World on Your Plate: Korean
A Celebration of Korean Cuisine & Culture
Saturday 2 October, 2010
With its long coastline it is not surprising the cuisine of the Korean peninsula is rich in seafood. Dried sardines, cuttlefish and seaweed, are staples that link together a huge range of regional specialties. Wild foods and preserving have always featured strongly in the Korean diet, helping to explain why most meals come with a dazzling diversity of side dishes, notably the delicious pickled vegetables collectively called kimchi.
World on Your Plate: Korean was a fantastic day of fluorescent fans and deliciousness. The Korean Society of Auckland graced the Museum Atrium with wonderful performances of the traditional fan dance, taekwondo demonstrations, tea ceremonies, sweet treats and rice paper for visitors - personalised with their name in calligraphic script.