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떡국 Tteokguk, Korea Tteokguk (Rice Cake Soup) Is a Delicious, Filling Soup Made of Disc-Shaped Rice Cakes in a Clear Broth
떡국 Tteokguk, Korea Tteokguk (Rice Cake Soup) is a delicious, filling soup made of disc-shaped rice cakes in a clear broth. Koreans always eat it on Seollal (Korean New Year’s Day), Prep Time: 20 min the first day of the Lunar calendar and one of the most important holidays in Cook Time: 40 min Korea. It is believed that eating it on New Year's Day grants the consumer good Total Time: 1 h luck for the year ahead. Course: Soup Cuisine: Korean Servings: 2-3 Ingredients: 1 lb (450 g) store-bought sliced tteok rice cakes or 2 teaspoons vegetable oil homemade rice cakes (if they are frozen, soak them in cold 2 eggs water for 30 minutes and drain before using) 1 tablespoon fish sauce (or soup soy sauce to your taste) 7 cups water 1 teaspoon sesame oil ½ lb beef (220 g) (flank steak or brisket), chopped into ½ teaspoon ground black pepper small pieces 1 sheet of gim (black seaweed paper) 1 dae-pa (a large green Korean onion) or 3 green onions, 1 red pepper (optional), chopped washed and sliced thinly and diagonally salt 3 to 4 garlic cloves, minced Instructions: 1. Put the water in a heavy pot, cover, and bring to a vigorous tilt it so it spreads evenly and thinly. Let it cook on the hot boil over high heat. pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and 2. Add the beef and the garlic and lower the heat to medium. -
Vol.9 No.4 WINTER 2016 겨울
겨울 Vol.9 No.4 WINTER 2016 겨울 WINTER 2016 Vol.9 No.4 겨울 WINTER 2016 Vol.9 ISSN 2005-0151 OnOn the the Cover Cover Lovers under the Moon is one of the 30 works found in Hyewon jeonsincheop, an album of paintings by the masterful Sin Yun-bok. It uses delicate brushwork and beautiful colors to portray a romantic mo- ment shared between a man and a wom- an. The poetic line in the center reads, “At the samgyeong hour when the light of the moon grows dim, they only know how they feel,” aptly conveying the heart-felt emo- tions of the lovers. winter Contents 03 04 04 Korean Heritage in Focus Exploration of Korean Heritage 30 Evening Heritage Promenade A Night at a Buddhist Mountain Temple Choi Sunu, Pioneer in Korean Aesthetics Jeongwol Daeboreum, the First Full Moon of the Year Tteok, a Defining Food for Seasonal Festivals 04 10 14 20 24 30 36 42 14 Korean Heritage for the World Cultural Heritage Administration Headlines 48 Sin Yun-bok and His Genre Paintings CHA News Soulful Painting on Ox Horn CHA Events Special Exhibition on the Women Divers of Jeju Korean Heritage in Focus 05 06 Cultural Heritage in the Evening Evening Heritage Promenade The 2016 Evening Heritage Promenade program opened local heritage sites to the public in the evening under seven selected themes: Nighttime Text & Photos by the Promotion Policy Division, Cultural Heritage Administration Views of Cultural Heritage, Night Stroll, History at Night, Paintings at Night, Performance at Night, Evening Snacks, and One Night at a Heritage Site. -
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. -
How a Family Tradition Endures
SOCIETY SOCIETY Left, Min Jin Lee, in blue, and her sisters celebrate the New Year in Seoul, 1976; below, Ms. Lee’s parents, Mi Hwa Lee (left) and Boo Choon Lee, do likewise in New Jersey, 2005. MY KOREAN NEW YEAR How a family tradition endures By Min Jin Lee y finest hour as a Korean took According to Seollal tradition, a Korean has Upon the completion of a bow, we’d receive an practice of observing Jan. 1 as New Year’s Day, place on a Seollal morning, the to eat a bowl of the bone-white soup filled with elder’s blessing and money. A neighborhood when it’s called Shinjeong. Some Koreans still first day of Korean New Year’s, in coin-shaped slices of chewy rice cake in order to bowing tour to honor the elders could yield a do. Consequently the country now observes January 1976. age a year—a ritual far more appreciated early handsome purse. two different national holidays as New Year’s— I was 7 years old, and my in life. The garnishes vary by household; my My cousins and my older sister Myung Jin one on Jan. 1 and the other according to the Mfamily still lived in Seoul, where my two sisters family topped our soup with seasoned finished in a jiffy and collected their rewards. moon. When we moved to the U.S., Jan. 1 and I had been born. Seollal, the New Year’s Day shredded beef, toasted laver (thin sheets of Uncle and Aunt waited for me to bow. -
Seoul Yangnyeongsi Herb Medicine Museum - Jangsu Maeul(Village) - Course10 52 Cheongwadae Sarangchae Korean Food Experience Center - Gwangjang Market
Table of Contents ★ [Seoul Tour+ Itineraries for the Five Senses] Starting with the May issue, ten itineraries designed to allow participants to experience the charm of Seoul to the fullest (40 different locations) will be created with a new theme every month. These itineraries will be provided as product information that is customized to your needs under the title “Seoul Tour+ Itineraries for the Five Senses”. We ask that you make active use of them when planning high-quality Seoul tour products for foreign tourist groups. Tradition 1 Visiting every corner of Seoul of 600-year-old Seoul history Course1 Seoul History Museum - Seochon Village - Yejibang - Noshi 5 Course2 Yangcheon Hyanggyo - Heojun Museum - Horim Museum - Sillim Sundae Town 10 Eunpyeong History Hanok Museum - Hongje-dong Gaemi Maeul(Village) - Course3 15 Donglim knot Workshop - GaGa Training Center for Important Intangible Cultural Properties - Hyundai Motor Studio Course4 20 - Kukkiwon - KAYDEE Course5 Dokdo Museum Seoul - Seodaemun Prison History Hall - Haneul Mulbit - Gaon gil 25 Tradition 2 Living in Seoul of 600 years ago National Hangul Museum - Namsan Hanok Village - Asian Art Museum - Course6 32 Gareheon Old Palace Trail - Bukchon Hanok Village Guest House Information Center Course7 37 Hanbok Experience - Hwanghakjeong National Archery Experience - Mingadaheon Dongdaemun Hanbok Cafe - Ikseon-dong Hanok Village - Sulwhasoo Spa - Course8 42 Makgeolli Salon Rice-Museum - Seongbuk-dong Alley - chokyunghwa Dakpaper Artdoll Lab - Course9 47 Hankki, Korean Traditional -
Wartime Forestry and the “Low Temperature Lifestyle” in Late Colonial Korea, 1937–1945
The Journal of Asian Studies Vol. 77, No. 2 (May) 2018: 333–350. © The Association for Asian Studies, Inc., 2018 doi:10.1017/S0021911817001371 Wartime Forestry and the “Low Temperature Lifestyle” in Late Colonial Korea, 1937–1945 DAVID FEDMAN This article examines the emergence in colonial Korea of a command economy for forestry products following the outbreak of the Second Sino-Japanese War (1937–45). It does so, first, by tracing the policy mechanisms through which the colonial state commandeered forest products, especially timber, firewood, and charcoal. Second, through an analysis of the wartime promotion of a “low temperature lifestyle,” it offers a thumbnail sketch of the lived experiences and corporeal consequences of state-led efforts to rationalize fuel consumption. Considered together, these lines of analysis offer insight into not only the ecological implications of war on the Korean landscape, but also the bodily privations that defined everyday life under total war—what might be called the “slow violence” of caloric control. Keywords: colonialism, energy, forestry, fuel, Japan, Korea, ondol, war HE OUTBREAK OF THE Second Sino-Japanese War in July 1937 precipitated a breakneck Tmobilization of Korea’s resources—military, industrial, and sylvan. Confronted with a newfound demand for war material, the Government-General of Korea (Chōsen Sōtokufu, hereafter GGK) ramped up the production of timber, charcoal, and a host of chemical components. To facilitate this push, the Major Industries Control Law was extended from the metropole to Korea, thereby tightening the colonial state’s grip on key war industries. A slate of laws thereafter restructured Korea’s heavy industrial base so as to meet the requirements of its so-called “national defense economy.” The colonial state likewise intensified its ideological efforts to enlist Korean subjects into service of the war effort. -
Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life*
Rice Cuisine and Cultural Practice in Contemporary Korean Dietary Life* Kwang Ok KIM Abstract This paper analyzes the contents, forms, and consumption patterns of rice dishes in order to understand underlying meanings of diversification and invention of dishes as cultural commodities in the globalizing food market. The recent renaissance of culinary culture in Korea reveals many interesting cases for anthropological interpretation. Along with globalization of dietary life, people invent new items of rice cuisine and (re)produce new perspectives on the positive qualities of national foods in what can be seen as an expres- sion of cultural nationalism. However, through careful examination of rice cuisine in Korea and comparison with other Asian countries, this paper inter- prets the phenomena as a cultural practice of the philosophy of sinto buri (“body and earth are one”) to postmodern life. Keywords: sinto buri, well-being, bap, globalization, localization, multinatio- nalization, dietary structure, culinary system, aesthetics, personal creation of taste, renaissance of national food * This paper is based on the research funded by the Academy of Korean Studies. Kwang Ok KIM is Professor in the Department of Anthropology at Seoul National Uni- versity. He received his Ph.D. in anthropology from Oxford University in 1980. He is the author of many books and papers, including Joseon yangban-ui saenghwal segye (Yangban: The Life World of Korean Scholar-Gentry) (2004) and Power and Sustain- ability of the Chinese State (co-authored, 2009). E-mail: [email protected]. 12 KOREA JOURNAL / SPRING 2010 Introduction Comparing Korea with other Asian countries where the staple food is rice, the present paper pays special attention to the proliferation of rice cuisine as well as the distinctive dietary structures and modes of culinary service in Korea. -
Like a Vigorous Horse
2014 Hopeful New Year Like a Vigorous Horse Seol (Lunar New Year) Grand Festival 2014. 1. 30.Thu - 2. 2.Sun 30 Jan Thu Time Contents Location Admission How to participate 10:30-16:00 Sehwa New Year’s painting Drawing 2 sessions:10:30-12:30/14:00-16:00 Eoulim Classroom ₩3,000 Online Registration Play with Old Toys!│Experiencing a Stilt Ochondaek Front Yard Free Drop-in Retro Play with Horse Toys Ochondaek Front Yard Free Drop-in Hanji Korean paper Tray Making Ochondaek Entrance ₩3,000 Drop-in Year of Horse, Sharing a Horse Character Gift! Museum Courtyard Free Drop-in Bokjori Sharing for visitors who are wearing Hanbok and were born in the year of horse Museum Courtyard Free Drop-in Let’s Snack in Memories for visitors who were born in the year of horse Museum Courtyard Free Drop-in Mabang horse stable 1│rest area Next to Ochondaek Free Drop-in Mabang horse stable 2│rest area Museum Courtyard Free Drop-in Yut Fortunetelling Museum Courtyard Free Drop-in Tteok-guk rice cake soup Exhibition & Garaetteok Sharing 11:00/12:00/13:00/14:00/15:00 Museum Courtyard Free Drop-in 11:00-16:00 Seol Beverages Exhibition and Sikhye Sharing 11:30/12:30/13:30/14:30/15:30 Museum Courtyard Free Drop-in Bokjori fortune strainer Making Museum Courtyard ₩3,000 Drop-in Yeon kite Making Museum Courtyard ₩3,000 Drop-in Bokjumeony fortune pouch Making Museum Courtyard ₩3,000 Drop-in Baessi Headband Making Children’s Museum Courtyard ₩1,000 / ₩2,000 Drop-in Bukcheong Saja with Wishes Children’s Museum Courtyard Free Drop-in Danso bamboo flute Making Children’s Museum -
Rheology-Based Classification of Foods for the Elderly by Machine
applied sciences Article Rheology-Based Classification of Foods for the Elderly by Machine Learning Analysis Sungmin Jeong, Heesu Kim and Suyong Lee * Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Korea; [email protected] (S.J.); [email protected](H.K.) * Correspondence: [email protected]; Tel.: +82-2-3408-3227 Abstract: A new research framework for the rheological measurements of foods for the elderly was proposed by combining experiments with machine learning. Universal design food (UDF), the conventional rheological test for foods for the elderly, was compared with three different rheological methods in terms of stress, clearly showing a great linear correlation (R2 = 0.9885) with the puncture test. A binary logistic classification with the tensorflow library was successfully applied to predict the elderly’s foods based on the rheological stress values from the UDF and puncture tests. The gradient descent algorithm demonstrated that the cost functions became minimized, and the model parameters were optimally estimated with an increasing number of machine learning iterations. From the testing dataset, the predictive model with a threshold value of 0.7 successfully classified the food samples into two groups (belong to the elderly’s foods or not) with an accuracy of 98%. The research framework proposed in this study can be applied to a wide variety of classification and estimation-related studies in the field of food science. Keywords: the elderly; rheology; artificial intelligence; classification Citation: Jeong, S.; Kim, H.; Lee, S. 1. Introduction Rheology-Based Classification of The elderly population over 65 years of age has been rapidly increasing throughout Foods for the Elderly by Machine the world. -
7 Pm, Friday, 10 January 2020 at Inko Centre
CONTENTS EarthMatters - 3 Ocean of Silence - an Indo-Korean Ceramic Residency & Exhibition. 4. - an exhibition by SoonYoung Yang. 14. Same Same But Different AccessMusic. 16. - an Indo-Korean Music collaboration. 8. Ggotgozzi Heart of Matter - Traditional Korean Flower Art Exhibition. 11. - Bringing the Senses Back to the Book: Publishing in a Digital Age. 17. Emerging Canvas - VI Cinebox - film screening - at the Indian Art Museum, Seoul, Korea. 12. - The Great Battle. 18. Designed by Studio RDA © InKo Centre. All rights reserved. If you wish to reproduce any material published in this issue, kindly contact us at [email protected] EDITORIAL ollaboration is a competency that enables people to work together towards a common goal, to build respectful relationships with colleagues and customers and to work with diverse teams, C negotiate and manage conflicts. As a key tenet of knowledge management, collaboration is an effective method of transferring 'know how' among individuals and therefore critical to creating and sustaining a competitive advantage. It involves negotiation, a conflict resolution strategy, which uses both assertiveness and cooperation to seek solutions advantageous to all parties. Collaboration is also linked with creativity. Creative collaboration, describes a relationship between two or more persons with a common purpose of creating something new, through certain ideas and a shared understanding of a common goal. As we turn a corner, to welcome a new year, we as a cultural organization, engaged in meaningfully networking with artists, partners and audience members across India and Korea, remain acutely aware of the vital role of collaboration and intercultural dialogue, initiated, nurtured and sustained in a respectful shared space. -
TPO City Members Destination Directory
TPO City Members Destination Directory TPO Contact Information Address. TPO Secretariat, No.7 Jonghabundongjang-ro, Yeonje-gu, Busan 47500, Korea TEL. +82-51-502-2984~7 FAX. +82-51-502-1968 E-mail. secretariat @ aptpo.org Web Site. http: www.aptpo.org TPO Members 300 TOURISM SCOPE 301 IA A A N S N E A S I R P U H O A R C J K TPO City Members DESTINATION DIRECTORY CONTENTS 02 ABOUT TPO 136 MALAYSIA EI IP 06 CHINA 152 PHILIPPINES A T E S E N I 44 CHINESE TAIPEI 156 RUSSIA H C 52 INDONESIA 162 THAILAND ND A IL A H T 60 JAPAN 166 VIETNAM 76 KOREA 176 INDEX M A IA ES A SI S IN N Y E P T N P E A I I L O L V A D L I M N I H P About TPO TPO is a network of Asia TPO, A Centre for Tourism Marketing TPO, A Centre for Tourism Network Pacific cities and a growing TPO performs various marketing activities in major tourism markets in TPO has more than one hundred member organizations including international organization the Asia Pacific region to support its member cities’ tourism promotion city governments, NGOs, and private businesses across the Asia in the field of tourism. and marketing. Such as holding the TPO Travel Trade Event, running Pacific region, setting up an extensive and powerful network for A powerful city network TPO Joint Promotion Booths at international travel fairs, and organizing proactive inter-city tourism exchange and cooperation. -
Ms. Lee Kumwon Dressed to Perform Tae Pyeong Mu, 태평무, 2018
Ms. Lee Kumwon dressed to perform Tae Pyeong Mu, 태평무, 2018 TABLE of TABLE INTRODUCTION TO SEOLLAL 3 HANBOK: LET’S GET DRESSED UP! 5 CON SEBAE: THE BIG BOW 8 COOKING FOR SEOLLAL 9 Dduk-Guk - Korean Rice Cake Soup Su-Jung-Gua - Korean Traditional Cinnamon Ginger Punch t GAMES: TEST YOUR SKILLS 11 Tuho EN Jegichagi BUCHAECHUM: KOREAN FAN DANCE 13 t TAEKWONDO: WHAT IS A KIHAP? 14 S THANK YOU 15 INTRODUCTION TO SEOLLAL 설날 3 Since 2016, the Staten Island Museum has been celebrating Lunar New Year with the Korean Community Development Center. While we can’t ring in the Year of the Ox by gathering at the museum, we can still celebrate together! This interactive guide brings the traditions of Seollal straight to you through recipes, games, videos, and activities for you and your entire family to enjoy. About Korean Lunar New Year: The Lunar New Year, or Seollal is the most celebrated holiday in Korea. Seollal falls on the first day of the lunar calendar, which is usually towards the end of January or beginning of February. This year it falls on February 12th and marks the beginning of the Year of the Ox. While the Lunar New Year is observed across most of Asia, each country has its own way of celebrating. Korea has a unique set of customs and traditions. During Seollal, everyone celebrates for three days: the day before, the day of, and the day after. It is a time reserved for remembering ancestors, wearing hanbok, visiting family, eating traditional food, and playing fun games.