1. The peculiarities of food
Unlike western and Chinese foods, which have ambiguous distinctions between main and side dishes, rice made from rice, barley, and shellfish is used as a main dish and side dish made from vegetables, sea cucumbers, fish, and beans. As a result, there are many signs of corrosion. Due to the high production volume of grains, they were used for noodles, porridge, rice c
cultures. In France they call it ‘Nouvelle (New) Cuisine’ in a sense that it is a new style of food. Some people call it ‘New Wave Food’ to emphasize the fact that it’s a new trend and others call it ‘Multi Culture Food’ considering its distinctive feature.
Fusion Cuisines, though its general meaning is food with mixed ingredients and recipes, can also be understood as the cuisin
culture in China. And then the popularity of Korean public culture extended into Taiwan, Thailand, Indonesia, Vietnam, Philippines etc throughout the Southeast Asia. Especially since 2000 the boom has gone from Korean dramas, songs, movies themselves to food, ‘Kimchi’, fashion, computer games, and household appliances all things that appear in Korean drama. We can call these entire phenomena
food : Sushi, tempura, freshwater eel, soba noodles
2) Kansai Local Food
Traditional Japanese cuisine developed place.
Taste of food is soft.
A lot of soup.
Form of materials and colors
3. Other features Japanese food
3) Japanese people do not like to mix with something.
Simple tastes is better.
Sources almost never eat.
4) Lunch Box Culture
-eating out part (1,00
1. Introduction
(1) Introduction to the topic
On 14-15 April 2012, the 1st Trilateral Agricultural Ministers’ Meeting was hold in Jeju Island, Korea. Three countries discussed a lot of issues such as food security, infectious diseases of animals and plants, and economical cooperation for each other etc.
<15일 제주 롯데호텔에서 열린 제1차 한·중·일 농업장관회의에