The Culture of Korea and traditional Korean chicken soup (dangdang)
This is one of the practical works at the course “History” for specialty “Hiking”. Made independently on the basis of standard tasks free choice of topic.
The job determines the result of study of several topics in anthropology and Ethnography.
Korean cuisine has become firmly established in tourist service in many countries and is very highly valued in the Crimea as local residents and tourists.
The Koreans are the main population of the Korean Peninsula. The designation of Koreans in Korean: Choson Saram (cor. 사람 조선) in the Democratic people’s Republic of (North) and Hanguk Saram (cor. 한국 사람) in the Republic of Korea (South).
Koryo Saram (Korean. 고려 사람 (高麗人) “people Bark”) was a Soviet and post-Soviet Koreans, the descendants of Koreans, native stayed or relocated in the 60-ies of the XIX century in the Russian far East (mainly in Primorye).
In anthropological type belong to the East Asian branch of the Mongoloid race. Say in Korean. Many of the questions of the ethnogenesis of the Koreans is not unambiguous. Obviously, in their formation was involved ethnic groups of different origin, and the leading role belonged to the groups, who spoke protoctista languages.
The principal religions are the teachings of Confucius, Buddhism, Christianity, shamanism. Previously the country was dominated by Buddhism, but in XIV century it lost its significance as an official religion. A large number of Koreans living in North Korea, atheistic views.
Traditional houses, huts, wooden frame (grid), overlaid with stones (which, for lack of lime, usually tied straw ropes) and covered with clay; the roof thatched or tiled. The inner room is small; the Windows looked out on the yard and instead of glass was covered posolennoy white paper. On the street were facing only a small hole for the smoke from the furnaces, which were arranged either indoors, or (in wealthy homes and government buildings) was heated from outside, whereby the outer walls of houses were usually bloated and streets during the fire the ovens was clouded with smoke. In Korea, it was decided to install floor heating system. This tradition has been preserved until now.
Korean cuisine is generally quite spicy, enjoys spices and especially lots of red pepper. Most Korean dishes have a characteristic red-orange color because of their generously seasoned with hot pepper. Pepper the Koreans have started to use only in the XVI century, when it was brought from South America by the Portuguese. It was then that was formed the traditional way of making Korean dishes. Spicy food highly valued. Notable is the fact that the set of spices Korean food is not rich: for the most part it the garlic and pepper, but Korean chefs are operating them in different proportions and combinations, and therefore get different tastes. Korean cuisine Soviet Koreans of the Koryo-Saram, on the other hand, is well-established wide use of coriander giving Korean salads distinctive taste and smell.
In the traditional costume of Koreans dominated by white color, unlike Chinese and Japanese. The dress of the men consisted of a shirt, wide trousers, stockings and rope or straw shoes; the top coat, winter padded. Hair gathered in a bun and tied at the top of the cone (in children and idle — worn scythe); on the head they wore sometimes a hat with fields of reeds, patent matter etc. Women wore several skirts, a corset or a wide belt and a cloak on her shoulders, and in winter — cotton robes; their hair was similar to Chinese.