Korean Culture

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Korean Culture

• Presenter Lim Jayeon
• Kyung-Ja Park,
• Hikyoung Lee,
• Seokhwan Jung
• Korea University

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Korean Culture

• ?. Introduction
• ?. Hanbok
• ?. Kimchi
• ?. Etiquette
• V. Table Manners

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?. Introduction (1) The Definition of Culture

• Definition given by Giddens
• Culture refers to the way of life of the members
  of a society, or of groups within a society.
• Definition given by Bierstedt
• Culture is the entire complex of what one does
  and thinks as a member of society. It includes
  all the ways of living and doing and thinking
  that have been passed down from one generation to
  the next and that have become an accepted part of
  a society.

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• (2) The Importance of Culture
• Culture determines what we see, what we think,
  what we learn, how we talk and read, and so on.
• (3) The Content of Culture
• - Idea (Thinking) A part of the intellectual
  heritage of the people who live in that society.
  
• - Norms (Doing) The type of behavior that is
  considered socially acceptable or unacceptable.
• - Things (Having) What we have as members of a
  society.

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• (4) Features of culture
• - Material level Composed of all the things we
  make and use.
• - Behavioral level The way we act and do things.
  
• - Mental level Includes not only our
  subconscious attitudes but also our conscious
  beliefs.
• (5) Examples of culture
• - The type of clothing we wear has different
  meanings to different people.
• ex.) Blue jeans No longer considered French or
  American, but a part of 21st century world
  culture.

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?. Hanbok (1) Mens Hanbok

• Mens Hanbok consists of
• Paji (trousers)
• Chogori (jacket)
• and optionally
• Chokki (vest)
• Magoja (over-jacket)

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(2) Women's Hanbok

• Women's Hanbok consists of
• Ch'ima (high-waist skirt)
• Chogori (jacket with bow)

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(3) Special Clothing 1) Wedding ceremony

• For weddings, the bride wore ceremonial clothes
  such as a green Chogori , a red Ch'ima under a
  robe, and a Chokturi (a black crown).

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2)Funeral

• For funerals,
• Koreans wore
• white or black
• dresses and robes made of linen.

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• (4) Accessories
• Men Poson (traditional socks), Taenim (ankle
  bands), belt, Kat (a horse-hair hat), long
  shoes for men
• Women Poson (traditional socks),
• Norigae (ornaments)

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• (5) Putting on Hanbok (for men)
• Paji ? Chogori and tie coat strings ? Poson and
  tie Taenim ? Chokki ? Magoja ? Turumagi

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?. Kimchi (1) A valuable cultural asset

• - An indigenous Korean food
• Kimchi is an unique side dish, indispensable for
  any Korean meal, and therefore, it has always
  been the most representative Korean food.
• - Koreans' love of kimchi
• Koreans' love of kimchi remains unchanged and is
  enjoyed by all generations.
• - The popularity of kimchi
• Kimchi is gaining popularity around the world
  and is being exported to countries including
  Japan.

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• (2) Making Kimchi
• - Ingredients
• Kimchi can be made with almost any vegetable
  such as Chinese cabbage, turnips, cucumbers,
  eggplants, sesame leaves, and mustard leaves.
• - A recipe for making Baechu (cabbage) Kimchi
• Stuff various vegetables and condiments into the
  leaves of a whole cabbage which has been soaked
  in salted water overnight.
• ? Condiments Thin strips of turnip, salted
  fish, red pepper powder, salt, spring onions,
  garlic, and oysters.
• ? Put kimchi into a large earthenware jar and
  bury underground for a month, then eat.

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(3) History There are records indicating that
people made and ate Kimchi in the oldest Korean
states. In the 18th century, red pepper powder
was first brought to Korea and added to Kimchi.

• (4) Varieties There are more than one hundred
  varieties of kimchi.

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• Baechu kimchi Made by stuffing Chinese cabbage
• with condiments. The most general kind of
  kimchi.
• Kkakdugi Made of oriental turnips cut into cubes
  and
• mixed with various condiments.
• Dongchimi A soup-like Kimchi made by putting
• whole oriental turnips in salt water without
  red
• pepper powder.
• Baek kimchi Made without red pepper powder, it
  is
• white thus it is called Baekkimchi (baek
  means
• white).

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• (5) Medical benefits
• Aside from Kimchi's basic purpose as a side
  dish, recent medical studies have shown that
  Kimchi reduces body fat, delays aging, and boosts
  immune system.

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?. Etiquette (1) Manners and customs

• - Etiquette in daily life
• 1) Shoes are always removed when entering a
  Korean home.
• 2) Koreans usually prepare many dishes when
  inviting guests.
• 3) Using both hands when handing something to
  someone.
• 4) Koreans do not easily express their feelings.
• 5) Public displays of affection between the sexes
  are frowned upon.
• 6) Koreans generally respect the elderly.

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• (2) Gestures
• Every culture has its own gestures
• 1) Beckoning someone
• 2) Making an O with fingers
• 3) Touching older people or members
• of the opposite gender
• 4) Laughing when embarrassed.

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• (3) Handshake
• Differences between the Korean and Western
  handshake
• 1) Duration The Western handshake tends to be
  quite brief while the Korean handshake is often
  longer.
• 2) Firmness Koreans usually shake hands rather
  loosely while the Western handshake is very firm
  with both persons using a firm grip.
• 3) Politeness The use of the left hand indicates
  degrees of politeness and formality for Koreans.
• 4) Inclusion of a bow The traditional oriental
  bow and the Western handshake have been combined
  in Korea.

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• (4) Jeol Korean Bow
• Jeol is a deep bow of courtesy to show reverence
  and gratitude to others.
• Keunjeol (Big bow)
• Performed
• when the greeted
• person is unilaterally
• respected.
• Pyungjeol
• Banjeol

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• (5) Greetings
• 1) Bow Traditional greeting
• 2) Handshake Bow between men
• 3) Professional meetings handshake -gt exchange
  business cards -gt presenting accepting the
  cards with both hands
• 4) Women shake hands less often than men do.

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• 5) Between peers or for subordinates Annyong
  haseyo?(Are you at peace?, How are you?).
• 6) Children Annyong? Bow or nod when greeting
  adults or people other than friends and relatives
• 7) Use of honorifics to show respect Annyong
  hashimnikka?
• 
  

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V. Table Manners(1) Traditional table manners

• Dining tradition is a uniquely valuable cultural
  feature that identifies the distinctiveness of
  Korean people.
• Sa-so-jol (1775) by Duk-moon Lee
• Nae-hoon (1475) by Queen So-hye
• ..Do not eat more if you are full, do not
  pick up solid ingredients from soup, do not
  season your soup at the table

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(2) Table Settings

• -Korean food is not
• served in courses,
• but instead is placed
• on the table
• simultaneously