Kultura koreańska od kuchni. Rytuały, etykieta i estetyka
Korean Cuisine from the Inside. Rituals, Etiquette and Aesthetics
Contributor(s): Romuald Huszcza (Editor), Anna Wojakowska-Kurowska (Editor)
Subject(s): History, Language and Literature Studies, Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
Published by: Wydawnictwa Uniwersytetu Warszawskiego
Keywords: Korean culinary culture; rice; tea; rituals; etiquette; aesthetics
Summary/Abstract: The texts included in the book refer to the earliest history of Korean culinary culture, the symbolism of rice and its ritualization, the role of tea and alcoholic drinks in everyday culture, they also explore feast threads in poetry and historical and contemporary culinary traditions.
Series: Coreana Varsoviensia
- E-ISBN-13: 978-83-235-4891-1
- Print-ISBN-13: 978-83-235-4883-6
- Page Count: 242
- Publication Year: 2021
- Language: Polish
Wino w poezji shijo – przykład postawy epikurejskiej i eskapizmu w tradycyjnej literaturze koreańskiej
Wino w poezji shijo – przykład postawy epikurejskiej i eskapizmu w tradycyjnej literaturze koreańskiej
(Shijo and Wine – Epicureanism and Escapism in Korean Traditional Literature)
- Author(s):Anna Piwowarska
- Language:Polish
- Subject(s):Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
- Page Range:9-36
- No. of Pages:28
- Keywords:shijo; Korean literature; Korean classical poetry
- Summary/Abstract:The following article focuses on of the types of traditional Korean poetry called shijo. Although relatively short in form, these poems remain one of the most representative types of Korean classical poetry. Members of the upper class, such as Confucian scholars and literati, who for the longest time remained the main authors of shijo, used their works to popularize Confucianism and its ethics, glorify consecutive kings reigning the Korean Peninsula, as well as express emotional dilemmas regarding different historical events and passage of time. As years went by, however, more people from different backgrounds created shijo, which resulted in an increase of the themes and emotions appearing in this kind of poetry. One such motif that kept reappearing throughout the centuries is the theme of drinking alcohol and enjoying one’s time under its influence. Recalling these types of scenes, Korean literati presented many different messages for the reader to interpret. Firstly, this kind of poetry took on the role of a poetic toast to centuries past and happiness of drinking wine. Other than that, however, it also carried the meaning of longing for an epicurean life spend on simple prosaic pleasures that one could experience during one lifespan. Finally, it was a way of escaping the ruthlessness of life, especially in case of authors whose life was inseparably bound to the court and its many controversies.
- Price: 4.50 €
Zapiski damy Chang Kye-hyang jako źródło poznawcze z dziedziny antropologii kulinarnej siedemnastowiecznej Korei
Zapiski damy Chang Kye-hyang jako źródło poznawcze z dziedziny antropologii kulinarnej siedemnastowiecznej Korei
(Lady Chang Kye-hyang’s Cookbook as a Cognitive Resource in Culinary Anthropology of 17th Century Korea)
- Author(s):Kamila Kozioł
- Language:Polish
- Subject(s):Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
- Page Range:37-75
- No. of Pages:39
- Keywords:Chang Kye-hyang; Ŭmsik timi-pang; Korean recipes; Korean cooking; XVII-century food
- Summary/Abstract:The study examines the 17th century mansucript Ŭmsik timi-pang (Recipes for Tasty Food). This collection, written by an elderly noble woman, gathers 146 recipes describing the preparation, processing and storage of ingredients and dishes. Arranged into three chapters entitled respectively – flour dishes and noodles, fish and meat, and alcohol and vinegar – it is the author’s collection of her experiences to pass it on to daughters, and to subsequent generations of daughters-in-law who, when entering husband’s abode, were expected to adhere to its traditions and way of living. The text of Ŭmsik timi-pang is a unique book with a linguistic perspective. Written in the vernacular script, it provides researchers with case studies for grammar and everyday language of seventeenth-century Korea. The author of this article, however, investigated everyday life and culinary culture of Korea of this period. The second half of the seventeenth century marks the ending of the voluntary alienation period of the kingdom of Chŏson. At the time it was still closed off to news and influences from the West, adhering to established practices instead. The cuisine of this period is a reflection of this, and Ŭmsik timi-pang encapsulates the image of traditional eating habits and food preparation that was often abandoned in later centuries.
- Price: 4.50 €
Prehistoryczna i wczesnohistoryczna kultura kulinarna południowego wybrzeża koreańskiego – zarys dziejów i propozycja nowej systematyzacji badań
Prehistoryczna i wczesnohistoryczna kultura kulinarna południowego wybrzeża koreańskiego – zarys dziejów i propozycja nowej systematyzacji badań
(A New Systematization of the Korean Southern Coast Culinary Culture in Prehistory and Early History)
- Author(s):Jakub Taylor
- Language:Polish
- Subject(s):Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
- Page Range:77-120
- No. of Pages:44
- Keywords:Korean cuisine; southern coast; chŭlmun; mumun; Bronze Age; Iron Age; Mahan; Kaya; Dominant Motivations’ Theorem
- Summary/Abstract:The purpose of this paper is to depict the chronological change of cuisine of the Korean southern coast, namely Honam and Hosŏ regions, within the 4000BC–500AD period. The longue durée approach was implemented in the scrutiny. It was deduced that the transformation, which the Peninsular table d’hôte was undergoing in the above timeframe, was caused mainly by bringing in and forfeiting new methods of exploiting the ecological niches through the contact with the neighbouring archaeological cultures. Said intertwining was done on a local and wider regional scale, it was facilitated by the strategically focal position the coastal entities were holding, namely the territories along the most important sea route of North-East Asia. Numerous archeological sites, reconstructed bushcraft ‘know-how’, and the changing features of the utensils linked to food collection, preservation and preparation were described. Cereal grain crop-centered developmental theories were viewed with skepticism, long-lasting traditions were emphasized. In the second part of the paper, the author attempted to use the General Systems’ Theorem and a System of Dominant Social Motivations’ Theorem (both developed by the Polish School of Cybernetics) to adjust a newly created narrative matrix to the topic of ancient Korean cuisine.
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Obraz jedzenia i picia w buddyjskiej obyczajowości klasztornej dawnej Korei na podstawie wybranych źródeł piśmienniczych i poetyckich
Obraz jedzenia i picia w buddyjskiej obyczajowości klasztornej dawnej Korei na podstawie wybranych źródeł piśmienniczych i poetyckich
(The Perception of Eating and Drinking in the Buddhist Monastery Customs of Ancient Korea: Based on Selected Literary and Poetic Sources)
- Author(s):Justyna Najbar-Miller
- Language:Polish
- Subject(s):Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
- Page Range:121-146
- No. of Pages:26
- Keywords:Korean Buddhism; Buddhist poetry; temple food; eating; drinking; Buddhist customs; sacrificial offering; food ethics
- Summary/Abstract:From the turn of the 20th and 21st centuries there has been an increasing interest in Buddhist temple food in South Korea. Even the Chogye School of Korean Buddhism, which is the largest Buddhist order in the country, has been taking an active part in the intensive promotion of temple cuisine. The purpose of the article, however, is not to describe the characteristics of the Buddhist monastic diet, but to take a closer look at ideals professed by Korean monks from the past. Starting with the brief history of Korean Buddhism and Korean monastic cuisine, the article presents opinions on food ethics disclosed in three Buddhist texts from different periods of Korean history: Palsim suhaeng chang (Awaken Your Mind and Practice) by Wŏnhyo (617–686), Kye ch’osim hagin mun (Admonitions to Neophytes) by Pojo Chinul (1158–1210) and Sŏn’ga kwigam (A Guide to Sŏn) by Ch’ŏnghŏ Hyujŏng (1520–1604). Also, it examines selected fragments of classical Buddhist poetry from the times of the Koryŏ and Chosŏn dynasties. The analysis of literary and poetic sources helps to constitute a model of a Buddhist ascetic who elevates the benefits of religious practice far beyond the worldly pleasures of eating and drinking.
- Price: 4.50 €
Koreańskie tradycje kulinarne w Japonii
Koreańskie tradycje kulinarne w Japonii
(Korean Culinary Traditions in Japan)
- Author(s):Iwona Kordzińska-Nawrocka
- Language:Polish
- Subject(s):Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
- Page Range:147-176
- No. of Pages:30
- Keywords:Japanese cuisine; Korean cuisine; daikyō court cuisine; Korean Wave; hallyu; hanryū
- Summary/Abstract:The main theme of this text is the presence of Korean culinary traditions in Japan for more than twelve centuries, as well as their impact on Japanese cuisine and eating habits. From the 8th to the 19th century it was the Japanese who drew culinary concepts from the Asian continent, largely through the mediation of Korea, while simultaneously adapting it to their own preferences and tastes, as exemplified by the court cuisine (daikyō) or a modified version of nihachisoba buckwheat noodles. Conversely, in the colonial period (1910–1945), it was Japan that acted as an intermediary in introducing the patterns of Western culture into Korea, including the culinary ones. Currently, this direction has been reversed again and under the influence of the so-called Korean Wave (Hallyu in Korean, Hanryū in Japanese), this country and its culinary traditions have become the object of keen interest in Japan. The popularity of various products of Korean culture, especially TV dramas and popular music (K-pop), not only increased the popularity of Korea in Japan but also changed the attitude of Japanese people towards this country. The Japanese, having noticed the similarities between the two societies in their approach to eating and preparing food, value Korean originality and taste expressiveness as well as the richness of aesthetic values in Korean cuisine. This text synthetically presents all these consecutive changes and examines the influence of Korean cuisine in Japan in recent years.
- Price: 4.50 €
Symbolika ryżu w przysłowiach i frazeologizmach koreańskich
Symbolika ryżu w przysłowiach i frazeologizmach koreańskich
(The Symbolism of Rice In Korean Proverbs and Idiomatic Expressions)
- Author(s):Jeong In Choi
- Language:Polish
- Subject(s):Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
- Page Range:177-195
- No. of Pages:19
- Keywords:rice; rice porridge; rice cake; food; proverb; Korean lexis; Korean phraseology; Korean language
- Summary/Abstract:Rice has been a staple food for Koreans for thousands of years. It symbolises life, fertility, and wealth. Its important role in everyday life manifests itself in Korean language in the form of numerous proverbs and idiomatic expressions. The article analyses a set of nouns referring to ‘rice’ in all its forms. Specific expressions are used according to whom rice is served to, the fact if itis served plain or mixed with other grains, and the degree to which it is cooked to. In addition to native Korean nouns, the article also lists Sino-Korean expressions which include ideograms for rice as a grain, and rice as a meal. The examination of various proverbs and idiomatic expressions follows. Each conveys advice or a warning derived from hundreds of years of folk wisdom. Due to rough climate of Korean Peninsula with its harsh winters, eating well was important to be healthy. The article presents expressions praising rice as a way to ward off illnesses. It then moves on to proverbs related to the role of rice in Korean dining etiquette and food culture. Finally, the article takes a closer look at expressions sorted by the ‘purity’ of rice and serving temperature. Plain, white rice was eaten daily only by wealthy people, and as such symbolised good fortune. Its opposite was rice mixed with different grains, such as barley or beans. The other pair of opposites was rice served hot – symbolising energy and luck – and one that got cold – misfortune. Even aft er so much time rice still holds a special place among all other foods in Korea. Itis ever-present on dining tables and represents all that is good in life.
- Price: 4.50 €
Ttŏk – w kuchni i kulturze Korei
Ttŏk – w kuchni i kulturze Korei
(Ttŏk – in Korean Cuisine and Culture)
- Author(s):Magdalena Tomaszewska-Bolałek
- Language:Polish
- Subject(s):Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
- Page Range:197-215
- No. of Pages:19
- Keywords:rice cake; food culture; Korean cuisine; ttŏk
- Summary/Abstract:Sweets are part of nearly every food culture. Very oft en they are connected with special events inpeople’s life. They can be offering to the gods and ancestors, an important element of the rite of the passage and indispensable products during festivals. Korean culinary is no different. Ttŏk – rice cakes – have a long tradition probably dating back to the period, when rice was introduced to Korean Peninsula. Today various rice sweets are not only a crucial part of rich Korean cuisine but also an important part of the culture. Reference to them may be found in literature, art and pop culture.
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Alkohol w życiu Koreańczyków
Alkohol w życiu Koreańczyków
(Alcohol In Life of the Koreans)
- Author(s):Hyerim Pak
- Language:Polish
- Subject(s):Cultural history, Theoretical Linguistics, Applied Linguistics, Philology
- Page Range:217-241
- No. of Pages:25
- Keywords:alcohol; alcohol in Korea; Korean alcoholic drinks; drinking culture; alcohol in art; alcohol in literature
- Summary/Abstract:The aim of this article is to present the position of alcohol and the meaning of alcohol consumption in Koreans’ life. The first section of this article discusses etymology and usage of the word sul and other appellatives yaktchu and kokch’a, denoting alcohol in order to show how Koreans perceive alcohol. The second part introduces history of alcoholic beverage consumption and manufacture of t’akchu, ch’ongju, soju, beer and other alcoholic drinks of foreign origin in Korea in chronological order. The third part focusing mainly on today’s Korea, describes various roles of alcohol during traditional ceremonies, in workplace and in everyday life. After presenting three most consumed alcohol drinks in Korea, which are beer, soju and makkŏlli, this article deals with functions of alcohol as a tool for interpersonal communication, which helps strengthen companionship and integrate individuals within a group. This part also explored the risks associated with alcohol use and excessive alcohol consumption. Finally, the last part is devoted to alcohol in art and literature. Interpretations of alcohol motif appearing in selected paintings and literary works reveal that alcohol has been used by Korean artists and writers for many purposes and in many functions. For example, alcohol is a source of creativity and is not only a part of recreated world that faithfully reflects reality but also a tool of symbolic and metaphorical expression.
- Price: 4.50 €