FEATURE
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▲ Monk Jeong-gwan informs us on how to eat with bowls during our temple-stay.
www.gwangjunewsgic.com
September 2020
Food and Thought from the Masters An Experience in Traditional Korean Cuisine Written by Kang “Jennis” Hyeon-suk
B
ack in June, I read an interesting article in the news. It was looking for people who were interested in learning about traditional Korean foods from several Korean culinary masters. The project was named Daemullim (대물림), which refers to that which is passed on to one’s posterity. I thought that I was the type of person they were looking for because I love to cook Korean dishes, and I have been thinking about sharing my dishes with others someday. So, I applied, promising not to miss a single class. I was selected and now I am so happy to be one of the participants. I would like to start this article off with a short interview to introduce the person who organized this amazing program, Song Ki-
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hee, a professor in the Department of Cooking Science at Honam University. Jennis Kang: Hello, Professor Song. I appreciate you sparing time to do this interview for the Gwangju News. As a Gwangju resident, I remember you worked as a broadcaster for a long time. Now your new career as a professor of cooking science seems quite different from your previous work. Why did you start this new career at Honam University? Song Ki-hee: Thank you for the opportunity to do this interview. People who knew me as an announcer and reporter are surprised to see me working as a professor
8/26/2020 4:35:52 PM
