AP/KOR4500 3.0 M: Korean Foodways
Offered by: KOR
Session
Winter 2021
Term
W
Format
BLEN (Blended online and classroom)
Instructor
Calendar Description / Prerequisite / Co-Requisite
This course examines Korean foodways, that is, the language, history, society, traditions, and economics of Korean (and Korean-Canadian) food culture. Topics include the relationships between Korean food and globalism/localisation, national identities and socio-economic status in Korean food culture, the role of food media in the contemporary Korean foodways, and the cultural beliefs encapsulated in food language. EE Components: 1) Invited lectures by chefs and food writers (such as Sanghyeon Kim) 2) Evaluation component: Report on a culinary experience in the local Korean- Canadian community The language of instruction is English
Course Syllabus Attachment
Course Start Up
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- Academic Honesty
- Student Rights and Responsibilities
- Religious Observance
- Grading Scheme and Feedback
- 20% Rule
No examinations or tests collectively worth more than 20% of the final grade in a course will be given during the final 14 calendar days of classes in a term. The exceptions to the rule are classes which regularly meet Friday evenings or on Saturday and/or Sunday at any time, and courses offered in the compressed summer terms. - Academic Accommodation for Students with Disabilities
