anyone?). As you cruise around the city or hit the summer’s festi- vals, chances are, you’ll stumble upon a foodie experience just waiting to happen. Better yet, grab a map and consult toronto- foodtrucks.ca (@foodtrucksTO on Twitter) to fnd out where your next gastronomical adventure will be. It’s a great way to explore the city and experience some amazing food that you won’t fnd at a sit-down diner. Need some ideas to get started? Here’s just a small selection of crowd favourites. Hunt them down and get eating! ALIJANDRO’S KITCHEN Billing their food experience as “culinary culture shock,” own- ers Samer Khatib and Tarek Jaber blend Mexican and Mediterranean dishes, including tacos, salads and desserts. Teir signature ofering is the “fawafe,” a wafe cone made from falafel batter. It’s the texture of a sweet wafe cone but with that savoury falafel favour. Try it with standard fllings or dig into the Right: A new taste more substantial avocado chicken fawafe. Bonus for diners sensation: the fawaffle, with dietary restrictions: Te fawafe is naturally gluten-free, Nitr/Shutterstock.com from Alijandro’s Kitchen high in protein and low in carbs. -
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. -
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Chef Luigi Diotaiuti "For over 44 years, I have provided the distinctive, dignified, authentic cooking of Italy‐food so simple, pure and sparkling fresh that it nourishes your body and embraces your soul.” Chef Luigi Diotaiuti Award winning Chef/Restaurateur Luigi Diotaiuti was dubbed “The Ambassador of Italian Cuisine” by the Federation of Italian Cooks in Florence, Italy in 2018. The owner of Washington DC’s Al Tiramisu (named one of “the 50 Top Italian Restaurants in the World 2019” by www.50topItaly.it) has been a celebrity favorite for decades. The certified Sommelier and television personality is also known for promoting culinary traditions on the verge of extinction in the United States, Italy, and around the globe. Born, raised, and educated in Basilicata, Italy, Chef Luigi trained at some of the world’s most prestigious locations before opening Washington DC’s “most authentic” Italian restaurant twenty‐four years ago. His current culinary pursuits and consistent media presence in the United States and Italy enable him to enjoy notability and distinction in both countries. In 2017, he was named “Ambassador of Basilicata’s Cuisine in the World” by The Federation of Italian Cooks. Chef Luigi received the “La Toque” award by The National Area Concierge Association at The Basilica of the National Shrine of the Immaculate Conception in Washington, DC in 2018. Born on a farm near Lagonegro, Basilicata, Chef Luigi’s farm to table roots created the foundation for his current culinary philosophy. He is a distinguished alumnus at the culinary school in Maratea, where he often returns as a keynote speaker. -
On the Road 50 States Fifty
On the Road 50 states fifty Visit some of these taco spots on During our search for America’s Cooking Channel’s tastiest tacos, we discovered that chefs Taco Trip, hosted tacos by Aarón Sánchez, will stuff anything into a tortilla: mac and cheese, 8 p.m. Sunday, hearts of palm, octopus. Our taco team tried April 27. Turn to find a hundreds of them to come up with this list of the taco nearL you! Spicy BBQ Pork Taco at Agave Grill in best taco in every state (and D.C., too!). Wherever Hartford, CT you are, these picks are worth the trip. 164 FOOD NETWORK MAGAZINE G MAY 2014 MAY 2014 G FOOD NETWORK MAGAZINE 165 On the Road ALABAMA ALASKA ARIZONA ARKANSAS Grilled Catfish Taco Copper River Carne Asada Taco Chorizo Taco Kowaliga Restaurant, Salmon Taco El Güero Canelo, Tucson Local Lime, Little Rock Alexander City Baja Taco, Cordova Hot dogs are the specialty of the These little winners are proof This classic Southern taco is the The salmon here is as fresh house here, but the carne asada that a tiny taco can be big on best reason to visit Kowaliga. as you can get—it’s caught tacos are the reason lunch lines flavor. They’re packed with a mix Another: Hank Williams penned nearby and served on a tortilla wrap around the restaurant. You of chorizo, caramelized pineapple “Kaw-Liga” about a wooden smothered with salsa, chipotle get to top them yourself with and jack cheese—and each one Indian that once held court here. -
Food Truck Frenzy: an Analysis of the Gourmet Food Truck in Philadelphia
Food Truck Frenzy: An Analysis of the Gourmet Food Truck in Philadelphia Kevin Strand Sociology/Anthropology Department Swarthmore College May 11, 2015 Table of Contents I. Abstract.. .................................................................................................................. .3 II. Introduction ........................................................................................................... ..4 III. Literature Review .................................................................................................. 11 IV. Methodology .......................................................................................................... 2 2 V. Chapter 1-- Raising the Stakes with the New "Kids" on the Block ...................... 36 VI. Chapter 2-- From Food Trend to Valid Business Model.. .................................... 48 VII. Chapter 3-- Food Truck Fanatic? Or Food truck junkie? ........................................... 68 VIII. Conclusion: Looking Towards the Future .......................................................... 77 References ..................................................................................................................... 85 2 Abstract: For my senior thesis I am going to investigate the rampant rise in popularity of gourmet food trucks in the past six or seven years. When I first arrived at Swarthmore, our campus was visited by one upscale cupcake truck during the spring semester that had to endure a line of almost 150 people and ran out of ingredients within an -
The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country
1995-2020 The Best 25 The Best of The Best - 1995-2020 List of the Best for 25 years in each category for each country It includes a selection of the Best from two previous anniversary events - 12 years at Frankfurt Old Opera House - 20 years at Frankfurt Book Fair Theater - 25 years will be celebrated in Paris June 3-7 and China November 1-4 ALL past Best in the World are welcome at our events. The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions. There is only one book per country in each category Countries Total = 106 Algeria to Zimbabwe 96 UN members, 6 Regions, 4 International organizations = Total 106 TRENDS THE CONTINENTS SHIFT The Best in the World By continents 1995-2019 1995-2009 France ........................11% .............. 13% ........... -2 Other Europe ..............38% ............. 44% ..........- 6 China .........................8% ............... 3% .......... + 5 Other Asia Pacific .......20% ............. 15% ......... + 5 Latin America .............11% ............... 5% .......... + 6 Anglo America ..............9% ............... 18% ...........- 9 Africa .......................... 3 ...................2 ........... + 1 Total _______________ 100% _______100% ______ The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama. -
20 15 Category Insight
20 CATEGORY 15 INSIGHT Savory Ethnic Foods Consumers Exploring and Expanding Savory Ethnic Foods From a sweet staple like yogurt going savory, to the strive for authenticity above all, consumers are expanding the variety of savory food — and their willingness to explore it — bite by bite. Ethnic food, to consumers, means food that is more flavorful than what they usually eat. It means something exciting and exotic. What’s more, consumers are attracted to bold, strong and balanced flavors. While ethnic food means “savory and spicy” flavors to most consumers, the specific attraction to heat varies by Hispanic origin. According Mintel Reports, Hispanics are more likely to look for hot flavors while non-Hispanics seek out savory or other flavor experiences. In the U.S., savory ethnic flavors are taking over space that once belonged to traditional American fare. According to Mintel, the growth on menu items classified as traditional American has been only 1% since 2012, which is a significant slowing. This suggests world cuisines are garnering interest. A recent poll from the National Restaurant Association also shows that consumers are interested in trying new foods, especially in restaurants. So what’s next for these consumers, when they seek out savory ethnic flavor? 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Savory Yogurt Reflects Middle Eastern Cuisine Middle Eastern cuisine is gaining ground in the U.S. An NRA poll showed that 35% of respondents said they eat Middle Eastern food a few times a year. Half of Millennials polled by Mintel claim they ate Middle Eastern food in the previous three months. -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea.