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From a point of view that Food globalization means more culture export than food export, it is a powerful brand of a country which has more of a ripple effect on the economy and culture than on the imagination.
Korean food has taken it's first steps towards food globalization, and now the question is: How should we prepare for that?
This program visits some of the international culinary hubs, it finds out the unlimited potential and possibility of Globalizing Korean food around the world and provides solutions for the globalization of Korean food, localization and star chef cultivation.
Episode 1 -Captivating New Yorkers
The test target of global food, New York, where the international gourmet people come and visit.
Korean food has come into the spotlight as the most healthy food amongst the New Yorkers trembling in fear of obesity and fast food. A Korean restaurant in the USA which never uses meat or even an egg and provides the best vegetarian menu based on the Korean culture of eating wild vegetables.
Korean fast food is being absorbed into New Yorkers lives who are exhausted from their hectic urban life, we visit both a home styled Korean restaurant where people can experience Korean natural organic food as well as Korean culture, and the New Yorker who cooks Korean food at home herself. We find out the unlimited potential and possibility of Korean food which is taking off across the world.
We report exclusively on the chef Eric Ripert from one of the best restaurants in New York who is creating a totally new style of menu combining his own food with Korean cuisine and the 30-year-old the world top gourmet guide, 'Zagat Survey' where we listen to their advice on the possibility of Korean food globalization.
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