Cooking Recipes and the Ways of Transmitting Knowledge

How can the written recipes convey the embodied practice of cooking? While cooking traditionally relies on direct transformation and oral explication, what circumstances lead to the translation of this mute skill into written form? This talk examines two 17-century cooking recipes from Chosŏn Korea (1392–1897), exploring how they mediated discursive and bodily practices.

Co-sponsored by EAS, Department of History & International Studies