National Agricultural Museum to Hold Academic Conference on Changes in the Korean Diet

Presentations on "Barley, Wheat, and Corn" on the 28th
Linked with the "Chronicles of Carbohydrates" Special Exhibition

The National Agricultural Museum will hold an academic conference on November 28 at 2:00 p.m. in the museum's main conference hall under the theme "Barley, Wheat, Corn: How Has the Korean Diet Changed?"

The conference will take a multifaceted look at how the grains consumed by Koreans have changed over the past 100 years. Experts in agricultural policy history, food culture history, and plant breeding will interpret major turning points-such as the "Promotion of Mixed and Flour-Based Diets" and "Food Production Increase Policies"-that laid the foundation for modern Korean food culture, each from their own perspective.

The first session will focus on food production expansion and agricultural policy. Professor Ju Youngha of the Academy of Korean Studies will present "What Carbohydrates Did Koreans Consume After Liberation in 1945?" while Jeong Taeuk, a researcher at the National Institute of Crop Science, will discuss "The History and Current Issues of Corn Variety Development in Korea."

The second session will shed light on the topic from the perspective of daily life and cultural history. Professor Lee Minjae of Mokpo National University will present "Barley and Corn: The Rough but Essential Carbohydrates of Everyday Life in the Past," and Professor Park Sunmi of Kyungpook National University will speak on "The Spread of Tongil Rice and Changes in Rural Dietary Life."

The comprehensive discussion will be chaired by Hwang Bomyung, Director of the Academic Affairs Division at the National Agricultural Museum. All presenters, including Professor Kim Taeho of Jeonbuk National University, Lee Seokki, Agricultural Researcher at the Rural Development Administration, Song Youngae, Head of the Traditional Culture Team at Jeonju Cultural Foundation, and Lee Taeho, Curator at Icheon City Hall, will discuss how grains have transformed Korean food culture.

Oh Kyungtae, Director of the National Agricultural Museum, stated, "This event will provide an opportunity to see how grains have changed our era's dining tables and culture," adding, "We will continue to present academic programs that enhance both expertise and interest in agriculture and exhibitions."

This content was produced with the assistance of AI translation services.