The Suwon Agricultural Technology Center has been attracting attention by operating a specialized royal cuisine program over 12 sessions from the 23rd through December 12th.
This educational initiative to carry on the legacy of royal cuisine is being conducted for 78 members who have completed the royal cuisine class and traditional confectionery class, a three-month program that began in March.
The curriculum combines food culture cooking theory and hands-on practice, comparing the royal tables (surasang) of the late Joseon court with the grand banquet (jinchan yeon) held for King Jeongjo and his mother, Empress Hyegyeong Hong, at Hwaseong Haenggung Palace in Suwon in 1795.
An Myeong-gyun, director of the Suwon Agricultural Technology Center, stated: "Through this educational program, participants will be able to apply not only family dining settings using royal cuisine and traditional cakes, but also to entertaining guests. Korean traditional cuisine is truly a precious gift that our ancestors passed down to us—healthy and safe food suited to genuine living."
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