2014

The History of C.C.C (4): Rendezvous Korean Cuisine 2014

The History of C.C.C (Corea-Canada Cooperation) covers the history of friendly relations between Korea and Canada which had started in the Joseon Dynasty era. (And during that period, Korea was known as “Corea” instead of “Korea” to the international society.) The History of C.C.C will be in reverse order, starting from contemporary issues between Korea and Canada and tracing back to activities of Canadian missionaries in Korea during the late Joseon Dynasty.

 

There have been so many events related to Korea here in Toronto this year. Toronto Korean Film Festival was held at Cinecycle and AGO on last May, and on June there was Korean DANO Spring Festival at Christie Pits Park. Furthermore, the upcoming Toronto International Film Festival focuses on Seoul in its 2014 City to City programme.

 

Today, I will cover the most recent Korean event, Rendezvous Korean Cuisine 2014, at George Brown Chef School Atrium (160 Kendal Ave.) on June 20, 2014. It is an annual event hosted by Consulate General of the Republic of Korea in Toronto in partnership with Goerge Brown College Centre for Hospitality and Culinary Arts. This year’s theme was “Journey to Korean Cuisine & Korean Tea.”

 

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The Korean Food Cooking Competition was proceeded from 10am to 1pm, and before the announcement of the winners, there were several events such as “Traditional Korean Hanbok Demonstration,” “Korean Tea Ceremony Demonstration” and “Korean Cuisine Tasting.” Many kinds of Hanbok, a traditional Korean dress, were prepared so that visitors could try one of them and take photos with other Hanbok models.

 

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On a stage, a Korean tea ceremony was performed. Unlike Western teas, Korean teas take longer to be prepared, and require certain procedures. So even without sweeteners, Korean teas have their own unique flavor to be savoured coming from those procedures.

 

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After the Korean Tea Ceremony Demonstration, everyone could taste the tea with traditional Korean tea confectionery (다식; Dasik) right next to the stage.

 

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I tried lotus tea which is good for stimulating blood circulation and lowering both cholesterol level and blood pressure. Korean people have believed lotus tea helps to calm down mind and cultivate themselves morally.

 

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Dasik is a Korean traditional tea confectionery created with tea culture during the Silla Dynasty. It is made with powders of chestnuts, sesame and beans kneaded with honey. Dasik is not sharp-tasting so it is perfect to have with a cup of tea.

 

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The most popular event was “Korean Cuisine Tasting.” A variety of Korean cuisine was served such as rice cake, banquet noodles, Bulgogi, Japchae(stir-fried class noodles and vegetables), roasted ribs, Bibimbap etc. So many people were attracted to delicious Korean food and the waiting line was endlessly long. Also, “Easy Korean Cooking” recipe books were handed out for visitors to try cooking Korean food at home.

 

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After all the events were concluded, the winners of the Korean Food Cooking Competition were announced. They deserve prizes not only because of their outstanding cooking skills but also because of their contribution to the popularization of Korean food around to the world.

 

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(▼ The video I made about Rendezvous Korean Cuisine 2014)

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