Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Modernization and Kimchi culture

근대화와 김치문화

  • Kang, Jeong Won (Department of Anthropology, Seoul National University) ;
  • An, Ju Young (Department of Anthropology, Seoul National University) ;
  • Lee, Ha Yan (Department of Anthropology, Seoul National University) ;
  • Choi, Hak Rak (Department of Anthropology, Seoul National University)
  • Received : 2019.04.15
  • Accepted : 2019.04.23
  • Published : 2019.04.30
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Abstract

The modernization process of Korea, which can be considered westernization, has influenced Korean folk culture. In this process the kimchi culture could be destroyed. However the kimchi culture has survived very well to date. This study was conducted to investigate the cause of this survival of the kimchi culture. To accomplish this, the enormous influence of modernization on kimchi culture and the cause of its successful survival was investigated in the middle region of the Korean peninsula. We think that the kimchi culture can survive because of the inherent system and structure. Kimchi is composed of vegetables, salt, seasoning, and salted seafood (jeotgal), which are systemized. We also described the kimchi ethnography in this region to study the regional characteristics. The eastern coast uses a different method to salt the cabbage during the production of Kimchi, namely it uses seawater to accomplish this. Additionally, pollak broth is used instead of jeotgal. However nowadays the regional uniqueness of kimchi culture has greatly disappeared in large part, and Korean kimchi is standardized in this region.

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References

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