FOOD FOR THOUGHT
CROSS-CULTURAL ASSUMPTIONS IN SOUTH KOREAN DESSERT CULTURE
.png)
RESEARCH BRIEF
A country's culinary habits can teach us about its values, heritage, and customs. In collaboration with Yonsei University in Seoul, South Korea, our team used the design thinking process to explore the differences in dessert consumption between the United States and the Republic of Korea.
Qualitative data gathered via investigative interviews across the two cultures was synthesized into two informational posters that discuss the cultural differences and significance of modern-day dessert trends in the Republic of Korea and the United States.
FINDINGS
Most Korean desserts have a base of rice, which has a rich history in the Korean way of life.
South Korean desserts do not taste abundantly sugary compared to desserts Americans are used to.
Desserts that South Koreans enjoy contain fewer ingredients that are typically more nutritious.
Many South Koreans cannot indulge in American sweet treats due to the intense sugary flavor.
The vibrant colors come from natural ingredients used in their desserts.
PROCESS
The data collection processes included virtual interviews with South Korean residents, in-person meetings with individuals of Korean cultural background, and various empirical methods.
Inspiration was drawn from the traditional packaging, colors, and patterns of South Korean desserts. We also looked to Korean designers as key references in developing these posters.
ACKNOWLEDGEMENTS
Special thanks to Herron School of Art + Design's Marsh Gallery for selecting this research for inclusion in the Connecting Distances exhibition.
ALLI KRAUS
JORIAN MANGUM
BRENT WIGGINS
NGUYEN DANG MINH
NGO MINH CHAU
NANCY YOELANDA ANGGARA