Literature Review.

As the food culture becomes more globals, we also glovalize our traditional food. Kim-chi, Dduk-bboki, Bulgogi and many kinds of Korean food tempt the world's taste. Last year 'Korean Food Expo(2008)' take place to promote the globalization of the Korean food. The exposition is attracting big crowds, offering a panoramic view of Korean food through exhibitions of ingredients, cooking demonstrations and dishes. 'Kim Jong-kyu', the ministry's chief manager of the Food Expo operations team said, "Once the number of Korean restaurants overseas increases, more people will have a better chance to enjoy Korean food."
The article 'Aais(한국의 맛에 일본인들이 반했다.)' states “At that place red pepper sauce that made in Korea has been knowing abroad”. Red pepper is the sauce using cooks the Dduk-bboki. The article says "it's not the origin red pepper sauce but just changed taste right for worlds. 'Website(Food In Korea: World's Korean Foods)' reports "If Korean food get fame to all over the globe, first of all, Korean should understand foreigners' culture and styles." The article 'Aais' informed about the effort for Korean Food. I intend to write two point. First, we make an attempt to appeal at world's taste. Second, we effort for remind tradition of korean Culture.
'KBS(추석특집, 한식 세계화 프로젝트 1부: 한일 음식대전.)' reports that "the primary factor success in the Globalization of japanese Food is material, service and taste." We should learn how Japanese food appeal to american's tastes. It is the considered information about method globalization of the Korean food. Japanese sushi is now commonly available along with local cuisine in most countries. 'KBS(추'석특집, 한식 세계화 프로젝트 1부: 한일 음식대전.)' says that "Recognition and preference to korean traditional food of foreign visitors in korea." and "not only support to korean restaurant in foreign countries but also need to form the basis of korean globalization." We should find the identity of Korean food and make globalizational and raise added value.