Cultural Project: Korean Cuisine

[Aromi Lee]

Korea is a proudly health-conscious society; it's no coincidence that the Korean word for seasonings, 양념 yangnyom, comes from the Chinese word for "remedy." There is a long-standing understanding of the close relationship between food and health in Korea. Old sayings such as ‘Food is medicine’ reflect a strong consciousness that our health is intimately related with what we eat. Consequently, within Korean food culture, numerous foods and drinks are associated with various medicinal properties, such as ginseng, honey, cinnamon, ginger.

Korean meals tend to emphasize a harmony between flavors, colors, textures and temperatures. Grains like rice have much more delicate flavors than heavily seasoned vegetables or stews, and this provides a balance in flavor. Colors of vegetables, meats and grains are also important in considering a properly set table. Diversity in texture is found in the different side-dishes, dried and fresh foods and even in rice mixed with other grains. Temperature contrast is found in cool foods such as kimchi and hot foods such as soups and cooked rice. More than a single flavor or texture, the success of a Korean meal is determined by the overall harmony of divergent sensations found in it.

Korean Cuisine Slideshow

Sources: 

http://iml.jou.ufl.edu/projects/students/hwang/character1.htm

http://www.trifood.com/intro.asp

http://www.eatingwell.com/food_news_origins/food_travel/discover_the_health_benefits_of_korean_cooking?page=2

http://visitkorea.or.kr/enu/CU/CU_EN_8_1_5.jsp

http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=259613

http://greentea--mochi.blogspot.com/2011/04/korean-aesthetic-eui-shik-ju.html

http://articles.philly.com/2010-09-23/entertainment/24978680_1_korean-cooking-korean-cuisine-korean-food

http://www.globalpost.com/dispatch/news/regions/asia-pacific/south-korea/120528/more-kimchi-korean-foods-popularity-soars

Michael J. Pettid, Korean Cuisine: An Illustrated History