Join World Kitchen host Tamra Fatemi-Badi as she welcomes Hyeseon Kim and Jooyeon Rhee into the World Kitchen for a fascinating workshop where the guest chefs will share the culture and cuisine of Korea, explaining regional and seasonal differences. On the menu will be traditional Kimbap or Gimbap (seaweed, rice, and vegetable rolls) and Bibimbap (rice and vegetables).
Hyeseon Kim (L) and Jooyeon Rhee (R)
Hyeseon Kim came to America to pursue higher education in 1994 and met her husband, Jungwoo Ryoo, in Kansas City. In August 2005, she moved to the Centre region with her three sons when Jungwoo Ryoo got a teaching job at Penn State Altoona. She holds an MA from the University of Missouri -Kansas City and teaches Korean part-time at Penn State. She is involved with PanAPIDA Circle, Scouting America, and other organizations in State College. Since her husband became the Penn State DuBois Chancellor and CAO in 2022, she has enjoyed getting to know DuBois.
Dr. Jooyeon Rhee is Associate Professor of Asian Studies and Comparative Literature whose multidisciplinary research interests include literary history, literary criticism, gender studies, visual culture, diaspora studies in inter-Asian and inter-imperial contexts. She is the author of The Novel in Transition: Gender and Literature in Early Colonial Korea (Cornell, 2019) and co-editor of Gender and Food in Transnational East Asias (Lexington, 2021) and several special journal issues including “Culinary Culture on the Move” (Verge: Studies in Global Asias, 2023), among others. Currently, she is working on two projects: popular imaginations of deviance in Korean and Japanese crime fiction; and food in global Korean literature and films to shed light on the intricate networks and movements of people, capital, and thoughts at the intersections of gender and race/ethnicity.
