Lecture: Making Korean Cuisine

Lecture: Making Korean Cuisine

Live from George Mason University in Korea! Gain a deeper understanding of Korean food culture and view a demonstration of how to make some of the most common home-cooked meals.

Korean food has recently gained a lot of attention for its many fermented dishes and seasonal ingredients and is considered very healthy among many. This lecture aims to provide a deeper understanding of South Korea by introducing the most important parts of everyday South Korean life, which is the Korean food culture. The instructors will demonstrate how to make some of the most common home-cooked meals.

Hyang Lee is currently a professor of Modern and Classical Languages at George Mason University Korea. She has over 20 years of experience teaching Korean language and culture to international students at universities in Korea and at international organizations.

Eunkyung Park is an instructor of Modern and Classical Languages at George Mason University Korea. She has over 14 years of experience teaching Korean language and culture to international students at universities in Korea, Thailand, and Germany.

This event is offered by the Osher Lifelong Learning Institute (OLLI Mason). This program is live on OLLI Mason’s Zoom account and will be recorded. You will receive a Zoom link to attend this class 24 hours prior to the class beginning. Do not opt-out of receiving emails as you will not get the Zoom link.

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