Small research project linking Kimchi and Geography concepts.

1. Christopher R. Jordan
Geography 101
American Military University
Dr. Emily Fogarty
KIMCHI

2. Outline
• Introduction
• Region
• Diffusion
• Cultural Landscape
• Distance Decay
• Conclusion
• Bibliography
Photo courtesy of www.maangchi.com

3. 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

4. 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

5. 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

6. Diffusion Definition
• The spatial spreading or dissemination of a culture element
or some other phenomenon. [2]
Photos courtesy of english.visitkorea.or.kr

7. 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.

8. 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 Museum
Photos courtesy of english.visitkorea.or.kr

9. 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

10. Distance Decay Definition
• The various degenerative effects of distance on human spatial structures
and interactions.
Photos courtesy of koreanfoodgallery.com

11. 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

12. 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

13. Bibliography
1. 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].