• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.127-142
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• 2020

This research is the first known to introduce and analyze food-related content among the records left by George Clayton Foulk (1856-1893), a naval attache dispatched as part of a U.S. delegation to Korea during the Joseon dynasty in the 19th century. Sketches and memos by Foulk provide important clues in understanding the food culture during the late Joseon dynasty. By analyzing the types of foods, table composition, and intervals between serving the nine rounds of food from the rural government office, which Foulk ate during his local trip, he was able to confirm that there was a starter ('preliminary table' or 'hors d'œuvre') before the main table and that it was served before the main dish.

• The Journal of the Korea Contents Association
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• v.19 no.12
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• pp.573-592
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• 2019

This study was based on the diary of George Clayton Fork, who arrived in Jeonju at 12:10 p.m. on November 10, 1884 and stayed for two nights and three days. During his stay, he was able to learn about the culture of Jeollagamyoung at that time through food, alcohol, banquets and gifts that he was treated to by gratitude. In particular, Fork added pictures and explanations of the deficiencies to its records, drawing half the breakfast table specially served by the Jeollagamyoung at 10 a.m. on Nov. 11. This is very valuable as the best and first source of knowledge of the food culture of the Joseon Dynasty in Jeonju, where no torture related to food was found. This is the result of a study that put great significance on objectively understanding the culture of Jeollagamyoung in the eyes of foreigners 135 years ago.