The aim of this paper is to examine the developmental stages of rice culture in Korea. It is divided into five sections： （1） first stage （Japanese colonial period-1959）： absolute food insufficiency, （2） second...The aim of this paper is to examine the developmental stages of rice culture in Korea. It is divided into five sections： （1） first stage （Japanese colonial period-1959）： absolute food insufficiency, （2） second stage （1960s）： encouraging the use of flour ＆ rice with mixed grains for food, （3） third stage （1970s）： rice self-sufficiency, （4） fourth stage （1980s）： change of rice culture, （5） fitch stage （since1990s）： stabilization/stagnation of rice culture in the era of globalization.展开更多
This paper is divided into three subjects： Japanese Genghis Khan, Chinese tofu and Korean bibimbap （mixed rice with vegetables）. It will be a cross-cultural and comparative research on historic foods among three co...This paper is divided into three subjects： Japanese Genghis Khan, Chinese tofu and Korean bibimbap （mixed rice with vegetables）. It will be a cross-cultural and comparative research on historic foods among three countries （Japan, China, and Korea）, in relation to national culinary identity.展开更多
文摘The aim of this paper is to examine the developmental stages of rice culture in Korea. It is divided into five sections： （1） first stage （Japanese colonial period-1959）： absolute food insufficiency, （2） second stage （1960s）： encouraging the use of flour ＆ rice with mixed grains for food, （3） third stage （1970s）： rice self-sufficiency, （4） fourth stage （1980s）： change of rice culture, （5） fitch stage （since1990s）： stabilization/stagnation of rice culture in the era of globalization.
文摘This paper is divided into three subjects： Japanese Genghis Khan, Chinese tofu and Korean bibimbap （mixed rice with vegetables）. It will be a cross-cultural and comparative research on historic foods among three countries （Japan, China, and Korea）, in relation to national culinary identity.
