The Food Culture of Korea and Japan: Understanding Cultural differences in
Table Manners and Cuisine

韓日의 食文化:
食事礼節과 料理를 통해 보는 異文化 理解

Tae Ho Kim 金泰虎 교수
Kōnan University, Kobe, Japan
Visiting Scholar, Center for Korean Studies

Sunday, February 24, 2013, 3:00–5:00 p.m.
날짜: 2013년 2월 24일; 일요일 오후 3:00-5:00

Center for Korean Studies Auditorium
1881 East-West Road ■ University of Hawai'i at Mānoa
장소: 하와이대학교 한국학연구소 강당


Outside of nations based on immigration, and especially in nations that are racially homogeneous, it was commonly thought before the advent of the era of globalization that the culture of one's own country was superior to that of a foreign country. This idea was inculcated into people's minds as part of national policy during the formative years of the modern period, and an erroneous view of cultural difference is often observed in Korea and Japan, whose people were divided into the controlled and the controlling during the period of Japanese colonialism. Focusing on food culture, I would like to explain in this lecture 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. By doing so, I hope 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.

移民으로 成立된 国家는 별개로、Global時代 到来以前、単一国家와 民族이라는 意識이 강한 地域에서는、自国의 文化가 他国의 文化보다 더 優越하다는 認識이 있었던 것도 드물지 않는 사실이다. 이것은 近代 国民 国家 形成期에 国策으로 만들어 낸 비뚤어진 異文化 認識을 国民에게 심은 것이기도 하지만、특히 植民地支配의 支配와 非支配 関係에 있었던 日本과 韓国에서 자주 보이는 歪曲化된 異文化 認識이다. 따라서 本講座에서 食文化를 中心으로、왜 韓日間에는 類似한 듯 하면서도 다른 食事 礼節과 料理가 성립되었는지、食具(수저)의 機能에 着目을 해서 相違点의 原因을 찾고자 한다. 이를 통해 韓日의 食文化에 관한 바람직한 認識은 물론、Global時代에 우리들의 異文化 認識은 어떠해야 하는지에 대해서도 提案을 하고 싶다.