(2차년도) Korea and Korean Diaspora Through Food and Culture_3주차 3차시

Introduction

This section delves into the introduction of new foods and cooking methods during the colonial period in Korea, influenced by Japanese, Chinese, and Western cuisines.

New Food Introductions

• Japanese companies introduced Western food items like bread, cakes, beef steak, soup, ice cream to Korea.

• Green tea consumption increased among Koreans due to Japanese influence during the colonial period.

• Chinese cuisine gained popularity in Korea with dishes like Jjajangmyeon and Hotteok being introduced.

• Various foreign foods such as Japchae and Gunmandu were brought to Korea during this time.

• Cookbooks published in the 1930s introduced Western, Japanese, and Chinese cuisine to Koreans through department stores.

Cultural Impact

• Introduction of powdered baby formula and milk changed feeding practices in Korea during the colonial period.

• The colonial era saw a shift in drink culture among ordinary Koreans with the introduction of new beverages from Japan and the West.

Culinary Influences

This part discusses how Korean drinking habits evolved during the Joseon Dynasty and were influenced by external factors during the colonial period.

Evolution of Drink Culture

• Tea consumption was limited to certain classes in Joseon Dynasty; post-war poverty led to a decline in tea drinking habits among ordinary Koreans.

• Introduction of new drinks like Ramune and Japanese sake alongside traditional Korean alcoholic beverages reshaped Korean drink preferences.

Food Origins

This segment explores the origins of popular Korean dishes like Jjamppong, Udong, Tangsuyuk influenced by Chinese migrants from Japan during the colonial era.

Culinary Evolution

• Jjamppong was introduced by Chinese immigrants from Nagasaki; its adaptation led to spicier versions becoming popular in Korea.

Professor's Lecture on Korean Food during Colonial Period

In this section, the professor concludes the lecture on Korean food during the colonial period and opens the floor for discussion and questions from students.

Student's Observation on Chilsung Cider

• The student compares Ramune, a Japanese soda, to Chilsung Cider, highlighting it as the Korean version of soda.

• Koreans view cider as a soda rather than an apple beverage, with its history tracing back to 1905 in Incheon.

Origins of Cider in Korea

• Koreans prefer cider over coke with greasy foods due to cultural preferences.

• The phrase "Even if we've got some cider by the Incheon shore, we need a cup to get it to pour" reflects the popularity of cider in Korea.

History of Cider Production in Korea

This section delves into the historical background of cider production in Korea post-liberation from Japan's colonial rule.

Establishment of Cider Companies

• Matsutaro Hirayama established Incheon Tansan in 1905, contributing to the introduction of carbonated soft drinks like cider.

• Gyeongin Hapdong Eumryo produced Star Cider post-Korea's liberation, leading to the rise of Chilsung Cider's popularity among Koreans.

Incheon as a Hub for Cultural Exchange

The conversation shifts towards Incheon's significance as a hub for foreign culture exchange and its impact on modernization in Korea.

Cultural Significance of Incheon

• Incheon played a pivotal role in introducing Japanese products like Ramune and fostering cultural exchange.