UPDATE :
On October 25 at 3pm, conceptual artist, Elaine Tin Nyo will present “Kimchi, Jeotgal, Makgeolli: a fermentation seminar.” The seminar panel will consist of Korean food experts who will discuss how the method of wild fermentation makes Korean food unique in the world.
Anyang chef, Jeong Hyo Jin will provide examples of kimchi, jeotgal and makgeolli for the panel to begin the discussion. Also on the panel are Korean food professional Kim Soo Jin; Korean alcohol authority Park Rock Dam; Sin Soo Ji, curator of Kimchi Field Museum; biologist, I Chang Hong; and and food-trend expert Kang Pae An.
Since the seminar will be taped, seating will be limited. Please call or email to attend.
Saturday, October 25, 3 pm
SAP Open Studios
Seoksu Market 286-15, Man-an-gu
Anyang
031-472-2886
New York based conceptual artist Elaine Tin Nyo will be having a seminar on Korean fermented foods at 3pm Saturday, October 25th at the Seoksu Artist Project studio in Anyang. Lead by fermented skate expert chef Jeong Hyo-jin, this tasting is an excellent opportunity to learn more about the process of making traditional fermented foods in Korea and to explore their role and relation to Korean culture. The lecture will be in Korean, with English-speakers available to help interpret.
Kimchi Summit Invite
Elaine Tin Nyo is also the editor in chief, photographer, and conceptual artist behind Touch and Taste: A Hungry Cook’s Field Guide, the ultimate visual field guide to Korean foods. Fatman is pleased to be a contributor to this collaborative art project!
18/10/2008 at 11:08 am Permalink
Umm…skate? I’ll pass! Hehe. Me and skate never mixed well, but to each, her own!
Try it if you’ve never tried it before. And tell us what you think. Hehe…
20/10/2008 at 2:02 pm Permalink
Skate is amazing – It is beyond such petty dualities of “tasting good” or “tasting bad”, but instead like reaching true taste nirvana.
Next time we’ll take you with us when we eat it Met, and make you a convert to the cult of 홍어.