When the war in Korea ended in 1953, a playground for Cold War tensions between the Soviet Union and the United States, the 38th parallel across the peninsula marked a division between two of the world’s poorest nations. Although the regions went in opposite directions - the South into American-inspired democratic and economic success and the North engaged in communist juche or self-reliance under a totalitarian leadership - they still share a table.

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For years, the English-speaking media has peddled the incorporation of foreign cuisines into Western diets as a panacea for health and weight loss problems. However, there is one key element that is missing that consistently prevents the transition of these health solutions from fleeting fads to surefire successes: actually respecting the way in which other cultures cook and eat, and understanding the food philosophies that underpin beloved foreign cuisines.

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