Food in Asian Culture: Origin and Acculturation
May 8, 2015 Venue: SNU Asia Center Building, Seminar Room #303
9:50-10:00 Registration
10:00-10:15 Welcoming Address
Myungkoo Kang (Director, Asia Center, Seoul National University)
10:15-11:40 Session 1
Seejae Lee (Seonggonghoe University, Korea)
“Modes of Acculturation in Forming Western-Japanese Fusion Cuisine in Modern Japan”
Rongguang Zhao (Zhejiang Gongshang University, China)
“My Experience in Studying Chinese Food Science: Basic Theories and Diverse Realities”
Comments: Keunsik Jung (Seoul National University, Korea)
11:40-13:00 Lunch
13:00-14:50 Session 2
Haekyung Chung (Hoseo University, Korea)
“The Meaning and Symbolism of Korean Food Culture: Korean Food in the Process of Globalization”
Jiansheng Huang (Yunnan Minzu University, China)
“Sour, Spicy and Raw: A Historical Review of Dai Food Transformation in Yunnan”
Toshimitsu Kawai (Sonoda Women’s University)
“Food and Gender in Pacific-Asia: A Case Study on Earth Ovens”
Comments: Kyungkoo Han (Seoul National University, Korea)
14:50-15:10 Break
15:10-16:40 Session 3
Youngha Joo (The Academy of Korean Studies, Korea)
“Imperialism and Colonialism of the Food Industry in East Asia: Ajinomoto, Kikkoman Style Soy Sauce and Ramen”
Hsiao & May Yu-Hsin Chang (Academia Sinica, Taiwan)
“The Making of Taiwanese cuisine: the rise of Minnan and Hakka Ethnic Food”
Comments: Chul-kyoo Kim (Korea University, Korea)
16:40-17:10 Discussion
17:10-17:30 Closing Address
Seejae Lee (Seonggonghoe University, Korea)
17:30- Dinner
