Christopher R. JordanGeography 101

American Military UniversityDr. Emily Fogarty

KIMCHI

Outline• Introduction

• Region

• Diffusion

• Cultural Landscape

• Distance Decay

• Conclusion

• Bibliography

Photo courtesy of www.maangchi.com

Introduction• Kimchi was conceived in Korea around the 7th century, it is the

‘pickling’ or fermentation of vegetables that was developed to provide a source of vitamin rich food during the winter months. [1]

• Kimchi is a valuable food source at home and abroad, and has had a significant increase in export in recent years. In the past it used to be confined to Korean communities but has become a globally recognized food. [1]

Photo courtesy of english.visitkorea.or.kr

Region Definition• A commonly used term of paramount

importance for geographic concepts. An area on the Earth’s surface marked by specific criteria. [2]

Photo courtesy of H.J. de Blij

Region Continued• Korea is a peninsula in East Asia. The northern part is

mountainous and the southern part is where most of the agriculture is located. Fishing is a major source of food since the area is surrounded by the Sea of Japan and the East China Sea.

• Some possible reasons why kimchi was developed are: [1]

• Vegetables were popular to the ancient people in Korea whose main industry was agriculture

• Koreans had a remarkable technology for salting fish which was frequently used as a seasoning

• Cabbages appropriate for making kimchi were widely grown

Photo courtesy of www.korea.net

Diffusion Definition• The spatial spreading or dissemination of a culture element

or some other phenomenon. [2]

Photos courtesy of english.visitkorea.or.kr

Diffusion Continued

Photo courtesy of www.seoulkoreaasia.com

• Kimchi at its base is pickled vegetables, most commonly a spicy pickled cabbage. However different provinces in Korea have their own local kimchi flavors, and every household makes it differently.

• Some different regional kimchis are: [1]

• Seoul – Baek Kimchi (white kimchi)• Gangwando – Changnanjeot kkakdugi (salted fish

stomach sauce raddish kimchi)• Gyeonggido – Bossam Kimchi (stuffed cabbage kimchi)• Chungcheongdo – Gaji Kimchi (eggplant kimchi)• Gyeongsangdo – Buchu Kimchi (chive kimchi)• Jeollado – Gul kkakdugi (oyster raddish kimchi)

• Kimchi outside of Korea has its taste slightly altered to suit local tastes.

Cultural Landscape Definition• The forms and artifacts sequentially placed on the natural

landscape by the activities of various human occupants. By this progressive imprinting of the human presence, the physical landscape is modified into the cultural landscape, forming an interacting unity between the two. [2]

Kimchi Field MuseumPhotos courtesy of english.visitkorea.or.kr

Cultural Landscape Continued• Kimchi is synonymous with Korean Culture. It is one of the first things

that is thought of when it comes to Korean food and the taste of it is the pride of every homemaker. Kimchi is eaten with nearly every meal, and other than rice, is a required staple of the Korean diet.

• Korean immigrants to China, Russia, Hawaii and Japan first introduced kimchi abroad. In America and Japan especially, where relatively many Koreans live, packaged kimchi is easily available. [1]

Photo courtesy of hellorabea.com Photo courtesy of opencitymag.com Photo courtesy of www.seriouseats.com

Distance Decay Definition• The various degenerative effects of distance on human spatial structures

and interactions.

Photos courtesy of koreanfoodgallery.com

Distance Decay Continued• As Koreans immigrated to various different countries around the world,

they took their kimchi with them. Some locals in these new countries were put off by their initial impressions of kimchi, which usually used a lot of red peppers, garlic, and fish sauce.

• In larger communities some Korean immigrants opened up restaurants to serve the local Koreans. In an effort to attract more local nationals, the taste of their kimchi was altered to suit the local palate, less garlic or red peppers.

• The change in the taste of the kimchi attracted more individuals to try the Korean food and participate in and learn about Korean culture.

Photo courtesy of www.lifeofguangzhou.com

Photo courtesy of dokdoisours.blogspot.com

Conclusion• Kimchi is Korea’s gift to the World. It is a vitamin rich food source that

can be eaten year round thanks to its fermentation. It is a hallmark of Korean Culture and although its recipe is altered to suit local tastes and ingredients; it will quickly remind anyone of a loving Korean household.

• The next time you visit Korea or a Korean restaurant try some of the kimchi. If it’s not to your liking, just try the next restaurant over. Each kimchi is unique, but each is made with the love of generations. Photos courtesy of www.dramafever.com

Bibliography1. Official Site of Korea Tourism Org.: All about Kimchi :The Official Korea

Tourism Guide Site. (n.d.). Retrieved April 19, 2015, from http://english.visitkorea.or.kr

2. Blij, H. J. d. (2012). Geography: Realms, Regions and Concepts, 15th Edition. [VitalSource Bookshelf version].