"박상미 (한국외국어대학교 교수)"의 두 판 사이의 차이

cefia
이동: 둘러보기, 검색
cefia>Kssocietas wiki
 
잔글 (판 1개를 가져왔습니다)
 
(차이 없음)

2021년 9월 12일 (일) 23:22 기준 최신판

Sangmee Bak
40. Sangmee Bak.jpg
Name in Latin Alphabet: Sangmee Bak
Nationality: Republic of Korea
Affiliation: Hankuk University of Foreign Studies


강연자 소개

Sangmee Bak is a Professor of Cultural Anthropology, teaching in the Division of International Studies at Hankuk University of Foreign Studies (HUFS). She received a BA in anthropology from Seoul National University, and MA and Ph.D from the Anthropology Department at Harvard University. Before taking her current position at HUFS, she was a McKennan postdoctoral fellow at Dartmouth College, and an assistant professor in the anthropology department at Queens College of the City University of New York. Professor Bak has been working on cultural heritage, food and foodways, consumption and identity, and gender and family. She has been doing field research in Taiwan, China, Hong Kong, and Singapore. She has been participating in UNESCO’s Intangible Heritage Programs as a professional consultant and a working group member on the 2003 Convention on Safeguarding Intangible Heritage. Professor Bak was sent by UNESCO to Viet Nam (2000) and Cambodia (2008 and 2010) to establish “Living Human Treasure System” in the two countries. She is currently an Expert Member of the Cultural Heritage Committee (World Heritage Section). Her publications on the anthropology of food written in English include: "Exoticizing the Familiar, Domesticating the Foreign: Ethnic Food Restaurants in Korea (2010)," "The Flow of Kimchi: Food Exchange Networks and Changing Gender/Family Identities in Korean Society (2006)," "From Strange Bitter Concoction to Romantic Necessity (2005)," “Negotiating National and Transnational Identities through Consumption Choices: Hamburgers, Espresso, and Mobile Technologies among Koreans (2004)," and "McDonald's in Seoul: Food Choices, Identity, and Nationalism (1998)," In 2012 she authored the application documents on ”Kimjang: Making and Sharing of Kimchi“ to UNESCO for the culinary tradition to be included on the Representative List of Intangible Cultural Heritage of Humanity.