AP/KOR 4500 3.00
A Taste of Korea: Korean Foodways and Culture
This course examines Korean foodways, that is, the language, history, society, traditions, and economics of Korean (and Korean-Canadian) food culture. Topics include the relationships between Korean food and globalism/localisation, national identities and socio-economic status in Korean food culture, the role of food media in the contemporary Korean foodways, and the cultural beliefs encapsulated in food language.
1) Invited lectures by chefs and food writers (such as Sanghyeon Kim)
2) Evaluation component: Report on a culinary experience in the local Korean- Canadian community
The language of instruction is English