Sunday, 24 July 2016 00:00

Royal Cuisine Chef Bok-Ryeo Han

Harmonizing different cultures through Korean royal court cuisine

Bok-Ryeo Han promotes popular interest in Chosun dynastic royal cuisine and has been appointed by UNESCO as a National Designated Intangible Cultural Treasure. She is the director of the Institute of Korean Royal Cuisine and has won the official commendation of the Minister of Culture. She studied at the University of Seoul,as well as Korea University for Food Engineering, and earned her doctorate in Food and Nutrition at Myongji University. Following after Hwang Hye Sung, who is also a researcher in royal court cuisine, a National Intangible Cultural Asset of Importance, and most important of all, her mother, Bok-Ryeo Han continues to contribute to the cuisine’s reproduction and modernization. At the 2000 Inter-Korean Summit, 2006 APEC regular conference in Busan, and 2010 G-20 Summit in Seoul, she helped develop menus and provided support as a consultant. She also acted as a consultant for the Korean drama, Dae Jang Geum (Jewel in the Palace), which is about Korean royal cuisine. She stresses the importance of food in understanding other cultures, especially when the royal court cuisine has become a global phenomenon. She runs two restaurants, ‘Jihwaja’ and ‘Gungyeon,’ and currently offers cooking classes at the Institute for foreigners to participate in and promote Korean cuisine.

Published in FOOD




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