Fermentation is not just preservation, it is a way of living.
This session introduces Korean jang, a fermentation culture recognised by UNESCO, and explores how it connects tradition with everyday food. From the making of meju to the transformation into doenjang, ganjang, and gochujang, jang is approached not as a fixed heritage, but as a living system shaped by practice, environment, and community.
The session will also look at how jang continues to evolve today, across households, artisans, and wider food cultures.
About the series
This series explores Korean bean culture through both context and practice. Each topic is first introduced through its cultural and historical context in Korea, then followed by a second moment focused on application, including cooking and contemporary use.
Series overview
The series unfolds through a set of interconnected themes:
– Jang-making as cultural heritage
– Everyday cooking with fermented beans
– Soybeans as a foundation of Korean food culture
– From tradition to application
– Knowledge and transmission
– New contexts and adaptations
Event details
📅 Date & Time: April 21, 17:00–18:00 CET
📍 Online (Zoom)
🔗 Access link: https://zoom.us/j/9739997555
🔑 Code: 9997555