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Date Created: 12/21/15
Follow Join Tumblr Food Diversities Between North Korea and South Korea About Promotion of Greater Understanding There is increasing number of people willing to try out newer forms of cuisine today. The gastronomy in each area, city, state and country is different and marked by their culture and history. The spices and traditional flavors make each dish stand out from Connect the others. A true food lover who is fondly called as a gourmet wou’ltdm n ind travelling across countries to satiate their food hunger. One such country which offers a great diversity in terms of food is Korea. It is a country comfortably seated amid China, Russia and Japan. Although now Korea is separated intoNorth Korea andSouth Korea, the country was just the once separated into 8 provinces. Northern regions were inclusive of Hamgyeong Province, Pyeogan Province. The south region includes Gyeongsang and Jeolla Province whereas the central region comprised of Gyeonggi, Chungcheong and Gangwon Province. Each of these regions has a unique and distinct food platter to offer to its visitors. As the northern region is mountainous and southern regions have more plains they are into production of different foodstuffs. As the climate, topology and location vary in each region the ingredients and characteristics also vary. Each place has created its unique local food culture which attracts food lovers towards it. Since the north is mostly covered with hills and mountains, it is natural for it to produce cereal crops in abundance. On west and south coast, rice crops are grown in larger quantities. Thus the community to the north has rice with cereals mixed in it while those living in south relish rice mixed with barley. Also, there is scarcity of fish and seafood in the north as opposed to coastal and island regions. The seaweeds, shellfish, dried fish are often used in the main ingredients of the dish. The spices used in each dish change as we move from one region to another. For example, in the northern region, the food is less salty and spicy as compared to the food in the southern region. This is because the summers are shorter and the winters are longer. People get acclimatized to a specific climate and cook within those parameters. If you notice in the southern part, the food is more loaded with spices and salt. The garnishing and food presentation show a discrepancy. The seasonings and salted fish are used more in the south zone. Although increasing globalization has played wonders in Korean cuisine it still has its unique flavors, aromas and essence in its place that has lived down through one generation to another. Apr 16 about korea where is korea
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