Korea: A Land Divided

1. Korea: A Land Divided By Desiree DeNicola Edu 553

2. Dance • Traditional Dances • Samulnori(farmers' dance)- dancers have hats with long flowing tassles which follow their spinning movements. Music is made by the instruments just seen: drum (buk), hourglass drum (chang-gu), and two gongs (ching and kkoenggwari). • Sandaenori(mask dance)- over 200 years old, these dances contain many Buddhist and Shamanist elements and often mock high society. The masks designs are very fancy, and represent different feelings depending on which way you look at it. • Madangnorithis style is much like musicals in Europe and America. • Fan Dance this popular style has women dancing with their large fans, making stylish designs and patterns. • Drum Dance musicians dance and spin around their drums while playing them.

3. Music • Samulnorimeans "four instruments" and refers to the instruments played by the musicians. Kwaengwari JingJangguBuk gong gong hourglass drum drum • Comes from Buddhist and farmers music, the style has changed through the years in many different ways. • Popular Samulnori Musician = Kim Duk Soo SamulNori ensemble • SamulNori Hanullim, Inc. was founded in 1993 keep and show the diverse Korean traditional arts through performances, research, and education.

4. The Arts • Traditional music • Court music = slow and sad • Folk music = emotional and lively. • Traditional dances are put into three categories: court, folk, and religious. Religious dances are performed at religious ceremonies and rites. • Calligraphy and Painting • Like in China and Japan, brush painting with ink is one of the most respected art forms. It was once just a hobby for kings and nobility. Today any Korean can practice calligraphy. Koreans like to paint the four "noble" plants (bamboo, orchid, chrysanthemum, and cherry blossom), animals (mostly tigers and cranes), and misty mountain settings.

5. Activities • Ssirum (Korean wrestling) is like Japanese sumo wrestling, with two opponents trying to wrestle each other in a sandy ring. The one who throws his opponent to the ground wins a point. The annual competitions attract many spectators. • Taekwondois a scientific Korean martial art. Tae means foot, leg, or to step on. Kwon means fist or fight. Domeans the way or discipline. It is more than just fighting, it is about training one’s body and mind. • Kite FlyingKoreans enjoy flying kites, especially on major holidays like Ch'usok and the Lunar New Year. The traditional Korean kite (yon) is made with bamboo sticks and Korean paper. • Nol-Ttwigi(Korean See-saw)Unlike in the West where riders sit atop either side of the see-saw, nol-ttwigi has people stand on their side, then jump up, forcing their partner into the air on the opposite side. This game is popular among females, usually during traditional holidays and festivals.

6. Traditional Dress • Hanbok: (known as chosŏn-ot in North Korea) • Made up of: shirt - jeogori pants – baji • The upper class wore hanbok made of woven cloth or lightweight materials in warm weather and of plain and patterned silks the rest of the year. • Hanbok are worn for everyday dress, ceremonial dress and special dress. • Ceremonial dresses are worn on formal occasions, like a child's first birthday, a wedding, or a funeral. • Special dresses are made for shamans (priests) and officials. • Today the hanbok is sometimes worn during formal occasions. They do not wear it everyday, like before.

7. Traditional Dress • Variety of colors= upper class • Bright colors= by children and young girls • Dull colors= middle-aged men and women. • Commoners had to wear clothes of white by law, but for special occasions they wore dull shades of pale pink, light green, gray and charcoal. When Korean men go outside, they have to wear an coat called a durumagi, which comes down to the knees. • Both males and females wore their hair in a long pigtail until they were married. Then the hair was knotted. • The man’s in a topknotsangtu on the top of the head • The woman’s hair was put in a ball just above the nape of the neck. A long pin, orbinyeo, was put through the knotted hair to hold it and for decoration. The material and length of the binyeo varied according to the wearer’s class and status.

8. Food • Food is made of mostly rice, vegetables, meats and tofu (dubu in Korean). • Traditional Korean meals have many side dishes called (banchan). • Banchan are eaten with steam-cooked short-grain rice, soup, and kimchi (fermented, spicy vegetable banchan, mostly cabbage, radish or cucumber). • Korean seasonings= sesame oil, garlic, ginger, salt, doenjang (fermented soybean paste) gochujang (red chili paste) • Korea is the largest consumer of garlic, ahead of the rest of Asia. • Koreans traditionally eat at low tables, on cushions, seated with their legs crossed in a modified lotus position. Zen Buddhist Kodo Sawaki in lotus position • Meals are eaten with a set of silver or stainless steel chopsticks calledjeotgarak and a long-handled shallow spoon called sutgarak (Like the American spoon) • Together they are known as sujeo. Unlike other chopstick cultures, Koreans have used spoons since the 5th century

9. Korean Food Japchae (잡채): Boiled dangmyeon or potato noodle, steamed spinach, roasted lengthwise-cut beef, roasted sliced onion, roasted lengthwise-cut carrot are mixed with seasoning by soy sauce, sesame oil and half-refined sugar Koreans generally do not pick up their rice or soup bowls, but leave both on the table and eat from them with spoons. Banchan are eaten with chopsticks JapchaeNoodles Drying

10. Table Manners • Do not make noises with spoon or chopsticks hitting the rice bowl or other food containers. • Do not hold the rice bowl or soup bowl in your hand during the meal. • Do not poke around the rice or side dishes with the spoon. • Do not pick out what you don't like or shake off seasonings. • Do not leave any trace of food on the spoon while eating. • Do not make noises with spoon or chopsticks hitting the rice bowl or other food containers. • Do not hold the rice bowl or soup bowl in your hand during the meal. • Do not poke around the rice or side dishes with the spoon. • Do not pick out what you don't like or shake off seasonings. • Do not leave any trace of food on the spoon while eating.

11. Using Chopsticks • How to use chopsticks: • Place one chopstick inside of thumb and reach to 4th finger. • Place the other chopstick between the index finger and middle finger and hold by pressing with your thumb. • Freely move chopsticks by pressing thumb and only using your index and middle fingers. Right Wrong