Korean culinary expert Lim Ji-ho has a magazine article titled, ¡°2006: Korea Captures The Stage: A Cuisine That¡¯s A Surprise to the West¡± which was held in June at United Nations headquarters in New York as part of the Third U.N.-Korean Food Festival designed for head chefs from around the world.

The magazine targets Americans living in cities such as New York and Los Angeles along with major cities that have Koreatowns which feature tasty Korean food and are drawn to such cuisine by American chefs using Korean seasonings, including how they are made and used in a cooking dictionary.

Some of the more common food items include bulgogi, which is fire-roasted beef and grilled on tabletops in most Korean restaurants and galbi, which are short ribs and is usually grilled with charcoal or gas on tabletops as well.

Although reading Food Arts magazine might not be your normal way of learning about how to cook, Lim is nonetheless confident that it can be used as a different cooking philosophy and training for one¡¯s mind. As cooking becomes natural to a person, he says that he would like for people to feel that they can cook these types of foods.

Lim said the magazine¡¯s article is designed to generate interest in Korean cuisine internationally but it¡¯s also the role of Korean chefs and how the food they serve in their restaurants which can influence the way that it is spread.

In one year, ten monthly editions of Food Art have been distributed to 56,000 U.S. hotels and restaurants. Along with Food and Wine Magazine, it has become among the most popular magazines with expert commentary on food in the nation.

By Peter Kim