Clik | Edition 6 | December 2020.
Clik | Edition 6 | December 2020.
Presented in association with
For over two decades, the Chennai-based publisher, Tara Books been part of a global culture of publishing, which focuses on books with perspective, featuring unusual art and text. Collaborating with some of the most exciting voices in the field, their books are creative conversations between designers and artists from different parts of India, authors and illustrators across cultures and between publishers across the world.
Travelling Titles initiated conversations that engaged with the theme of global connectedness, by presenting a set of Tara titles that have been printed and widely appreciated in Korea. Working with over half a dozen publishers in Korea, there are currently 12 Tara titles available in Korean. This series of talks and interactions, focused on 5 popular titles, one every month, from July to November 2020.
We present this month, an omnibus edition with all 5 episodes in the Travelling Titles series, unfolding engaging narratives, unique illustrations, captivating tonal inflections, vibrant colours and the carefully executed, thoughtful processes that go in to the making of these unique books. We bring you short notes on the artists and art work and much else in this engaging series. Editors from Korea will join us for this programme as will Korean language students from InKo Centre who will read the Korean version to bring alive the intercultural nuances of these books.
We hope, with the Travelling Titles series, to connect with readers from India, Korea and the world!
Tune in to Tara Books Youtube channel: https://www.youtube.com/TaraBooks or https://www.inkocentre.org/Travelling_Titles.html on Wednesday, 16 December 2020 at 5.00 p.m. IST.
Presented in association with
Launched in 2015, Hello K! is Korea’s national brand performance that has established itself as a cultural performance for foreigners in Korea, from all levels of society, across the world. Hello K! is a fusion, of experience-based performance that combines Korean culture and art that encompasses tradition and modernity with cutting-edge audio-visual technology. In 2020, Hello K! presented, Hello K! Renewed, or Hello K! A New Normal, with a wish that the beauty of Korean culture and art will bring consolation and peace to everyone in the global community who was affected by COVID-19.
Amazing Arirang is a song specially arranged for 2020 Hello K.
Amazing Arirang is an arrangement based on the fact that these two comforting songs from different cultures share the same musical structure and harmony.
We hope that this song will comfort everyone in the global community who have been affected or are struggling to overcome COVID-19 and to stay strong and hopeful of a healthier, happier year ahead!
Musicians:
Vocalist: Daeyoon Kim
Daegeum: Myunghoon Lee
Haegeum: Sungeun Kwon
Buk: Dongwoo Ham
Guitar: Donghyun Yim
Credits:
Producer/Executive Director: Jinyoung Park
Technical Director: Sangkyu Lee
Assistant Director: Bumsoo Shin
Director of Photography: Sunghoon Lee, Chulmin Lee
Camera Operator: Content Korea
VR Camera Director: Sunghoon Lee
VFX: FCM Studio
Editor: Sangkyu Lee, Bumsoo Shin
Photographer: Sungchul Roh
Artists Management: Fantasmakorea
Music Director: Jinyoung Park, Sungwoo Kang
Music Arranged by Jinyoung Park, Sungwoo Kang, Donghyun Yim
Recording Engineer: Hyungkuk Ahn
Hanbok: Ggyumin Hanbok, Mikyung Bae
Makeup Artist: Wookyung Yim
Gaffer: Creative Arts
Chorus: Students from India, France, Taiwan, Mexico, Mongolia, Uzbekistan, Kazakhstan, Laos, Cambodia, Uganda, Myanmar, Republic of Congo, and The Republic of Ghana.
Tune in to https://www.inkocentre.org/Amazing_Arirang.php on Saturday, 19 December 2020 at 6.00 p.m. IST.
Presented in association with Korea Tourism Organization
With approximately 5000 years of culinary history, the cultural importance of food in Korea, extends well beyond nourishment. When friends and colleagues greet each other in the morning, they ask, “Did you eat breakfast?”. This is considered as much of a greeting as it is an inquiry.
Korean traditional cuisine or Hansik represents the metaphysical view of Koreans – the theory of yin and yang (representing earth and heaven respectively) and the interaction between the two resulting in dynamic energies represented by the five elements that make up the universe (i.e., water, fire, wood, metal and earth). The traditional Korean table consists of dishes of five colours, namely, green, red, yellow, white, and black, which represent the five elements and also the five tastes of spicy, sweet, sour, bitter, and salty. It is believed that a combination of dishes with these colours provides nutritional balance. A good example is bibimbap, which is rice mixed with assorted vegetables of different colours, egg and gochujang (red pepper paste).
Main cooking techniques used by Koreans are grilling, boiling, pan-frying and steaming which do not use much so make the food healthy and easily digestible.
Kimchi
Now beginning to gain worldwide reputation as a representative food of Korea, kimchi has been praised for its anti-carcinogenic properties and nutritional value. Kimchi can be eaten fresh but is normally consumed after fermenting it for several days. Made with vegetables and a variety of seasoning ingredients, kimchi was an important source of vitamins in the winter, when fresh vegetables were unavailable and at a time when storage methods were not well-developed. There are over three hundred varieties of kimchi, but when it was first made, it required a very simple recipe of salting and storing Napa cabbage in a ceramic container for fermentation.
Gochujang (Red Pepper Paste)
Gochujang is a traditional Korean condiment made by fermenting a mixture of chili pepper powder with other ingredients. This red pepper paste is used for stews, soups, fried food, salads, grilled food, and namul (wild greens). It is also used in making fried red pepper paste sauce for side dishes, and can be served with raw fish or mixed noodles.
Doenjang & Ganjang (Soybean Paste) (Soy Sauce)
Made of fermented soybeans which are divided into solid and liquid parts to respectively form doenjang and ganjang, these are two of the most important items of traditional Korean food.
Doenjang is usually used in cooking stews and also served as a condiment for ssam (leaf wraps), or namul (wild greens) and jang-tteok (wheat flour pancakes).
Ganjang is used variously depending on the cooking method and also used as an accompaniment for fried food.
For Episode 1 in our Korean culinary series - Korean Cooking for Indian Homes, tune in to https://www.inkocentre.org/Korean_Culinary_Series.phps on Wednesday, 23 December 2020 at 6.00 p.m. IST.