Скачать или смотреть Introduction to The Asian Plant-Forward Kitchen: Korea

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/k...

“The Asian Plant-Forward Kitchen: Korea” is the first edition of the Culinary Institute of America’s and Pulmuone’s Asian Plant-Forward Kitchen series: a first-of-its-kind curriculum initiative documenting the best of plant-forward culinary traditions in Asia.

In many ways, Korean cuisine is uniquely suited to the plant-forward movement. Korean culinary history encompasses an immense collection of vegetable dishes. In this part of Asia, Buddhist monks and nuns introduced elaborate vegan temple cuisine over 1,600 years ago.

In this chef’s tour of Korea, we’ll take a stroll through GwangJang market, we visit Michelin-starred restaurants SOIGNE, Joo Ok, and Mingles in Seoul, and the venerable Jeong Kwan Seunim, a Buddhist nun, talks to us about the philosophy behind her world-famous temple cuisine. Join us on this appetizing tour of South Korea, as we reveal innovative and inspiring plant-forward flavors of this beloved Asian region that is attracting diners from around the world.

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Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.