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About Korean Foods History.
Other Famous Foods.
Korean Alcoholic Beverages.
Korean Ceremonial Food.
About Korean Foods
Korean foods originated from prehistoric traditions in the Korean peninsula evolving through a complex interaction of environmental, political, and cultural trends.
Based upon rice, vegetables, and meats.
Many regional dishes have become national.
One of the most important staples to the Korean diet.
As rice was expensive when it first came to Korea, it is likely the rice was mixed with other grains such as boribap and kongbap.
Rice cake, juk, mieum, rice wine
The most famous food in korea.
Kimchi usually made with korean cabbage, Korean radish, or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions, and chili pepper.
It is served as a side dish or cooked into soups.
South Koreans eat an average of 40 pounds of Kimchi each year.
Most meat in Korea was likely obtained through hunting and fishing.
Beef is prepared in numerous ways today, including roasting, grilling (gui) or boiling in soups.
Pork has also been another important land-based protein for Korea.
Young chickens are braised with ginseng and other ingredients in medicinal soups. It is called samgyetang.
Medical food (boyangsik) is prepared and eaten for medicinal purposes.
Boyangshik include: ginseng, chicken, dog, abalone, eel...
popularly consumed by groups of men.
thinly sliced or shredded beef in soy sauce, sesame oil, garlic, sugar, green onions and black pepper, cooked on a grill.
Other Famous Foods
or soybean paste soup
typically served as the main course or served alongside a meat course. It contains a variety of vegetables, shellfish, tofu, and shrimp.
Other Famous Foods
rice topped with seasoned vegetables such as spinach, mushrooms, sea tangle, carrots, bean sprouts, and served with a dollop of gochujang (red pepper paste), and variations often include beef and egg.
Other Famous Foods
All Korean traditional nonalcoholic beverages are referred to as eumcheongnyu.
According to historical documents, 193 items of eumcheongnyu are recorded.
They are made from diverse substances, including fruits (e.g. yujacha), flowers (e.g. gukhwacha), leaves, roots, and grains (e.g. boricha, hyeonmi cha).
There are well over 100 different alcoholic beverages, such as beers, rice and fruit wines, and liquors produced in South Korea.
Korean Alcoholic Beverages
Takju is a thick unrefined liquor made with grains, with the best known being makgeolli.
Yakju is a refined pure liquor fermented from rice.
Soju is a clear spirit which was originally made from grain, especially rice, and is now also made from sweet potatoes or barley.
Food is an important part of traditions of Korean family ceremonies, which are mainly based on the Confucian culture.
Korean Ceremonial Food
Gwan Hon Sang Je, the four family ceremonies (coming-of-age ceremony, wedding, funeral, and ancestral rite) have been considered especially important.
Ceremonial food in Korea has developed with variation across different regions and cultures.
Korean chopsticks and spoon made of stainless steel.
Spoons are used primarily for eating liquid or semi-liquid foods or powdery solid items which cannot be easily lifted with a fork.
Chopsticks are used like tongs to pick up portions of food which are already prepared in small pieces.