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South Korean name
Hangul
향토요리
Hanja
鄕土料理
Revised Romanization
hyangto yori
McCune–Reischauer
hyangt'o yori
IPA
[hjaŋ.tʰo.jo.ɾi]
North Korean name
Chosŏn'gŭl
향토료리
Hancha
鄕土料理
Revised Romanization
hyangto ryori
McCune–Reischauer
hyangt'o ryori
IPA
[hjaŋ.tʰo.ɾjo.ɾi]
Korean regional cuisines (Korean: 향토요리/향토료리; Hanja: 鄕土料理) are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Although Korea has been divided into two nation-states since 1948 (North Korea and South Korea), it was once divided into eight provinces (paldo) according to the administrative districts of the Joseon Dynasty. The northern region consisted of Hamgyeong, Pyeongan, and Hwanghae provinces. The central region comprised Gyeonggi, Chungcheong, and Gangwon provinces. Gyeongsang and Jeolla provinces made up the southern region.[1]
Until the late 19th century transportation networks were not well developed, and each provincial region preserved its own characteristic tastes and cooking methods. Geographic differences are also reflected by the local specialty foodstuffs depending on the climate and types of agriculture, as well as the natural foods available. With the modern development of transportation, and the introduction of foreign foods, Korean regional cuisines have tended to overlap and integrate. However, there are still many unique traditional dishes in Korean regional cuisine that have been handed down through the generations.[2][3]
^"(Korean Food Culture Series - Part 7) Local Foods". Korea Tourism Organization. 2008-02-05. Archived from the original on 2012-05-31. Retrieved 2009-11-20.
^향토음식 鄕土飮食 [Hyangto eumsik] (in Korean). Nate/Britannica. Archived from the original on 2011-06-10.
^향토음식 鄕土飮食 [Hyangto eumsik] (in Korean). Daum/Encyclopedia of Korean Culture. 3 April 1999.
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