KOREASCHOLAR

This study reviewed Korean food recipes and food culture included in English cookbooks issued in the United States from the 1930s to the early 1970s. In the 1930s cookbook, many types of soup were introduced to Korean food under the influence of the Tangban culture in the Joseon dynasty and a brief description of ‘Sinseollo’ culture. The 1940s cookbooks, introduced Korean table settings, food culture, and cooking methods depending on the use of chopsticks. In the 1950s cookbooks, Korean foods were selected to suit a Western table setting, and detailed explanations were included along with ‘cheopsu’ means the number of dishes served in Korean food. More diverse Korean food was introduced within its culture and origins in the 1960s cookbooks. The 1970s cookbooks explained, the characteristics of Korean culinary specialties that differentiated from oriental food. This study of Korean food and culture from Cookbooks issued in the United States from the 1930s to 1970s, where Eastern and Western multiculturalism coexist, can be used as baseline data to understand the identity of modern Korean food culture and the direction of the globalization of Korean food.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구대상 및 방법
III. 결과 및 고찰
    1. 1930년대 영어 요리책에 수록된 한국음식과 한국음식 문화
    2. 1940년대 영어 요리책에 수록된 한국음식과 한국음식문화
    3. 1950년대 영어 요리책에 수록된 한국음식과 한국음식문화
    4. 1960년대 영어 요리책에 수록된 한국음식과 한국음식문화
    5. 1970년대 영어 요리책에 수록된 한국음식과 한국음식문화
IV. 요약 및 결론
Conflict of Interest
References

• Park Soon Min(숙명여자대학교 문화예술대학원 전통식생활문화전공)
• 정희선(숙명여자대학교 문화예술대학원 전통식생활문화전공) | Hee Sun Jeong (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University) Corresponding author