Seoul Gourmet kicks off Korean food globalization

Seoul Gourmet 2010, “Star Chefs Meet Korean Flavors” kicked off on Sunday, September 26 and wraps up a week of culinary exchanges on Sept. 30. This annual event helps bring together master chefs, journalists, experts, and amateurs with a passion for food together to exchange the best there is to eat from both East and West.

The five-day program began with the “Savor Korea” program, which introduced Korean ingredients and food culture to overseas chefs and journalists, held at the Shilla Hotel’s traditionally styled hall, Yeong Bin Gwan. Organized around the subject of fermentation, a key process in creating many Korean foods, it gave an overview of the traditional pastes like dwenjang and gochujang and their role in Korean cuisine, along with an introduction to temple food and to Korean traditional alcohols. Such luminaries and Rock Dam Park and the Venerable Sun-Jae were on hand to deliver lectures on their areas of specialization.

Monday’s program included a forum called “Lactic Fermentation and Biologic Value of the Food” at the Shilla Hotel. Culinary luminaries such as Sang-Hoon Degeimbre and Michel Troisgros were on hand to give their expertise, and to discuss the place of Korean food in the international culinary world. Monday evening also saw the first of a series of dinners by some of the best chefs from both Korea and abroad, with dinners prepared by Michel Troisgros, and Carlo Cracco and Luigi Biasetto.

Tuesday and Wednesday saw Master Classes held at the Hyundai Department Store at COEX, with both Korean and international chefs showing up to work their magic and share their skills with a wider audience. Famous local chefs like Cho Hee-sook and the Venerable Sun-Jae joined Jordi Rocca, Fernando del Cerro, and Dr. Bruno Goussalt in demonstrations covering a wide range of techniques, recipes, and subjects.

Star Chefs Master Classes on Thursday delved even deeper into the world of food. Intended primarily for more advanced culinary knowledge, the first session, “Jordi Roca’s Creative and Revolutionary Cooking Philosophy” concentrates on the Spanish chef’s unique style, while the second, “Nature + Science + Food, Taste the Essence” puts Dr. Goussalt’s revolutionary sous-vide techniques and molecular gastronomy master Sang-Hoon Degeimbre’s innovations in the spotlight.

Tuesday evening saw the Seoul Gourmet’s Gala Dinner, with further Star Chef Dinners on Sept. 29 and 30 by Degiembre, Roca, and del Cerro.

Tuesday morning also saw a special event for the international chefs and journalists, with a very early visit to Noryangjin Fish Market to tour the market, watch the fish auctions, and breakfast on some of the market’s offerings.

"We hope this opportunity will help globalize Korean food by bringing to a wider audience, as well as bringing sophisticated international cuisine to locals," said Michael Spavor of the Seoul Tourism Organization. "We're exceptionally happy with the response from chefs, journalists, and other participants, and are excited for what the future of Korean food may hold."
source:Korea.net

Comments

किमची कोरिया का मुख्य नहीं बल्कि सह- भोजन(साइड डिश) है ।

<पारम्परिक कोरियाई भोजन का आनंद लेते कुछ वरिष्ठ साथी> भोजन मानव संस्कृति का सबसे महत्वपूर्ण हिस्सा है। कोरियाई संस्कृति भी इस कथन का पूरक है। कोरिया का खाना यहाँ की सांस्कृतिक पहचान का एक ऐसा हिस्सा जो भारत और पश्चिमी निवासियों के आहार और प्रचार से काफी अलग है । कोरिया के भोजन विशेषकर अनाज ( खासकर चावल ) , मांस , और कुछ सब्ज़ियों पर जोर देता है । हालांकि अमेरिका , पूंजीवाद , पश्चिम का प्रभाव और औद्योगीकरण जैसे तत्वों के मेल के साथ यहाँ के लोगों ने पिज्जा , हैमबर्गर और बीयर को भी अपनाया है । इसके अलावा जापानी सुशी और चीन के कुछ भोजन तथा दक्षिण पूर्वी एशिया और भारत के व्यंजनों की लोकप्रियता भी प्रमुख है। कोरियाई भोजन में साधारणतः चावल , सूप या स्टू , और कई साइड व्यंजन रहते है और लगभग सभी खानों में साइड व्यंजन के रूप में किमची या मसालेदार सब्जियां रहती है । राष्ट्रीय आहार में किमची का सबसे ज्यादा ...

모디 "한국-인도 동반자관계, 아시아 성장·안정에 이바지"

나확진 특파원 = 나렌드라 모디 인도 총리가 "한국과 인도의 동반자 관계가 아시아의 성장과 안정, 번영에 이바지할 것"이라며 양국 협력의 필요성을 강조했다. 모디 총리는 27일 인도 뉴델리에서 열린 한-인도 비즈니스 서밋에 참석해 기조연설에서 이같이 말했다. 그는 인도에서 건너와 가락국 김수로왕과 결혼했다는 허 왕후 설화에서부터 불교의 전파, 한국을 '동방의 등불'이라고 부른 인도 시인 라빈드라나트 타고르 등을 언급하면서 양국 관련성을 강조했다. 그는 구자라트 주 총리로 재직 당시 방한 경험을 거론하며 "세계적인 브랜드를 만들고 유지하는 한국 국민을 존경한다"고 말했다. 그는 자동차, 철강, 조선, 주택, 도시개발, 철도, 에너지 등 여러 분야에서 두 나라의 협력 가능성이 크다며 양국이 협력해 아프리카 등 제삼국 시장으로도 함께 진출하자고 덧붙였다. 코트라와 조선일보, 인도경제인연합회(CII)가 공동 주최한 이번 행사에 백운규 산업통상자원부 장관, 송영길 한국·인도 국회의원 친선협의회장, 대한상공회의소 회장인 박용만 두산인프라코어 회장, 최태원 SK그룹 회장, 정의선 현대차그룹 부회장, 손경식 CJ그룹 회장, 조양호 한진그룹 회장, 조현준 효성그룹 회장, 권오준 포스코 회장 등이 참석했다. 모디 총리 외에 아룬 제틀리 재무장관, 수레시 푸라브 상공부 장관, 라비 샨카르 프라사드 정보기술부 장관과 마힌드라 그룹의 아난드 마힌드라 회장 등이 참석했다. 모디 총리는 박용만 회장 등 한국 경제인들과 별도로 간담회를 하고 인도 정부에 바라는 점과 투자 애로 등을 청취했다. 또 현대차가 만든 수소전기차 '넥쏘'에 정의선 부회장과 함께 탑승하기도 했다. 백운규 장관은 "조선, 자동차, 철강, 전자 등 한국이 경쟁력이 있는 분야에서 인도와 협력을 강화할 필요가 있다"면서 "스마트 시티와 전력 등 인도 인프라·에너지 분야에서는...

Teaming up Korea, India ...science and technology

Teaming up Korea, India ...science and technology N.K. has around 30,000 electron... Remote-control craft expand U.S... Half of singles have no interes... Banks to buy W1tr in toxic loan... FSC delays ruling on Lone Star’... Prosecutors discover more FSS m... Home-backed lending jumps W2.4t... Money supply growth declines to... Science and technology are two driving forces for the economies of South Korea and India, with tremendous potential for projects that link both sides. To capitalize on this potential, India’s Science and Technology Minister Pawan Kumar Bansal came to Seoul to take part in the first Ministerial Steering Committee meeting on May 4. Education, Science and Technology Minister Lee Ju-ho (left) with India Science and Technology Minister Pawan Kumar Bansal during the 1st India-Korea Science and Technology Ministerial Steering Committee. (India Embassy) “We agreed on the need to promote human resource exchange and joint research in promising next-generation...

Han Asia Times

Search This Blog