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In a country where “food equals medicine,” food also equals industry, seed saving, taste migrations, pride of heritage, big technology, seasonal cuisine, urban sprawl, climatic diversity, slow and fast food, an explosion of coffee shops, and 250 different kinds of kimchi. Korea is not just Seoul, but the megalopolis accounts for a half of the country’s population, making it a veritable gastronomic engine—both producing and consuming resources. What next for the capital of culinary diplomacy?

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