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Five Korean foods most in danger of extinction

1 commentBy RJ Whitehead , 17-Sep-2013
Last updated on 17-Sep-2013 at 14:13 GMT

Five traditional Korean foods have been listed in the Ark of Taste, an international catalog of heritage foods that are in danger of extinction. 

1 comment (Comments are now closed)

Food heritage

Good health can be achieved only through traditional slow cooking, preserving its flavor and taste. Consuming regularly fast food can jeopardize human health.
Fermented Soya bean paste (Tung-Grumba) and fermented vegetable etc still existing in North East states of India and Lahol area in Himachal (Himalayan State of India)).They are excellent Probiotics, saves human from many gut related diseases. These recipes and style of local preparation will parish soon by the modern food making techniques and ready made foods. As they are already all over India, we need fast food out lets , Super markets but not neglecting our heritage. I agree with you, it is important to protect our food culture of all parts of world. But it can be only possible if food culture too get place with its tourism and other heritage.
In Atharva veda ( Ancient text of India) it is mentioned that cooking is one of the 63 arts .
Besides those five things in Korea; there are plenty of fruits, vegetables, herbs and farm lands are already vanished in India and abroad. I have witnessed over the years in Uk (Essex area), many places in Germany, beautiful bakeries with traditional breads to cakes and pastries has been swallowed by super markets. And all the prosperous farms and fields ( not to mention about the forests of the world) converted into concrete jungles. It affected everything connected with it. Therefore precautionary steps have to be taken at the government level in order to save food heritage of any country in the world.

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Posted by purobi babbar
26 September 2013 | 14h11

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