Hello, I'm Dongjoon Lee, majoring in engineering and Korean literature. Hello, I'm Seung from the Department of Data Science in the College of Science. Today, we will review Italian classic dish, Cream Pasta, Scottish wine, and one of Europe's representative cheeses, Cheddar. Let's start by tasting the wine first. Yes, it's good. It's delicious, but a bit sweet. However, it's a bit strong due to the alcohol content. The amount of alcohol is quite high. It's really well-matched with our dish, enhancing the flavor. The aroma of the wine is very nice. For me, it's a bit too sweet, but really, why do people mix mist with this? It gives a bitter taste, similar to cream. It really makes you want to drink water. It's strange. Well, moving on, why do people do this? Oh, it's good. It's good. People who like strong flavors will enjoy this. This is what I see. I am majoring in humanities, Department of History. The country I chose for my assignment is...

Italy. Italy is a country on the European continent, and among them, I chose to focus on the foods carbonara and arrabbiata, which are widely eaten in the capital city of Rome. [MUSIC] [MUSIC] Hello, I'm Byeon Jong, a 20th student majoring in Russian literature. The country I chose is Spain. I plan to visit a tapas bar called Tapa in Itaewon today and try various foods. Would you like to join me? [MUSIC] [MUSIC] I'm Sun from the Department of Russian Literature. [MUSIC] [MUSIC] [APPLAUSE] [MUSIC] [MUSIC] [APPLAUSE] My name is Lee Joo-young, a 3rd-year student majoring in Literature. Hello, I'm in the Food Culture Department, a 2nd-year student named Lee Yi. I will try eating Margherita pizza in Italy. The pizza looks like this, and I will give it a try. First of all, the characteristic of my taste is that the taste of tomatoes is very strong, and maybe because it's a wood-fired pizza.

The dough is very chewy. Now, let's talk about Margherita pizza. The origin of Margherita pizza dates back to 1889 when it was created as a dish to be served to Umberto I and Queen Margherita during their visit to Naples by a chef named Raffaele Esposito. At that time, a doctor named Don Rafaelle Esposito made a pizza for the queen, using ingredients such as basil, cheese, and tomatoes, representing the colors of the Italian flag - green, white, and red. Queen Margherita loved it so much that the pizza was named Pizza Margherita after her. One of its characteristics is that, unlike other pizzas with various toppings, its appearance is very clean with only dough, basil, cheese, and tomatoes. In terms of taste, it is rich in flavor due to the basic ingredients, and the taste of tomatoes is particularly prominent.

In the world of pizza, there are strict rules. To be recognized as a Margherita pizza, it must be made with predetermined ingredients and assembly methods. The pizza must use only Italian San Marzano tomatoes from the south of Naples, and the crust must be hand-kneaded, with a thickness of less than 2cm overall and less than 0.3cm in the center. It should have toppings of tomato sauce, mozzarella cheese, and basil only, and must be baked using a wood-fired oven. Hello, I'm Ba Gwa Moon Sung-joo. I came to eat falafel platter. Falafel is made by soaking ground chickpeas or fava beans with minced garlic, onions, parsley, cumin, coriander, and sesame seeds, then deep-frying in vegetable oil. In Lebanon, Syria, Turkey, Palestine, and Israel, falafel is made with chickpeas, while in Egypt, fava beans are used. Let's take a look at the cross-section of the falafel.

I will now try it. If expressed in Korean food, it tastes similar to mung bean pancakes, but with a slightly firmer texture. Falafel, originating from ancient Egypt, is said to have been made only with plant-based ingredients instead of meat during the fasting period of the Coptic Christians, descendants of the ancient Egyptians. Falafel is typically eaten with tahini made from ground sesame seeds and olive oil as a snack or appetizer. During the Ramadan period, Muslims often eat falafel as the first food when breaking the fast. In the Middle East and Egypt, falafel is often made into a pocket sandwich by cutting pita bread in half and filling it with falafel, tomato, lettuce, cucumber, and tahini hummus. I recommend trying halal food. Thank you. This is Kim Daekyung from Suwon University. I will now try the Hanra.

We're here with the Department of Public Administration, Heo Geon. Today, we're going to make Shukka. Shukka is an Arab dish. We've completed it. Now, let's try it. Shashuka is a Middle Eastern dish that is mainly enjoyed with bread during breakfast in Arab countries. It is believed to have originated in North Africa, dating back to the beginning of the Ottoman Empire. The taste was quite similar to tomato spaghetti, but it was like dipping bread in that sauce and eating it. Hello, I'm Kim Kyung-min from the Department of Media Communication. I'm here. I'm Kim Seung-won from the Department of Fire Administration. We're going to make Aglio e Olio pasta, which is mainly made and eaten by people in the Naples region of Italy.

Let's see. Alio e olio, commonly made by us, originated from Italian. It is deep. In ancient Roman times, it already began to be combined with spaghetti instead of ali peperoncino bread, becoming the predecessor of what we know today as aglio e olio. First, wash the garlic clean and chop it. Then, boil the pasta in water with a little salt. The reason for adding salt is to dissolve the starch while boiling the pasta, creating a starchy water to cook the pasta. Once the pasta is cooked, drain the water and start heating the garlic. Be careful not to let it burn quickly; you should watch the color carefully to prevent it from turning brown. After adding the pasta to the pan, pour in a little starchy water. Pepperoncino burns better than garlic, so add it last and cook it further. Finally, beautifully plate the pasta. Now, sprinkle some pepper on top.

When you sprinkle parsley, it's complete. Oh, why isn't the host saying that? Hello, I am Kim Hayoung, majoring in Business Administration. I'm Kim Duhyuk [Music]. I am a Business Administration major, and the dish I prepared is Australian meat pie. The meat pie originated around the 1820s and has evolved into the form we commonly see today, believed to have been perfected in Europe. In the 19th century, it spread to Australia and New Zealand, former British colonies. Australia, known for its high meat consumption, quickly embraced the meat pie, which began to spread nationwide. Naturally, there are slight differences between British and Australian meat pies. In the case of Britain, they are larger, often enjoyed by multiple people at parties, while in Australia, they are...

It is said to be the size of a palm, good for enjoying as a snack, and now it is said to be good as a drinking snack. In Australia, meat pies are consumed as a snack that can be eaten regularly, and in fact, about 270 million meat pies are consumed annually in Australia. Usually, the main ingredients are beef, gravy, onions, mushrooms, cheese, etc. Various ingredients are used, and although beef is usually used as the main ingredient, currently, other meats such as lamb and pork are also used in meat pies. The meat pie I have prepared is a meat pie sold on the internet. Roughly, the cross-section looks like this. I will cut it a bit and try the meat pie. The taste is very stimulating, the sauce flavor is strong, and the pie is slightly crispy, like that. It seems to be a good match with alcohol. This is the end of the video. Hello, I am the economics and finance reporter, Seo Hyun Jae.

This is episode 2. What makes our country a good country is that the restaurant is located in Suwon. Naan originated from the Persian word nan, meaning bread, but it is derived from the ancient Persian word nagna or nawn. The beginning of making naan is estimated to be around the 14th century. In the early days, naan started to be baked in the Tandoor oven of the royal court in Delhi, India. Around the year 1526 during the Mughal Empire, naan served with meat became a part of the royal breakfast. Naan is especially consumed a lot in the northern and northwestern regions of India. This is because these regions have a high wheat production and have been influenced by the cultures of the Middle East and Europe in the past. The main ingredients of the most basic plain naan are flour, salt, yeast, and water. With these ingredients, a dough is made. Other ingredients can be added to the dough, or different toppings or fillings can be added on top of or inside the plain naan. In this case, depending on the added ingredients,

Name it. For example, there are garlic naan and Rogne naan. Here is how to make plain naan: Put a little sugar in lukewarm water and dissolve the yeast for about 30 minutes. Add flour and salt to make the dough. Typically, use refined flour for the dough. Cover the dough and keep it in a warm place until it doubles in size. Then, take an appropriate amount, tear it off into a round shape on the palm of your hand, flatten it by pressing with your palm, put it between your palms, and spread the dough widely by hitting it left and right like a pizza dough. If you roll out the dough thinly, grab one side of the dough, stretch it out into a tear or leaf shape. It doesn't have to be strictly leaf-shaped; you can also bake it in a round or oval shape. The finished dough is a flat, round shape that has shrunk with flour.

I stick it to the tool and quickly move it to the inside wall of the charcoal fire to cook. Inside the charcoal fire, convection occurs, and the naan is baked in minutes. I eat it as it is, spreading ghee, a refined butter, or sprinkling sesame seeds on it. I also tear it with my hands and dip it in curry or dha, eating it. In the case of curry, the butter chicken was sweeter, probably because it was tomato-based, and the butter masala had a slightly spicier taste. As for the naan, the plain naan felt a bit bland to me, but the butter naan was not bland thanks to the butter, so I personally found the butter naan tastier. Hello, this is Jo Jae-hee from the Economics and Finance Department. I experienced the food culture of Tunisia, North Africa, at the Guus Guus restaurant located in Jongno-gu, Seoul.

5 minutes have passed. Hello, I am Haeyjin Lee from the Department of Economics and Finance. The food I have experienced in a country is clam chowder in the United States. Clam chowder is very similar to the soups we can usually taste. So, let's start the explanation of clam chowder from now on. This place is Mia located in Suhang-dong, and it is decorated with vintage European interior, giving a warm feeling. I ordered clam chowder, and it came out with bread. Clam chowder is a traditional clam soup from North America, made by boiling clams, bacon, onions, celery, potatoes, carrots, and more. The key difference from the soups we usually eat is that it contains clams. Looking at the ingredients in clam chowder, you can see that it includes clams, bacon, potatoes, mushrooms, and various other ingredients.

History claims that when the British first immigrated to the Atlantic coast of the Northeastern United States, they did not know how to cook the unfamiliar fish caught in the region. However, inspired by the Native Americans in the Northeast who enjoyed eating fish and shellfish, they ended up making chowder. In the United States, chowder developed differently depending on the region. The first is the well-known New England clam chowder, and the second is the Manhattan clam chowder, which is a clear soup with a red color due to the addition of tomatoes. First, I tasted the soup mixed with various ingredients. The taste was very similar to the soups we usually know, but the chewy taste from the clams added a nice touch. Next, I tried it with bread. The combination of the sweet and salty taste of the bread complemented the soup, making it even better.

Capturing the nostalgia of the time, their combination worked well and felt more sophisticated. The main way to eat clam chowder is usually to eat it with salty crackers. It is said that in San Francisco, they fill bread with clam chowder and dip the bread in it. I will finish explaining about clam chowder here, and I hope you all get to experience another charming clam chowder that is not spoiled. Hello, I am Son Yewon in restaurant management, Choi Seoyoon in restaurant management, and Kim Miseo in Taeyoung management. Introducing the first dish, Carbonara. The meaning of Carbonara, known as a famous dish in Italy, comes from the Italian word Carbone, which means coal. It originated from miners in the mountains who made it with preserved salted meat and eggs only. Traditional Carbonara is made with Italian-style pancetta, egg yolks, and cheese.

While using, there is no cream sauce, it is a deep yellow color, and the simple seasoning with black pepper allows you to feel a simple and savory taste due to autumn. After World War II, many Italians immigrated to the United States, and even carbonara changed to an American style. Carbonara with cream has entered Korea and has been reborn to suit the taste of Koreans. The dish you are currently seeing is shrimp cream risotto. Risotto is a representative dish of Italian cuisine. Risotto started in rural areas of medieval Italy, where rice was abundant, so mainly rice ingredients were used. Initially known as a meal eaten by rural laborers in poor families to supplement energy. The most important ingredient in risotto is rice. The rice grown in northern Italy is rich in starch, making it suitable for risotto, which is cooked by gradually adding broth.

While ripening, rice absorbs moisture, starch flows out, creating a soft texture. Surprisingly, the rice grains do not break but maintain their shape. The food I'm going to introduce is Bacon Kimchi Pilaf. Pilaf, similar to this recipe, originated from the regions of Ancient Greece and Persia, evolving into dishes like Paella and Biryani. Pilaf has spread to various regions like Southeast Asia, Central Asia, Europe, and the Middle East, resulting in diverse cooking methods. Generally, it is made by stir-frying dried rice with ingredients like meat, vegetables, seasoned with oil, spices, broth, etc. During the Soviet era, the pilaf recipe spread to different regions and became a popular dish in countries like Russia, Ukraine, and Georgia. In Korea, it has been localized with ingredients like kimchi and shrimp, being perceived as a mix between risotto and fried rice. Lastly, let's explore the differences between Pilaf and Risotto.

I will explain. Filler uses long rice to separate rice grains, creating a creamy texture by using risotto or short rice to make them stick together. Additionally, the filler adds flavor through seasonings, and obtains a thick texture through ingredients like risotto, parmesan cheese, butter, etc. Hello, I am Lee Hakbong from the Hotel Management Department. Today, I will introduce a French favorite baguette sandwich called Jambon Beurre. You can make it with just baguette, ham, and butter. The method is very simple, but the taste of this sandwich is definitely not simple. This Jambon Beurre has recently become very popular in Korea and has become a familiar menu for Koreans. Next, I will explain the cooking method of Jambon Beurre. First, cut the baguette in half with a knife. Second, spread salted butter between the baguette. If using unsalted butter, sprinkle a little salt. Third,

I gently insert a thin skewer, following the fourth sign, you can also add pepper. Evaluating the taste of the dish I ate, it combines the nutty taste of baguette, the savory skewer, and the flavor of butter, creating a harmonious taste. It also feels satisfying than expected, making it perfect for a meal. Next, I will introduce the meaning and origin of jeonbongbe and overall aspects of jeonbongbe. [MUSIC] k [MUSIC] [MUSIC] Hello, I am Choi Sooyoung, majoring in Tourism Management. The food culture I experienced is French food culture. I visited a restaurant called Paris House in Insadong, Seoul. Paris House is a French home-style restaurant run by two French chefs. I tried onion soup, Provençal pizza, basil pesto, and spaghetti. First, the onion soup is made from caramelized onions and port wine.

Adding flavor and topping cheese and bread, it is one of the representative foods of France. The origin of French onion soup is speculated to have gained popularity since the Roman era, but the current version is said to have started in 18th century France. French onion soup involves caramelizing onions, adding olive oil and salt, closing the pot to remove moisture, adding cognac or sherry to enhance the flavor of the onions, and finishing by adding croutons and cheese. The second dish I had was a Provencal pizza. The term Provencal refers to the style prepared in the southern region of France, such as Cannes or Marseille, with tomatoes, garlic, and olive oil being the characteristics of Provencal cuisine. The Provencal pizza I had included ingredients like tomatoes, basil, and chorizo, following the Provencal style, which anyone would enjoy.

It was a pizza of taste. I thought it was similar to pizza in terms of taste, and if you like Margherita pizza, you will also like Provensal pizza. Lastly, there is Basil Pesto Spaghetti. Basil Pesto Spaghetti, starting in Italy and spreading worldwide, is a pasta made by finely crushing basil, garlic, olives, and other ingredients with a traditional Italian sauce. The core of this pasta is the pesto, originated in the Liguria region, the capital of which is Genovese. It was enjoyed throughout Liguria from ancient times, and here, they currently make pesto using freshly harvested basil, olive oil, and garlic. My name is Kim Soyeon, specializing in biotechnology and marketing. The culinary culture I will introduce is the Middle Eastern dish, Kaimak. To make Kaimak, you need cream, milk, starch, and butter. First, mix starch with milk.

I will translate and edit the text for you.

I will explain. Put 500g of fresh cream, butter, and milk in a pot and melt it over high heat until the butter melts. Heat it for about 15 to 20 minutes until it thickens over low heat. When it reaches this state, transfer it to a low pan and heat it for another 10 minutes over low heat. After heating, let it cool completely and store it in the refrigerator for more than an hour. Kaymak is a dairy product made by solidifying the fat of milk to make it like cream. It is famous as a Turkish food, but it is commonly found in countries such as Central Asia, especially Iraq and Iran. Making kaymak involves boiling a large amount of milk slowly over low heat to separate the butterfat, making it a precious dish that requires a lot of effort and was considered a valuable dish enough to be served to guests in the past. The main way to eat kaymak was mainly with honey, like a delicacy from a bakery. Hello. Hello. Seungcheol Shin, Department of Environmental Energy Engineering, Construction Environment.

Hello, I'm Hyun, a student in the engineering department. We visited a Mexican restaurant called Casa Lara located near Songtan Station. When we entered the restaurant, we saw many people already eating, and we were the only Koreans there at that time. There was a separate menu for Koreans, which made it easy to understand. There were more diverse dishes than we expected. Among them, we ordered Elote Esquites, Chicken Taco, Fajita Mexicana, and two kinds of drinks. The waiter set up the table, and the cutlery provided was only forks. As an appetizer, nachos were served, fried tortillas with various sauces such as jalapeño, pico de gallo, guacamole, and salsa. The well-known salsa sauce, commonly known as Mexican sauce, contains onions, tomatoes, and chili peppers, representing the Mexican flag's red, white, and green colors.

It is called Pico de Gallo. It is said to be a salad made with onions, tomatoes, lime juice, and salt. Hiro ordered a drink called Horchata. Horchata is a drink mainly consumed in Mexico, made with a ruby-colored beverage extracted from hibiscus flower petals, and it is sweetened with plenty of sugar. It had a tangy and sweet taste. Horchata is a beverage made by grinding tiger nuts and mixing them with sugar water. In Central and South America, it is made with various ingredients such as milk and cinnamon. The drink we ordered had a strong cinnamon flavor. The chicken taco had cilantro on top of tortillas with chicken Pico de Gallo. The first recorded taco contained fish, and the tacos we eat today evolved into a food form combining kebabs brought by Lebanese and Near Eastern immigrants to Mexico. It means erospickei, made with rice and tomatoes.

The mixture of sauces was fried on the iron plate, and the songs of Wando beans and Pico were playing. The texture of the rice was rough, and the stir-fried vegetables with Hwai-ta pork were mixed with rice, beans, etc., and wrapped in tortillas, a Mexican dish. Tex-Mex is a word combining Texas and Mexico, a cuisine first developed by Mexican immigrants and spread to the southern United States. The accompanying bean sauce is called Frijoles a la charra, which is said to be Mexico's staple food, where beans are seasoned and eaten together. It had a rich and smooth texture, tasting similar to red bean porridge. Along with the tortillas, the sauces served with nachos were enjoyed. Mexican food seemed to be greasier and saltier than expected, with the addition of cilantro, which might create mixed opinions. It tasted different from the Mexican food I usually encounter.

It was fascinating, and I realized that there is quite a difference between the current food and Koreanized food. Thank you. Hello, I am Kim Ye-in from the Department of Construction Environment Engineering, taking a course on the formation of food culture and globalization. Hello, I am Lee from the Department of Environmental Energy Engineering. Hello, I am Jang Jin-hyuk from the Department of Construction Environment Energy. Hello, I am Cho Jae-kyu from the Department of Urban Real Estate. We visited a taco restaurant in Seongnam. Traditional Mexican tacos originated from the old days when Mexican farmers' wives wrapped various foods in tortillas made from corn and created tacos. Tacos are made by adding ingredients according to preferences and topping them with salsa sauce, resulting in over 150 different types depending on the region. The menu at the restaurant starts from a set for two people.

The sets are diverse up to four people. Among them, I ordered the set Rita. The taco fighter I ordered comes with fighter taco, yufies, potato fries, tortilla, and guacamole. It is served full of food. The pie eye came out with various ingredients such as chicken, beef, onions, peppers, and pineapple fried rice. You can enjoy it in various ways by adding the desired sauces like guacamole, tomato salsa, sour cream, cilantro, and lime. When I put toppings and sauces on the tortilla and ate it, it felt good to have a mouthful. It was delicious to wrap meat and vegetables in a tortilla and eat it, they complemented each other well. The chewy texture of the shrimp was also very good, and the sweet pineapple was delicious. You can dine while enjoying the scenery that goes well with the Tancheon River. It's a scene that makes you keep taking pictures. The floating population was mostly in their 40s.

On weekends, there were the most people, but there wasn't a big difference compared to weekdays. In fact, when I visited the store at 1 p.m. on a weekday, it was almost full except for two tables. There were about 15 tables in total, and it seemed like you would have to wait to get in on weekends. Thank you. Hello, I'm Wang Sang, from the Department of Industrial and Mechanical Engineering. [MUSIC] [APPLAUSE] [MUSIC] [APPLAUSE] [MUSIC] [APPLAUSE] [MUSIC] [APPLAUSE] [MUSIC] [MUSIC] [MUSIC] Nice to meet you. I'm a student majoring in Mechanical Engineering. I will introduce Tiki's food, so please listen carefully. This is a place run by locals of Tiki. Let me introduce the first dish, the Galbi Wrap Kebab. It contains various ingredients mixed together, and the cooking method is similar. They make a dough with flour like a pancake, bake it, then put in the ingredients they want, wrap it like a wrap, and it's done. I will explain more later, but

It seems to have the disadvantage of being easy to make. Now, I will explain with a kebab in hand. Looking inside, it seems to have chicken as the main ingredient, then lettuce, followed by fried potatoes. It seems to have various sauces. It is said that knowing the food before eating makes it tastier. There are various stories about the origin of kebabs. First, Cleopatra and her lover Caesar enjoyed it. Second, when the Mongolians traveled the grasslands, they created a food that was easy to cook and provided sufficient calories, leading to the birth of kebabs. It tastes great. Let me introduce the second dish, Kaimak. I will introduce one more dish. Kaimak is also a Turkish dish, rising as a dessert in Korea. It is a product made by processing milk fat into cream-like consistency.

Hello, so next to me, it looks like there is bread. It is said to have existed since ancient times, from around 6,000 years ago. It is known to be difficult and expensive to make, and is considered a food served to special guests. Let's try it together. First, dip it in honey, then take a bite of the bread. When eaten with bread, it tastes even better. It is very sweet and delicious. Kebab and baklava are highly recommended Middle Eastern foods, so make sure to try them once. That's all for the video. Thank you. Hello, I'm Soo-min Lee from the Department of Civil Engineering. The restaurant we found this time is called Kervan, a Turkish food specialty restaurant near Itaewon Station. This restaurant has an open kitchen layout, and the exterior of the store looks exotic, with representative dishes displayed in front. As you enter the store, you will see tables set up like this, and when you sit down, you can look at the menu.

Overall, there is a variety of items. Starting from the top left, there are loads and appetizer dishes. Below that, there are Turkish traditional bread and side dishes. In the middle, there are Turkish representative foods such as kebabs and steak varieties. Looking to the right, there are various main dishes, below which are dessert menus. Overall, you can see a wide variety of dishes. As soon as you sit down, bread and soup are served. The bread is baked in the oven, plain, chewy, and soup is flavored with tomato sauce. Eating the bread by dipping it in the tomato soup was more delicious than just eating the bread. After finishing the bread, starting from the left, a mix of pita, chicken, and sish kebab was served. Looking at the chicken sish kebab first, it comes with salad, sauce, rice, chicken, and potato fries. The salad is not very different from Korean salad.

There was nothing, and a slight spice was felt in the chicken, and it tasted very similar to Jian. The red sauce, which is red, is said to be a mixture of tomatoes and peppers, which adds richness to the chicken and gives it a spicy taste. The white sauce, which is white, is said to be a sauce mixed with yogurt and mayonnaise. Next is the mix pied. Pied is a Middle Eastern popular bread made by kneading pied flour dough into round and crispy shapes and baked in an oven with turkey, which is eaten as a daily food in the Middle East. The texture of eating thin dough pizza was there, but the taste was very different from pizza. On top of the bread, there were vegetables, cheese, and beef, and jalapenos and pickles came out together, without separate spices, so you could enjoy it without any burden. This concludes the video. [MUSIC] Goodbye. My name is Geon-yul Park from the Department of Mechanical Engineering. First, the country I will introduce is Mexico.

I will show you two traditional Mexican foods. The first food is a quesadilla, which is called sadia in English. This food first appeared during Mexico's Spanish colonial period and has evolved in shape and filling through various attempts. Quesadillas are made by filling a flour or corn tortilla with cheese and other ingredients, folding it in half to form a half-moon shape. The quesadilla I tried had beef in it. The combination of beef and tortilla was quite good, and various sauces enhanced the flavor. Next is the enchilada. This dish involves filling a tortilla with meat, cheese, vegetables, and other ingredients, then rolling it up and topping it with a spicy pepper sauce. The advantage of this dish is that it can offer a variety of flavors depending on the combination of ingredients. The enchilada I tried had cheese and vegetables in it.

It may be difficult for people who are not used to spicy food to eat, but the taste was very fresh. The combination of tortilla and chicken was quite delicious, and thanks to various vegetables, even though cheese was included, it did not feel heavy, and the combination was quite good. Hello, I'm Kim Chaeyoon from the Department of Electronic Materials Engineering. I visited Kerban Coex, a halal-certified restaurant. Hello, I'm Lee from the Department of Electronic Engineering. The dish I will introduce is from Fabri Kitchen, which serves authentic Italian cuisine. Let me explain once. Hello, here we have... In the old days, in the 1980s, it was very famous in Iria, Italy. This is a seafood dish. We make it with seafood paste, and then we add garlic, oregano, and marjoram. We mix it like this, then we cook it in a pan, and finally, we serve it on a bed of warm [MUSIC].

Thank you. Thank you. I am Park Junghoon, a 4th-year student in engineering. Today, the food I will introduce is the meat pie from Australia and New Zealand. Meat pie is a pie filled with beef, pork, lamb, gravy, and sometimes with cheese, onions, mushrooms, and other ingredients. The first meat pie originated in ancient Egypt, but in Australia, it became popular in the 1850s when British immigrants started selling it. Compared to the history of meat pies, Australian meat pies are not that old. I chose meat pie as a representative food of Oceania. In Australia, meat pies are so popular that they are considered a national dish. Australians consume about 12 meat pies per person annually, while in New Zealand, they consume around 15 meat pies per person. The most common way to eat meat pies is by sprinkling tomato sauce on top, which is a popular form of street food.

It is called a famous form, and the restaurant I visited today is called Kogalla Pie. There were so many people, so I got it to go. To explain, it is a restaurant with about 100 stores nationwide, and when I searched, it seemed to be using a recipe closest to the original recipe, so I brought it here. Now, let's try it. Briefly, in terms of taste evaluation, it is a food like a pastry pie that we usually think of, with meat and sauce inside the bread. It had a taste that could explain why it is so popular in Australia and widely spread as street food. If there is a Kogalla Pie store nearby, I would like to recommend it to you to try at least once. That's the kind of food I want to recommend to you. That concludes the presentation on meat pie. Thank you. Hello, I am Hwang Seong-hee, majoring in chemical engineering. I have experienced the food culture of Nigeria in Africa.

Hello, I'm Yooyoung Yu from the Department of Chemical Engineering, and I'm Jiwon Kim from the Department of Chemical Engineering. Today, we will present South American food. To conduct research on South American food, one of the places we visited was the Batos restaurant in Itaewon. Hello, I'm Chaeyeong Han from the Medical Department, and I got to eat Middle Eastern food. Let's eat. Okay, okay, it's not very spicy. Let's eat. Look, look, it's like feeding a baby. It's precious. This is how you eat it. You put curry on top and eat it. When you eat curry, you eat this.

식문화의형성과세계화 오전 1-40

식문화의형성과세계화 오전 1-40

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