From a Single Rice Grain to Regional Delicacies: 3,000 Years of Korean Food History
Creatrip Team
25 days ago
The National Museum of Korea opened a major exhibition, "Our Table," tracing 3,000 years of Korean food culture with 684 objects from 51 institutions, including national treasures and folk heritage. Highlights include ancient rice grains (charred rice seeds) showing early wet-rice farming, wooden cutting boards from the 3rd–4th century resembling modern ones, and spoons and chopsticks (젓가락) from the Baekje King Muryeong tomb. Paintings by Kim Hong-do and others depict historical dining scenes—from solitary eaters to communal barbecues—while artifacts like large jars with seafood remains, pheasant eggs, and a 16th-century fish-decorated celadon piece illustrate regional specialties. The show also explores fermentation (e.g., meju, a soybean brick) and seasoning practices, and includes modern Korean artworks and interviews with food experts and chefs. The exhibition runs until October 25; free admission through July 5.
