Articles de revues sur le sujet « Cuisine (Menthe) »

Folk cuisine is an important part of the cultural heritage and offers great resources for the development of tourism, agriculture, preservation of old varieties of cultivated crops and food traditions. The use of spices also makes cuisines special and distinctive. The article deals with the traditions of the Besermans to use local wild, cultivated and exotic herbs. Local and imported spices Besermans call турөн "herbs", курөт турөн "bitter herbs". The choice of local plants as spices is based on their gustatory and spicy-aromatic qualities, as well as their phytoncidal activity and medicinal properties. Among them, local wild spices ( Carum carvi, Mentha arvensis, Filipendula ulmaria ) and long cultivated vegetables with a spicy taste ( Raphanus sativus, Allium cepa, Armoracia rusticana ) prevail. Exotic spices are mainly limited to black pepper and bay leaf. Spices are used in folk cuisine, folk medicine and veterinary medicine. Local and exotic spices are not put into ritual dishes, which indicates the preservation of archaic features in the diet and the special status of ritual cuisine. Traditional knowledge about herbs and spices is relevant to folk cooking demonstrations, gastronomic events, museum work, tourism and agricultural development. The study is based on the authors' field materials.

This research is seeking to discuss how Guanxi influence training effectiveness between mentor and mentee. Two steps methods were used, first steps, from mentee to mentor using questionnaire, there are 150 questionnaire sent out 87 come back, sent to the hotel and hospitality department students. Second steps, focus group interviews were conducted with 5 informants in semi-structured, in-depth format and lasted approximately 120 minutes. From mentor to mentee using focus group interview, there are 5 different chef de cuisine. They have the classes with these students and also the students were by group went to the restaurant for practical training. The result shows Guanxi influence trainees’ reaction to training, it changes in job-related behavior and performance that result from training.

Résumé La poésie d’Élise Turcotte met en scène la recherche de lieux-refuges où pourraient se manifester les valeurs holistiques de convergence et d’unité. Ces espaces privilégiés, comme la chambre et la cuisine, présentent les caractéristiques d’une pluralité rassurante où tend à se blottir le sujet énonciateur à l’abri de la menace extérieure et de la rupture du sens. Ainsi, les poèmes de Turcotte recensent souvent les objets familiers, les vêtements, les images, les couleurs, tous signes tangibles d’une collectivité renouvelée et protectrice. Dans cet article, nous étudions ces stratégies de convergence dans les quatre premiers recueils de l’auteure.

Many Lamiaceae species are consumed in the Lebanese cuisine as food or condiment and are largely used in the traditional medicine of Lebanon to treat various diseases, including microbial infections. In this article we report the traditional medicinal uses of eleven Lamiaceae species:Coridothymus capitatusL.,Lavandula stoechasL.,Lavandula angustifoliaMill.,Mentha spicataL. subsp.condensata,Origanum syriacumL.,Rosmarinus officinalis,Salvia fruticosaMiller.,Satureja cuneifoliaTen.,Satureja thymbraL.,Thymbra spicataL., andVitex agnus-castusL. and study the chemical composition and antimicrobial activity of their essential oils (EOs). Our survey showed that Lamiaceae species are mainly used against gastrointestinal disorders and microbial infections. Chemical analysis of the EOs obtained from these plants allowed us to identify seventy-five compounds describing more than 90% of the relative composition of each EO. Essential oils with high amounts of thymol and carvacrol possessed the strongest antimicrobial activity. As expected, these two compounds demonstrated an interesting antifungal efficacy against the filamentous fungusT. rubrum. Our results confirmed that some of the Lamiaceae species used in Lebanon ethnopharmacological practices as antimicrobial agents do possess antibacterial and antifungal potential consistent with their use in alternative or complementary medicine.

La transmission d’un savoir-faire culinaire est un processus complexe parce que changeant selon les lieux et les sociétés. Autrement dit, elle peut être influencée par de nouveaux modes de vie qui impactent l’alimentation, comme le végétarisme, le régime sans gluten et le locavorisme (la consommation de produits locaux), etc. Elle peut l’être par l’adoption de concepts philosophiques, de nouvelles visions du monde que créent par exemple actuellement le réchauffement climatique ou la crise sanitaire. En France et en Corée du Sud, la population végétarienne connaît une augmentation et le régime végétarien est souvent vu comme une pratique « urbaine ». Ce travail de recherche s’appuie sur les enquêtes qualitatives auprès des Parisiens et des Séouliens qui suivent le végétarisme, encore pratiqué par une minorité. Il est intéressant de voir dans quelle mesure ce régime alimentaire végétarien coexiste avec les pratiques traditionnelles de transmission des cuisines française et sud-coréenne, voire les menace, et comment il est transmis.

The globalization era eliminates borders between cultures, making people mistakenly know cultural appropriation with cultural appreciation when recreating or adopting specific cultures outside their own. Examples of cultural appropriation are seen in Uncle Roger's reactional videos of the five western chefs recreating Asian dishes inaccurately. This study intends to improve the awareness of cultural appropriation by communicating cultural appropriation characteristics through videos and unveiling the harmful effects of cultural appropriation on the targeted culture. This study uses multimodal analysis to discover the inaccurate elements in the cooking videos and audience reception analysis to show audience response to cultural appropriation and its harmful effect based on James O. Young's cultural appropriation theory. The findings highlight three main elements that are presented inaccurately in the videos: (1) the kitchen utensils, (2) ingredients and seasonings, and (3) the cooking method. Spotlighting the inappropriate representation of Asian food by the five western chefs attracts massive protests toward them led by Uncle Roger. There are numerous responses from netizens who agree with Uncle Roger about the inaccurate food adaptation and find the harmful effect of cultural appropriation that gives misrecognition and bad stereotypes of Asian cuisine. Based on the previous response, the cooking videos by five western chefs are also classified as cultural exploitation because they received massive engagement and did not plan to revise their recipes.

The people of Sumbawa are famous for their various typical Sumbawa dishes. Typical dishes popular among the people and widely known in NTB are sepat and salty chili dishes. This dish is inseparable from flavoring Monte Sumbawa. Additional types of food, such as anointing, are also indispensable for Monte Sumbawa. Monte Sumbawa is a type of kaffir lime Citrus hystrix DC that grows in the Sumbawa area. Consumptionmonte sumbawa is very high in all areas of Sumbawa. This research aims to meet the community's needs and not depend on the fruiting season—innovation in essential oil distillation and packaging monte sumbawa in packaged products. The research method uses laboratory experiments. The content of active compounds was obtained using the GC-MS method. Based on the results of the GC-MS test, the active compound contains the major compound, linalool, with a weight percentage of 57.8%. Oil contains minor compounds such as 1-Octadecene (CAS).alpha.-Octadecene, 3-Cyclohexen-1-ol, 4-methyl-1-(1-methylethyl)- (4)-Ter , TRANS( .BETA.)-CARYOPHYLLENE, and GERMACRENE-D. Active compounds play an active role in supporting the health of the human body and as a detox against various cancer-causing free radicals. The product is packaged in a dropper bottle which is easy to use and can be stored for a long time. Society can use Monte anytime and no longer depend on the fruiting season.

Fish is an economical protein source with significant nutritional value, providing easily digestible protein and versatile cooking options. A popular modified version of processed mackerel is the fish ball or 'bakso,' commonly found in Indonesian cuisine. Bakso, a prevalent type of meatball, is crafted using mackerel and substituting flour, often opting for sago flour. Sago flour, as a food ingredient, can be consumed directly or incorporated into various food industry applications. Ongoing research is dedicated to exploring natural preservatives as an alternative to chemical preservatives due to their adverse effects. Research findings suggest that bay leaf extract can prolong the shelf life of mackerel fish balls stored at room temperature for up to 36 hours. Bay leaves exhibit antibacterial properties against pathogenic bacteria. Total Plate Count (TPC) testing in a laboratory stands out as a method for detecting and analyzing microbial content in food.

Abstract The purpose of the present study was to gather information about the effects of the herb Levisticum officinale (lovage) and of its phenolic ingredients and to elucidate the potential health benefits of the plant in relation to its polyphenolic content. The study was performed by searching different internet-based databases (Google Scholar, ScienceDirect, PubMed, etc.). Levisticum officinale (lovage) is a perennial aromatic plant from the Apiaceae family. This herb is rich in essential oil and is widely used as a seasoning for culinary purposes. Lovage contains up to 860 mg GAE/100 g fresh weight phenolic substances as well. Polyphenols in L. officinale belong to the classes of flavonoids (quercetin, rutin, kaempferol and anthocyanins) and phenolic acids (chlorogenic, neochlorogenic, ferulic, gallic, ellagic). They contribute to potent antioxidant properties of the plant. Anti-inflammatory, anticancer, neuroprotective, antidiabetic, antibacterial, hepatoprotective and other properties of L. officinale extracts have also been demonstrated. Phenolic substances abundant in lovage have shown to be protective in models of osteoporosis and different cardiovascular diseases as well. The information confirms our assumption that Levisticum officinale is not only an useful and pleasant-tasting Mediterranean-cuisine seasoning but also a herb that can contribute to the healthy lifestyle.

In today's society, the reliance on social media as a primary source of information has increased due to its rapid dissemination and easy accessibility anytime and anywhere. Numerous individuals, organizations, companies, governments, and academic institutions worldwide have utilized Instagram as a platform for distributing relevant and easily consumable information. Instagram facilitates the search for information about specific regions or cities, including their cuisine, traffic conditions, local government policies, tourist attractions, and societal phenomena. This research examines the effectiveness of the @infotasik Instagram account in fulfilling the information needs of its followers. The objective is to determine to what extent the content of the @infotasik account is effective in meeting the information needs of its followers. A quantitative research method was employed for this study. The population for this research comprised the followers of the @infotasik Instagram account, with a sample size of 100 individuals selected using purposive sampling technique. The research design falls under the category of descriptive quantitative research, intended to test specific hypotheses. Survey methodology was adopted, where a questionnaire link was distributed to active Instagram users who were followers of @infotasik through direct messages. The study concludes that the content of the @infotasik Instagram account is effective in fulfilling the information needs of its followers, as it provides credible and consistent dissemination of in-depth information that is accurate, comprehensive, and specific in addressing the followers' information requirements.

The people of NTB have many distinctive cultures and cuisines. The use of plants is traditional medicine. This study aims to develop practical guidelines based on the medicinal plant sasambo, NTB. Development design is Research & Development with a 4D model (define, design, develop, and disseminate). The results of laboratory experiments are outlined in practicum guidelines for student activities. Chemistry lecturers in chemistry and natural product chemistry constructively validate the procedures. The analytical method uses Aiken's V formula and percentage agreement. The results of the expert validation show that the practicum guidelines meet very valid criteria with an Aiken value of 0.86. The guidelines also received positive responses from students and expert validators with an average practicality level of 88.6% with very practical criteria. Guidelines can be applied to learning with a percentage agreement of 100%. The cultural richness applied to learning can increase motivation learning and encourage students to be creative in developing products from the Sasambo milk medicinal plant.

Objective. The objective of the article is to analyze and compare French borrowings which came into the English language; to identify periodization, some of its stages and periods, to analyze and compare the French borrowings appropriate to each period in order to enable effective intercultural research process connected with historical aspect of philological and linguistic studies. Methods. The main scientific results are obtained using the method of theoretical generalization, which made it possible to determine and nature of French borrowings’ periodization; comparative – to compare historical phenomena, events and facts of the socio-cultural life of the studied countries; the problem-genetic method – to justify the provisions regarding the analysis of problems that may hinder effective intercultural research process connected with historical aspect of philological and linguistic studies. Results. The theoretical analysis of the nature of the French borrowings made it possible to identify the stages and periods of possible periodization that enables effective intercultural studies in the fields of linguistics, philology, terminology. Interpretation and analysis of the genesis of possible periods will lead to successful management of the educational process for philology and history students. Three periods are identified. The first period is characterized with the Norman French borrowings in such semantic groups as: administration, titles and ranks of nobility, jurisdiction, the сhurch and religion, military terms. The second period is characterized with the Parisian French borrowings in such semantic groups as: entertainment, fashion, cuisine. On probation, the third period can be characterized bilingually where the French borrowings can be traced in such semantic groups as: art, architecture, literature, science, medicine.

In Indonesian cuisine, the red Tabasco pepper holds a significant place as a commonly used ingredient. However, the cultivation of this chili variety is not without its challenges, primarily due to the volatile nature of the chili prices. Farmers often struggle with the critical decision of when to plant Tabasco peppers to optimize their yields and income. Understanding the complexities of this decision-making process in the context of varying environmental conditions is crucial. Thanks to recent advances in Internet of Things (IoT) technology, innovative systems have emerged to address these challenges.This study focuses on the development of an IoT-based solution aimed at helping farmers in precisely determining the optimal planting time for Tabasco pepper. It uses five key criteria—average temperature (°C), average humidity (%), rainfall (mm), length of sunlight (hours) and groundwater usage data (m3) to make data-driven planting decisions. The urgent need for such a system becomes evident when considering the unpredictability of climate patterns and their direct impact on crop outcomes. Using historical data from 2019, obtained from the Jakarta Provincial Government Open Data DKI, and climate data from the Meteorological Agency, Climatology, and Geophysics (BMKG), the authors have successfully developed an IoT-based prototype. This prototype employs a neural network algorithm to analyze the aforementioned criteria. The result is a reliable prediction system that boasts an impressive accuracy rate of 91.26%. By offering this level of precision in determining the ideal planting time for Tabasco pepper, the system extends invaluable support to farmers, helping them optimize their cultivation practices and navigate the uncertainties of the chili market.

This study investigated the vitamin contents and health benefits of nine wild plants consumed as food, medicine, or animal feed in and around Elazığ and Malatya, Turkey. The study introduced Rheum ribes, Gundelia tournefortii, Tragopogon reticulatus, Urtica dioica, Asphodelus aestivus, Medicago sativa, Nasturtium officinale, Mentha pulegium, and Capsella pastoris. The results showed that the nine wild plants were common ingredients in Turkish cuisine and had numerous health benefits

The main objective of the study was to evaluate the in vitro anti-oxidant parameters for the study of memory enhancing activity of Mentha arvensis Linn closely related to Alzheimers disease. Mentha arvensisLinn is a plant commonly known as Pudina.It is used in our daily cuisines in India. The study included the aerial parts of Mentha arvensis belonging to family Lamiaceae. Two extracts were taken the aqueous and ethanolic extract. The phytochemical analysis of plant of Mentha arvensis Linn showed the presence of alkaloids, tannins,saponins, glycosides, terpenes, flavonoids, fats, carbohydrates, steroids and proteins.Oxidative compounds are responsible for causing many diseases like ischemic heart disease, Parkinson disease, hyperlipidemia, atherosclerosis and Alzhemers disease. In order to cure these diseases anti-oxidants are used. Keeping these facts in view, the anti-oxidant activity of Mentha arvensis Linn was evaluated in memory enhancing activity.

Today, the term that corresponds to winter preparation is to ensure that the products produced in the season take place in human nutrition for a longer period of time due to their biological and physical structures. It is also a method of preservation. Considering the 81 provinces of Turkey's geography, it is thought that each region has its own winter preparations. This study aims to examine the winter preparations of Bitlis cuisine. In this direction, interviews were conducted with 13 female participants between 20-25 December 2021 using the semi-structured interview technique. As a result of the interviews, it was determined that the winter preparations were for drying, fermentation, and meat products. Among them, it has been determined that there are products such as sauerkraut called çörti, salted cabbage brine called şör leaf, dried meat, dried head and leg and dried fish, basma cheese, which is kept in the soil and kept for five or six months to mellow. In addition, fruits and vegetables obtained from the temperate districts of the region are dried and stored.

Abstract Background The mountainous territory of Kohistan shelters diverse food plant species and is considered one of the important hotspots of local plant knowledge. In the era of globalization and food commodification, wild food plants (WFPs) play an important role in supporting local food systems and related local knowledge is one of the important pillars of food sustainability across the region. Since the area is populated by different cultural groups and each culture has retained particular knowledge on the local plant species, therefore, to make a cross-culturally comparison, the study was planned to record and compare the local plants knowledge among three linguistic groups viz Gujjar, Kohistani and Shina in order to not only protect the local knowledge but to determine the food cultural adaptations among these groups looking through the lens of their food ethnobotanies. Methods Field ethnobotanical survey was carried out in 2020–2021 to gather the data on wild food plants. We used semi-structured interviews. Use reports were counted, and the results were visualized through Venn diagrams. Results In total, 64 plant species belonging to 45 botanical families were documented. Among these Ajuga integrifolia, Barbarea verna, Clematis grata, Impatiens edgeworthii, Ranunculus laetus (vegetables), Parrotiopsis jacquemontiana (fruit), Indigofera tinctoria (flower), Juniperus excelsa, Primula elliptica, P. macrophylla (flavoring agent), Leontopodium himalayanum (Chewing gum), and Juniperus excelsa (snuff) were reported for the first time. The highest use reports (≥ 90) were recorded for Mentha longifolia, Amaranthus hybridus, Quercus semecarpifolia, Solanum miniatum, Oxalis corniculata, Ficus palmata, and Urtica dioica. Maximum number of wild food plant species (WFPs) were reported by Kohistani, followed by Shinaki and Gujjari linguistic groups. The percentage overlap of traditional knowledge on WFPs was highest among Kohistani and Shinaki (56.0%), followed by Shinaki and Gujjars (17.0%), and Kohistani and Gujjars (15.0%). Kohistani and Shinaki groups exhibited maximum homogeneity in traditional knowledge. However, Gujjars had more knowledge on WFPs compared to Kohistani and Shinaki. In addition, some dairy products viz. Bhorus, Bagora, Bak, Cholam, Kacha, Gurloo and Poyeen were reported also reported that are consumed orally and used in traditional cuisines. Conclusions The study indicates that Kohistan is one of the important spots of biocultural diversity and could be recognized as biocultural refugia. WFPs have been an integral part of the traditional food systems among the studied groups, particularly the Gujjars have reported more distinct plant uses which could be referred to their distinctive ecological experiences among others. However, social change is one of the challenges that might lead to the erosion of local plant knowledge. Moreover, intercultural negotiations among the studied groups are also a matter of concern which could homogenize the local knowledge among them. Therefore, we suggest solid policy measures to protect the local knowledge and celebrate diversity across this mountain territory.

“Oh, look at the size of that abalone!”“The beef looks really tasty!”“I really want to eat some!” I am standing in front of a glass case framing the entrance of a food court at Incheon International Airport, South Korea (henceforth Korea). I overhear these exclamations as I watch three teenage girls swarm around me to press their faces against the glass. The case is filled with Korean dishes served in the adjacent food court with brief descriptions and prices. My mouth waters as I lay my eyes on dishes such as bibimbap (rice mixed with meat, vegetables, and a spicy pepper paste called gochujang) and bulgogi (thinly sliced marinated beef) over the teenagers’ shoulders. But alas, we are all deceived. The dishes we have been salivating over are not edible. They are in fact fake, made from plastic. Why have inedible replicas become normalized to stand in for real food? What are the consequences of the proliferation of fake food models in the culinary landscape? And more importantly, why do plastic foods that fall outside the food cycle of production, preparation, consumption, and waste have authority over the way we produce, prepare, and consume food? This paper examines Korean plastic food models as tastemakers that standardize food production and consumption practices. Plastic food both literally and figuratively orders gustatory and aesthetic taste and serves as a tool for social distinction within Korean culinary culture. Firstly, I will explore theoretical approaches to conceptualizing plastic food models as tastemakers. Then, I will examine plastic food models within the political economy of taste in Korea since the 1980s. Finally, I will take a close look into three manufacturers’ techniques and approaches to understand how plastic foods are made. This analysis of the Korean plastic food model industry is based on a total of eight months of fieldwork research and semi-structured interviews conducted from December 2011 to January 2012 with three of the twelve manufacturers in Seoul, South Korea. To protect the identity of my informants, I refer to them as the Pioneer (37 years of experience), Exporter (20 years of experience), and Franchisor (10 years of experience). The Pioneer, a leading food model specialist, was one of the first Korean manufactures who produced Korean models for domestic consumption. His models can be found in major museums and airports across the country. The Exporter is famous for inventing techniques and also producing for a global market. Many of her Korean models are displayed in restaurants in North America and Europe. The Franchisor is one of the largest producers for mid-range chain restaurants and cafes around the nation. His models are up-to-date with current food trends and are showcased at popular franchises. These three professionals not only have gained public recognition as plastic food experts through public competitions, mass media coverage, and government commissioned work but also are known to produce high-quality replicas by hand. Therefore, these three were not randomly selected but chosen to consider various production approaches, capture generational difference, and trace the development of the industry since the late 1970s. Plastic Food Models as Objects of Inquiry Plastic foods are created explicitly for the purpose of not being eaten, however, they impart “taste” in two major ways. Firstly, food models regulate the perception of gustatory and aesthetic taste by communicating flavors, mouth-feel, and visual properties of food through precise replicas. Secondly, models influence social behavior by defining what is culturally and politically appropriate. Food models are made with a variety of materials found in nature (wood, metal, precious stones, and cloth), edible matter (sugar, marzipan, chocolate, and butter), and inedible substances (plastic and wax). Among these materials, plastic is ideal because it creates the most durable and vivid three-dimensional models. Plastic can be manipulated freely with the application of heat and requires very little maintenance over time. Plastic allows for more precise molding and coloring, producing replicas that look more real than the original. Some may argue that fake models are mere hyper-real objects since the real and the simulation are seamlessly melded together and reproductions hold more power over the way reality is experienced (Baudrillard). Post-modern scholars such as Jean Baudrillard and Umberto Eco argue that the production of an absolute fake to satisfy the need for the real results in the rise of simulacra, which are representations that never existed or no longer have an original. I, however, argue that plastic foods within the Korean context rely heavily on originals and reinforce the authority of the original. The analysis of plastic food models can be conceptualized within the broader theoretical framework of uneaten food. This category encompasses food that is elaborately prepared for ritual but discarded, and foods that are considered inedible in different cultural contexts due to religion, customs, politics, and social norms (Douglas; Gewertz and Errington; Harris et al.; Messer; Rath). Analyzing plastic food models as a part of the uneaten food economy opens up analysis of the interrelationship between the physical and conceptual realms of food production and consumption. Although plastic models fall outside the bounds of the conventional food cycle, they influence each stage of this cycle. Food models can act as tools to inform the appropriate aesthetic characteristics of food that guide production. The color and shape can indicate ripeness to inform farming and harvesting methods. Models also act as reference points that ultimately standardize recipes and cooking techniques during food preparation. In restaurants displaying plastic food, kitchen staff use the models to ensure consistency and uniform presentation of dishes. Models often facilitate food choice by offering information on portion size and ingredients. Finally, as food models become the gold standard in the production, preparation, and consumption of food, they also dictate when to discard the “incorrect” looking food. The primary power of plastic food models as tastemakers lies in their ability to seamlessly stand in for the original. Only fake models that are spitting images of the real have the ability to completely deceive the viewer. In “The Work of Art in the Age of Mechanical Reproduction,” Walter Benjamin asserts that for reproduction to invoke the authentic, the presence of the original is necessary. However, an exact replication is impossible since the original is transformed in the process of reproduction. Benjamin argues, “The technique of reproduction detaches the reproduced object from the domain of tradition. By making many reproductions it substitutes a plurality of copies for a unique existence and, in permitting the reproduction to meet the beholder or listener in his own particular situation, it reactivates the object reproduced” (221). Similarly, plastic models of Korean food are removed from the realm of culinary tradition because they deviate from the conventional food cycle but reinforce culinary culture by regulating aesthetic values and food related practices. The notion of authenticity becomes central in determining the strength of plastic food models to order culinary culture by setting visual and social standards. Plastic food models step in to meet the beholder on various occasions, which in turn solidifies and even expands the power of the original. Despite their inability to impart taste and smell, plastic models remain persuasive in their ability to reinforce the materiality of the original food or dish. Plastic Food Models and the Political Economy of Taste in South Korea While plastic models are prevalent all around the world, the degree to which they hold authority in influencing production and consumption practices varies. For example, in many parts of the world, toys are made to resemble food for children to play with or even as joke objects to trick others. In America and Europe, plastic food models are mainly used as decorative elements in historical sites, to recreate ambiance in dining rooms, or as props at deli counters to convey freshness. Plastic food models in Korea go beyond these informative, decorative, and playful functions by visually ordering culinary properties and standardizing food choice. Food models were first made out of wax in Japan in the early 20th century. In 1932, Takizo Iwasaki founded Iwasaki Bei-I, arguably the first plastic food model company in the world. As the plastic food model industry flourished in Japan, some of the production was outsourced to Korea to decrease costs. In the late 1970s, a handful of Japanese-trained Korean manufacturers opened companies in Korea and began producing for the domestic market (Pioneer). Their businesses did not flourish until their products became identified as a tool to promote Korean cuisine to a global audience. Two major international sporting events triggered the growth of the plastic food model industry in Korea. The first was the 1988 Seoul Olympics and the second was the 2002 World Cup. Leading up to these two high-profile international events, the Korean government made major efforts to spruce up the country’s image for tourists and familiarize them with all aspects of Korean culture (Walraven). For example, the designation of kimchi (fermented pickled vegetable) as the national dish for the 1988 Olympics explicitly opened up an opportunity for plastic food models to represent the aesthetic values of Korean cuisine. In 1983, in preparation for showcasing approximately 200 varieties of kimchi to the international community, the government commissioned food experts and plastic model manufacturers to produce plastic replicas of each type. After these models were showcased in public they were used as displays for the Kimchi Field Museum and remain as part of the exhibit today. The government also designated approximately 100 tourist-friendly restaurants across the country, requiring them to display food models during the games. This marked the first large-scale production of Korean plastic food. The second wave of food models occurred in the early 2000s in response to the government’s renewed interest to facilitate international tourists’ navigation of Korean culinary culture during the 2002 World Cup. According to plastic food manufacturers, the government was less involved in regulating the use of plastic models this time, but offered subsidies to businesses to encourage their display for tourists (Exporter; Franchisor). After the World Cup, the plastic food industry continued to grow with demand from businesses, as models become staple objects in public places. Plastic models are now fully incorporated into, and even expected at, mid-range restaurants, fast food chains, and major transportation terminals. Businesses actively display plastic models to increase competition and communicate what they are selling at one glance for tourists and non-tourists alike (Exporter). These increased efforts to reassert Korean culinary culture in public spaces have normalized plastic models in everyday life. The persuasive and authoritative qualities of plastic foods regulate consumption practices in Korea. There are four major ways that plastic food models influence food choice and consumption behavior. First, plastic food models mediate between consumer expectation and reality by facilitating decision-making processes of what and how much to eat. Just by looking at the model, the consumer can experience the sensory qualities of eating the dish, allowing decisions to be made within 30 seconds (Franchisor). Second, plastic models guide what types of foods are suitable for social and cultural occasions. These include during Chuseok (the harvest festival) and Seollal (New Year), when high-end department stores display holiday gift sets containing plastic models of beef, abalone, and pine mushrooms. These sets align consumer expectation and experience by showing consumers the exact dimension and content of the gift. They also define the propriety of holiday gifts. These types of models therefore direct how food is bought, exchanged, and consumed during holidays and reassert a social code. Third, food models become educational tools to communicate health recommendations by solidifying types of dishes and portions appropriate for individuals based on health status, age, and gender. This helps disseminate a definition of a healthful diet and adequate nutrition to guide food choice and consumption. Fourth, plastic food models act as a boundary marker of what constitutes Korean food. Applying Mary Douglas’s notion of food as a boundary marker of ethnicity and identity, plastic food models effectively mark Koreanness to reinforce a certain set of ingredients and presentation as authentic. Plastic models create the ideal visual representation of Korean cuisine that becomes the golden standard, by which dishes are compared, judged, and reproduced as Korean. Plastic models are essentially objects that socially construct the perception of gustatory, aesthetic, and social taste. Plastic foods discipline and define taste by directing the gaze of the beholder, conjuring up social protocol or associations. Sociologist John Urry’s notion of the tourist gaze lends insight to considering the implication of the intentional placement and use of plastic models in the Korean urban landscape. Urry argues that people do not gaze by chance but are taught when, where, and how to gaze by clear markers, objects, events, and experiences. Therefore, plastic models construct the gaze on Korean food to teach consumers when, where, and how to experience and practice Korean culinary culture. The Production Process of Plastic Food Models Analysis of plastic models must also consider who gets to define and reproduce the aesthetic and social taste of food. This approach follows the call to examine the knowledge and power of technical and aesthetic experts responsible for producing and authorizing certain discourses as legitimate and representative of the nation (Boyer and Lomnitz; Krishenblatt-Gimblett; Smith). Since plastic model manufacturers are the main technical and aesthetic experts responsible for disseminating standards of taste through the production of fake food, it is necessary to examine their approaches and methods. High-quality food models begin with original food to be reproduced. For single food items such as an apple or a shrimp, liquid plastic is poured into pre-formed molds. In the case of food with multiple components such as a noodle soup, the actual food is first covered with liquid plastic to replicate its exact shape and then elements are added on top. Next, the mold goes through various heat and chemical treatments before the application of color. The factors that determine the preciseness of the model are the quality of the paint, the skill of the painter, and the producer’s interpretation of the original. In the case of duplicating a dish with multiple ingredients, individual elements are made separately according to the process described above and assembled and presented in the same dishware as that of the original. The producers’ studios look more like test kitchens than industrial factories. Making food models require techniques resembling conventional cooking procedures. The Pioneer, for instance, enrolled in Korean cooking classes when he realized that to produce convincing replicas he needed to understand how certain dishes are made. The main mission for plastic food producers is to visually whet the appetite by creating replicas that look tastier than the original. Since the notion of taste is highly subjective, the objective for plastic food producers is to translate the essence of the food using imagination and artistic expression to appeal to universal taste. A fake model is more than just the sum of its parts because some ingredients are highlighted to increase its approximation of the real. For example, the Pioneer highlights certain characteristics of the food that he believes to be central to the dish while minimizing or even neglecting other aspects. When making models of cabbage kimchi, he focuses on prominently depicting the outer layers of neatly stacked kimchi without emphasizing the radish, peppers, fermented shrimp paste, ginger, and garlic that are tucked between each layer of the cabbage. Although the models are three-dimensional, they only show the top or exterior of the dishes from the viewer’s perspective. Translating dishes that have complex flavor profile and ingredients are challenging and require painstaking editing. The Exporter notes that assembling a dish and putting the final touches on a plate are similar to what a food stylist does because her aim, too, is to make the viewer’s mouth water. To communicate crispy breaded shrimp, she dunks pre-molded plastic shrimp into a thin plastic paste and uses an air gun to make the “batter” swirl into crunchy flakes before coloring it to a perfect golden brown. Manufacturers need to realistically capture the natural properties of food to help consumers imagine the taste of a dish. For instance, the Franchisor confesses that one of the hardest dishes to make is honey bread (a popular dessert at Korean cafes), a thick cut of buttered white toast served piping hot with a scoop of ice cream on top. Convincingly portraying a scoop of ice cream slowly melting over the steaming bread is challenging because it requires the ice cream pooling on the top and running down the sides to look natural. Making artificial material look natural is impossible without meticulous skill and artistic expression. These manufacturers bring plastic models to life by injecting them with their interpretations of the food’s essence, which facilitates food practices by allowing the viewer to imagine and indulge in the taste of the real. Conclusion Deception runs deep in the Korean urban landscape, as plastic models are omnipresent but their fakeness is difficult to discern without conscious effort. While the government’s desire to introduce Korean cuisine to an international audience fueled the increase in displays of plastic food, the enthusiastic adoption of fake food as a tool to regulate and communicate food practices has enabled integration of fake models into everyday life. The plastic models’ authority over daily food practices is rooted in its ability to seamlessly stand in for the real to influence the production and consumption of food. Rather than taking plastic food models at face value, I argued that deeper analysis of the power and agency of manufacturers is necessary. It is through the manufacturers’ expertise and artistic vision that plastic models become tools to articulate notions of taste. As models produced by these manufacturers proliferate both locally and globally, their authority solidifies in defining and reinforcing social norms and taste of Korean culture. Therefore, the Pioneer, Exporter, and Franchisor, are the true tastemakers who translate the essence of food to guide food preference and practices. References Baudrillard, Jean. Simulacra and Simulation. Anne Arbor, MI: University of Michigan Press, 1995. Benjamin, Walter. The Work of Art in the Age of Mechanical Reproduction. New York: Penguin, 1968. 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