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Korean Table D'hôte
''Hanjeongsik'' (), sometimes translated as Korean table d'hôte, * is a Korean-style full-course meal characterized by the array of small banchan plates in varied colours. Cheonil Sikdang, the seventh-oldest active restaurant in South Korea, specializes in hanjeongsik. See also * ''Bap'' (rice) * '' Guk'' (soup) * ''Banchan'' (side dishes) * Table d'hôte * ''Meze'' (Middle Eastern/Balkan meal) * ''Smörgåsbord'' (Scandinavian meal) * ''Thali Thali (meaning "plate" or "tray") or Bhojanam (meaning "full meal") is a round Platter (dishware), platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a sel ...'' (South and Southeast Asian meal) References Korean cuisine Meals Courses (food) {{Korea-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
The National Institute of Korean Language (NIKL; ) is a language regulator of the Korean language based in Seoul, South Korea. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It has previously gone by a number of names, including the Academy of the Korean Language () when it was first founded as a non-government organization in 1984, and the National Academy of the Korean Language () when it became a government agency in 1991. It received its current Korean name in 2004 and its current English name in 2015. Within the NIKL is the Center for Teaching and Learning Korean. Services Standard Korean Language Dictionary On January 1, 1992, it began work on compiling the Standard Korean Language Dictionary (SKLD). It published the dictionary on October 11, 1999 in three volumes. It published a revised and online version on October 8, 2008. Korean-Foreign Language Learners' Dictionary The NIKL maintains a number of online foreign lang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla Province is particularly famous for serving many different varieties of ''banchan'' in a single meal. The basic table setting for a meal called ''bansang'' usually consists of ''bap (food), bap'' (, cooked rice), ''guk'' or ''guk, tang'' (soup), ''gochujang'' or soy sauce, ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (), ''5 cheop'' (), ''7 cheop'' (), ''9 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean–English Learners' Dictionary
Basic Korean Dictionary () is an online learner's dictionary of the Korean language, launched on 5 October 2016 by the National Institute of Korean Language. It consists of one monolingual and ten bilingual dictionaries that provide meanings of Korean words and expressions in Korean, English, Arabic Arabic (, , or , ) is a Central Semitic languages, Central Semitic language of the Afroasiatic languages, Afroasiatic language family spoken primarily in the Arab world. The International Organization for Standardization (ISO) assigns lang ..., French, Indonesian, Japanese, Mongolian, Russian, Spanish, Thai, and Vietnamese. Multilingual support * Korean: Basic Korean dictionary * Korean–English: Korean–English Learners' Dictionary * Korean–Arabic: * Korean–French: * Korean–Indonesian: * Korean–Japanese: * Korean–Mongolian: * Korean–Russian: * Korean–Spanish: * Korean–Thai: * Korean–Vietnamese: See also * Standard Korean Language ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Washington Post
''The Washington Post'', locally known as ''The'' ''Post'' and, informally, ''WaPo'' or ''WP'', is an American daily newspaper published in Washington, D.C., the national capital. It is the most widely circulated newspaper in the Washington metropolitan area and has a national audience. As of 2023, the ''Post'' had 130,000 print subscribers and 2.5 million digital subscribers, both of which were the List of newspapers in the United States, third-largest among U.S. newspapers after ''The New York Times'' and ''The Wall Street Journal''. The ''Post'' was founded in 1877. In its early years, it went through several owners and struggled both financially and editorially. In 1933, financier Eugene Meyer (financier), Eugene Meyer purchased it out of bankruptcy and revived its health and reputation; this work was continued by his successors Katharine Graham, Katharine and Phil Graham, Meyer's daughter and son-in-law, respectively, who bought out several rival publications. The ''Post ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Australian Financial Review
The ''Australian Financial Review'' (''AFR'') is an Australian compact daily newspaper with a focus on business, politics and economic affairs. The newspaper is based in Sydney, New South Wales, and has been published continuously since its founding in 1951. It is currently owned by Nine Entertainment. The ''AFR'' is published in tabloid format six times a week, and provides 24/7 coverage through its website and mobile app. In November 2019, the ''AFR'' reached 2.647 million Australians through both print and digital mediums according to Mumbrella.SMH, AFR and The Age all report audience growth in November Mumbrella 2020 The ''Australian Financial Review'' started as a print-only |
Trinidad And Tobago Guardian
The ''Trinidad and Tobago Guardian'' (together with the ''Sunday Guardian'') is the oldest daily newspaper in Trinidad and Tobago. The paper is considered the newspaper of record for Trinidad and Tobago. The slogan of the paper is ''The Guardian of Democracy''. The newspaper is owned and published by Guardian Media Limited. The main office of the ''Guardian'' is located at St. Vincent Street, Port of Spain, with a branch office on Chancery Lane, San Fernando, and the Head office which is located on 4–10 Rodney Road in Chaguanas. Format It began as a broadsheet but in November 2002 changed to tabloid format A tabloid is a newspaper format characterized by its compact size, smaller than a broadsheet. The term originates from the 19th century, when the London-based pharmaceutical company Burroughs Wellcome & Co. used the term to describe compres ..., known as the "G-sized Guardian". In June 2008, the paper changed to a smaller-size tabloid. On 11 September 2017, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheonil Sikdang
Cheonil Sikdang () is a historic restaurant in Haenam County, South Jeolla Province, South Korea. It the seventh-oldest operating restaurant in South Korea, having been established in 1924. It specializes in Korean table d'hôte (''hanjeongsik''): a large spread of numerous small Korean side dishes. The restaurant has reportedly been consistently famous in South Jeolla Province and across South Korea, and has remained family-owned. It was reportedly frequented by significant politicians in the country, and its food was delivered to the South Korean presidential residence the Blue House a number of times. The restaurant now has a branch in Seoul called Haenam Cheonilgwan () was opened in the mid-1990s. Description The restaurant is reportedly reputed for its ''tteok-galbi'' (short rib patties) and kimchi. It reportedly serves dozens of side dishes at each table. The restaurant claims to have no secret recipes, and only focuses on the quality of its ingredients and execution of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Chosun Ilbo
''The Chosun Ilbo'' (, ), also known as ''The Chosun Daily,'' is a Korean-language newspaper of record for South Korea and among the oldest active newspapers in the country. With a daily circulation of more than 1,800,000, ''The'' ''Chosun Ilbo'' has been audited annually since the Audit Bureau of Circulations was established in 1993. ''The'' ''Chosun Ilbo'' and its subsidiary company, Digital Chosun, operate the ''Chosun.com'' news website, which also publishes news in English, Chinese, and Japanese. History The Chosun Ilbo Establishment Union was created in September 1919. ''The'' ''Chosun Ilbo'' newspaper was founded on 5 March 1920 by Sin Sogu with the financial support of the Daejong Business Association. Cho Jin-Tae, the vice-chairman of the Daejong Business Association was appointed the first President of the newspaper in 1920. However, as the Business Association failed to pay promised finances, the relationship between the Association and ''The Chosun Ilbo'' broke down ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bap (food)
''Bap'' () is a Korean name for cooked rice prepared by boiling rice or other grains, such as black rice, barley, sorghum, various millets, and beans, until the water has cooked away. Special ingredients such as vegetables, seafood, and meat can also be added to create different kinds of ''bap''. In the past, except for the socially wealthy class, people used to eat mixed grain rice together with beans and barley rather than only rice. In Korea, grain food centered on rice has been the most commonly used since ancient times and has established itself as a staple food in everyday diets. In Korean, the honorific terms for ''bap'' (meal) include ''jinji'' () for an elderly person, ''sura'' () for a monarch, and ''me'' () for the deceased (in the ancestral rites). Preparation Traditionally, ''bap'' was made using ''gamasot'' (가마솥, a cast iron cauldron) for a large family; however, in modern times, an electronic rice cooker is usually used to cook rice. A regular heavy-bot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banchan
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulgogi'', and a shared pot of ''jjigae''. Bowls of cooked rice and ''guk'' (soup) are set individually. ''Banchan'' are served in small portions, meant to be finished at each meal and replenished during the meal if not enough. Usually, the more formal the meals are, the more ''banchan'' there will be. Jeolla Province is particularly famous for serving many different varieties of ''banchan'' in a single meal. The basic table setting for a meal called ''bansang'' usually consists of ''bap (food), bap'' (, cooked rice), ''guk'' or ''guk, tang'' (soup), ''gochujang'' or soy sauce, ''ganjang'', ''jjigae'', and ''kimchi''. According to the number of ''banchan'' added, the table setting is called ''3 cheop'' (), ''5 cheop'' (), ''7 cheop'' (), ''9 c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Table D'hôte
In restaurant terminology, a ''table d'hôte'' (; ) menu is a menu where multi-Course (meal), course meals with only a few choices are charged at a fixed total price. Such a menu may be called ''prix fixe'' ( ; "fixed price"). The terms set meal and set menu are also used. ''Table d'hôte'' contrasts with ''à la carte'', where customers may order any of the separately priced menu items available. Etymology ''Table d'hôte'' is a French language, French loanword, loan phrase that literally means "the host's table". The term is used to denote a table set aside for residents of a , who presumably sit at the same table as their host. The meaning shifted to include any meal featuring a set menu at a fixed price. The use in English is documented as early as 1617, while the later extended use, now more common, dates from the early nineteenth century. In France, the term began in inns where guests ate at a common table, called the "host's table" (though the host typically did not si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
