France, which has the world’s best food culture, is also picky about school meals.
Professor Claude Wisner of the National Agricultural University of Paris, an authority on the study of French school meal problems, explained that the French word “cantine” came from supplying food to soldiers as a group in a war situation, and that the word school meal that contains this meaning is not an appropriate term.
This is because eating is not just to fill up your hungry stomach, but we cannot leave out the dimension of a culture in which humans live.
Currently, the official term used by the French authorities is “restoration colaire.”
French school meals maintain the traditional French dining culture in many aspects, including diet composition, ingredients, and restaurant environment, to simultaneously practice the dimensions of food and table culture.
First of all, the three-step procedure, which is the traditional French meal method, is followed. There are more than three basics: a appetizer prepared with salad or light meat, a main meal with vegetables in meat or fish, and a dessert with cheese and fruit or cake.
The dietary principles of school cafeterias are in contrast to the recent tendency of parents to skip these traditional eating methods because they are busy at work.
Ingredients of food are supplied by the company or union in accordance with strict regulations.
The most important thing in food ingredients is excellent quality, freshness, and food safety. It may not be possible to please every student, but the principle is that not a single student can have an unpleasant taste.
Korean food began to be served on the menu at a tricky French meal service. On the afternoon of the 30th (local time), braised salmon and white rice were served as a replacement for braised mackerel with chicken gangjeong, japchae, and bulgogi. Korean food was served as a meal for all students for the first time at the school and the second time in France after a middle school in Montpellier last year. Bruyer Middle School presented Korean food to all students as part of the “Korea Day” event. Providing Korean food as a meal for all students was something I couldn’t make up my mind due to budget and hygiene problems, but this time, the school’s support and willingness to promote Korean food were in sync.
“Our school has a special relationship with Korea through the international section, so I thought it was important to let students know Korean culture,” Principal Sylvain Poitou said. “In fact, many young people are interested in Korean culture beyond the international section.”
“France’s language education policy is to enhance understanding of the country’s history and culture as a whole, as well as grammar and vocabulary,” said Yoon Kang-woo, head of the Korean Education Center in France, who sponsored the event. “There are many ways to promote Korean culture, but I thought it would be important for the entire student to taste and feel Korean food sensibly.”
Starting with Korean food culture, you will gradually be able to promote Korean culture to the world.
SOPHIA KIM
US ASIA JOURNAL
