In order to sample Korean culture, a Korean professor, Joh Tae Soon, teaching at the Japanese Department taught her students how to make kimchi, a fermented dish made of some selected vegetables that is served at nearly every meal in Korea. She demonstrated this traditional recipe at Chueh Hsuan Chinese Garden last Thursday (Dec 10) with authentic sauce needed for the vegetables. She also prepared other traditional dishes for participants to savor. Students who attended the class were impressed by her dedication of bringing foreign culture to their doorstep. A cultural lesson aside, Chen Shun Pin, a senior from the Department of Economics who was one of the participants, claimed that she finally knew how make a dish she could show off to her friends. ( ~Ying-hsueh Hu )
SDGs：
#SDG1 No Poverty
#SDG2 Zero Hunger
#SDG3 Good Health and Well-Being
#SDG4 Quality Education
#SDG5 Gender Equality
#SDG6 Clean Water and Sanitation
#SDG7 Affordable and Clean Energy
#SDG8 Decent Work and Economic Growth
#SDG9 Industry, Innovation and Infrastructure
#SDG10 Reduced Inequalities
#SDG11 Sustainable Cities and Communities
#SDG12 Responsible Consumption and Production
#SDG13 Climate Action
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#SDG17 Partnerships for the Goals
NO.703
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