'From Kiln to Kimchi' celebrates Korean heritage at American Museum of Natural History

By Kwon Mee-yoo

Brooklyn-based food creator and owner of Orion Bar Irene Yoo never imagined seeing lines of visitors at an American museum waiting eagerly for cups of "ramyeon," or Korean instant noodles. But on March 14, that's exactly what happened as the American Museum of Natural History (AMNH) in New York City hosted "From Kiln to Kimchi," celebrating Korean culture in its iconic Gilder Center.

"It was so amazing to see Korean culture and the Korean community celebrated in such an esteemed and historic institution like the American Museum of Natural History," said Yoo, who attended to support her sister, artist Carolyn Yoo, at the Marketplace section.

"I thought the event was so well curated and featured a huge variety of vendors, artists, makers, food items and panels that really spoke to our cultural history and present."

Yoo appreciated how the museum bridged the past and present by highlighting the role of “onggi” (traditional Korean earthenware) in Korean cuisine.

"I especially enjoyed seeing the historical artifacts used in making Korean onggi. I hope that can be a more prominent or featured exhibit in the future so more people can learn and enjoy," Yoo said.

The event’s roots trace back to the museum’s Korean pottery collection showcased in the Louis V. Gerstner, Jr. Collections Core.

“The museum’s new Gilder Center is the perfect location for the event as it houses the Gerstner Collections Core, which features a display of Korean pottery that inspired our team. From there, we started thinking about the people behind the pottery, and that led us to create this event," Megan Watt, Assistant Director of Public Programs at AMNH, told The Korea Times.

Museum scientists showcased rare Korean pottery from the collection, providing historical context to connect the past to contemporary practices. Korean American pottery artists Yoonjee Kwak and Dave Kim demonstrated centuries-old techniques that continue to influence modern ceramics. The event also featured contemporary ceramic works by artists Janny Baek and Jane Yang-D'haene, whose innovative interpretations connected traditional aesthetics with modern design.

The evening brought together diverse communities from across New York City.

"Our team went out into the city; we visited pottery studios, went to street fairs and started introducing ourselves. Then, as the event started to come together, vendors and artists introduced us to people in their network and it became collaborative,” Watt said.

During the sold-out event, guests explored a variety of Korean dishes such as handmade kimchi from Kimchi Kooks, gluten-free bulgogi and fried tofu “kimbap” (seaweed rolls) from Kimbap Lab to customized bowls of ramyeon. Attendees who opted for alcohol tastings enjoyed artisanal “makgeolli” (Korean fermented rice wine) by Brooklyn’s Hana Makgeolli, as well as innovative soju cocktails by JUMO.

The event was a resounding success, selling out entirely ahead of the evening. Watt noted that the museum aimed to attract a diverse audience, including "people who are big fans of Korean culture, people who are coming in blind and looking to learn, our event regulars and folks who may be joining us for a program for the first time because the event spoke to them."

Watt emphasized that cultural programs like “From Kiln to Kimchi” help the museum connect historical exhibits with contemporary relevance.

“Events like this bring people into a conversation with the museum's displays,” she said. “The Korean pottery exhibited on the second floor of the Gerstner Collections Core shows a traditional use of ceramics from a particular time period, and programs like these help us show a wider breadth of what Korean pottery can mean in 2025 and the same can be said for the food, drinks, music or any other element of the event.”

Reflecting on the broader impact of Korean culture’s rising global appeal, Watt noted that the event’s popularity mirrors the strong presence of Korean culture in the U.S.

"I think the popularity of this event is certainly a reflection of how popular Korean culture is in New York City. We strive for all of the museum’s events to not only reflect the needs and desires of our audience, New Yorkers, but also to show them something new. Attendees to Friday’s event can come for the K-pop DJ and stay for the science of fermentation, for instance," she said.