Community Lecture to Explore Food Culture of Korea and Japan

Photo: Kim T'ae HoThe Cen­ter for Kore­an Stud­ies Com­mu­ni­ty Lec­ture Series returns on Sun­day, Feb­ru­ary 24, 2013, with a pre­sen­ta­tion titled “The Food Cul­ture of Korea and Japan: Under­stand­ing Cul­tur­al dif­fer­ences in Table Man­ners and Cui­sine.” The pre­sen­ter is Prof. Kim Tae Ho of Kōnan Uni­ver­si­ty in Kobe, Japan. Prof. Kim is cur­rent­ly a vis­it­ing schol­ar at the Cen­ter for Kore­an Stud­ies. The lec­ture is sched­uled for 3:00 p.m. to 5:00 p.m. in the Center’s audi­to­ri­um.

The Com­mu­ni­ty Lec­ture Series was begun in 2011 to present top­ics of broad inter­est to those in the com­mu­ni­ty as well as to those on the Manoa cam­pus. The lec­ture is free and open to the pub­lic. It will be pre­sent­ed in Kore­an with an Eng­lish trans­la­tion.

Kim Tae Ho teach­es cours­es on Kore­an cul­ture and on lan­guage and cul­ture and has pub­lished wide­ly on com­par­a­tive aspects of East Asian lan­guage and cul­ture. In this lec­ture focus­ing on food cul­ture, he will endeav­or to explain why Korea and Japan have devel­oped sim­i­lar yet dif­fer­ent table man­ners and cui­sine and sug­gest pos­si­ble rea­sons for their dif­fer­ences in regard to the func­tions of such uten­sils as spoons and chop­sticks. In the end, he hopes to pro­pose an appro­pri­ate per­spec­tive on the food cul­ture of Korea and Japan and what our view of dif­fer­ent cul­tures should look like in the age of glob­al­iza­tion.

For fur­ther infor­ma­tion, includ­ing infor­ma­tion on access for the hand­i­capped, tele­phone the Cen­ter at (808) 956‑7041.