Korean Food Essay

1042 Words 5 Pages
Development of Korean food is directly related to its natural environment. They also eat a lot of seafood since Korea is near the sea. It was an agricultural society in the ancient period due to the economy in Korea is not very developed (Lambert 2013). They cultivate rice as their main food. In the earlier time, the people in Korea do not have sufficient food even they work hard on the land due to poor agriculture technology and the limited land resources. Thus, they have to adopt the more economical way to overcome the problem. The kimchi (pickled vegetables) is considered as an important food for their daily life. Almost any vegetable can be fermented to make kimchi. For example, cabbage, radish, cucumber and string onion can be used to …show more content…
This can be observed by a family gathering dinner is usually being carried out. This type of gathering usually involved a very large size family which included grandparents, parents, uncles, aunts, brothers and sisters. Normally, the female members in a family will serve the private traditional food on the table and divided to other family members. This is to unite the positive emotions well among the family members (Chung 1997). Besides that, the Korean government also gives encouragement to citizens who cook well in the society. For example, Da Chang Jin which is a famous drama in Korea described a poor female who has worked hard on cooking. At the end, the government was approved her contribution in the cooking field and granted her top honor. This has reflected the food culture of Korea.
South Asia countries
South Asia can divide into southwest and southeast region. India is an example of the southwest while Thailand as a southeast region (Andaya 2014). The four main religions can be found in India are Hinduism, Buddhism, Sikhism and Jainism. The southwest region is greatly influenced the southeast region. For example, both of the regions are rice paddy agriculture society.
India’s foods and
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The country is near the sea and the endless sea line has brought a lot of seafood for Thailand and become the major ingredient. It has a tropical climate which is suitable for cultivation of rice, vegetable and coconuts in the broad plain. Rice is eaten at almost every meal. The food in Thailand is focused on five basic flavors which are sweet, sour, salty, bitter and hot. The unique combinations of seasoning make the Thailand food has special taste and make it attractive. Hot chilies are commonly added to the dishes. Other common spices include pepper, lemongrass, coconut, curcuma, caraway, garlic and other plant from the tropic zone. The Tom Yum Goong (a Thailand soup) is the representative food of Thailand with its distinct hot and sour taste. Most of the dishes are hot and spicy (Gomez 2001). All food is brought to the table at once rather than being served in courses. A meal will include rice, dishes with gravy, side dishes, soup, and a salad to help to balance the hot flavors of many

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