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The Korean History on the Table
: The 20th Century Cultural History of Korean Food

Author

Joo Young ha

Publisher

Humanist Publishing Group Inc.

Categories

Humanities & Society Humanities & Society

Audience

Young Adult
Adult

Overseas Licensing

Vietnamese

Keywords

  • #History
  • #Korean history
  • #Korean food
  • #Hansik (Korean food)
  • #Korean culture
  • #microscopic history
  • #life history

Copyright Contact

Choe Inyoung

iy2001@humanistbooks.com

+82-70-7842-9409

  • Publication Date

    2013-09-02
  • No. of pages

    572
  • ISBN

    9788958626541
  • Dimensions

    152 * 224
Overview

It is the 20th-century cultural history of Korean food that was examined through menus from the table of a modern person to the table of a contemporary person.

Book Intro

s more important than the question of ‘what is the prototype of Korean food' is the question of ‘what and how Koreans have eaten.’ It is because if you know what and how an individual or society has eaten and lived, you can see the history of that society.

Especially, the author says that to understand the current Korean food culture, we should focus on the changes made in the 20th century. The characteristic of the 20th-century Korean food culture is the birth of a modern food business in which a house guest has been changed to a customer. The Korean History on the Table tells the history of the Korean food culture through the menus that have graced Korean tables for the last 100 years. It not only microscopically tracks the birth and origin of food served as menus, i.e., why and how food has been changed according to the times, but also macroscopically analyzes the influence of political, economic, social, and cultural changes to the food culture, thereby giving an insight on the changeability and historicality intertwined with the food of daily life.

This book tells the implicit meaning of the era in which the menu was popular, beyond the way of enumerative description of history through the episodes of an individual menu and suggests an eye to the Korean society through food rather than presenting a correct answer to the history of Korean food. “It is because material is contained in a biological food while thought is contained in a cultural food.” If you follow the sharp interpretation that penetrates the flow of the times through interdisciplinary research across theories and methods of cultural anthropology, folklore, history, and sociology based on abundant historical records such as newspapers, magazines, advertisements, and old documents, the living conditions and the cultural history of the people of the relevant era can be vividly restored and the history of Korea can be viewed from a new perspective.

About the Author

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。

Recommendation

Dong-a Ilbo, 2013, Book of the Year
Publication Industry Promotion Agency of Korea, 2014, Sejong Books for Liberal Arts

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