A Lot on Korea’s Plate: Food and Collective Identity in the Korean World
I organized a panel about food culture and collective identity in the Korean world at the last AAS conference in Toronto (March 16-19). The panel was chaired and discussed by Prof. Walraven (Sungkyunkwan University) and the panelists were:
Food and Social Categorization in Migrant Situation: The Case of the Korean Diaspora of Central Asia in South Korea
Eunsil Yim, EHESS
Constructing National Food: North and South Korean Cookbooks and the Standardization of National Cuisine
Benjamin Joinau, EHESS/Hongik University
The Significance of the Apple-Pear to Korean-Chinese Cultural Identity
Aihua Li, Leiden University
Sauerkraut-Kimchi-Jjigae: A Perfect German-Korean Match
Sun-ju Choi, University of Tuebingen
Food and Social Categorization in Migrant Situation: The Case of the Korean Diaspora of Central Asia in South Korea
Eunsil Yim, EHESS
Constructing National Food: North and South Korean Cookbooks and the Standardization of National Cuisine
Benjamin Joinau, EHESS/Hongik University
The Significance of the Apple-Pear to Korean-Chinese Cultural Identity
Aihua Li, Leiden University
Sauerkraut-Kimchi-Jjigae: A Perfect German-Korean Match
Sun-ju Choi, University of Tuebingen
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