Wednesday, 11 August 2010

Korean food's cultural qualities appeal to global taste

The following is the interview with Le Cordon Bleu’s Asia Director Charles Cointreau.

Mushrooms and tomatoes a la grecque de kimchi and chocolate cake with kimchi might sound strange to many ears, but such menu items are being cooked up. In fact, they may be served to the public in the near future, along with the already-famous Korean barbecue and soy bean paste soup.

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