(2차년도) Korea and Korean Diaspora Through Food and Culture_3주차 6차시

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This section discusses the decline of traditional Korean alcoholic beverages during the colonial period, highlighting the historical context and impact on Korean society.

Western Perception of Korean Beverages

• Western visitors in late 19th and early 20th centuries noted a lack of non-alcoholic drinks in Korea, leading to alcohol being the primary beverage for social interactions.

Influence of Alcohol in Late Joseon Dynasty

• Alcohol was predominantly consumed during the late Joseon Dynasty, with limited options for ordinary people beyond alcohol due to restrictions on other traditional drinks like Sikhye.

Government Control and Taxation

• The colonial government aimed to control alcohol production for reasons including health concerns, productivity issues, and taxation purposes.

Impact of Colonial Rule on Beverage Production

• During the colonial period, only authorized companies could produce alcohol, leading to a decline in traditional methods such as home production within wealthy families.

Culinary Exchanges During Colonial Period

This part delves into culinary exchanges between Korea, Japan, and China during the colonial period, emphasizing cultural influences and transformations in food practices.

Cultural Exchange Through Migration

• Significant migration between Korea, Japan, and China facilitated culinary exchanges during this period.

Transformation of Culinary Culture

• Koreans studying or working in Japan adopted Japanese food practices which influenced Korean culinary culture upon their return.