Africa has been garnering growing global attention in recent years from governments, businesses and individual cultural explorers alike. Much of this interest has been driven by the continent’s vibrant cultural expressions, particularly in food, music and fashion. In Korea, this shift is increasingly visible through the rising popularity of African-themed festivals, pop-up events and culinary gatherings that introduce African culture. Among those drawn into these cultural exchanges is Yang Ki-sung, whose journey into African culture began not in a kitchen, but in a university classroom and eventually found its deepest expression through food. Yang’s first encounter with Africa came while he was a university student majoring in French at Gachon University. As part of his coursework, he enrolled in a compulsory class on Francophone Africa. What began as an academic requirement soon turned into genuine curiosity. Learning about African countries shaped by French colonial history prompted him to look beyond textbooks and explore the continent in more personal and tangible ways. This new
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