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cuisines of different countries: georgian and korean cuisines
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Prepared:Kozlova YanaMinnakova Gulgena

cuisines of different countries: georgian and korean cuisines

History of Georgian cuisine

The history of Georgian cuisine is closely connected with the natural features of the landscape. Once the Suram pass divided the country into two parts — Western and Eastern. The distinctive features inherent in each of them are caused not only by weather conditions, but also by political ones. The west of the country has long been under Turkish influence, and the east — under Iranian influence. Therefore, corn tortillas and poultry dishes are common in Western Georgia, and wheat bread and mutton are common in Eastern Georgia. Despite such differences, the border between the two parts of the country is very conditional and only emphasizes the flavor of national dishes.

Wine — Georgian tea

More than 500 grape varieties are grown in Georgia. Wine is served with all dishes and given to drink in reasonable quantities even to children. National traditions relate to the culture of consumption of winemaking products. A toastmaster is always present at every festive table. Usually, the host has to drink at least 25 glasses of wine for 250 g at one feast. No toastmaster has yet broken the record of 45 glasses and a 3-liter horn, once set by one hero.

What vegetables and fruits do you think are popular in Georgia?

TOP 3 USED VEGETABLES

Sweet pepper

Cabbage

Greens

more often white and classic colored (white)

dill, cilantro, parsley, basil and others

one is suitable for wines, the other for making juices

GRAPE

Suitable for desserts, cooking sauces for meat, blanks.

APRICOT

Choose juicy, and sour or sweet - depending on the dish.

APPLE

top 3 popular fruits

popular dishes in Georgia

History of Korean cuisine

The history of Korean cuisine dates back to ancient times. The first mentions reached us from China and Japan.In the 13th century AD, the future Korea was subjugated by the Mongols. One of the types of tribute was cattle from the island of Chechudo. During this period, meat-based recipes became popular again. A famous dish of Korean national cuisine appeared — mantu (the Asian equivalent of dumplings).In the Joseon era, Confucianism came to Korea. This dealt another blow to Buddhism. Tea was replaced with rice broth, and ceremonies were banned. But there was soju — rice vodka. The tradition of eating fish and meat in raw form has spread. People started using not only chopsticks, but also a spoon.The most global changes in history occurred during the Korean-Japanese War (16th century). The Japanese brought to the country a large number of new products and ingredients (zucchini, sweet potatoes, corn and red pepper). The latter began to be added to the national kimchi.

popular dishes in south korea

VEGETABLES

RICE

They are used in Korean cuisine in large quantities. The most popular are Peking cabbage, radish, eggplant, zucchini, kohlrabi cucumbers and radishes.
It is the basis for many Korean dishes (tortillas, chhaltok, pap, kimbap, etc.)

THE MOST POPULAR PRODUCTS

MEAT

SEAFOOD

As for meat, pork, beef, and chicken are used in Korea.
In specialized markets and shops, various varieties of both common and exotic fish are sold. Crabs, shrimp, squid, octopus, mussels and other seafood are also popular.

THE MOST POPULAR PRODUCTS

- Mainly fresh products or processed in a short time are used. The products themselves can be raw, boiled, salted or pickled.

similar features

- The main feature defining these cuisines is its sharpness – spicy and expressive tastes are dominant in local dishes.

DIFFERENCES

- Street food is very popular in Korea, while in Georgia it is not often found

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