The 'Power of Culture' Creates a Turnaround... Shall We Try Entering Rome with 'Kimchi Carbonara'?

In the 1990s, kimchi's pungent aroma often elicited negative reactions from non-Koreans, particularly in academic settings abroad. The author recounts experiences during language studies in Canada, where kimchi brought by Korean students would draw complaints from Japanese and European peers. At the time, South Korea held little global interest, and its cuisine was perceived as merely exotic, not a staple for daily life.

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Mrs. Kim brought this again. Do you see this? Kimchi in a container like this is real. Mrs. Kim, I love you so much.

This perception has dramatically shifted. Kimchi is now a celebrated food, frequently featured in international media like the New York Times. This surge in popularity is not due to a sudden appreciation of its taste but rather the widespread global fascination with South Korean culture, often termed K-culture. The article argues that a nation's cultural and economic prominence directly influences the appeal of its food.

This phenomenon is not unique to kimchi. Sushi gained international traction only after Japan's economic and cultural ascendancy. Similarly, K-pop's global reach has propelled foods like kimbap into the spotlight, with children in the US requesting it after seeing K-pop stars consume it. The article suggests that when a country becomes "hot," its associated cultural products, including food, become desirable.

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Kimchi smell was avoided. I had to avoid the smell of kimchi. I declared I wouldn't eat kimchi. Internally, I declared it.

The author also touches upon the creative fusion of kimchi with other cuisines, such as "kimchi carbonara." While some might question the reception of such dishes by traditionalists, the article points out that both kimchi and carbonara are relatively modern inventions. Kimchi's current form emerged in the 19th century, and carbonara's origins are traced back to the 1940s. This historical context suggests that culinary traditions are dynamic and open to evolution, much like a nation's global standing.

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The reason kimchi is appearing almost every month in the New York Times food section is not because they suddenly discovered the taste of kimchi. It's because Korea has become hot.