Leading culinary experts from around the world gathered in Seoul to discuss strategies for promoting Korean temple food on the international stage, with a particular emphasis on the crucial role of education in spreading awareness of this traditional Buddhist cuisine. The symposium, held on Tuesday, brought together renowned academics and food specialists to examine how Korean temple food can gain greater recognition globally.
Professor Yang Jong-jip from the prestigious Culinary Institute of America served as a key participant in the symposium, actively engaging with audience questions about the future of Korean temple food promotion. Yang was joined by an impressive lineup of international experts, including Kehan Ding, a lecturer at the University of Edinburgh, and Professor Paolo Corvo from the University of Gastronomic Sciences in Italy. The panel also featured Professor Kong Man-shik from Dongbang Culture University in Seoul, providing local expertise on Korean culinary traditions.
Additional perspectives came from Professor Thomas Dubois of Beijing Normal University and Professor Xinying Liu from the University of Cambridge, representing diverse academic viewpoints on food culture and international cuisine promotion. The symposium was organized by the Cultural Corps of Korean Buddhism, demonstrating the organization's commitment to sharing Korean Buddhist cultural heritage with the world.
The experts collectively stressed that education should be the cornerstone of any successful global promotion campaign for Korean temple food. They highlighted how temple food represents not just culinary excellence but also embodies Buddhist philosophical principles of mindfulness, sustainability, and respect for nature. The discussion centered on developing comprehensive educational programs that could introduce international audiences to both the practical aspects of temple food preparation and its deeper spiritual significance.
