Course Description: As Korea becomes more affluent, the number of Koreans who travel abroad increases. As such, many Hanyang students travel overseas for pleasure as well as for academic study. When staying in a foreign country, the most basic linguistic necessity is to communicate to order food in restaurants or purchase grocery in stores. Moreover, when students graduate and work in business sectors associating with foreign business partners, cuisine becomes a big part of the business success. As a result, learning the language of food through global cuisine can better equip students in their experiences abroad as well as help them manage international business more successfully. In addition, students can explore social issues related to fast food franchise restaurants as well as food advertisements to understand cultural and social transformation. Lastly, Korea was one of the recipients of food donations after the Korean war, but currently Korea has become one of the philanthropic countries that donate a lot of money to the Global Agriculture and Food Security (GASFP) program that helps third world countries. Understanding the food shortage in the world as well as the food abundance in Korea, and how Korea contributes to global food security can help students understand the importance of helping hands. The course intends to help students learn the language of various cuisines around the world and the importance of the value of food through lecture and by reading various articles. While studying a variety of dishes, their ingredients and preparation techniques, focus will be given to semantics of food vocabulary related to various types of food and different ways to cook such as grilling versus barbecuing, different ways to order dishes properly, and regional idioms and expressions derived from food: as cool as cucumber, cream of the crop, two peas in a pod, happy as clam, a peach, or a piece of the pie. Also, students will learn the regional and religious background of certain types of food to better understand various ethnic groups and language. Moreover, the class will examine geographical factors that influenced the production of indigenous food. To study social issues, aside from lecture, there will be articles and video clips followed by discussion. Lastly, students will read articles regarding the food shortage, genetically modified food, and other issues relevant to the cuisine. By the completion of this course, students will be able to: - Use proper language when dining overseas - Read and critique English articles relating to food and its issues - Know various words associated with food - Distinguish a variety of dishes and ingredients - Understand the process of food preparation - Evaluate social problems and their implications - Know the value of food and helping hands - Identify reasons for food shortage - Explain pros and cons of GM food.
Partner Course Code: CUL1118
UArizona Equivalent Course: FOOD Departmental Elective, Lower division.
