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In this article, we will continue our acquaintance with the topic: Korean food and specialties. A large part of Korean cuisine consists of simple dishes known for their strong, pungent taste and smell. Many Korean banchans rely on fermentation for flavor and preservation, resulting in a tangy, salty, and pungent flavor.

Korean cuisine belongs to the traditional food and cooking techniques of Korea. From sophisticated Korean royal court cuisine to regional specialties and modern fusion cuisine, their ingredients, and preparations are very diverse. Many dishes have become popular all over the world.

November 1 is World Vegan Day. In fact, the entire month of November is World Vegan Month. The day is marked by debates, exhibitions, seminars, workshops and, of course, tastings! And people usually cite several personal reasons for becoming vegan, including morality, health, and the environment.

Some food writers say that there is arguably no national cuisine in America: rather, it is a collection of regional cuisines. Others counter that if this is true of America, it may be true of other nations as well: — Chinese, Italian, and French cuisines are actually regional as well.

In 2006, well over 200 million tons of salt were mined in the world. China is the largest producer with 48 million tons, followed by the United States with 46 million tons. How salt is mined? Salt is generally mined in one of three ways: deep mining, solution mining, or solar evaporation.

Sterilization and pasteurization are the main ways of storing food products without significant changes in taste. Sterilization of canned goods in a glass container followed by immediate sealing with tin lids is very convenient at home. It provides the necessary tightness and vacuum in a corked jar and makes it possible to preserve the canned product and its natural color for a long time.

Cuisine is an expression of the identity and culture of the people of a particular group or geographical area through a method or style of food selection and preparation. In the English language, the word “cuisine” is a term used to define, express identity and culture through the food of people of a certain group or a certain geographical area.

Vitamins (from the Latin word Vita – life) are complex chemical substances necessary for the normal functioning of the human body. They play an important role in the processes of assimilation of food substances, increase the body’s performance and resistance to infectious and other diseases, contribute to the growth and renewal of tissue cells, and increase vitality.

Culinary technique is a set of methods and procedures for preparing and serving food. Good practices also consider the economical use of food and fuel resources for cooking, and food safety.

The word “dessert” comes from the French verb “desservir”, which means “to remove from the table”. This is what was served after the table was cleared of the foods that were on it for the savory part of the meal. Many hosts and housewives still insist that salt, pepper and any seasonings should be removed from the table before the appearance of dessert.

Dessert in French is “desserte” (with the letter “e” at the end) – a table or cart for serving.

Proper nutrition, or nutritional hygiene, is a guarantee of good human health. It strengthens the body’s resistance to various diseases, increases work capacity, physical endurance, is a source of energy, the necessary maintenance of body temperature, work of muscles, lungs, heart, digestive organs, etc.