[KS] Fwd: [GWIKS] 32nd Annual HMS Colloquium - K-Food for Thought: Questioning the Korean Culinary Culture [10/25]

Thu Oct 10 12:44:11 EDT 2024

Here is the announcement
<https://www.eventbrite.com/e/32nd-hahn-moo-sook-colloquium-k-food-tickets-1042251912527>
for
this event as well.

Warm regards,
GWIKS

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---------- Forwarded message ---------
From: Askew, Takara <takara.askew at gwu.edu>
Date: Thu, Oct 10, 2024 at 12:41 PM
Subject: Fwd: [GWIKS] 32nd Annual HMS Colloquium - K-Food for Thought:
Questioning the Korean Culinary Culture [10/25]
To: GW Institute for Korean Studies GW Institute for Korean Studies <
gwiks at gwu.edu>

---------- Forwarded message ---------
From: GW Institute for Korean Studies <Gwiks at gwu.edu>
Date: Thu, Oct 10, 2024 at 12:40 PM
Subject: [GWIKS] 32nd Annual HMS Colloquium - K-Food for Thought:
Questioning the Korean Culinary Culture [10/25]
To: <takara.askew at gwu.edu>

RSVP Now!
[image: RSVP Now!]
The Department of East Asian Languages and Literatures (EALL)
& The Institute for Korean Studies (GWIKS) at George Washington University
Proudly Present:
*The 32nd Annual *
*Hahn Moo-Sook Colloquium*
* In the Korean Humanities*
*K-Food for Thought: Questioning the Korean Culinary Culture*
*Friday, October 25*
*9:30 AM - 4:00 PM EDT*
*Hybrid Event*
*In Person, *
*1957 E. St. NW, Harry Harding Auditorium (Room 213), Washington, DC, 20052*
*Virtual via Zoom*
*Note*: Lunch will be provided for in-person attendees*
RSVP Here! <https://click.gwu.edu/click/c63i6l/ovf24c2g/s2nchjb>
<https://click.gwu.edu/click/c63i6l/ovf24c2g/8uochjb>

*Event Description*
Korea has made a concerted effort to promote Korean cuisine to the
international community. Starting with the serving of kimchi in the 1988
Seoul Olympics, Kim Young Sam’s globalization efforts, First Lady Kim
Yoon-ok’s international kimchi-making demonstrations, kimjang (tradition of
making kimchi) being inscribed as the UNESCO Intangible Cultural Heritage
of Humanity in 2013, Michelle Obama sharing her recipe for kimchi, and of
course the myriad representations of K-Food in Korean dramas, music,
mukbang, films, documentaries, and reality tv shows.
Once seen as an exotic and pungent ethnic food has now become a
recognizable and desirable international cuisine. However, what exactly
does the “K” in K-Food mean? Does it still pertain to national borders
(i.e. South Korea only)? How expansive is K-Food, as it changes from
geographic region, culture, availability of ingredients, etc.? What is the
global impact of K-Food, as it crosses cultural cuisines such as Korean
Chinese foods, Korean pizzas, Korean burgers, hotdogs? Or the global
branding such as Paris Baguette, Bibigo, CJ, etc.? How far back does K-Food
go historically, even as far back as the Choson dynasty? The 32nd HMS
Colloquium will attempt to understand the complexity, cultural dynamics,
and the history of the “K” in K-Food.
Program Agenda (PDF) <https://click.gwu.edu/click/c63i6l/ovf24c2g/onpchjb>

*Background*
The Hahn Moo-Sook Colloquium in the Korean Humanities series at the George
Washington University provides a forum for academic discussion of Korean
arts, history, language, literature, thought and religious systems in the
context of East Asia and the world. The colloquium series is made possible
by an endowment established by the estate of Hahn Moo-Sook (1918-1993), one
of Korea’s most honored writers, to uphold her spirit of openness,
curiosity, and commitment to education.
*This event is on the record and open to the public.*
Founded in the year 2016, the GW Institute for Korean Studies (GWIKS) is a
university wide Institute housed in the Elliott School of International
Affairs at the George Washington University. The establishment of the GWIKS
in 2016 was made possible by a generous grant from the Academy of Korean
Studies (AKS). The mission of GWIKS is to consolidate, strengthen, and grow
the existing Korean studies program at GW, and more generally in the
greater D.C. area and beyond. The Institute enables and enhances productive
research and education relationships within GW, and among the many experts
throughout the region and the world.
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