Symposium to Discuss Hansik Globalization
Published on | Source
By Kim Hyun-cheol
Staff Reporter
Holding various international events is one effective measure to promote Korean cuisine, food experts say, and signs are already visible in an attempt to raise its recognition overseas.
In a public hearing last month, the Ministry of Food, Agriculture, Forestry and Fisheries said it will carry out a series of activities to help Korean food enter the global stage, including the development of images and a character for the promotion campaign.
April will see another event in the form of an international symposium under the theme of the globalization of Korean cuisine. Hosted by the ministry and the Presidential Council for Future and Vision, the symposium will be held April 7 at Seoul's Lotte Hotel, the Korea Agro-Fisheries Trade Corporation said.
Some 300 participants, including food and farm minister Chang Tae-pyong, will discuss the current global food trend and how to make Korean cuisine more appealing to people outside the country.
The academic seminar will start with remarks from Kwak Seung-jun, the presidential council chairman, and a keynote speech by minister Chang on the need for the globalization of hansik and the strategy for the goal.
The symposium will be composed of three sessions. Charles Cointreau, Vice President of Le Cordon Bleu Asia, an Asian unit of the globally acclaimed French-based culinary school, will make a presentation on current trends in the global food industry and Korean cuisine's positioning in the first part.
Successful cases of food globalization will be the main topic of the second session. Speakers will include Kazutaka Kato, president of the Japan foodservice association, Surachai Jewcharoensakul, professor at Thailand's Kasetsart University and Andrea Sinigaglia, professor and executive manager of Italian cooking school ALMA. Kim Soon-jin, president of food franchise Nolboo NBG, will speak as a Korean representative.
The third session will be about the strategy for the globalization of Korean food, with a key presentation by Bang Moon-kyu, the ministry's director general at the food industry policy bureau. Panels of a follow-up discussion include Oh Jung-taik, vice president of the SK Research Institute for SUPEX Management, and Lee Won-joon, managing partner of consulting firm Accenture Korea.
Edward Kwon, head chef of Dubai-based Burj Al Arab hotel, will also deliver a brief speech at a Korean-style luncheon reception.
Also at the symposium, a promotional booth will be set up to introduce various Korean dishes and food products. For further information, visit http://www.cuisinekorea.co.kr
Staff Reporter
Holding various international events is one effective measure to promote Korean cuisine, food experts say, and signs are already visible in an attempt to raise its recognition overseas.
In a public hearing last month, the Ministry of Food, Agriculture, Forestry and Fisheries said it will carry out a series of activities to help Korean food enter the global stage, including the development of images and a character for the promotion campaign.
April will see another event in the form of an international symposium under the theme of the globalization of Korean cuisine. Hosted by the ministry and the Presidential Council for Future and Vision, the symposium will be held April 7 at Seoul's Lotte Hotel, the Korea Agro-Fisheries Trade Corporation said.
Some 300 participants, including food and farm minister Chang Tae-pyong, will discuss the current global food trend and how to make Korean cuisine more appealing to people outside the country.
The academic seminar will start with remarks from Kwak Seung-jun, the presidential council chairman, and a keynote speech by minister Chang on the need for the globalization of hansik and the strategy for the goal.
The symposium will be composed of three sessions. Charles Cointreau, Vice President of Le Cordon Bleu Asia, an Asian unit of the globally acclaimed French-based culinary school, will make a presentation on current trends in the global food industry and Korean cuisine's positioning in the first part.
Successful cases of food globalization will be the main topic of the second session. Speakers will include Kazutaka Kato, president of the Japan foodservice association, Surachai Jewcharoensakul, professor at Thailand's Kasetsart University and Andrea Sinigaglia, professor and executive manager of Italian cooking school ALMA. Kim Soon-jin, president of food franchise Nolboo NBG, will speak as a Korean representative.
The third session will be about the strategy for the globalization of Korean food, with a key presentation by Bang Moon-kyu, the ministry's director general at the food industry policy bureau. Panels of a follow-up discussion include Oh Jung-taik, vice president of the SK Research Institute for SUPEX Management, and Lee Won-joon, managing partner of consulting firm Accenture Korea.
Edward Kwon, head chef of Dubai-based Burj Al Arab hotel, will also deliver a brief speech at a Korean-style luncheon reception.
Also at the symposium, a promotional booth will be set up to introduce various Korean dishes and food products. For further information, visit http://www.cuisinekorea.co.kr
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