[Herald Interview] Korean cuisine at a crossroads
Food&BeverageApr 19, 2011
Rejection of new interpretations of traditional dishes hamper hansik globalizationThe following is the first in a series of articles on the contemporizing of Korean culture -- Ed. KwangJuYo CEO Cho Tae-kwon holds a special soju drinking vessel that prevents the drinker from overfilling the cup. (Park Hyun-koo/The Korea Herald)With societies becoming more affluent, food is no longer just about fill