Korean Food Institute, associated with the nation's first private Women's University, is the only Korean food institute at a University that integrates the 'tradition' of the successive generations of professors who inherited the cuisine of the royal court and Chosun Dynasty’s royal family with the 'science' of the modern researchers who study contemporary food and nutrition.
Research on Korean food originated in 1938 from the Home Economics department and has been handed down over the past 70 years with a range of personnel from senior professors in their 80’s to young researchers in their 20’s.
This tradition has given birth to the Graduate School of Traditional Culture and Arts in 1998, the Korean Traditional Food Institute in 2000, and also to the Korean Food Institute today.
Korean Food Institute values the wisdom behind “ongoijisin(溫故而知新)”, an old adage that means “renew by reflecting the old.” It encourages not only continue the old tradition but also to tirelessly seek change and reform withvisionary ideas and experiments for new paradigm in the culture of food.
With the best facility and lecturers, Korean Food Institute develops programs and cultivates experts to apply functional, scientific and artistic aspects of the Korean food to lead the Korean food culture. We also aim to provide opportunities and open space for the public to experience a high quality culture.
Korean Food Institute is located at the Sookmyung Renaissance Plaza which symbolizes the vanguard of past 100years and the 21stcentury-style cultural leadership of Sookmyung. It will present opportunities to experience an elegant and high-quality culture through its connection with the best sound-equipped Concert Hall, Traditional Music Concert Hall, SMU Museum, Chung Young Yang Embroidery Museum, Moon-Shin Art Gallery, Art Gallery, and Sookmyung Le Cordon Bleu Academy.
A field where Korean food is sublimated into science and art!
An open door that leads to the future of food culture!
These will come true with Korean Food Institute contributing to the development of Korean food culture.