Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Korean Food Culture of Cookbooks Related to Korean Food Issued in the U.S. - From the 1930s to the Early 1970s -

미국내 발간된 한국음식관련 요리책에 나타난 한국음식과 음식문화 - 1930년대부터 1970년대 초까지 -

  • Park, Soon Min (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women's University) ;
  • Jeong, Hee Sun (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women's University)
  • ;
  • 정희선 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
  • Received : 2022.06.13
  • Accepted : 2022.08.31
  • Published : 2022.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States from the 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under the influence of the Tangban culture in the Joseon dynasty and a brief description of 'Sinseollo' culture. The 1940s cookbooks, introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950s cookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with 'cheopsu' means the number of dishes served in Korean food. More diverse Korean food was introduced within its culture and origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties that differentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States from the 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand the identity of modern Korean food culture and the direction of the globalization of Korean food.

Keywords

References

  1. Ahn HJ. 2015. Modern Dietary Transition in Korea: Focusing on the newspaper advertisements from 1896 to 1995. Doctoral degree thesis, Kyung Hee University, Korea, p 2
  2. Bae ES. 2010. Reflection on meaning of Korean food's globalization in Glocal culture age. Humanit. Contents, (18):337-354
  3. Bang SY. 1937. 「Jubueu dongmu Joseonyorijebeop (朝鮮料理製法)」. 8th ed. In: 2015. Yeolhwadang, Korea, pp 1-496
  4. Bang SY. 1960. Urinarae umsik mandeuneun beop. Jangchungdoseo publisher, Seoul, Korea, 1-324
  5. Bazore K. 1940. Hawaiian and Pacific foods. M. Barrows and Company, Inc., New York, USA, pp 1-32, 70-75, 107-112, 125, 141-144, 163-164, 189-191, 197, 220-224, 243, 261, 268-270
  6. Buck P. S., Engel. L. K., 1972. Pearl S. Buck's Oriental Cookbook. A Fireside Book. Simon and Schuster, New York, USA, pp 1-11, 164-191, 242
  7. Cho CO. 1963. The Art of Korean Cookery. Shibata Publishing Co. Ltd., Tokyo, Japan., pp Foreword, Contents, 1-129
  8. Choi DS. 2006. World, Joseon, and Seoul in the late 19th century. The Hyangto Seoul, 68[2006]:5-57
  9. Chung KR. 2016. Korean Dietary Life form the View of Foreigner in the early 1900s. J. Korea Contents Ass., 16(5):463-476 https://doi.org/10.5392/JKCA.2016.16.05.463
  10. Han BJ. 2001. Urisanghwal 100nyun.Food, Hyeonamsa, Korea, pp 206-207, 312-314
  11. H.B. Hulbert. 1903. 「The passing of Korea (大韓帝國滅亡史)」. In: Sin BY editor. 1999. Jimmundang, Korea, p 48
  12. Hyun J. 1970. The Korean Cookbook. Follett Publishing Company, Chicago, USA, p 2
  13. KeKaha Parent-Teachers' Association. 1954. Kauai Cookbook. Printing Services Corporation, Hawaii, USA, pp 1-5, 60-64
  14. Kim HY. 2010. Point of View on Korean Culture of Food Experienced by Western People. lang. Cult., 6(1):89-108
  15. Kim MH. 2016. Study on Modern Food Culture History through Records from Foreigners' Chosun Dynasty Travel in the Enlightenment Period. J. Korean Soc. Food Cult., 31(5):381-382 https://doi.org/10.7318/KJFC/2016.31.5.381
  16. Kim SB. 2013. Story of our food culture, Bookmaruji, Seoul, Korea, p 163
  17. Kwon. G.I., Magpiong P.. 1933. Oriental Culinary Art. MN:*zz-33330 Microfilm, New York Public Library, New York, USA, pp 1-115
  18. Lee DH. 2014. Early Korean Immigrants and Hawaiis Multicultural ism, 1903-1959. Asia Rev., 4(1): 73-93
  19. Lee KJ, Cho MS. 2008. Foodways in Korea during Japanese Occupation by Analysis of the articles in the Yeo-Sung Magazine -from 1936 to 1940-. J. Korean Soc. Food Cult., 23(3):336-347
  20. Lee KJ, Cho MS. 2010. The Change of the Concept and Meaning of Bulgogi in Cookery Book & Dictionary. J. Korean Soc. Food Cult.., 25(5):508-515
  21. Lee KJ. 2011. Early History of Korean Restaurants in Manhattan, NY -Focused on 1960's~1970's-. J. Korean Soc. Food Cult.., 26(6):562-573 https://doi.org/10.7318/KJFC.2011.26.6.562
  22. Lee KJ. 2013. Westerner's View of Korean Food in Modern Period-Centering on Analyzing Westerners' Books. J. Korean Soc. Food Cult.,, 28(4):356-370 https://doi.org/10.7318/KJFC/2013.28.4.356
  23. Lee KJ. 2015. Study on Cognition and Acceptance of Western Food in Joseon Enlightenment Period (1876~1910). J. Korean Soc. Food Cult.., 30(6):714-725 https://doi.org/10.7318/KJFC/2015.30.6.714
  24. Lee SW. 1985. History of Korean Cooking Culture (韓國料理文化史). Gyomunsa, Seoul, Korea, pp 126-127, 178-180, 279, 316
  25. Lee YK. 1936 「Chosunmoossangsinsikyorijebeob (3rd. Ed.) (朝鮮無雙新式料理製法)」. Youngchangseogwan. In :Rice tree. 2019. Korea, pp 61-87,147
  26. Mitchell. A.M. 1950. Oriental Cookbook. Rand McNally & Company, Chicago, USA, pp A, B, Eating with Chopsticks, Preface, Contents, 89-104, 109
  27. Morris H. 1945. Korean Recipes (Double Ed.). 2016. Wichita, Kansas, USA, pp 1-83
  28. Morris H. 1959. The Art of Korean Cooking. Charles E. Turtle Company, Vermont, USA & Tokyo, Japan, pp 1-104
  29. Park CL. 2020. Joseon Dynasty's Food Culture Experienced by George C. Foulk in 1884. J. Korean Soc. Food Cult.., 26(6):128
  30. Piper M. R. 1970. Sunset Oriental Cookbook. Lane Magazine & Book Company, California, USA, pp 1-23, 24, 27-29, 89-93
  31. Song YW. 2015. A study of the representation of Korean food in cooking books written in English, by Korean publishers: From the 1970s to the 2010s. Master's degree thesis, Ewha Womens university, Korea.
  32. Waldo M. 1957. The Complete Round-the-World Cookbook. Doubleday & Company, Inc., New York, USA, pp 1-11, 259-262
  33. Waldo M. 1960. The Complete Book of Oriental Cookbook. Bantam Books, Inc., New York, USA, pp i-x, 47-59
  34. Waldo M. 1967. The Complete Round-the-World Meat Cookbook. Doubleday & Company Inc., New York, USA, pp 1-7, 443-445
  35. Cambridge English Dictionary. chop suey. Available from: https://dictionary.cambridge.org/ko/%EC%82%AC%EC%A0%84/%EC%98%81%EC%96%B4/chop-suey/, [accessed 2021.05.03.]
  36. Cambridge English Dictionary. hors d'oeuvre. Available from: https://dictionary.cambridge.org/ko/hors-d-oeuvre?q=Hors+d%27oeuvre/, [accessed 2021.05.06.]
  37. Cambridge English Dictionary. relish. Available from: https://dictionary.cambridge.org/ko/relish/, [accessed 2021.5.06.]
  38. Hathitrust. Available from: https://www.hathitrust.org/, [accesssed. 2020.5.01.~12.31]
  39. Hathitrust. Hawaiian and Pacific foods. Available from: https://babel.hathitrust.org/cgi/pt?id=coo.31924003584418&view=1up&seq=1&skin=2021/, [accessed 2020. 05.20]
  40. Hathitrust. Korean Recipes. Available from: https://babel.hathitrust.org/cgi/pt?id=coo.31924003591835&view=1up&seq=1&skin=2021/, [accessed 2020. 05.20]
  41. Hathitrust. Oriental Cookbook. Available from: https://babel.hathitrust.org/cgi/pt?id=uc1.31822035090844&view=1up&seq=1&skin=2021/, [accessed 2020. 05.21]
  42. Hathitrust. Pan American's complete round-the-world cookbook. Available from: https://babel.hathitrust.org/cgi/pt?id=coo.31924086713629&view=1up&seq=1/, [accessed 2020.05.21]
  43. Jang YJ. 2021. K-food has captivated the taste of the world through Covid-19. Available from: https:www.donga.com/news/article/all/20210114/104912853/1, [accessed 2021.03.29.]
  44. LampCook. Harriett Morris - Korean Recipes. Available from: http://www.lampcook.com/food_story/foodbook_story_view.php?idx_no=6-4/, [accessed 2022. 7.06]
  45. Lotsearch. Oriental Culinary Arts. Available from: https://www.lotsearch.net/lot/oriental-culinary-art-an-authentic-book-ofrecipes-from-china-korea-31767509/, [accessed. 2022.06.27.]
  46. New York Times (2004.07.29.). Myra Waldo, 88; Wrote about Food and Travel. https://www.nytimes.com/2004/07/29/nyregion/myra-waldo-88-wrote-about-food-and-travel.html/, [accessed. 2022. 07.19]
  47. Wikipedia. Angle food cake. Available from: https://en.wikipedia.org/wiki/Angel_food_cake/, [accessed 2021.1.17.]
  48. Wikipedia. pot au feu. Available from: https://en.wikipedia.org/wiki/Pot-au-feu/, [accessed 2021.01.24.]
  49. Wikipedia. suki yaki. Available from: https://en.wikipedia.org/wiki/sukiyaki/, [accessed. 2021. 5.03]
  50. WorldCat. Available from: https://www.worldcat.org/, [accesssed. 2020.5.01~12.31]