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4 Angles

What's on This Episode

World Ch. Schedule : THU 07:30 KST

Date : 2017-06-29

4 Angles Ep.175
Instant Food, Saving the K-food Hallyu Wave
While overseas expansion of traditional Korean food fades, domestic instant foods are carrying on the K-food trend. Exports of traditional foods like kimchi and makgeolli are dropping, as are numbers of Korean food outlets overseas. However, exports of ramyeon noodles, frozen foods and the like are consistently rising. Tasting videos of domestic instant foods uploaded on social media by foreigners are gaining popularity, leading to increased sales. We look into the current state and future prospects of the Korean instant foods leading the K-food trend.
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The Transformation of Traditional Korean Desserts
Dessert culture is so prevalent that diners freely spend as much on dessert alone as they would on an entire meal. Dessert brings to mind coffee and western dishes like cakes, but Korean desserts are just as diverse. Seolbing, a Korean dessert cafe, opened a branch in Shanghai, China in 2015, providing a stepping board for the globalization of Korean desserts. Amid this trend, Korean traditional teas are also changing. The Korea Traditional Food Culture Center Eeum offers fusion drinks through modern reinterpretations of tea made by nationally certified masters. Various hands-on programs enhance public understanding of traditional teas. Other bingsu companies are also competing fiercely to target the global market. New menu items using domestic ingredients, packaging materials and shop interiors are taken into account as they compete against Seolbing with different strategies. We look into the accomplishments of the traditional dessert industry, finding solutions amid the dominance of western desserts, and consider the obstacles that remain.
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Global Cuisine in Korea
As Korea becomes increasingly multicultural, Itaewon, where foreign tourists and residents alike gather, is becoming filled with restaurants offering global cuisine. The world food streets span Gyeongnidan-gil, the T-intersection alley of Hannam-dong, Quy Nhon street and the Islamic Mosque neighborhood. We experience restaurants from around the world, including Europe, Asia, the Americas, Oceania and Africa, and meet with the multinational diners who go there.
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The Pollack Restoration Project
The pollack restoration project is leading to accomplishments such as a world-first successful farming of pollack. One a national fish in the 1980s and 90s, pollack yields dropped to .04% of earlier levels and they have become difficult to find in Korean waters. The Ministry of Oceans Fisheries teamed with researchers since 2014 to restore pollack. Their persistent efforts have reaped successful results. We look into their struggle to restore ocean resources.
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Staff and Cast
Executive Producer
- Kim Oe-sik
Producer & Director
- Park jeong-Woo
- Park Youn
- Kang woo-yong
- Kang Il-ho
- Lee Yoon-ah
Assistant Director
- Lee Eun-jung
Writer
- Park Si-on
- Cha Hyo-chin
- Kim Su-vin
- Lee Ji-hye
- Ryu Jeong-Mi
- Kang Eun-min
English Writer
- Simon O