[2nd Year-week 1] Why learn about Korean food?

[2nd Year-week 1] National Cuisines and Culinary Identity

[2nd Year-week 1] Natural Environment and Korean Food and Culture

[2nd Year-week 1] Traditional Food Ingredients in Korea

[2nd Year-week 1] Religious, Political, and Ideological Factors in Korean Food Culture

[2nd Year-week 1] Spoons, Chopsticks, and Bap (rice)-Banchan (side dishes)-Guk (soup) Meal System

[2nd Year-week 2] Neo-Confucianism & Emphasis on Agricultural Development in Joseon Dynasty

[2nd Year-week 2] Prevalence of the ‘Bap-Banchan-Guk’ Meal System & Fermented Sauces

[2nd Year-week 2] Korean Barbecue Culture and The Mongol Culinary Influence

[2nd Year-week 2] New Vegetable: Chili, Pumpkin, Corn, Tomato, Potato, Sweet Potato, Chinese Cabbage

[2nd Year-week 2] Development of Contemporary Kimchi: Chili Pepper and Chinese Cabbage

[2nd Year-week 2] Opening Era (1876-1910): Western, Japanese, & Chinese Influences on Korean Food

[2nd Year-week 3] New Cultivation Technology, Industrialization, & Globalization of Food

[2nd Year-week 3] Capitalistic Agricultural Practices, Rice Consumption of Koreans, Food Deprivation

[2nd Year-week 3] Introduction of New Food Items & Changes in Culinary life of Korean in Urban Areas

[2nd Year-week 3] Development of portable food: Development of lunch box and gimbap

[2nd Year-week 3] Ajinomoto and its effects on the Korean food culture

[2nd Year-week 3] Controlling alcohol and the decline of traditional Korean alcoholic beverages

[2nd Year-week 4] Food Aids from the U.S. (1945-1960s)

[2nd Year-week 4] Sausages and SPAM Canned Ham

[2nd Year-week 4] Refugees from the North Before & During the Korean War, and Their Culinary Impacts

[2nd Year-week 4] Eat Less Rice and More Wheat and Barley: The 1960s-1970s

[2nd Year-week 4] Instant Ramyeon (1963)

[2nd Year-week 4] Eating Out

[2nd Year-week 5] The 1980s: Liberalization of Consumption & Development of Food Service Industry

[2nd Year-week 5] Globalization and the advent of Western fast food

[2nd Year-week 5] How South Korea has become the ‘Republic of Coffee’

[2nd Year-week 5] The 1997 Financial Crisis and Korean Culinary Culture

[2nd Year-week 5] Seasoned Fried Chicken – KFC (Korean Fried Chicken)

[2nd Year-week 5] Reinventing through Koreanization: Pizza and Shaved ice (Bingsu)

[2nd Year-week 6] History of Asian Cuisines in the U.S.: Immigrants, Wars, and Globalization

[2nd Year-week 6] Asian American Food: Chinese in America

[2nd Year-week 6] Asian American Food: Japanese, Vietnamese, and Thai Food in America

[2nd Year-week 6] Korean Food & Koreatowns: Sugar Cane Plantations in Hawai’i and the L.A. Koreatown

[2nd Year-week 6] The Spread of Korean Food to wider society beyond Koreatown

[2nd Year-week 6] Hallyu and Growing Popularity of K-Food in North America

[2nd Year-week 7] Sushi (寿司;すし): History

[2nd Year-week 7] What Changes Helped Americans to Enjoy Exotic Food such as Sushi after the 1970s?

[2nd Year-week 7] Why and How Korean Diaspora in America Came to be Engaged in the Sushi Business?

[2nd Year-week 7] How have the Korean Diaspora Transformed Traditional Sushi in Globalization?

[2nd Year-week 7] What are the Differences between Running Sushi Bars and Hansik Restaurants?

[2nd Year-week 7] Authenticity question

[2nd Year-week 8] How Koreans in Japan have Maintained, Developed their Culinary Practices, Identity

[2nd Year-week 8] How Koreans in Japan Have Developed Their Culinary Practices & Identity

[2nd Year-week 8] How Their Food Have Become an Important Part of Contemporary Japanese Culture(1)

[2nd Year-week 8] How Their Food Have Become an Important Part of Contemporary Japanese Culture(2)

[2nd Year-week 8] The Post-1990s Popularity of Various Korean food and Cultural Products in Japan

[2nd Year-week 8] Japanese Culinary Culture in Contemporary South Korea (Japanese Izakaya Bars)

[2nd Year-week 9] Korean Chinese (Joseonjok): History

[2nd Year-week 9] Culinary Culture of Yanbian Joseonjok

[2nd Year-week 9] Changes of Yanbian Culinary Culture in China

[2nd Year-week 9] Joseonjok Transforming the Xinjiang-style Barbecue Lamb Skewers

[2nd Year-week 9] Xinjiang-style Barbecue Lamb Skewers and Joseonjok

[2nd Year-week 9] Joseonjok Contributing to Culinary Diversity (nearly Globally)

[2nd Year-week 10] Soviet Koreans (Goryeo Saram): Migration History

[2nd Year-week 10] Soviet Koreans in the Russian Fra East- Culinary Practices

[2nd Year-week 10] Soviet Koreans Culinary Life in Central Asia (after the 1937 Forced Migration)

[2nd Year-week 10] Kobonjil Truck Farming Practice and Contribution to Soviet Agriculture

[2nd Year-week 10] Globalization of Korean Food in the Soviet Union

[2nd Year-week 10] Culinary Culture of Sakhalin Koreans