Course Objectives
Koreans enjoy rich and various foods. Rice remains the main staple and is eaten with varied side dishes featuring vegetables, fish and meats. Fermented foods, such as soy sauce and soybean pastes were important sources of protein in early times and remain Korean favorites. And of course, no Korean meal would be complete without the ubiquitous Kimchi, fermented vegetables. Kimchi was essential to the traditional winter diet because of the scarcity of fresh vegetables. Kimchi still plays an important role in most Korean meals. In this class, we will cover Korean traditional foods overall and a brief account of food combination for health.