친환경 슬로푸드를 통한 한식 세계화와글로벌 생태주의 모형

Abstract

This paper investigates the globalization of Korean food as slowfood, defining eco-friendly ingredients as a pesticide-free product. Eco-friendly agricultural products refer to those which are cultivated without any chemical substances like pesticides or additives in order to preserve environment and provide safe food to consumers. These days, interest and studies of Korean fermentated foods like Kimchi and soy sauce are rapidly increasing due to “Korean wave”. Korean food has a variety of recipes that, achieve great harmony between meat and vegetable. Above all, Korean recipes using pesticide-free, organic eco-friendly ingredients are superior to other farm products in both nutrition and flavor. Most Korean recipes are using less oil or fat and more water, compared with other cultural cuisine. Also, recipes have been regionally developed based on agriculture and complex weather. Slowfood can contribute to preserving the valuable resources of a region. Strategies to make distinguished style of slowfood include globalization, standardization, development of the recipe and activation of cuisine institutions. This study expects to demonstrate that the prospect for the globalization of Korean food as eco-friendly slowfood is very strong, on the basis of those recipes’ potential power. On the other hand, because Korean food has sprouted and developed from the traditions of Korean nature, Korean culture and Korean literature, globalization of Korean food as eco-friendly slowfood must not confine itself within the simple framework of food exclusively. In this respect, if Korean food develops into a internationally recognized cuisine, it means that Korean culture and Korean literature can be rooted in a global status together. A globalized ecology model can be called a nature-culture-literature model and contribute to the healthy lives of all citizens of the world in the healthy natural-ecosystem.