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 2 -Styling Korean Flavors!
It is the era in which food is recognized as the culture of a country!
We need to work on the food localization to satisfy various races' flavors and their cultures in order to make it possible for Korean food to take deep root in the world.
The Korean restaurant, Kim Kocht in Vienna is creating a craze for Korean food by analyzing European's physical constitution and considering their tastes and health.
The Korean restaurant, Seorabol is captivating the natives with Korean foods which were shown in Korean soap operas based on the spread of popular Korean culture.
The New York style Kimchi is captivating New Yorkers' tastes with lactic-acid fermented beans.
The Korean restaurant, Poom is making a new presentation by putting a story on the previous menus and evolving the course dishes with high visual effects.
The temple dish restaurant, Baroo is transforming a natural healthy temple dish into a more modernized version.
We check out successful examples of food globalization in Europe, Hong Kong and Germany and the stages of the evolution of Korean culinary style into a global food through domestic culinary experts' endeavor and efforts and we make a specific strategy for the localization of Korean food.