Sustainability of K-Food: focused on the change in the health values of K-Food

Abstract

Abstract The importance of culture and interest in K-culture due to the development of online Mediterraneania such as social media have increased curiosity about K-Food, which contains Korean traditions and cultures. It will be necessary to establish the identity and value of K-Food in order to continue it, which is in global attention. Therefore, this study reviewed the definition, tradition, and health values of K-Food from the past to the present for the sustainability of K-Food in the global era. K-Food has been constantly influenced by geography, climate, religion, ideology, and neighboring countries throughout Korea's 5,000-year history, but has maintained Korea's unique and creative dietary habits and traditions. K-Food is an individual Korean dish, bapsang, constituting K-diet, and K-diet is a concept that combines K-Food and K-culture. Korean traditional fermented food, one of the K-Foods, and Korean dietary patterns have been reported to improve body weight, gastrointestinal health, diabetes, hypertension, dyslipidemia, and cognitive function. In addition, K-Food has a similar dietary pattern and nutritional value to the healthy Mediterranean diet. In conclusion, the sustainability of K-Food in the era of globalization requires continuous education to preserve traditions and culture, scientific research on health functions, and localization research so that it can be easily applied in other countries.

Keywords

• Korean diet
• K-Food
• K-diet
• Traditional food
• Kimchi
• Jang