Why Did Italian Chef Fabri Show Up at the National Museum of Korea? 🇮🇹➡🇰🇷 — Highlights

What's at the Heart of Korean Food? Two Views: The Chef and the Curator

Chef Fabri names jang (fermented sauces) as the core of Korean food — “almost all the seasoning comes from jang” — while the curator points to the 3,000-year history of rice and the beginnings of a society of “us.” A vertical Short that frames the same table through two lenses: flavor and history. Source: National Museum of Korea YouTube.

#파브리 #한식문화 #역사교양