Themed Dinner 2: Forests on the Plate

This restaurant is an essential component of Urban Foodshed that looks at the future of the city of Seoul through the lens of food—which results from the interaction of water, land, air, and energy—as well as problems

surrounding its production, distribution, consumption and recycling. Four of the top chefs from Eden restaurant in Chennai will reside in Seoul during the Biennale, offering vegetarian dishes from southern India at the restaurant. Every Saturday, farmers, botanists, entomologists, soil biologists, environmentalists, administrators, etc. will eat together with visitors and discuss food related issues, such as urban farming, biodiversity, seed sovereignty, farming and climate change, genetically modified food, shrinking bee populations, and sustainable

agriculture. A variety of dishes from Middle Eastern and Mediterranean cuisine to dishes made with Korean weeds, wild beans, and native ingredients will be prepared for these themed dinners by different chefs depending on the cuisine. The number of attendees will be limited for all meals, so reservations must be made through the Biennale website.

Themed Dinner 2: Forests on the Plate

Theme: Alternative Food Source, Food Foraging, Soil Resilience
Menu: dishes made of wild plants
Talk: Kang Byunghwa (botanist), “Wild Plants: Soil Regenerators and Future Food Resources”
Host and chef: Yu Heejung (principal, Weeds School)

Kang Byunghwa