By Honorary Reporter Daniela Astolfi from Italy

Photos = Luna Kyung, Ahnji

As an Italian, food is extremely important to me given the many culinary traditions in my country. Because I'm intrigued by Korean cuisine, I bought a French-language book on the topic, "La Cuisine Coreenne Illustree" (Korean Cooking Illustrated), written by Luna Kyung and drawn by Ahnji. 

The work is a good primer on Hansik and explains the traditions and meanings of Korean food, from those sold on the street to meals prepared for special occasions.  

This Jan. 31 interview was conducted via email and chat through direct dialogue with both women.

Why did you decide to produce a book?
Luna Kyung: I studied arts and have always liked to work with materials and colors. Creating, inventing and experimenting with recipes are close to the work of an artist. I also discovered that cooking is full of historical and cultural symbols. As a Korean expat in France, I consider sharing a meal and discussing dishes with foreign friends an excellent way of cultural exchange. This experience gave me opportunities to publish books on fermentation and Korean cuisine.

Ahnji: I am obsessed with capturing certain moments in my life. Since childhood, I've believed that the best way to do so is illustrating my thoughts and feelings. After majoring in fashion design, I developed a passion for drawing certain figures and objects, and this gradually shaped my career. Since working with Luna, I've discovered my true passion: illustrating food. 

What do you think is the role of colors in illustrations and creating recipes?
Luna Kyung: Creativity is what I especially like in the kitchen. The role of colors is as important as that of taste. Like the mouth, the eye has its own hunger. When one sees a beautiful dish, satiation is greater. The Korean concept of obangsek (five basic colors of nature), which says a balanced dish must contain the colors white, red, green (or blue), yellow and black, reflects this need.

Ahnji: Everything. I strive to ensure that the final image conveys a sense of nostalgia by capturing a moment in the flow of the narrative according to the color palette I choose to depict dreamy aesthetics. Luna and I were on the same page when it came to applying obangsek to the book. We worked so hard to balance traditional Korean and modern tones to depict both the impactful and refined tastes of Korean food. 

Which is your favorite recipe?
Luna Kyung: That would be my kimchi recipe that I developed for French and other non-Korean people who find it difficult to appreciate kimchi because of its strong spices and fermented fish sauce. After several tests with my French friends, I adjusted the level of spices used and simplified production to adapt to daily French meals, but while keeping kimchi's authenticity. This recipe has greatly influenced other kimchi recipes in France, and I'm quite proud of it.

Ahnji: I recently tried to make mul (water) kimchi with endives, and it was pretty good. But above all, tteokbokki is my all-time favorite comfort food. When it comes to illustrating recipes, I especially enjoy drawing the making of doenjang (fermented soybean paste).

enny0611@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.