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[HanCinema's Digest] Food Lovers' Lane

2017/05/28 | 301 views | Permalink

Quartz comments on K-cultural appropriation in the kitchen, rooftop bars are reshaping the city's drinking scene, see what went down at Seoul Food 2017, My Korean Kitchen shares an updated recipe for making bean sprout soup. 

"When it comes to Korean food, there is no such thing as cultural appropriation"

Here's an interesting piece by Simone Grave Seol on Quartz that discusses the thorny issue of cultural appropriation in the kitchen, specifically Korea's fermented cabbage of choice, kimchi. "Purity can only exist in a vacuum of cultural interaction, and we all benefit when cultures meld", argues Simone, and she believes that given the K-Wave context, and the country rise in the twentieth century, that Korean won't mind: "Koreans have overcome dictatorships and poverty, so I'm sure we can survive Instagram pictures".


"Rooftop Restaurant and Bar Craze Sweeps South Korea"

According to Korea Bizwire, rooftop restaurants are on the rise and are reshaping the drinking culture in the process. "Special rooftops decorated with plants and a nice view appeal to young people, presenting a more laid-back and relaxing atmosphere, almost an escape from the bustling streets of Seoul", writes Ashley Song, and believes that, "Despite the vulnerability to different types of weather and noise complaints from neighbors, the rooftop craze in South Korea looks like it's here to stay".


"'Seoul Food 2017' takes place in KINTEX"

South Korea's largest international food exhibition, Seoul Food, recently took place from May 16 to 19 at the Kintex in Goyang. This year's theme was "nutritional and clean" and, according to this report on Arirang, over a thousand food vendors were out in force. There was interest in going beyond kimchi, packaged meals (as more Koreans are living by themselves), and even grasshoppers were on the menu: "Grasshoppers are very nutritious, with more than three times the protein per gram compared to beef. Our chocolate bar contains no antibiotics or processed ingredients, so it's safe and clean to eat. Above all, it tastes good".




Sue's latest recipe on My Korea Korean Kitchen is up! This week Sue shares an update on her recipe for making kongnamul guk, a bean sprout soup that's "light and refreshing" and "packed with vitamins". Five ingredients, 2 to 3 servings, 30 minutes tops-enjoy!


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