Book Design, Editorial Design
K-Food Promotion Guide
Korean food can be explained in terms of the nature of the country and “thoughtful consideration” for others. Four distinct seasons and the tradition of fermentation add “diversity” and “richness” to Korean food which creates a multitude of tastes.
Fermentation is the food science that mankind has learned from nature. Korean food mainly consists of fermented food. Among the fermented food items, traditional Korean pastes and sauces, together called “jang,” are made based on the following processes:
Koreans have developed a rich culinary culture. Koreans are sensitive to and passionate about tastes, which has been reflected well in their lives. That is why Koreans say they “taste” the nature, time, care, and joy, instead of “feeling” them.
