Korean Food Choice, Preference and Taboo, Avoidance
Korean cuisine commonly championed by Koreans, as being a very healthy cuisine, the use of soybeans, many vegetable dishes, herbs with curative and moderate amounts of meats. The main characteristics of Korean diet are high protein, healthy, avoid greasy. It’s known for its spicy flavour and usually with a combination of soy sauce, sesame oil, salt, garlic and ginger to enhance the taste. Due to the farming community in the past, Korea has many varieties of dishes which vary by providence. Traditional Korean meals are usually come with number of side dishes along with rich, almost every meal.
The origin of Korean cuisine can be traced back to early myths and legends that have been passed down, from generation to generation, throughout the years. Since mid to late Neolithic period agricultural traditions began to develop and continued spread the rice cultivation. Thus, the grains become stable food in Korean culture. The Three Kingdoms Period in Korea lasted from 57 BCE to 668 CE. The first kingdom was Goguryeo, which is located in the northern part of the Korean peninsula, known today as Manchuria. The second kingdom, Baekje, was located in the south western part of the peninsula and the third kingdom, Silla, was located in the southeast corner of the peninsula. Each of the three kingdoms had unique cuisines that were specific to the area they were in because of the varying climates of each region. During the fourth century CE the spread of Buddhism and Confucianism from China began to change the distinct culture of Korea. As wealth increased in the cities, a rural development program in the 1970s and 1980s helped equalize the standard of living in Korea’s villages.
The geographic and climate condition of Korean peninsula have had much influence in the Korean food preference and choices. The Korean peninsula extends southward from the mainland, between China and Japan. Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the
The origin of Korean cuisine can be traced back to early myths and legends that have been passed down, from generation to generation, throughout the years. Since mid to late Neolithic period agricultural traditions began to develop and continued spread the rice cultivation. Thus, the grains become stable food in Korean culture. The Three Kingdoms Period in Korea lasted from 57 BCE to 668 CE. The first kingdom was Goguryeo, which is located in the northern part of the Korean peninsula, known today as Manchuria. The second kingdom, Baekje, was located in the south western part of the peninsula and the third kingdom, Silla, was located in the southeast corner of the peninsula. Each of the three kingdoms had unique cuisines that were specific to the area they were in because of the varying climates of each region. During the fourth century CE the spread of Buddhism and Confucianism from China began to change the distinct culture of Korea. As wealth increased in the cities, a rural development program in the 1970s and 1980s helped equalize the standard of living in Korea’s villages.
The geographic and climate condition of Korean peninsula have had much influence in the Korean food preference and choices. The Korean peninsula extends southward from the mainland, between China and Japan. Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the