by Tammy | Apr 15, 2013 | Buddhist Temple Cuisine, Korean Recipes, Top Posts, Top Posts - Winter, Video
If you read most Korean food blogs, they will tell you that Koreans don’t eat coriander, aka cilantro. They’ll tell you straight to your face that cilantro and Korean cuisine have never crossed paths before. As the Ask the Korean blog reported a couple of...
by Tammy | May 1, 2011 | Featured, Globalization, Korean Food Globalization
KwangJuYo Chief Executive Officer Cho Tae-kwon, a former restaurateur Korean media regularly consult on hansik (Korean cuisine), served up controversy in an interview with The Korea Herald by suggesting that charging for traditionally complimentary banchan...
by Tammy | Dec 26, 2010 | Commentary, Korean Food Globalization
Demand for Korean cooking classes in culinary schools or Korean ingredients on grocery stores shelves is a visible sign a cuisine is becoming more popular in a particular country. For example, Chef Young-sun Lee teaches classes in Korean cuisine at the Institute of...
by Tammy | Jun 28, 2010 | Commentary, Featured, Korean Food Globalization
The Korean government is working overtime to convince Americans (and all foreigners) of the superior benefits of Korean cuisine. Even before the current government’s intervention, private Korean companies such as CJ Corp. and Ottogi already set up a corporate...
