The Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute will host the second 'Korean Food Seminar: The Past and Future of Naengmyeon' on Wednesday, August 12, at 2 PM. The event will be held at Ieum Hall within the Korean Food Culture Space in Jongno-gu, Seoul. This seminar is designed to offer a multifaceted exploration of Naengmyeon, a quintessential summer dish, examining its historical and cultural contexts alongside its position in current dining trends. Academic experts and a renowned food critic are slated to participate, promising an insightful discussion on this popular dish.
Exploring the History and Cultural Value of Naengmyeon
The Ministry of Agriculture, Food and Rural Affairs and the Korean Food Promotion Institute regularly organize Korean food seminars to enhance public understanding and interest in Hansik (Korean cuisine). For this second seminar, Naengmyeon has been chosen as the main topic. The event will delve deeply into the history, cultural background, and contemporary status of Naengmyeon, a dish familiar to both Koreans and international audiences. The aim is to rediscover the value of Hansik and explore avenues for its sustainable development.
Leading experts will participate as speakers, including Professor Shin Dong-hoon from Dongguk University's Academy of Culture and Arts, Professor Park Hyun-soo from Sungkyunkwan University's College of Liberal Arts, and acclaimed food critic Lee Yong-jae. They will present a multi-faceted analysis of Naengmyeon's evolution through different eras, from the late Joseon Dynasty to the Japanese colonial period and up to the present day, shedding light on its social and cultural significance.
An In-Depth Analysis: From Late Joseon to the Modern Era
Professor Shin Dong-hoon of Dongguk University's Academy of Culture and Arts will open the seminar with a lecture titled 'The Birth Story of Mul Naengmyeon in the Late Joseon Dynasty.' Drawing on Joseon Dynasty culinary texts and food culture studies, Professor Shin will unveil the fascinating history behind the origins and establishment of Mul Naengmyeon, providing crucial insight into the dish's roots.
Following this, Professor Park Hyun-soo from Sungkyunkwan University's College of Liberal Arts will present 'Pyongyang Naengmyeon's Introduction to Gyeongseong During the Colonial Era and Its Significance.' His presentation will meticulously examine the historical process by which Pyongyang Naengmyeon became ingrained in daily life in Seoul (then Gyeongseong) as part of modern dining culture during the Japanese colonial period, exploring its implications. This will highlight how Naengmyeon transcended being mere food, intertwining with societal changes of the modern era.
Finally, food critic Lee Yong-jae will discuss 'The Future Path of Pyongyang Naengmyeon.' He will analyze the dish's standing in the contemporary dining market and propose practical possibilities for how Pyongyang Naengmyeon can develop both internally and externally amidst rapidly changing food culture. This range of presentations will offer a broad perspective on Naengmyeon's various forms across different historical periods.
Fostering Coexistence with the Korean Food Service Industry and Exploring Future Directions
Following the lectures, a lively Q&A session will allow presenters and attendees to rediscover the value of Korean Naengmyeon culture and collectively explore avenues for its sustainable development. This segment is expected to transcend academic discussion, fostering a practical dialogue.
Lee Kyu-min, Chairman of the Korean Food Promotion Institute, stated, 'Through this seminar, we hope to widely promote the historical and cultural value of Naengmyeon and contribute to the symbiotic development of the Naengmyeon restaurant industry, related food industries, and local agriculture, including buckwheat farms.' The seminar is open to anyone interested in Hansik and is free of charge. Online pre-registration will secure a spot for the first 30 applicants, with registration running from Monday, July 27, at 10 AM to Monday, August 10, at 6 PM.
