KOREA by Tahnee Robinson
Introduction
In Korea, growing, harvesting, preparing, and eating food is a social event for the Korean people. The people are a large population of people that live in close proximity to each other. This fact has resulted in Koreans that live in clustered village communities outside their major cities. This type of communal lifestyle, historically, made eating one of the most important times of day in a farm home or the royal court. Although the variety and quality food differed between farmer and the royal court, the importance of Korean cuisine and meal time remained the same.
Korea descended from Mongolians, and was governed by imperial dynasties since before the Common Era. Korean cooking has a distinct national identity that, in its contemporary, form combines dishes and techniques from both peasant diets and royal palace foods.
Korean food is very spicy. Korean cooks in the 16th century were delighted by the chili, introduced by the Portuguese.
The information used to create this paper are sources located by internet searches and one book. Please see the attached reference page.
Royal Cuisine
Korean royal cuisine, at one time was only enjoyed by the royal court. This type of cuisine takes from a few hours to several days to prepare. The chef harmonizes warm and cold, hot and mild, rough and soft, solid and liquid, and balances colors. The meal is served on hand-forged bronzeware. The specific arrangement of dishes alternates to highlight the shape and color of the ingredients of the meal.

The Water’s Influence
Korea is surrounded on four sides by water – so, seafood is a staple food. The markets overflow with fish, shrimp, crabs, clams, oysters, squid, and octopus. This seafood is eaten dried, pickled, crushed, stewed, steamed, and grilled. Similar to Japan, rice, pickles and fish are the basis of the diet. Seafood is flavored with combinations of garlic, ginger, soy sauce, rice vinegar, sesame oil, dried anchovies and spice pastes.
“Sticky” Rice and Noodles
Koreans eat medium-grain “sticky” rice. Rice can be mixed with barley or soybeans for flavor and nutrition. The grains and rice are able to survive the cold weather, longer days, and short growing season of Korea. Grain and rice are made into noodles. Noodles are a central component in Korean cooking. A wide variety of the soups made in Korea are noodle- based, and buckwheat noodles are distinctively local.
The Art of Kimichi
Kimichi is a spicy pickle served as a side dish. Kimichi is a part of every meal, and its production is an ancient and revered art. The most famous kind of kimichi is made with Napa cabbage. The vegetables or fish are pickled in a mixture that can include coarse salt, chili, ginger, garlic, fish sauce, and water. The whole thing is sealed into an earthenware pot to ferment until ready to eat. Kimichi can be stored in the pot for years and still be eaten.
Korean Liquor
In both, North Korea and South Korea, there are over hundreds of different alcoholic beverages such as beer, rice and fruit wines. In South Korea, Soju is the best known liquor. Soju is a clear liquid made from grain, especially rice. Soju is now made from sweet potato or barley. Soju made from grain is considered superior. In North Korea, beer is produced at a brewery based on Pyongyang. Other type of liquor variations are Yakju. Yakju is refined pure liquor fermented from rice. Takju is a thick unrefined liquor made from grains which results in a white, milky rice wine. There are also various fruit and herbal wines.
Dog Meat Consumption
Dog meat is eaten in the summer as a spicy stew. Dog meat is generally eaten by older men in rural restaurants. Apparently dog meat has the reputation of enhancing virility and physical stamina as well as other “medicinal” benefits. Although the sale of dog meat is against the law, the sale of dog meat takes place openly. Korean breeders raise a mixed breed of dog specifically for slaughter and consumption.
Traditional Korean Table Etiquette
In the Korean tradition, elders, superiors, and guests have the privilege of eating first. Generally, elders, superiors, and guests receive the best food dishes. Each person eats from their individual rice or soup bowl while the side dishes are shared amongst everyone. Etiquette requires that the bowls stay on the table. People use a spoon and chopsticks to eat. If you are asked to respond to as question, you may answer with a closed mouth, because the answer “Mm” means “yes.” A few examples of bad table manners includes: eating before the oldest person at the table does; stabbing food with chopsticks; stirring rice or soup; finishing eating much faster or slower than the others at the same table, forcing them to hurry or wait. Koreans allow latitude with these customs for visitors. With family, however, customs regarding proper table manners and etiquette are enforced for the benefit of the children.

Conclusion
Overall the Korean diet is healthy and well balanced. It is high in fiber, low in fat and has a moderate caloric count. The diet consists mainly of grains and vegetables, then meat and seafood. Korean cuisine has not really changed over time in preparation methods used to prepare and cook food; types of meats, vegetables, and grains used; and the way Korean food is consumed. The new world we live in has not made a big impact on Korean cuisine.

References
Cost, Bruce. Asian ingredients: a guide to the foodstuffs of China, Japan, Korea, Thailand, and Vietnam. New York: Harper Perennial, 2000. ISBN 1565910710.

http://asiarecipe.com

http://www.cuisinenet.com/glossary/korea.html

http://en.wikipedia.org/wiki/Korean_cusine