The Ministry of Agriculture, Food and Rural Affairs (MAFRA) and the Korean Food Promotion Institute (KFPI) have taken a significant step towards preserving and transmitting Korea's unique culinary heritage to future generations. As the inaugural achievement of their 'Comprehensive Long-term Plan for Archiving Korean Food Resources,' the two organizations announced the publication of 'Korean Jang,' a comprehensive compendium covering all aspects of Korea's traditional fermented sauces, known as *jang*. This series is expected to highlight the value of 'Korean Jang-making Culture,' which is currently being considered for UNESCO Intangible Cultural Heritage listing, and contribute to promoting this foundational aspect of Korean cuisine worldwide.
Significance and Background of the 'Korean Jang' Series Publication
MAFRA and the KFPI have been pursuing a 'Comprehensive Long-term Plan for Archiving Korean Food Resources' to ensure the proper succession of Korea's culinary identity and its complete transmission to future generations. The newly published 'Korean Jang' series is the first significant outcome of this initiative, embodying the organizations' commitment to fostering a deep understanding and widespread appreciation for *jang*, the essential essence of Korean cuisine. This compendium is particularly poised to play a crucial role in reinforcing the universal value of 'Korean Jang-making Culture,' which is scheduled for inscription on the UNESCO Intangible Cultural Heritage List in December 2024.
The publication of this series is part of a broader effort to systematically organize previously scattered records related to traditional foods, as mandated by Article 10, Paragraph 1 of the Korean Food Promotion Act. The KFPI recognized *jang* as fundamental to sustaining the taste and spirit of Korean cuisine. Over several months, they meticulously compiled this valuable resource, involving expert authorship and rigorous verification. This initiative goes beyond a simple collection of information, demonstrating a national commitment to deeply exploring and preserving the roots of Korea's traditional food culture.
In-Depth Academic and Practical Content on Jang Culture
The 'Korean Jang' series covers a comprehensive range of topics, from the historical origins of Korean *jang* culture to its modern-day manifestations. It includes historical records on the birth and evolution of *jang*, along with an academic analysis of the scientific principles behind *jang* fermentation and its nutritional superiority from a contemporary scientific perspective. Moving beyond a simple fermented food, the compendium delves deeply into the unique aesthetics of *jang* and the wisdom of Korean ancestors, thoroughly examining the value of *jang* as the bedrock of Korean culinary tradition.
Furthermore, the series stands out for its practical utility, complementing its academic value. It includes meticulously crafted recipes designed for immediate use by professionals working with *jang* in the field. This practical guide aims to maximize *jang*'s potential in modern society, going beyond mere preservation of tradition. Thus, 'Korean Jang' serves as a comprehensive archiving resource, bridging the past and present while satisfying both theoretical and practical needs.
A Catalyst for the Global Spread of Korean Jang Culture
To ensure the widespread promotion of Korean *jang* culture both domestically and internationally, the 'Korean Jang' series has been published simultaneously in both Korean and English. This bilingual approach is expected to significantly enhance global understanding of Korean *jang* culture and secure its recognition for universal value. The series will be distributed to relevant overseas organizations, national and public libraries, and Korean Cultural Centers worldwide, serving as a crucial catalyst for disseminating Korea's *jang* culture across the globe.
Lee Kyu-min, Director of the KFPI, emphasized that the publication of 'Korean Jang' "marks the beginning of a promise to firmly establish the identity of our traditional food culture and pass on this valuable heritage to future generations." He added, "We ask for much interest and support for this compendium, which will go beyond a simple publication to become a core asset for promoting the value of our food culture worldwide." The complete series is also conveniently available as a PDF download from the KFPI website, ensuring broad accessibility.
