Japanese cuisine - Different - About Japan
who can compare gourmet? Perhaps, only with the traveler. And travellers and there are often foodies. After all it is impossible to know the country without tasting the national cuisine.…

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The Diploma, coursework, summary - Features and prospects of development of economy of the Asian region
Download the abstract: The PROJECT GEOGRAFII on the topic: "Features and prospects of economic development of the Asian region" Plan: I Introduction 1) Features of EGP Asia 2) Historical background…

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Blog Tourism Blakley – Korea: interesting culinary facts

One of the biggest surprises for any native of the former Soviet Union will most likely be that the so-called Korean carrots is not Korean cuisine. It is believed that the carrot salad originated in the USSR as forced replacement of the main local dish — kimchi. Being unable to get a cabbage that is necessary for making real kimchi, Soviet Koreans used different substitutes and finally settled on carrots and garlic. In modern Korea, kimchi is first and foremost a special way fermented cabbage seasoned with ground red pepper. Invented when some poor peasants way of preserving quickly spread among all social classes — ancient texts suggest that kimchi was served at the Royal court in the fifteenth century. To try this dish today, you do not need to order it in a restaurant, especially in the menu it is not there. The popularity of kimchi is so high that all points of public catering, except, perhaps, “McDonald’s”, it is served on the table before the visitor has time to make the order. While kimchi is never included in the bill, and at a time when the visitor finishes the last cabbage leaf, fermented in a red pepper, it will put a new batch.

The weapon is food

Any travelling within Asian region one is confronted with the fact that his skills of eating Continue reading