Events & Public Sessions

Global Bean hosts regular public sessions bringing together researchers, practitioners, and communities working with legumes. These meetings explore seed systems, food cultures, and biodiversity through both scientific and lived knowledge.

Upcoming Session

Jang-Making
Korea’s Intangible Cultural Heritage of Fermented Soybean Paste

April 21 · 17:00 CET

Fermentation is not just preservation, it is a way of living. This session introduces Korean jang, a fermentation culture recognised by UNESCO, and explores how it connects tradition with everyday food.

About the session

This first session in the Korea’s Bean Culture series offers an introduction to jang, Korea’s traditional fermented soybean pastes, including doenjang, ganjang, and gochujang. Moving between cultural context and everyday practice, the session explores how jang is made, why it was recognised as UNESCO Intangible Cultural Heritage in 2024, and how fermentation continues to evolve through contemporary artisans and communities.

Session outline

Introduction to Korean food culture and the role of jang
What is jang: doenjang, ganjang, gochujang
How jang is made, meju and fermentation processes
UNESCO recognition and its significance (2024)
Jang as a living system, between tradition and change
Contemporary developments, artisans, communities, global interest
From heritage to everyday practice, opening into the next session

Event details

📅 Date & Time: April 21, 17:00–18:00 CET
📍 Online (Zoom)
🔗 Access link: https://zoom.us/j/9739997555
🔑 Code: 9997555

Event Poster

This session is part of the Korea’s Bean Culture series, which explores how beans are cultivated, transformed, and lived through everyday practices across different contexts.