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MESMOTSMESMONDES

Lecture on Korean traditional alcohols (in English)

12/21/2022

 
Here is a lecture I have made for the Yeol (Korean Heritage Preservation Society) and the Seoul History Museum about Korean traditional alcohols.
Link
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Lecture at the Korea Foundation Global Academy

5/19/2016

 

방방곡곡 한국의 맛 - Looking for Korean Food Identity
Wednesday 18th May

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"Tasty Trail with Benjamin" on Youtube

1/20/2016

 
I have added on this site the links to more than a hundred of clips of "Tasty Trail with Benjamin", the Arirang TV show about Korean food culture, to watch on Youtube. You'ill find short clips about specific foods and regions, and also the full length episodes. See Pressbook menu:
Tasty Trail with Benjamin
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Two lectures this week

11/26/2015

 
Today, lecture for the CFC (Cercle Franco-Coréen) at the French Institute in Seoul, about the identity of Korean food culture. And last Monday, a lecture about "key concepts for intercultural understanding in South Korea" for the Swiss-Korean Business Council. Busy week!
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Book review in "Korean Studies" journal

10/9/2015

 
"Korean Studies", vol 38, published a review I have written about the book "Cuisine, Colonialism and Cold War : Food in 20th Century Korea", by K. Cwiertka.
Link to the journal: ​http://www.uhpress.hawaii.edu/t-korean-studies.aspx_

Making makgeolli with my students at HUFS ISS

8/13/2014

 
Nuruk or wheat yeast
Soaking the nuruk overnight in fresh water
3kg of glutinous rice
Washing the rice
Soaking the rice overnight, filtering in the morning. I keep the water for the fermentation later.
Preparing the steaming device.
A wet cloth on the steaming pot.
Rice is put to steam around 2 hours.
Rice straw to sterilize the jar.
The jar for the fermentation.
The jar upside down, with the straw below to be burnt.
The smoke produced by the burning straw cleans the inside of the jar.
Smoking jar!
Jar is cleaned of the remain of the smoke.
The steamed rice.
Preparing a tray to cool down the rice.
Cooling the temperature of the rice to 25-35°C.
Nuruk is ready
Rice in the jar.
Nuruk is added along with the soaking water used for the rice.
Mixing well.
Let to ferment at 25-28°C (room temperature in summer) for 4-5 days, checking everyday and stirring 2-3 times a day.
Makgeolli is ready after 4 days.
Filtering the nuruk + rice.
This is raw makgeolli. But still a little bit too sour to drink like that.
Adding honey, syrup, Sprite, sparkling water to taste...
Now makgeolli is ready to drink!
I keep the nuruk-rice mixture for jangajji or pickling (yellow melon) or for another makgeolli!

Korean Food Culture and Globalization, course at ISS of HUFS

7/31/2014

 
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I am teaching this summer at the International Summer School of Hankuk University of Foreign Studies (Seoul, Korea), an exchange program in Korean Studies. The topic is "Korean Food Culture and Globalization". We had today as a guest speaker Choi Jia, Ph.D., who made a presentation about Culinary tourism in Korea. Tomorrow a field trip to a Buddhist temple food restaurant, following last week field trip to Tongin Market.

Syllabus here.


Field trip to Tongin Market
Field trip to Tongin Market
Field trip, Gyeongbok palace
Field trip, Gyeongbok palace
Field trip, Gyeongbok palace
Field trip, Gyeongbok palace
Field trip to temple food restaurant
Field trip to temple food restaurant
Field trip to temple food restaurant
Field trip to Jogye temple
With my students after graduation ceremony, Hana the "honoured student" in purple.

"Outre-Terre" journal n°39 special Korea

5/11/2014

 
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Two of my articles (in French) are published in the newest issue of "Outre-terre" journal (n°39) :
- about the globalization of Korean food ("Une vague de kimch’i : l’alimentation coréenne face à la mondialisation")
- about the image of the Other in South-Korean cinema (1998-2008) ("L'imaginaire de l'Autre dans le cinéma sud-coréen, 1998-2008").
Please find the summary below:



Lecture at KAIST, Korean food culture in the era of globalization

4/17/2014

 

Conference "South-West region cuisine culture"

11/1/2013

 

Monday 4th November
Seoul, Hyundai Apgujeong Department store, 6 pm

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