3 credits
Spring 2026 Lecture Upper Division
This course is an advanced-level language and culture course that uses food as a lens for understanding the history, cultures, and society of Korea. It covers gastronomy, history, ideologies of modern Korean cuisine, and other aspects of daily life related to Korean traditions. Through this course, students will enhance their proficiency in speaking, listening, reading, and writing in Korean. They will explore a range of topics connected to the eating, making, and representation of food. The primary language of instruction will be Korean, with some supplementary reading material in English.
Learning Outcomes1Interpret the culture, history, and ideologies of modern Korea through the lens of food.
2Discuss diet, cooking, eating and food culture topics using a broad range of vocabulary and advanced grammatical structures.
3Identify main cultural trends in food production and consumption.
4Recognize main ingredient, food categories and their historical significance in Korean diets.
Prerequisites
made by Purdue students.