Campaign Starts to Globalize Korean Food

Chang Tae-pyong,
Minister of Food, Agriculture,
Forestry and Fisheries

By Kim Hyun-cheol
Staff Reporter

Kimchi and Korean barbeques may be just about the only Korean dishes the world knows about but the list will grow quickly, if Korea's plan to go global with its indigenous cuisine pans out.

As a first step to globalize ``hansik,'' or Korean cuisine, campaigns both at the government and private level will look to increase the number of Korean restaurants overseas to 40,000 by 2017, and promote the uniqueness and healthy nature of the food. Quality goes with quantity and a stamp of approval will be given only to those that meet a strict set of standards.

Chang Tae-pyong, minister of food, agriculture, forestry and fisheries, announced the culinary globalization plan at a ceremony on the sidelines of the inaugural Korea Food Expo 2008 (KFE), at the Agrotrade Center in southern Seoul. The exposition, which continues through Sunday, is attracting big crowds, offering a panoramic view of Korean cuisine through exhibitions of ingredients, cooking demonstrations and dishes.

``Culinary globalization is a priority so a budget will be earmarked toward that end,'' Chang said.

Kim Jong-kyu, the ministry's chief manager of the Food Expo operations team said, ``Once the number of Korean restaurants overseas increases, more people, especially residents there, will have a better chance to enjoy Korean food,''

Prime Minister Han Seung-soo also attended the ceremony, along with dozens of ambassadors to Seoul. Han said, ``This year will mark the start for globalization of Korean food.''

Other measures to promote Korean cuisine to becoming one of the world's most famous five by 2017 includes the introduction of a national qualification system for overseas Korean restaurants, more investment in research and development for the food industry and fostering quality cooks specialized in Korean dishes.

A seminar was held following the ceremony, shedding light on other countries' cases of successful food globalization.

Bruno Libralon, director of the Italian Culinary Institute for Foreigners, made a presentation on reasons behind Italy's success in its global food promotion, and Edward Kwon, chief chef of the Burj Al Arab Hotel, a world renowned Dubai-based hotel, introduced the latest global culinary trend as a reference to Korea's food promotion.

Expo organizers say that the one-week event is an opportunity for producers and consumers to build mutual trust and gain a vision for food-related industries and businesses as a promising growth engine.

Various exhibitions and experiencing events featured at the festival will offer its visitors an opportunity to find the true values of Korean food, as well as the country's farming and fishing villages, the organizers said.

hckim@koreatimes.co.kr

Site Map E-paper Subscribe Register LogIn
Site Map E-paper Subscribe Register LogIn