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Myths of the Health-Giving Properties of Korean Cuisine

  • Chan Young Kim
  • David Carter
Chapter

Abstract

This chapter analyses how Koreans emphasise the health-giving properties of their cuisine in the global food market. For the background information related to the international econo-political situation, the chapter addresses what significance globalisation has for Koreans in general and in the food industry. And it discusses the socio-psychological aspect of their insecurity and reversed feelings of superiority regarding the health benefits of their cuisine. The discussion involves what roles the media play in reinforcing the feelings of superiority, especially concerning their traditional dish, kimchi. Through scrutinised analyses, this chapter leads to the conclusion that many of the claims about the health-giving properties of Korean cuisine are mythologised and exaggerated, lacking substantial scientific evidence, despite there being some truth in them.

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Copyright information

© The Author(s) 2019

Authors and Affiliations

  • Chan Young Kim
    • 1
  • David Carter
    • 2
  1. 1.Independent ScholarSouthamptonUK
  2. 2.English DepartmentUniversity College of YonseiSeoulKorea

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