- Overview
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- Book Intro
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Professor Joo Young ha, who has published many books on Korean cuisine and the history of food culture, now traces the history of Korean food culture in the context of world history with a focus on the 'meeting of the world food system and Korean foods.' This book tells the vivid history of how Korean foods and Koreans' taste came about by presenting the following 6 periods: the port opening when the Korean Peninsula became incorporated into the world food system, the war, the Cold War, compressed growth, and globalization.
You can encounter the first moment Korean cuisine met the world, including Chosun food as described by a westerner who traveled the 19th century Chosun, the mistake of an interpreter who first tasted western foods, the story of a westerner who was employed as a chef for the royal family in the Korea Empire, as well as the surprising moments that birthed the Korean foods that are popular to foreigners, such as bulgogi, samgyeopsal gui (grilled pork belly), hanjeongsik (Korean set menu), ramen, makgeolli (rice wine), soju, and fried chicken. You can also meet an even more fascinating and diverse history of Korean foods through a travel diary, imperial documents, newspaper, advertisement, and more.
- About the Author
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Joo Young ha
(English) Folklore & Food Culture specialist. Professor in the Faculty of Culture and Arts at the Graduate School of Korean Studies, the Academy of Korean Studies.
(Japanese) 食べ物を文化と人文学、歴史学の視線で解釈し、研究する食人文学者。西江大学で歴史学を、漢陽大学大学院で文化人類学を勉強し、中国中央民族大学大学院民族学・社会学大学で<中国四川省涼山イ族の伝統漆器研究>で民俗学(文化人類学)博士学位を取得した。韓国学中央研究員・韓国学大学院民族学担当教授に在職している。
