Basic Info about Korean Food K-Food

Korean Culinary[food] Tourism

Culinary tourism for the purpose of food is also called food tourism. Let's find out Korean food and Korean Culinary Tourism.

What is the ‘Food Tourism’

Food is one of the easiest factors to understand when you travel abroad. It is also a special fun trip. So, what is rising these days is food tourism. It is a type of tourism that goes to experience the food culture of the region where travelers who are interested in food travel for special purposes.

Like this, food tourism for the purpose of food is also called caulinary tourism.

The International Culinary Tourism Association defines culinary tourism, or food tourism, as “the search for pleasure through food, including all unique food events, culinary schools, grocery stores and restaurants and wineries, and acts such as having a unique and memorable eating experience in the visited area, even if it is not a high-end restaurant.”

It is in line with the fact that ‘the experience or activities related to the food culture of a tourist destination are the motivation and purpose of the trip’, and ‘the act of finding the pleasure of the trip with a unique experience that can only be tasted at the destination.’

Korean Culinary Tourism
Korean Culinary Tourism

Korean food with taste, style and wisdom

Hansik is the food that can best serve the original meaning of food tourism than any other food in the world. In Hansik, the lifestyle and philosophy of life handed down from generation to generation are the ingredients, creating a rich storyline.

If you look at a full table of foods, you can see that they are pursuing harmonious taste and balanced nutrition without bias, from the use of ingredients.

The proper application of ingredients conditions and seasonal variations has resulted in over 350 staple foods using rice and flour, and over 1,500 types of side dishs. In addition, local dishes made with unique recipes that have been passed on to local specialty products only in the region have strong local colors, so you can taste the color of the dishes even if they are of the same kind.

On top of that, we can understand the wisdom of our ancestors by eating fermented foods that can eat both pure natural flavors, health and nutrition, including kimchi, soybean paste, and gochujang.

‘GOMYUNG’, called ‘Ganisch’ in Western food , consists mainly of the five colors called the color of the universe. It contains the philosophy of nature and the color of the universe. It is also an important element of taste and beauty in Korean food.

Don’t you think there’s a lot to talk about when you’ve just outlined a few features? It’s our Korean food that has an onion-like charm.

why is food tourism drawing attention?

In this times of travel experience and information, demand for more specialized and customized travel packages is bound to increase. Besides, isn’t food an essential part of our lives and an important part of our local identity? There is no tourist attraction that can be as diverse as food tourism.

The reason we are paying attention to food tourism is not just because of the attraction of one resource, Korean food. In addition to the colorful stories that Hansik has, it is a more attractive tour product because it can be integrated with a wide variety of tourist resources.

I’m sure you are familiar with all the cases where food culture has already been used as a source of tourism in the advanced countries. Food tourism is the only cultural product that stimulates five senses. It will be more and more valuable in various activities and experiences and events in various places and places.

Korean Culinary[food] Tourism kimchi

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