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http://dx.doi.org/10.7318/KJFC/2022.37.4.285

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

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)
Publication Information
Journal of the Korean Society of Food Culture / v.37, no.4, 2022 , pp. 285-299 More about this Journal
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
English cookbook related korean food; korean food culture; korean food recipes; korean food; foreign readers for korean cookbooks;
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Times Cited By KSCI : 5  (Citation Analysis)
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