[KS] [CFP] Korea Around the Table: Food, Culture, & Mobility

ncks info ncks.info at umich.edu
Tue Jun 28 09:48:27 EDT 2022


*Korea Around the Table*

*November 3-4, 2022*
Ann Arbor, Michigan
<https://umich.us7.list-manage.com/track/click?u=f882dcf6ab063572b2dcdc517&id=c16de1036e&e=bc09d765bf>


*Guidelines for SubmissionShort Abstract: *A short abstract (no more than
250 words) should be included.
Submission Deadline:* Monday, August 1, 2022* 11:59 EST.
Questions may be directed to *ncks.kfood at umich.edu <ncks.kfood at umich.edu>*.
Note that submissions will not be accepted at this address.

Submit an Abstract
<https://umich.us7.list-manage.com/track/click?u=f882dcf6ab063572b2dcdc517&id=2df6d40dc4&e=bc09d765bf>
Organizers:
*Rory Walsh*, Nam Center for Korean Studies, University of Michigan
*Youngju Ryu*, Department of Asian Languages and Cultures, University of
Michigan

*The Nam Center for Korean Studies at the University of Michigan is seeking
contributions for an edited volume on the topic of Korean food.* This
volume will focus on food as a fundamental component of culture and an
ideal subject for interdisciplinary social inquiry. From the origins of
Korean foodways to the pop culture icon K-food has become, we aim to
explore the significance of food in the concept of Koreanness both
domestically and in diaspora, while shedding light on regional histories
and transnational movements in which food is embedded.

We invite contributions on *any topic related to Korean food*, but are
particularly interested in the following areas:

*1. Origins, Staples, and Historical Foodways*: This section investigates
the archaeology and history of Korean staple foods such as rice, beans, hot
pepper, and kimchi. It will explore how farming influenced social
organization from the Neolithic through the Joseon era, how fishing shaped
the local and regional relationships of ancient peoples, and what archival
cookbooks by Korean and foreign authors reveal about Korea in the last few
centuries.

*2. Colonialism & its Reverberations*: How did food systems change during
and after the colonization of Korea by Japan? How is this further reflected
in efforts like the New Village Movement and the use of Korean
agro-technologies to grow rice in Africa? How have nation-building and
nationalism shaped Korea’s current food system?

*3. Comparative Asian Perspectives*: What do dishes like jjajangmyeon and
ramen tell us about early modern migrations in East Asia? Korean milmyeon,
Taiwanese niu rou mian, and Vietnamese pho all have connections to wars and
refugees, while budae jjigae and musubi speak to camptown economies. This
chapter will situate the modern history of Korean food in larger Asian
political and economic dynamics.

*4. Diaspora*: How has Korean food changed among diasporic groups like the
Koryo Saram, Zainichi, and Koreans in North and South America? How do
Koreans outside of Korea use the production and consumption of food to
negotiate their identities, and how does this change through generations?

*5. Heritage Politics*: How does food as heritage play out with UNESCO
inscription, food tourism, global Hansik, temple food, and food-centered
rituals? How does food affect identity politics among different stakeholder
groups in Korea? What qualities of Korean food appeal to a global audience?

*6. Popular Culture*: How has modern media such as comics, webtoons, vlogs,
dramas, movies, and novels portrayed food and Korean people’s relationship
with it? How is food used as a metaphor in these works, whether it is
enticing or repulsive? What are global phenomena like mukbang communicating
about Korea and the world?

The Nam Center will invite contributors to convene at our Perspectives on
Contemporary Korea conference, November 3-4, 2022. Chapters will be
selected for the volume based on the coherence of the book as a whole.

Read the full CFP details here!
<https://umich.us7.list-manage.com/track/click?u=f882dcf6ab063572b2dcdc517&id=2dcc81c1f8&e=bc09d765bf>

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