Tuesday, April 19, 2011
Korea has a history in making fine pottery, plate ware, and eating utensils. There are many kilns in Korea that still produce works in the traditional fashion. One the most essential is the Onngi, which are the large brown pots used to ferment sauces and kimchi. In the past, kimchi would be made and then buried in the ground to let it slowly age. The miraculous onngi is microporous- so it breathes. And its shape lets it keep a constant temperature during all seasons.
“Korean food changed our lives”
Desiree and Liam Munroe from Australia have another reason to like Korean food. The couple has lost a combined 35 kilograms in 6 months by eating the Korean way.
“Eating Korean food is more than just healthy. Before, Liam and I would eat separately or we would order our own dishes, but in Korea, we eat together and we share. Sure, the food is healthy, but the culture of eating is just as important.” Desiree Munroe
(excerpts from Share the Pleasure: Korean Cuisine)