by Kate Heyhoe
I am a student at the Culinary Institute of America and I am working on a project on the Cuisine of Korea, from past to present; the project also includes religion, geography, climate. If you have any information on any of the following items could you please send them to me. Thank you for your time in this matter.
Bradford J. Boisvert
Korea, huh? Did you know my mother is Korean? It's interesting that the CIA is finally exploring this wonderful cuisine—Korean food is expected to be the next big food trend and posh Korean restaurants are popping up everywhere from Pasadena to New York City.
You'll find some Korean recipes in the Korea section of our Global Gourmet Site, along with cultural and culinary background information.
Here's a recipe and story from my childhood, in which my Korean mother serves up pulkogi steaks to a horde of hungy Texans:
Good luck on your project—let me know how it turns out!
(Photo: Korean woman in traditional dress.)
This page originally published as a Global Gourmet Today column in 1998.
Copyright © 2007, Kate Heyhoe. All rights reserved.
This page modified January 2007
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