Korean Cuisine Gone Global

Thursday, April 11, 2024
1:00 PM - 4:45 PM
Bechtel Conference Center
Encina Hall, First floor, Central, S150
616 Jane Stanford Way, Stanford, CA 94305

Registration for this event has closed. 

"Korean Cuisine Gone Global" conference banner with portraits of headliners celebrity chefs Judy Joo and Ryu Soo-young and headshots of the other speakers. In the background, an image of bibimbap bowl.

Featuring celebrity chefs Judy Joo and Ryu Soo-young

The conference, "Korean Cuisine Gone Global," seeks to understand the recent transformation of Korean food from an “ethnic curiosity” into one of the hottest cuisines in the world. Scholars and celebrity chefs will share insights into how food traverses national and cultural boundaries and introduce new directions in the study of food. The three scholars will look at the role of the Korean diaspora in extending and complicating the question of national identity and highlight the role of race, place, and power in the success story of Korean cuisine. The celebrity chefs will share their personal journeys and address questions about what makes Korean food unique, how it has changed over the years, and how they innovate and stay creative. 

When registering, please be sure to read carefully the terms and conditions for attendance.

Members of the press should follow the media advisory below. For press/media inquiries, please contact aparc-communications@stanford.edu.

This event is made possible by generous support from the Korea Foundation and friends of APARC.

Join the Korea Program at the Shorenstein Asia-Pacific Research Center of Stanford University for an in-person half-day conference, featuring two panels with academics and celebrity chefs.

12:30 - 1:00 p.m.
Registration check-in opens

1:00 - 1:15 p.m.

Gi-Wook Shin
Director, Walter H. Shorenstein Asia-Pacific Research Center, Stanford University 

1:15 - 2:45 p.m.
Session 1: New Directions in Food Studies

Robert Ku, Associate Professor of Asian and Asian American Studies, Binghamton University, SUNY
"Actually, My Mother Really Didn’t Like 'Jjajangmyeon': Diaspora and the Desire of Noodles in the Age of K-pop"

Jooyeon Rhee, Associate Professor of Asian Studies and Comparative Literature, Pennsylvania State University
"Minor Kitchen and the Stickiness of Zainichi Korean Food Route"

Rebecca Kinney, Associate Professor, School of Cultural and Critical Studies, Bowling Green State University
"Transnational Tastemakers in the Seoul Food Scene: Korean Adoptees and the Language of Food"

Moderated by Dafna Zur
Associate Professor of East Asian Languages and Cultures, Stanford University

2:45 - 3:15 p.m.

3:15 - 4:45 p.m.
Session 2: Celebrity Chefs on the Globalization of Korean Food

Judy Joo, Chef and Entrepreneur

Ryu Soo-young, Actor and Chef (interpreter: Raymond Ha)

Moderated by Soh Kim
Director of Food Design Lab, Stanford University