This paper analyzes the contents, forms, and consumption patterns of rice dishes in order to understand underlying meanings of diversification and invention of dishes as cultural commodities in the globalizing food market. The recent renaissance of culinary culture in Korea reveals many interesting cases for anthropological interpretation. Along with globalization of dietary life, people invent new items of rice cuisine and (re)produce new perspectives on the positive qualities of national foods in what can be seen as an expression of cultural nationalism. However, through careful examination of rice cuisine in Korea and comparison with other Asian countries, this paper interprets the phenomena as a cultural practice of the philosophy of sinto buri (“body and earth are one”) to postmodern life.
Bak, Sangmee. 2005. “From Strange Bitter Concoction to Romantic Necessity.”Korea Journal 45.2.
Bornstein, M., L. Davidson, C. Keyes, and K. Moore. 2003. Well-Being: Positive Development across the Life Course. Mahwah: Laurence Erlbaum Associates.
Brim, O., C. Ryff, and R. Kessler. 2004. How Healthy Are We? A National Study of Well-Being at Midlife. Chicago: University of Chicago Press.
Gillette, M. 2000. “Children’s Food and Islamic Dietary Restrictions in Xi’an.” In Feeding China’s Little Emperors: Food, Children and Social Change, edited by J. Jing. Stanford: Stanford University Press.
Han, Kyung-Koo. 1994. “Eotteon eumsik-eun saenggak-hagie jotta—gimchiwa hanguk minjokseong-ui jeongsu” (Some Foods Are Good to Think: Kimchi and the Essence of Korean National Character). Hanguk munhwa illyuhak (Korean Cultural Anthropology) 26: 651-668.
Jeong, Hyekyoung. 2007. Hanguk eumsik odisei (The Odyssey of Korean Food). Seoul: Thinking Tree.
Kim, Kwang Ok. 1994. “Eumsik-ui saengsan-gwa munhwa-ui sobi: chongnon” (Production of Food and Consumption of Culture: An Anthropological Overview). Hanguk munhwa illyuhak (Korean Cultural Anthropology) 26.
____________. 2001. “Contested Terrain of Imagination: Chinese Food in Korea.” In Changing Chinese Foodways in Asia, edited by David Wu and Tan Chee-Beng. Hong Kong: Chinese University of Hong Kong Press.
____________. 2006. “Appropriation of Imagination: Cultural Politics of Rice in Globalizing Korea.” Paper presented at the Center for Korean Studies, George Washington University, October 28.
Mathews, G., and C. Izquierdo, eds. 2009. Pursuits of Happiness: Well-Being in Anthropological Perspective. New York: Beghahn Books.
Moon, Okpyo. 1997. “‘Jeontong’-ui saengsan-gwa sobi” (Production and Consumption of “Tradition”). In Hangugin-ui sobi-wa yeoga saenghwal (Consumption and Leisure Life in Contemporary Korea), edited by Moon Okpyo. Seongnam: The Academy of Korean Studies.
____________. 2010. “Dining Elegance and Authenticity: Archaeology of Royal Court Cuisine in Korea.” Korea Journal 50.1.
Nussbaum, M., and A. Sen. 1993. The Quality of Life. Oxford: Clarendon.
Ohnuki-Tierney, E. 1993. Rice as Self: Japanese Identities throughout Time. Princeton: Princeton University Press.
Pemberton, R. W. 2002. “Wild-gathered Foods as Countercurrents to Dietary Globalization in South Korea.” In Asian Food: The Global and the Local, edited by K. Cwiertka and B. Walraven. Abingdon: Routledge.
Statistics Korea. 2000-2009. Hanguk tonggye yeongam (Korea Statistical Yearbook), 2000-2009. Seoul: Statistics Korea.
Walraven, B. 2002. “Bardo Soup and Confucians’ Meat: Food and Korean Identity in Global Context.” In Asian Food: The Global and the Local, edited by K. Cwiertka and B. Walraven. Abingdon: Routledge.
Watson, J. L., ed. 1997. Golden Arches East: McDonald’s in East Asia. Stanford: Stanford University Press.
Yan, Yunxiang. 2000. “Of Hamburger and Social Space: Consuming McDonald’s in Beijing.” In The Consumer Revolution in Urban China, edited by D. Davis. Berkeley: University of California Press.