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¡°The future of Korean food is bright; it¡¯s healthy and the flavors are unique,¡± says Assoc. Prof. John Nihoff of one of the top culinary schools in the U.S. He was speaking at the 2007 New York Food Fair.
Prof. Nihoff, who has been lecturing in French cuisine and cultural history of food at the CIA - that¡¯s the Culinary Institute of America -- for 20 years, has a special affection for Korean food thanks to his Korean wife. He is a judge on the popular TV show ¡°America Iron Chef.¡±
¡°Korean dishes have unique taste and look good. And they¡¯re good for our health,¡± he explains. ¡°Japanese dishes are too focused on artistic packaging and Chinese food is so various that it is difficult to find a single identity. But Korean food is simple and has a unique identity.¡± Nihoff eats Korean food for breakfast and dinner. ¡°I¡¯ve lost 4 kg of weight over the last two or three years. I think Korean food helps me.¡±
He is particularly keen on sesame oil, which gives much of Korean food its distinct flavor. ¡°American students splash sesame oil over dishes as if it was mayonnaise. But I tell them to smell the oil first, just like we enjoy scent of wine, and carefully put just two or three drops on the dishes.¡±
Korean Beef barbeque, kimchi and dishes made from fresh song-i mushrooms have a competitive edge on the world stage, he believes. Nihoff urges Koreans not to Westernize traditional recipes and serving styles. There is no need, he says, to change Korean serving style to produce several courses rather than an all-at-once feast: many Americans love the Korean custom of putting rice, soup and all the various side dishes on the same table.
But asked to choose the best Korean product, he answers with a smile, ¡°My 10-month-old daughter Min-joo.¡±
(englishnews@chosun.com )
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