In this article, the topic of Yoon Sook-ja will be addressed from different perspectives, analyzing its importance, impact and relevance in today's society. Various aspects related to Yoon Sook-ja will be explored, as well as its implications at a social, cultural, economic and political level. Throughout the article, different opinions and points of view will be presented, with the aim of offering a comprehensive and enriching vision about Yoon Sook-ja. In addition, possible solutions and initiatives will be examined to address the challenges that Yoon Sook-ja poses, in order to encourage dialogue and reflection around this topic.
Yoon Sook-ja | |
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![]() Yoon in 2016 | |
Born | June 6, 1948 |
Alma mater | Sookmyung Women's University Dankook University |
Employer | Institute of Traditional Korean Food |
Korean name | |
Hangul | 윤숙자 |
Hanja | 尹淑子[1] |
Revised Romanization | Yun Sukja |
McCune–Reischauer | Yun Sukcha |
Yoon Sook-ja (born June 6, 1948) is a South Korean cooking researcher and professor.
She got her master's degree in Food and Nutrition at Sookmyung Women's University, and took her doctoral course in Food and Nutrition at Dankook University. She was the associate professor of Traditional Cookery at Baewha Women's University, and now she is the head of the Institute of Traditional Korean Food,[2] where she is also a professor in the Department of Food and Cooking. Additionally, she is the head of the Tteok Museum. She has given presentations on Korean food in London.[3][4]
She was one of the people in charge of South Korea's return banquet at the 2007 Inter-Korean summit.