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The Korea Herald > Life&Style > Food&Beverage

Hipsters and greybeards clink pints at U.K. Beer Festival

LONDON (AFP) -- Grizzly-bearded ale swillers and well-groomed hipsters jostled for bar space Tuesday at the Great British Beer Festival -- with the latter group driving the U.K.’s craft beer boom. T...

Updated : 2016.08.11 16:32

Beyond wheatgrass: vegan junk food is all the rage

LOS ANGELES (AFP) - Vegan diets are considered by most as healthy and environmentally responsible, with celebrity poster children touting benefits like weight loss, clear skin and increased energy. ...

Updated : 2016.08.11 16:31

Cannabis chef takes fine dining to new high

LOS ANGELES (AFP) -- Christopher Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet or a juicy cut of Wagyu Japanese beef as part of a b...

Updated : 2016.08.04 13:51

Cakes with a novel twist at Vanilla Cloud

At first glance, the cakes at Vanilla Cloud -- a “dessert boutique” in Cheongdam-dong -- look predictable. There are colorful layer cakes and dainty mousse-like affairs, mouthwateringly displayed ...

Updated : 2016.07.29 13:34

[Home Cooking] Mul naengmyeon (noodles in cold broth)

Naengmyeon is a cold noodle dish of thin, chewy noodles made with buckwheat and potato or sweet potato starch. Mul naengmyeon is served in a clear, refreshing broth that’s typically made with beef b...

Updated : 2016.07.29 13:14

[The Palate] Raw seafood soup, mulhoe

In Korea the winter months are known to be the best time to enjoy seafood from the surrounding cold waters. However, it is in the summer when the bounty of the sea and fish “hoe” are the most desir...

Updated : 2016.07.22 17:26

[Weekender] Healthy, tasty local dishes that nourish during summer

During summer, some Koreans may think of the phrase “iyeolchiyeol” when deciding what to eat. Similar to the popular English idiom “fight fire with fire,” Koreans are known to tackle the scorch...

Updated : 2016.07.22 17:09

[Weekender] Eat to beat the heat

On a scorching hot summer day, you start to feel sluggish and dizzy while perspiring heavily. Feeling dehydrated and low on energy, you instinctively grab a glass of cold water, gulp it down and look...

Updated : 2016.07.22 16:52

[Weekender] Keeping cool with food over the centuries

An exhibition on how Korea’s forefathers refreshed themselves during long, sweltering summer days is on at the National Folk Museum in Seoul, offering modern-day tips on how to keep cool. “The e...

Updated : 2016.07.22 16:40

Korean traditional confectionery master receives state recognition

A South Korean traditional sweets master has received the monthly state recognition for his outstanding artisanship, a government ministry said Friday. Kim Gyu-heun, the master artisan of "hangwa," ...

Updated : 2016.07.22 11:44

Top chefs, scientists to gather in Spain to explore taste

BARCELONA (AFP) -- Do genetics influence what we like to eat? Why does food taste better when hungry? High-profile chefs and scientists will get together in a symposium in Spain to try and find out. ...

Updated : 2016.07.21 14:22

Chefs present local cuisine for 2018 PyeongChang Olympics

Korean chefs on Wednesday showcased a variety of Korean dishes made with local ingredients from Gangwon Province, the venue for the 2018 PyeongChang Winter Olympics, with a subtle twist to capture th...

Updated : 2016.07.20 15:27

Pared down, French-style fare draws crowds to L’enfance

Owner-chef Kim Tae-min translates the name of his restaurant, L’Enfance, as “Childhood.” “I called it that because it is my first restaurant,” Kim, 32, said as he explained how it signified he ...

Updated : 2016.07.15 15:05

[Home Cooking] Saewu Naengchae (Shrimp Salad with Hot Mustard Dressing)

This shrimp salad with cucumber and Korean pear is lightly dressed with a hot mustard (gyeoja) sauce, which is a classic Korean salad dressing. The hot mustard gives a flavorful, spicy kick to the sa...

Updated : 2016.07.15 12:00

[Herald Interview] Gaon’s modern take on Joseon royal cuisine

The kings of the Joseon era (1392-1910) tucked into a total of seven meals daily and each one involved meticulous planning. The day would begin with a medicinal herbal soup early in the morning, fol...

Updated : 2016.07.14 14:47