1. Lesson 4 nutritional value cuisine embrace diner according to recent
survey
conduct
cite
government
attraction
much more
presentation
come to mind
sightseeing
unique
twist
rice cakes
steamer
영양가
비싼 요리, 요리법
포옹하다, 받아들이다, 수용하다 식객
-에 따라 최근 조사
수행하다, 처리하다
언급하다, 인용하다, 소환하다 정부 매력
훨씬 더(even, far, still, a lot)
외양, 제출, 공연
머리에 떠오르다 관광
독특한
비틀다, 비틀기 떡 찜통

2. heat up
show off
ingredient
get mixed with -
blend together
rice flour
lump
satisfy
appetite
effort
promote
exhibition
be eager(anxious) to -
take part in -
participant
be inclined toward -
used to
fusion
delicately
가열하다
뽐내다, 드러내다
성분, 재료
-와 섞이다
섞이다, 혼합하다
쌀가루
덩어리
만족시키다 식욕 노력
증진하다, 장려하다
전시회
-하고 싶어하다
참여하다
참가자
-쪽으로 기울다
-하곤 했다
융합, 퓨전
섬세하게

3. carve
stuff
flavor
packaging
director
focus on -
stun
prove to
sharing
look forward to –
cultural qualities
appeal to
pudding
sound strange
serve
soybean paste soup
subtitle
aim to -
새기다, 조각하다
(속을) 채우다, 물건, 재료
맛, 풍미 포장
감독, 이사
-에 집중시키다
기절시키다, 큰 감동을 주다
-을 입증하다
공유, 나눔
-을 기대하다
문화 특징
-에 호소하다 푸딩
향, 풍미
이상하게 들리다
제공하다, 봉사하다
된장국
부제를 달다
-할 작정이다

4. apply A to B
daring
approach
seemingly
developer
kept - in mind
fundamentals
as(so) long as -
technique
increasing
recent trend
have to do with -
outstanding
feature
delivery style
multiple
development
potential
do well
A를 B에 적용하다
대담한
접근(법)
겉 보기에, 표면상에
개발자
-을 염두에 두다
기본, 근본
-에 관한한 기술
늘어가는
최근의 추세
-와 관계가 있다.
탁월한, 우수한
특징, 특색
전달(운반) 방식
다수의, 다양한
발전, 전개
잠재력
잘하다, 성공하다

5. popularity
freshness
benefit
organization
represent
standardize
recipe
distribute
ordinary
professional
actively
post
moreover
acknowledge
consulting
successfully
institution
attempt
upgrade
인기, 평판
신선함
이점, 이익 조직
대표(대리)하다
표준화하다
요리법
분배하다
평범한
직업적인
적극적으로, 활발히
게시하다
더 나아가, 게다가
인정하다
컨썰팅, 자문
성공적으로
기관, 협회 시도
개선하다

6. Korean Food Goes Global
Rich in nutritional value and unique in taste, Korean cuisine has been embraced by diners across the world. According to a recent survey conducted by the Korean government, visitors to Korea cite the cuisine as one of the top three attractions, along with shopping and sightseeing. Another survey by the Korean Center in Los Angeles showed that about half of Americans surveyed picked “Korean food” as the first thing that comes to mind when they think of Korea.
Gimchi is the best known Korean dish. TIME magazine chose gimchi as one of its Top 10 Healthy Foods. There is so much more than just gimchi, though! There are over 2,000 types of Korean dishes, each one unique in taste, presentation, and color. People worldwide are learning more about Korean food, as can be seen in the following stories.

7. Korean Food Goes Global
Rich in nutritional value and unique in taste, Korean cuisine has been embraced by diners across the world. According to a recent survey conducted by the Korean government, visitors to Korea cite the cuisine as one of the top three attractions, along with shopping and sightseeing. Another survey by the Korean Center in Los Angeles showed that about half of Americans surveyed picked “Korean food” as the first thing that comes to mind when they think of Korea.
Gimchi is the best known Korean dish. TIME magazine chose gimchi as one of its Top 10 Healthy Foods. There is so much more than just gimchi, though! There are over 2,000 types of Korean dishes, each one unique in taste, presentation, and color. People worldwide are learning more about Korean food, as can be seen in the following stories.
Q1. Why does the author think Korean food is loved by people across the world?
Because Korean food is rich in nutrition value and unique in taste.

8. Unique Twist on Traditional Rice Cakes - By Eugene Oh (Staff Reporter)
While the steamer is heating up, all the ingredients show off their beautiful colors as they get mixed with the rice flour. An hour passes as taste and beauty blend together, and the small lump of rice becomes tteok (rice cake), a traditional Korean food, satisfying both the appetite and the eyes. Recently, there has been an effort to promote and develop Korean tteok with exhibitions and contests. On May 9, the Tteok Exhibition and Beautiful Tteok Contest was held in Seoul. Nearly 120 people, including foreigners eager to learn about Korean traditional culture, took part in the contest. Carolyn Johnson, a food writer from Canada, was one of the participants. She said, “I’m inclined toward the taste of tteok. I used to eat it all the time when I first moved here.” At the exhibition, you could see traditional tteok dishes from all over the nation and “fusion” tteok with chocolate, strawberry syrup, and even fresh cream. Some were delicately carved into roses and some were stuffed with gimchi. New ways of keeping the best flavor of tteok, such as a new style of packaging, were also introduced at the exhibition.

9. Q2. What was the main purpose of the tteok exhibition?
Unique Twist on Traditional Rice Cakes - By Eugene Oh (Staff Reporter)
While the steamer is heating up, all the ingredients show off their beautiful colors as they get mixed with the rice flour. An hour passes as taste and beauty blend together, and the small lump of rice becomes tteok (rice cake), a traditional Korean food, satisfying both the appetite and the eyes. Recently, there has been an effort to promote and develop Korean tteok with exhibitions and contests. On May 9, the Tteok Exhibition and Beautiful Tteok Contest was held in Seoul. Nearly 120 people, including foreigners eager to learn about Korean traditional culture, took part in the contest. Carolyn Johnson, a food writer from Canada, was one of the participants. She said, “I’m inclined toward the taste of tteok. I used to eat it all the time when I first moved here.” At the exhibition, you could see traditional tteok dishes from all over the nation and “fusion” tteok with chocolate, strawberry syrup, and even fresh cream. Some were delicately carved into roses and some were stuffed with gimchi. New ways of keeping the best flavor of tteok, such as a new style of packaging, were also introduced at the exhibition.
Q2. What was the main purpose of the tteok exhibition?
It was to promote and develop Korean tteok.

10. According to the exhibit director, many foreigners and Koreans were stunned by the new look of the traditional food, and many now want to learn how to make it. Tteok may prove to be the key to focusing world attention on Korean cuisine. “Tteok is about sharing,” one participant said. He added that he looked forward to the day when tteok becomes like “Korea’s donuts” to the rest of the world.

11. Korean Food’s Cultural Qualities Appeal to Global Tastes - Interview with The Asia Director of Le Cordon Bleu
“Rice Pudding with Orange Flavored Gimchi” and “Chocolate Cake with Gimchi” might sound strange to many ears, but such menu items are being cooked up. In fact, they may be served to the public in the near future, along with the famous Korean barbecue and soybean paste soup. Le Cordon Bleu, an international French cooking school, published Korean Gimchi & Le Cordon Bleu. Subtitled as A Meeting of Flavors, Tastes and Cultures, the book aims to apply modern cooking techniques to gimchi and show how it can be used in many ways. The Asia director of Le Cordon Bleu said, “It was an interesting and daring project to combine the traditional French approach with the symbol of Korean cuisine.”

12. Korean Food’s Cultural Qualities Appeal to Global Tastes - Interview with The Asia Director of Le Cordon Bleu
“Rice Pudding with Orange Flavored Gimchi” and “Chocolate Cake with Gimchi” might sound strange to many ears, but such menu items are being cooked up. In fact, they may be served to the public in the near future, along with the famous Korean barbecue and soybean paste soup. Le Cordon Bleu, an international French cooking school, published Korean Gimchi & Le Cordon Bleu. Subtitled as A Meeting of Flavors, Tastes and Cultures, the book aims to apply modern cooking techniques to gimchi and show how it can be used in many ways. The Asia director of Le Cordon Bleu said, “It was an interesting and daring project to combine the traditional French approach with the symbol of Korean cuisine.”
Q3. What is the aim of the book, Korean Gimchi & Le Cordon Bleu?
It is to apply modern cooking techniques to gimchi and show
how it can be used in many ways.

13. The seemingly difficult project was made possible as the developers at Le Cordon Bleu kept one thing in mind: keep the fundamentals right. “As long as Koreans keep the fundamentals of their food right, they can apply any cooking technique to their food,” he said. Citing the increasing number of Korean restaurants in Europe, he said the main factor of this recent trend has to do with the special cultural qualities of Korean food, which he called “the most outstanding features of Korean food.” “The delivery style of food - whether it’s multiple plates or barbecue on the table or sharing food - is the unique social factor that people enjoy. It’s something to have a good time with,” he said. In closing the interview, he explained about the school’s next project which will focus on the development of traditional Korean drinks. “Korean drinks have a great potential that has not yet been fully developed. They’ll do well in the global market.”

14. The seemingly difficult project was made possible as the developers at Le Cordon Bleu kept one thing in mind: keep the fundamentals right. “As long as Koreans keep the fundamentals of their food right, they can apply any cooking technique to their food,” he said. Citing the increasing number of Korean restaurants in Europe, he said the main factor of this recent trend has to do with the special cultural qualities of Korean food, which he called “the most outstanding features of Korean food.” “The delivery style of food - whether it’s multiple plates or barbecue on the table or sharing food - is the unique social factor that people enjoy. It’s something to have a good time with,” he said. In closing the interview, he explained about the school’s next project which will focus on the development of traditional Korean drinks. “Korean drinks have a great potential that has not yet been fully developed. They’ll do well in the global market.”
Q4. What does the man think about traditional Korean drinks?
He thinks Korean drinks have a great potential that has not yet been
fully developed.

15. As you can see, Korean food is gaining global popularity because of its freshness, taste, and well-known health benefits. In order to continue this trend, many people are promoting Korean food abroad. Three Korean cooking organizations chose 300 food items that can best represent Korean cuisine. They then developed standardized recipes and proper names for the items. These will be made into a new book, which will be translated into several languages and distributed at Korean restaurants in other countries. Also, many Koreans, from ordinary students to professional cooks, are actively posting video clips online that show people how to cook Korean food properly.
Moreover, the government is acknowledging the need to upgrade Korean restaurants abroad in order to project a better image of Korean food. It will offer consulting on how to successfully manage restaurants and how to cook delicious Korean dishes. It will also select institutions in Korea to train cooks and managers of Korean restaurants abroad. This plan to globalize Korean food is part of the continuing attempts to power a second “Korean Wave” through the promotion of things that are uniquely Korean

16. Q5. What is stated in the article as the reason Korean food is gaining
As you can see, Korean food is gaining global popularity because of its freshness, taste, and well-known health benefits. In order to continue this trend, many people are promoting Korean food abroad. Three Korean cooking organizations chose 300 food items that can best represent Korean cuisine. They then developed standardized recipes and proper names for the items. These will be made into a new book, which will be translated into several languages and distributed at Korean restaurants in other countries. Also, many Koreans, from ordinary students to professional cooks, are actively posting video clips online that show people how to cook Korean food properly.
Moreover, the government is acknowledging the need to upgrade Korean restaurants abroad in order to project a better image of Korean food. It will offer consulting on how to successfully manage restaurants and how to cook delicious Korean dishes. It will also select institutions in Korea to train cooks and managers of Korean restaurants abroad. This plan to globalize Korean food is part of the continuing attempts to power a second “Korean Wave” through the promotion of things that are uniquely Korean
Q5. What is stated in the article as the reason Korean food is gaining
global popularity?
Korean food is gaining global popularity because of its freshness,
taste, and well-known health benefits.