미국내 발간된 한국음식관련 요리책에 나타난 한국음식과 음식문화- 1930년대부터 1970년대 초까지 -

Abstract

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States fromthe 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under theinfluence of the Tangban culture in the Joseon dynasty and a brief description of ‘Sinseollo’ culture. The 1940s cookbooks,introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950scookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with‘cheopsu’ means the number of dishes served in Korean food. More diverse Korean food was introduced within its cultureand origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties thatdifferentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States fromthe 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand theidentity of modern Korean food culture and the direction of the globalization of Korean food.