바로가기메뉴

본문 바로가기 주메뉴 바로가기

logo

Well-Being Discourse and Chinese Food in Korean Society

Korea Journal / Korea Journal, (P)0023-3900; (E)2733-9343
2010, v.50 no.1, pp.85-109
https://doi.org/10.25024/kj.2010.50.1.85

  • Downloaded
  • Viewed

Abstract

In 21st-century Korean society, well-being has become a prominent topic in popular discourse. Even though well-being is a comprehensive concept that includes one’s physical, mental, and financial state, in popular discourse “well-being food” receives the most attention. Accordingly, the pattern of food consumption began to shift in response to the new discourse. Chinese food,long popular in Korea, is also experiencing various adjustments. This paper intends to analyze people’s perceptions and practices of well-being, as well as explore the image and consumption pattern of Chinese food in connection with well-being discourse. In Korea, Chinese food tends to be regarded as “unhealthy” and Chinese restaurants have a negative reputation for “uncleanliness.”Thus, those who prioritize well-being are unlikely to eat Chinese food. However, as people eat Chinese food for diverse reasons, if some take wellbeing into consideration after deciding to eat Chinese food, they choose restaurants that exhibit efforts to follow the well-being trend. Some Koreans believe that in terms of true well-being, it is better to eat Chinese food, even if it is unhealthy, than to stress about not eating it.

keywords
Chinese food, Chinese restaurants, well-being discourse, practices of well-being, food consumption pattern

Reference

1.

Ahn, Hyun-Young, and Kwang-Ick Cho. 2006. “IPA-reul iyonghan paeseuteu pudeu-ui welbing menyu-ui pyeongga” (Evaluation of Well-being Menu of Fast Food Restaurants Using IPA). Gwangwang yeongu (Tourism Research) 21.3.

2.

Anderson, Eugene N. 1988. The Food of China. New Haven: Yale University Press.

3.

Appadurai, Arjun. 1988. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Comparative Studies in Society and History 30.1.

4.

Bak, Su-jeong. 1993. “Yeongyang bochungje mit geongang sikpum-ui seopchwi siltae-wa siksaenghwal mit geongang-gwaui gwangye” (Study on the Relations among the Intake of Nutrient Supplements and Health Foods, Dietary Behavior and Health). Master’s thesis, Dongguk University.

5.

Bourgois, Philippe. 1995. In Search of Respect: Selling Crack in El Barrio. Cambridge: Cambridge University Press.

6.

Chang, K. C., ed. 1977. Food in Chinese Culture: Anthropological and Historical Perspectives. New Haven: Yale University Press.

7.

Cheng, Sea-ling. 2002. “Eating Hong Kong’s Way Out.” In Asian Food: The Global and the Local, edited by Katarzyna J. Cwiertka and Boudewijn Walraven. Richmond, Surrey: Curzon.

8.

Cheung, Sidney C. H. 2001. “Hakka Restaurants: A Study of the Consumption of Food in Post-war Hong Kong Society.” In Changing Chinese Foodways in Asia, edited by David Wu and Tan Chee-Beng. Hong Kong: The Chinese University Press.

9.

____________. 2002. “The Invention of Delicacy: Cantonese Food in Yokohama Chinatown.” In The Globalization of Chinese Food, edited by David Wu and Sidney Cheung. Honolulu: University of Hawaii Press.

10.

Chua, Beng Huat, and Ananda Rajah. 2001. “Hybridity, Ethnicity and Food in Singapore.” In Changing Chinese Foodways in Asia, edited by David Wu and Tan Chee-Beng. Hong Kong: The Chinese University Press.

11.

Clark, Scott. 2009. “Pleasure Experienced: Well-Being and the Japanese Bath.” In Pursuits of Happiness: Well-Being in Anthropological Perspective, edited by Gordon Mathews and Carolina Izquierdo. New York: Berghahn Books.

12.

Colby, Benjamin Nick. 2009. “Is a Measure of Cultural Well-Being Possible or Desirable?” In Pursuits of Happiness: Well-Being in Anthropological Perspective, edited by Gordon Mathews and Carolina Izquierdo. New York: Berghahn Books.

13.

Derné, Steve. 2009. “Well-Being: Lessons from India.” In Pursuits of Happiness: Well-Being in Anthropological Perspective, edited by Gordon Mathews and Carolina Izquierdo. New York: Berghahn Books.

14.

Douglas, Mary. 1971. “Deciphering a Meal.” Daedalus 101.

15.

Fernandez, Doreen G. 2002. “Chinese Food in the Philippines: Indigenization and Transformation.” In The Globalization of Chinese Food, edited by David Wu and Sidney Cheung. Honolulu: University of Hawaii Press.

16.

Goody, Jack. 1986. Cooking, Cuisine and Class: A Study in Comparative Sociology. Cambridge: Cambridge University Press.

17.

Heil, Daniela. 2009. “Embodied Selves and Social Selves: Aboriginal Well-Being in Rural New South Wales, Australia.” In Pursuits of Happiness: Well-Being in Anthropological Perspective, edited by Gordon Mathews and Carolina Izquierdo. New York: Berghahn Books.

18.

Henry, Jules. 1969. Culture against Man. New York: Random House.

19.

Izquierdo, Carolina. 2009. “Well-Being among the Matsigenka of the Peruvian Amazon: Health, Missions, Oil, and ‘Progress.’” In Pursuits of Happiness: Well-Being in Anthropological Perspective, edited by Gordon Mathews and Carolina Izquierdo. New York: Berghahn Books.

20.

Jankowiak, William. 2009. “Well-Being, Cultural Pathology, and Personal Rejuvenation in a Chinese City, 1981-2005.” In Pursuits of Happiness: Well-Being in Anthropological Perspective, edited by Gordon Mathews and Carolina Izquierdo. New York: Berghahn Books.

21.

Jeon, Jeong-won. 2005. “Welbing ihu oesik sobijadeul-ui saenghwal seonghyang byeonhwa-e daehan yeongu: hansikdang-eul jungsim-euro” (A Study on the Changed Lives of Customers Visiting Korean Restaurants after the Spread of the Well-Being Fad). Hanguk jori hakhoeji (The Korean Journal of Culinary Research) 11.1.

22.

Ju, Yeong-ha. 2000. Jungguk, juggugin, jungguk eumsik (China, Chinese People, Chinese Food). Seoul: Chaeksesang.

23.

Kang, Soo Min. 2007. “Oesik sobija-ui welbing-e daehan insik-gwa silcheon jeongdo-ga welbing eumsikjeom seontaek sokseong-e michineun yeonghyang” (The Effect of the Restaurant Customers’ Perception and Practice Regarding Well-Being on Restaurant Attributes). Master’s thesis, Sejong University.

24.

Kim, Gi-yeong, Jin-cheol Yeom, and Wu-je Jo. 2003. Oesik saneop gwalliron (Management of Food Service Industry). Seoul: Hyeonhaksa.

25.

Kim, Ji Yun. 2008. “Welbing raipeu stail-i wain seontaek sokseong-e michineun yeonghyang” (Study on the Effect of Well-Being Lifestyle toward Wine Selection Attributes). Gwangwang yeongu (Tourism Research) 26.

26.

Kim, Kwang Ok. 1998. “Sangsang-i gyeongjaenghaneun gonggan: hangukeseoui jungguk eumsik” (The Space Where Imaginations Contest: Chinese Food in Korea). In Hanguk illyuhak-ui seonggwa-wa jeonmang (The Outcomes and Prospects of Korean Anthropology), edited by Anthropology Study Group, Seoul National University. Seoul: Jipmoondang.

27.

____________. 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: The Chinese University Press.

28.

Kim, Min-jeong, and Byeong-sook Kim. 2005. Sobi munhwa kodeu-ro bon welbing (Well-Being as a Code for Consumer Culture). Daegu: Taeilsa.

29.

Kim, Tae-hui. 2002. “Paemilli reseutorang gogaek-ui yeongyang-gwa geongang menyu-e daehan taedo” (Family Restaurant Customers’ Attitudes towards Nutrition and Healthy Menus). Hanguk siksaenghwal munhwa hakhoeji (Journal of the Korean Society of Dietary Culture) 17.5.

30.

Ko, Jae-Youn. 2007. “Gungnae wain sobija-ui welbing insik-gwa wain gumae seontaek sokseong-gan-ui gwangye” (Relationship between Well-Being Perception and Wine Purchase Choice Attributes). Wain someullie yeongu (Journal of Wine Sommeliers) 16.1.

31.

Lévi-Strauss, Claude. 1970. The Raw and the Cooked. Translated by John and Doreen Weightman. London: J. Cape.

32.

Lewis, Oscar. 1959. Five Families: Mexican Case Studies in the Culture of Poverty. New York: Basic Books.

33.

____________. 1961. The Children of Sanchez. New York: Random House.

34.

____________. 1966. La Vida: A Puerto Rican Family in the Culture of Poverty—San Juan and New York. New York: Random House.

35.

Mathews, Gordon, and Carolina Izquierdo, eds. 2009. Pursuits of Happiness: Well-Being in Anthropological Perspective. New York: Berghahn Books.

36.

Min, Seong-hui, and Oh Hye-suk. 2002. “Gangwon jiyeok sikpum jeongong haksaengdeul-ui oesik haengdong-gwa jungguk eumsik-e daehan insik josa” (A Survey on the Eating Out Behaviors and the Perception about Chinese Foods of Food-Related Major College Students in Gangwon-do Areas). Hanguk siksaenghwal munhwa hakhoeji (Journal of the Korean Society of Dietary Culture) 17.3.

37.

Mintz, Sidney W. 1985. Sweetness and Power: The Place of Sugar in Modern History. New York: Viking.

38.

Naroll, Raoul. 1983. The Moral Order: An Introduction. Beverly Hills: Sage.

39.

Park, Eun Kyung. 1994. “Jungguk eumsik-ui yeoksajeok uimi” (Historical Significance of Chinese Food). Hanguk munhwa illyuhak (Korean Cultural Anthropology) 26.

40.

Plath, David W. 1980. Long Engagements: Maturity in Modern Japan. Stanford: Stanford University Press.

41.

Seo, Dong-jin. 2005. “Welbing sidae-ui sobi munhwa bipan-eul wihayeo” (For Criticizing Consumer Culture in the Age of Well-Being). Munhwa gwahak (Cultural Science) 41.

42.

Su, Jianling. 2001. “The Changing Foodways of a Village in the Pearl River Delta Area.” In Changing Chinese Foodways in Asia, edited by David Wu and Tan Chee-Beng. Hong Kong: The Chinese University Press.

43.

Tam, Siumi Maria. 1997. “Eating Metropolitaneity: Hong Kong Identity in Yumcha.” Australian Journal of Anthropology 8.3.

44.

____________. 2002. “Heunggongyan Forever: Immigrant Life and Hong Kong Style Yumcha in Australia.” In The Globalization of Chinese Food, edited by David Wu and Sidney Cheung. Honolulu: University of Hawaii Press.

45.

Tamotsu, Aoki. 2001. “The Domestification of Chinese Foodways in Contemporary Japan: Ramen and Peking Duck.” In Changing Chinese Foodways in Asia, edited by David Wu and Tan Chee-Beng. Hong Kong: The Chinese University Press.

46.

Tan, Chee-Beng. 2001. “Food and Ethnicity with Reference to the Chinese in Malaysia.” In Changing Chinese Foodways in Asia, edited by David Wu and Tan Chee-Beng. Hong Kong: The Chinese University Press.

47.

____________. 2007. “Nyonya Cuisine: Chinese, Non-Chinese and the Making of a Famous Cuisine in Southeast Asia.” In Food and Foodways in Asia: Resource, Tradition and Cooking, edited by Sidney Cheung and Tan Chee-Beng. London and New York: Routledge.

48.

Tan, Mely G. 2002. “Chinese Dietary Culture in Indonesian Urban Society.” In The Globalization of Chinese Food, edited by David Wu and Sidney Cheung. Honolulu: University of Hawaii Press.

49.

Tin, Neil. 2009. “Why Anthropology Can Ill Afford to Ignore Well-Being.” In Pursuits of Happiness: Well-Being in Anthropological Perspective, edited by Gordon Mathews and Carolina Izquierdo. New York: Berghahn Books.

50.

Weisner, Thomas S. 2009. “Well-Being and Sustainability of Daily Routines: Families with Children with Disabilities in the United States.” In Pursuits of Happiness: Well-Being in Anthropological Perspective, edited by Gordon Mathews and Carolina Izquierdo. New York: Berghahn Books.

51.

Wu, David Y. H. 2001. “Chinese Café in Hong Kong.” In Changing Chinese Foodways in Asia, edited by David Wu and Tan Chee-Beng. Hong Kong: The Chinese University Press.

52.

____________. 2002a. “Improvising Chinese Cuisine Overseas.” In The Globalization of Chinese Food, edited by David Wu and Sidney Cheung. Honolulu: University of Hawaii Press.

53.

____________. 2002b. “Cantonese Cuisine (Yue-cai) in Taiwan and Taiwanese Cuisine (Tai-cai) in Hong Kong.” In The Globalization of Chinese Food, edited by David Wu and Sidney Cheung. Honolulu: University of Hawaii Press.

54.

Wu, David, and Sidney Cheung, eds. 2002. The Globalization of Chinese Food. Honolulu: University of Hawaii Press.

55.

Yang, Young-Kyun. 2005. “Jajangmyeon and Junggukjip: The Changing Position and Meaning of Chinese Food and Chinese Restaurants in Korean Society.” Korea Journal 45.2.

56.

Yu, Hyeon-jeong. 2006. “Welbing teurendeu-e daehan sobija uisik mit welbing haengdong” (Consumer Consciouness toward Well-Being Trend and Well-Being Behaviors). Hanguk saenghwal gwahakhoeji (Korean Journal of Life Science) 15.2.

57.

Yun, Jin. 2006. “Dangsindeul-ui welbing” (Your Well-Being). Inmul-gwa sasang (People and Thought) 16.2.

58.

Zhuang, Kongshao. 2002. “The Development of Ethnic Cuisine in Beijing: On the Xinjiang Road.” In The Globalization of Chinese Food, edited by David Wu and Sidney Cheung. Honolulu: University of Hawaii Press.

Korea Journal