KOREA FOUNDATION

The thought that always comes to mind when I eat Southeast Asian food is that it is the most evolved type of food that is both highly stimulating and satisfactory. I am sure I’m not the only one whose appetite is revived by the mere thought of foods rich with spices that seem to stimulate all five senses, fresh herbs, citric fruits, and the sweetness of sugar and coconut milk. On the surface, the presence of rice and noodles as staple foods and the way tables are set may make it look like ASEAN people’s culinary habits are not too different from Koreans’. However, the taste spectrums of ASEAN and Korean food are diametrically opposed. The defining trait of Southeast Asian food is the use of tropical ingredients, grown under a hot sun and in humid climate, and flavorful spices. It is a taste that revives senses that are numbed by everyday routines and the constantly hot weather. In other words, it is a taste that strengthens our grasp on life—the reason why, I believe, Southeast Asian food is so popular with those who live in large cities. I cannot help but wonder, then, about the origins of the strength and attractiveness of Southeast Asian food.