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Exploring the philosophical values of kimchi and kimjang culture
Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa). Having been an integral part in the Korean food culture for thousands of years, kimchi is considered as a symbol of Korea...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9207881/ http://dx.doi.org/10.1186/s42779-022-00136-5 |
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author | Surya, Reggie Lee, Anne Ga-Yeon |
author_facet | Surya, Reggie Lee, Anne Ga-Yeon |
author_sort | Surya, Reggie |
collection | PubMed |
description | Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa). Having been an integral part in the Korean food culture for thousands of years, kimchi is considered as a symbol of Korean identity and pride. The importance of kimchi in Korean food culture is reflected from a special annual event dedicated to the making of kimchi held in autumn known as kimjang. It is a festive communal traditional practice of preparing large quantities of kimchi to be consumed throughout winter. Such an activity has been listed as UNESCO’s Intangible Cultural Heritage of Humanity since 2013. Indeed, the unique culture of kimchi and kimjang stems from the ancient wisdoms and old traditions of Korea that are rich in philosophy. This review discusses different philosophical values of kimchi and the kimjang culture in Korean traditions, including their accordance with the ancient philosophy of yin and yang, the five elements (wood, fire, earth, metal, and water), medicinal food, beauty, communal activity, filial piety, and humanistic values. Understanding the philosophical values of kimchi and kimjang culture would make people see kimchi not only as a mere ethnic food, but also as a global cultural heritage that needs preserving for its continuity in the future. |
format | Online Article Text |
id | pubmed-9207881 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-92078812022-06-21 Exploring the philosophical values of kimchi and kimjang culture Surya, Reggie Lee, Anne Ga-Yeon J. Ethn. Food Review Article Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa). Having been an integral part in the Korean food culture for thousands of years, kimchi is considered as a symbol of Korean identity and pride. The importance of kimchi in Korean food culture is reflected from a special annual event dedicated to the making of kimchi held in autumn known as kimjang. It is a festive communal traditional practice of preparing large quantities of kimchi to be consumed throughout winter. Such an activity has been listed as UNESCO’s Intangible Cultural Heritage of Humanity since 2013. Indeed, the unique culture of kimchi and kimjang stems from the ancient wisdoms and old traditions of Korea that are rich in philosophy. This review discusses different philosophical values of kimchi and the kimjang culture in Korean traditions, including their accordance with the ancient philosophy of yin and yang, the five elements (wood, fire, earth, metal, and water), medicinal food, beauty, communal activity, filial piety, and humanistic values. Understanding the philosophical values of kimchi and kimjang culture would make people see kimchi not only as a mere ethnic food, but also as a global cultural heritage that needs preserving for its continuity in the future. BioMed Central 2022-06-20 2022 /pmc/articles/PMC9207881/ http://dx.doi.org/10.1186/s42779-022-00136-5 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Review Article Surya, Reggie Lee, Anne Ga-Yeon Exploring the philosophical values of kimchi and kimjang culture |
title | Exploring the philosophical values of kimchi and kimjang culture |
title_full | Exploring the philosophical values of kimchi and kimjang culture |
title_fullStr | Exploring the philosophical values of kimchi and kimjang culture |
title_full_unstemmed | Exploring the philosophical values of kimchi and kimjang culture |
title_short | Exploring the philosophical values of kimchi and kimjang culture |
title_sort | exploring the philosophical values of kimchi and kimjang culture |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9207881/ http://dx.doi.org/10.1186/s42779-022-00136-5 |
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