Syllabus
Dr. Sun Young Yun
1. When did coffee become such an essential drink in Korea. The specific Korean coffee culture and its export into China.2. Chopsticks are the characteristic common feature of East Asian dining culture. But there are also differences in material and length. What are the historical reasons for this?3. Is Kimchi a symbol of Korean culture? Since when is Kimchi so hot? And how about the etymology of the word?4. The history of bibimbap.5. Are there religious perspectives on eating in Korea?6. Confucian teachings in regard to dining culture and cuisine.7. Constitutions and appropriate food: just a superstition?8. Traditional seasonal customs and food.9. Idioms containing the word ‚rice‘ and its meaning.10. Babjip (??), madjip (??), jibbap (??): Korea’s eating out culture. Chifan (??), chanpon (?????), jjamppong (??): all the same? Ethnic food and identity. Topics in Korean ArtBeatrix MECSI (PhD University of London, SOAS), associate professorKorean Studies Department, Institute of East Asian Studies, Eötvös Loránd University (ELTE) Budapest. Aims of the courseThe course will familiarize students with the main issues in Korean art by surveying the key episodes in the development of material and visual culture on the Korean peninsula, from the Three Kingdoms Period to the early twentieth century. Learning outcomesSuccessful completion of the course will enable students to acquire:-a good understanding of Korean art, its specific features and important relics and monuments from the Three Kingdoms Period until the end of the Joseon period.
Annotation
This course is a special class on Korean culture taught by visiting professors. The course consists of two intentisve blocks of lectures.
The date and time of the lectures will be announced as soon as it is fixed.