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    May 19, 2013
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          Taste of Korea at Pennington High School
          March 2009 - Taste of Korea in Atlanta
          Taste of Korea - Pacific Asia Museum L.A.
          Changdok Palace
          ASEAN SUMMIT 2009
 		 
KSCPP News & Events Minimize
New Book: Hongik Ingan

KSCPP has just released a new publication: Hongik Ingan - Lives of Queen Seondeok, Shin Saimdang and Yi Yulgok.

Also available as eBook

 

KSCPP is offering free audio-books and ebooks.

 KSCPP just released the audio and electronic version of Chung Hyo Ye.

 

New Hallyu Video

The "Hallyu the Korean Wave" video is now available in the Multimedia section within the Korean Today collection.

 

New KSCPP Video

 New videos have been added to the video collection: 

 

 

DVD Screenings at the Korean Cultural Centre UK

Every Saturday, there will be 
screenings of Korean cultural 
documentaries shown in the 
London Korean Cultural 
Centre's Multi-Purpose Hall, 
covering some of Korea's 
greatest cultural achievements.

Official screenings will be held
at 12:00, 14:00 and 16:00,
but there will also be ad-hoc
screenings so please visit
if you can

Korean Cultural Centre
(London - UK)

Ground Floor
Grand Buildings
1-3 Strand
London WC2N 5BW

Contact us at:
hang-jin.chang@linklaters.com

 

 

New "Taste of Korea" booklet

KSCPP has released the new booklet titled "Taste of Korea - Korean Cuisine Full of Wisdom and Nature". This is not the usual cooking book. Recipes are introduced with accounts on how the food was invented and the wisdom behind. We are sure you will enjoy the reading and the taste of Korean food.

 

Koreanhero.net

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Visit our site www.koreanhero.net where you can freely read and download the KSCPP publications.

 

Our Pubblications

In order to promote Korean history and culture, KSCPP Series books are being distributed to readers at no cost.  After reading our books, please pass them on to others or donate them to your local library or school.  Our books are not for sale or profit.

 

 
Print  
 
Quick Survey Minimize

1. Which video category did you like the most?

Korean Art (26) 28%
Korean Culture (47) 51%
Modern Korea (19) 21%
Print  
 

KSCPP Worldwide

New York - USA
46-38 159th St.
Flushing, NY 11358
Tel: (201) 321-2607
Email: info@kscpp.net

Los Angeles
845 S. Kingsley Dr. #304 
Los Angeles, CA 90005
Won Lee: (323) 535-0485
Email: info@kscpp.net

Atlanta 
10680 Avian Dr. 
Johns Creek, GA 30022
Tel: (404) 200-0933
Email: kscppinatlanta@hotmail.com

Germany
Hiltistr, 7a 86916
Kaufering
Tel: 49 (8191) 70618
Email: jung-ja@hotmail.de

United Kingdom
57 Amberwood Rise, New Malden
Surrey KT3 5JQ
Tel: 44 (0)20 8942-1640
Email: hang-jin.chang@linklaters.comFor technical problems:
admin@kscpp.net 

  
 
 
KSCPP Home  
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Sixth National Essay Contest

 

We are pleased to announce the winners for our 6th Essay National Contest

Jr . High School

1st Place: Rachel Kinnison (Chung, Hyo, Ye)
2nd Place: Cassandra Savel (Chung, Hyo, Ye)
3rd Place: Matthew Schildt (King Sejong the Great)

Honorable Mentions:

Elias Baer (King Sejong the Great)
Kira Traynor (Chung, Hyo, Ye)
Julian Pecht (Admiral Yi Sun-sin)
Nicole Joh (Admiral Yi Sun-sin)
Paula Morgan (King Sejong the Great)
Anh Vu (King Sejong the Great)
Jordan Pentzer (King Sejong the Great)
Maranda Raskin (King Sejong the Great)

High School

1st Place: Austen Yueh (The Practice of Hongik Ingan)
2nd Place: E Young Ruby Lee (Master Wonhyo)
3rd Place: Stephanie Velez (Chung, Hyo, Ye)

Honorable Mentions:

Christian Alvarado (Chung, Hyo, Ye)
Ericka Maullion (Chung, Hyo, Ye)
Heather Teem-Edwards (Fifty Wonders of Korea)

College Students & General Public (18 & older)

1st Place: Jung Bae (The Practice of Hongik Ingan)
2nd Place: Kim Commissaris (Chung, Hyo, Ye)
3rd Place: Sei Yeon (Sandra) Chung (Master Wonhyo)

Special Awards for Schools:

Leonia Middle School (NJ)
Marist High School (NJ)
Dooleen Middle School (AZ)
Highland Jr./Sr. High School (ID)
King George Middle School (VA) 

 
 
 
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New "Korean Cuisine" video

Korean cuisine is getting attention throughout the world for its health benefits and delicious taste. Kimchi has been nominated by the Health Magazine and one of the five healthiest foods in the world and, now, used by many international chefs.

But Korean cuisine is more than just food. In this video we will also get a glimpse of its wisdom and harmony that is at the root of its health benefits; in fact it is said that "eating Korean food is like tasting the energy of the entire universe".

 
 
Video - Modern Korea: an introduction.
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KSCPP at Sung Kyun Kwan University in Seoul on June 30th, 2009
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KSCPP Audio-Book Series
 
 

KSCPP eBook Series
 
 

News From Korea

South Korea leads the world in many fields today, it is regarded as the definitive global leader in IT, electronics, constructions and shipping. It also stands to the forefront of robotics, steel, medicine, energy and many others.

Read the latest news about Korea taken from the most renowned newspapers in the world.
 
Hangul - The language of Compassion.
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Wisdom in Korean Cuisine

"One of the most interesting characteristics about Korean food is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people. "

Excerpt from "Taste of Korea - Korean Cuisine Full of Wisdom and Nature"

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>> Click here to download the booklet
 
 

Photo Galleries

KSCPP has hosted various events in recent years. 
We wanted to share those moments with you by setting up these photo galleries.

Enjoy! >> Click here
 

KSCPP - Korean Spirit and Culture Promotion Project 

 
Even today, literature and internet websites that provide interesting and accurate information for people of other countries about Korea and its past are few and far between. Because of this, our organization has planned a series entitled Korean Spirit and Culture, which provides a basic introduction to Korea's long and rich history, the spirit of its people, and its cultural values, both through the project website ( www.koreanhero.net ) and also through the publication and distribution of free research materials to individuals and major institutions.
 
 
  

 
 
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