Lecturer Profiles

                                                                                                                                                                                                                        

Chi-Hoon Kim holds a PhD in anthropology with a concentration in food studies (Indiana University). Her research examines the global rise of gastro-national branding a nation-building strategy to understand why nation-states use culinary practices to enhance their international reputation. She investigates the political process of promoting culinary practices through international heritage regimes and global media. Chi-Hoon has published on topics such as the inflight experience of national cuisines, the use of plastic food models as gastro-national tools, and the politics of kimchi as intangible cultural heritage.

 

Education:

  • Ph.D. Indiana University (Anthropology)
  • M.A. School of Oriental and African Studies (Anthropology)
  • B.A. Wesleyan University (Government)

Areas of Specialization:

  • Food studies
  • Anthropology of state
  • Heritage and Tourism studies
  • Food security
  • Nationalism
  • Globalization
  • Migration
  • Popular culture
  • Social media          

Publications:

  • 2017. “Let Them Eat Royal Court Cuisine! Heritage Politics of Defining Global Hansik.” Gastronomica: The Journal of Critical Food Studies, 17 (3): 4-14.
  • 2016. “Kimchi Nation: Constructing Kimjang as an Intangible Korean Heritage” in Urban Foodways and Communication: Ethnographic Studies in Intangible Cultural Food Heritage Around the World, edited by Casey Lum and Marc de Ferrière le Vayer, 39-54. London, UK: Roman and Littlefield. 
  •              2016 (with Tim August). “The Turn To ‘Bad Koreans’: Transforming Televisual Ethnicity.” Television & New Media, 17 (4): 335-349.
  •              2014. “The Power of Fake Food: Plastic Food Models as Tastemakers in South Korea,” Journal of Media and Culture 17 (1).
  • 2014. “Tasting the Nation in the Air: Branding the Korean Nation through Airline Meals.” In Political Meals edited by Regina Bendix and Michaela Fenske, 207-217. Berling : LIT Verlag Publications.