Gwangju Buk-gu, Recruiting Students for Namdo Traditional Food and Gwangju Signature Cuisine Classes

Enrollment Open for Students on a First-Come, First-Served Basis Until the 31st of Next Month

[Asia Economy Honam Reporting Headquarters Reporter Kim Yukbong] Buk-gu, Gwangju City announced on the 27th that it is recruiting students to participate in the ‘2022 Second Half Namdo Traditional Food and Gwangju Representative Food’ lectures and food culture programs until the 31st of next month.

This lecture was prepared to inherit and develop Namdo traditional food and to commercialize Gwangju representative food, and will be held for 15 weeks starting from September.

The Namdo traditional food lectures consist of five courses of traditional foods that are not usually experienced: ▲fermented and preserved foods ▲local foods ▲rice cakes and Korean sweets ▲well-being Korean food ▲daily cooking, with practice-oriented classes.

The Gwangju representative food lectures include making seven representative Gwangju dishes such as rice balls, duck soup, and lettuce fritters, as well as Gwangju representative food with intangible cultural assets and food styling.

The food culture programs consist of a total of 10 courses such as ▲poetry and food ▲trees and food ▲songs and food ▲tea and food, and are experiential programs combining food and culture.

The tuition fee for the Namdo traditional food and Gwangju representative food lectures is 120,000 won, and the food culture programs are free. For detailed information such as the number of students, inquiries can be made to the Namdo Local Food Museum.

A Buk-gu office official said, “We will continue to operate various food lectures so that many residents can learn Namdo traditional food and Gwangju representative food.”

Meanwhile, since its opening in 2007, the Buk-gu Namdo Local Food Museum has contributed to the inheritance and development of local traditional food by producing over 3,150 graduates of traditional food courses over 15 years.

Honam Reporting Headquarters Reporter Kim Yukbong ks7664@asiae.co.kr

This content was produced with the assistance of AI translation services.