Review of Jinhee Choi,The South Korean Film Renaissance: Local Hitmakers, Global Provocateurs

2011 ◽  
Vol 9 (2) ◽  
pp. 235-240
Author(s):  
Daniel Martin
Keyword(s):  
Screen ◽  
2019 ◽  
Vol 60 (2) ◽  
pp. 332-341
Author(s):  
Sangjoon Lee

2010 ◽  
Vol 10 (1) ◽  
pp. 102-109 ◽  
Author(s):  
priscilla parkhurst ferguson

Culinary consciousness raisers, cooking texts often serve as vehicles of national identification. From Pampille (Marthe Allard Daudet) and her cookbook, Les Bons Plats de France, in 1913 to the international culinary competitions of today such as the Bocuse d'or, culinary distinction promotes national interests. In contrast to the strident nationalism of the early twentieth century, culinary nationalism today operates in an increasingly globalized world. National culinary distinction defines the nation and sells its products in a highly competitive international arena. A recent culinary text, the South Korean film Le Grand Chef [Sik Gaek  ] (2007), illustrates the phenomenon, subsuming national culinary promotion in a mega culinary competition, all in the service of Korean culinary achievement.


Author(s):  
Álvaro Trigo Maldonado

In the past few years, the South Korean film industry has released a growing number of Korean movies set in the colonial period. This essay focuses on how these films deal with the painful memory of occupation. More specifically, the analysis will be centered on two biopics with narratives that differ from what could be argued to be the mainstream portrayals of the colonial period, which tend to depict the struggle of Korean freedom-fighters under Japanese rule. Moreover, this essay reflects on the meaning of reinterpreting the past through cinema.


Sign in / Sign up

Export Citation Format

Share Document