Kimchi, seaweed, and seasoned carrot in the Soviet culinary culture : the spread of Korean food in the Soviet Union and Korean diaspora
Kimchi, seaweed, and seasoned carrot in the Soviet culinary culture : the spread of Korean food in the Soviet Union and Korean diaspora / Changzoo Song
p. 78-84 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.3 No.1(2016 Mar.), p. 78-84 3:1<78 ISSN 2352-6181↔ 저자: Changzoo Song, Asian Studies Department, School of Culture, Languages, and Linguistics, Faculty of Arts, University of Auckland
The half-million Soviet Koreans (or Koryŏ saram) in the former Soviet Union are the descendants of the ethnic Koreans who migrated to the Russian Far East in the late 19th and early 20th centuries from the northern parts of the Korean peninsula. Their settlements were established in the wide areas of the Russian Far East, including the urban areas around Vladivostok. They were, however, forced-migrated to Central Asia in late 1937 under Stalin's rule. From Central Asia, these Soviet Koreans were further dispersed to other parts of the Soviet Union in the post-Stalin era. These multiple dispersions of Soviet Koreans not only transformed their culinary habit, but also helped Korean food spread among the peoples of the Soviet Union. As a result, Korean food, such as kimchi, miyŏk (edible kelp), and others, were introduced and widely consumed throughout the Soviet Union. This paper explores this unusual spread and popularity of Korean food in the Soviet Union, focusing on the migration history of the Soviet Koreans and Soviet culinary culture. This work is based on the author's fieldwork in the Soviet Union in the early 1900s and again in mid-2000s. The unusual diffusion and popularity of the Korean food in the former Soviet Union provides us with important insights on migration and globalization of ethnic food.