Ossigeno

88 Korea has so much to teach the world in terms of food: wholesomeness and beauty in the presentation of dishes and tastiness come together in a unique concept that goes far beyond the simple idea of ‘food’. Discovering the origins of Korea’s culinary tradition means today not only the chance to know an excellent cuisine but, above all, the chance to find a new way to live nutrition. A more symbolic, more conscious, and healthier manner. T his ancient food culture is based on a great philosophical concept, which is identified with the expression Hansik - a term which contains the way of life of the Korean people in the sense of unity between man and nature. Hence, first of all, the existing equivalence between food and medicine in Korea. “Korean food,” says Young-Sil Han, president of Sookmyung Women’s University in Seoul, “is health”. This concept explains the use of many typical products (from sesame oil, beneficial for a variety of vital functions, to rice, rich in vitamin B) and the care given to the consumption of pure and genuine ingredients, grown naturally, which contributes to a healthy diet, rich in proteins and low in fat. Ingredients in the kitchen are combined considering that foods and medicine have the same origin, and thus mixed in the same meal to contribute different health properties. Here then, rice with medicinal herbs, candied ginseng with honey, various soups with several compounds. Hansik is also an originally rural cuisine, which follows the successions of seasons, full of fresh vegetables but also namul (baby wild herbs). In short, a truly effective cuisine to prevent diseases and keep good health. But Korean cuisine is also ‘beauty’ since a distinctive feature, visually speaking, is the wise combination of the five cardinal colours: blue, red, yellow, white and black. Colours are associated and presented in a dish through a careful search for beauty and colour balance, and also to please the eyes. And as regards a balanced composition, in Korea refinement in the combinations also refers to five flavours: spicy, sweet, sour, salty and bitter. Nothing is left to chance; every dish is an ode to the care for details. The Hansik philosophy also encompasses the belief that the act of eating is a time for sharing and, consequently, food comes in as star in the significant moments of each family. Korean cuisine is therefore a ritual, a philosophical cuisine, visually attractive, carefully thought of, that does so much good to your health. It is the result of the interchange of various factors - economic, political, religious, trade with other nations, over centuries. But if we just praise Korean cuisine ‘only’ for these reasons, this would not be fair; last but not least, we must emphasise the delicacy of its dishes. i n f e r m e n t o