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.
EE Components:
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