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Cultural Food Center Opened by Dongseo University’s Continuing Education Institute
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2015-05-06 21:34
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한국음식문화원.jpg (95.18 KB)The Continuing Education Institute of Dongseo University (DSU) opened the ‘Korean Food Culture Center’ on April 11th at its Yangjeong Campus. Participants in the opening ceremony included Park Dong-Soon, Chairman of the DSU Educational Foundation; Choo Man-Seok, President of Kyungnam College of Information and Technology; Chung Gil-Ja, Director of the No. 38 Korea Cultural Heritage Site; and Lee Gui-Joo, Director of the Busan Women’s Cultural Center.
A function of the Food Culture Center is to educate people in Busan, as well as international residents and multicultural families, about Korean food and the increased interest in Korean food brought by Hallyu. The main program is organized into food education categories such as medicinal herbs, harmonious natural cooking, traditional dishes, and Korean desserts. There was a free special lecture at the opening ceremony in which Director Chung spoke about the relationship between Koreans’ lives and ox-head rice cake. On April 18th, Chung Sook-Hee, Director of the Korean Culture Center, gave a talk on (re)discovering the legacy of traditional Busan foods such as steamed pork (bossam) and spicy glass noodles (japchae), and on April 28th Moon Sung-hee, an expert on natural cooking, spoke about preparing harmonious meals.
Chairman Park was quoted as saying, “The Food Culture Center has top-rate facilities and lecturers. I hope it plays a role in increasing awareness about Korea food both locally and throughout the world.”
A function of the Food Culture Center is to educate people in Busan, as well as international residents and multicultural families, about Korean food and the increased interest in Korean food brought by Hallyu. The main program is organized into food education categories such as medicinal herbs, harmonious natural cooking, traditional dishes, and Korean desserts. There was a free special lecture at the opening ceremony in which Director Chung spoke about the relationship between Koreans’ lives and ox-head rice cake. On April 18th, Chung Sook-Hee, Director of the Korean Culture Center, gave a talk on (re)discovering the legacy of traditional Busan foods such as steamed pork (bossam) and spicy glass noodles (japchae), and on April 28th Moon Sung-hee, an expert on natural cooking, spoke about preparing harmonious meals.
Chairman Park was quoted as saying, “The Food Culture Center has top-rate facilities and lecturers. I hope it plays a role in increasing awareness about Korea food both locally and throughout the world.”