The dietary life that is important for health and longevity builds up a unique food culture by regional,climatic, economical, and cultural conditions. Koreans have enjoyed various cereal and vegetable- centered traditional food, especially fermented foods like Kimchi, Doenjang (soy bean paste), and salted fish.

Koreans have regarded food as medicinal herbs, which is represented by the phrase, "Yak-Sik-Dong- Won". Some medicinal herbs have been particularly used as important culinary ingredients.

Although the superiority of Korean traditional food such as fermented food and slow-food are being emphasized to the new generation, their food habits which have already been familiarized to the western fast food are difficult to change. It is said that SARS and mad-cow disease couldn't affect Koreans because of our food habits enjoying traditional fermented food such as Kimchi, Doenjang and Gochujang etc.

I have been interested in Korean traditional food which is good for health and help heal the disease, and felt the time has come to modernize and industrialize it. I have developed an upgraded food by adding new functional ingredients from many kind of wild edible greens, original Korean vegetables and improving their taste and nutrients through various experiments. I have got a patent of them and made pilot products by cooperating with small and medium enterprises. My inventions have been put to practical use and I believe that the food has contributed to people's health and Korean traditional food industry.

I also organized a "Traditional food researching circle" in our college, which is a venture circle. As the advising professor for that circle, I have coached them to develop new Korean traditional food through the discussion about traditional food.

If you need anything, don't only think about it, make what you think through the experiments many times. Invention is not difficult. "Thinking is matter." Bringing up the first idea and finding affirmative methods, and practicing them, those make inventions.

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Women and invention
Infusing modern functional elements into traditional Korean diet

Young-Keun Lee   Korea Women’s Inventors Association

The dietary life that is important for health and longevity builds up a unique food culture by regional,climatic, economical, and cultural conditions. Koreans have enjoyed various cereal and vegetable- centered traditional food, especially fermented foods like Kimchi, Doenjang (soy bean paste), and salted fish.

Koreans have regarded food as medicinal herbs, which is represented by the phrase, "Yak-Sik-Dong- Won". Some medicinal herbs have been particularly used as important culinary ingredients.

Although the superiority of Korean traditional food such as fermented food and slow-food are being emphasized to the new generation, their food habits which have already been familiarized to the western fast food are difficult to change. It is said that SARS and mad-cow disease couldn't affect Koreans because of our food habits enjoying traditional fermented food such as Kimchi, Doenjang and Gochujang etc.

I have been interested in Korean traditional food which is good for health and help heal the disease, and felt the time has come to modernize and industrialize it. I have developed an upgraded food by adding new functional ingredients from many kind of wild edible greens, original Korean vegetables and improving their taste and nutrients through various experiments. I have got a patent of them and made pilot products by cooperating with small and medium enterprises. My inventions have been put to practical use and I believe that the food has contributed to people's health and Korean traditional food industry.

I also organized a "Traditional food researching circle" in our college, which is a venture circle. As the advising professor for that circle, I have coached them to develop new Korean traditional food through the discussion about traditional food.

If you need anything, don't only think about it, make what you think through the experiments many times. Invention is not difficult. "Thinking is matter." Bringing up the first idea and finding affirmative methods, and practicing them, those make inventions.

A copy of the full paper has not yet been submitted.

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