Beverages, too, taken on a local flavor. Mcdonalds, for instance, already offers potato and cottage-cheese based items that are hugely popular.
a low-lit basement bar in a back street in the traditional district of Anguk fills up with a cool, 20-to 30-something clientele.
Across town, in a tangle of alleys in Noksapyeong, a foreign-centric district across from the giant U s army base, thirsty patrons crowd into a string of bright, packed pubs.
artisanal ales, porters and wheat beers. Â These craft brews, and the bars which serve them,
are emblematic of changes in South korea s drinking culture and consumer lifestyle. For decades, booze choices nationwide were restricted largely to soju, the local grain-based firewater;
bland, mass-market lagers; and more recently, pricey imported wines. But in recent years, a wave of exciting new beers, both international-style and Korean-style, have washed through the market.
Usually mistranslated as Å rice wine, Â makgeolli is categorically a beer. It is brewed not fermented;
is made from cereals not fruits; and is quaffed, not sipped. Â New trends have placed a traditional brew, makgeolli,
back in the spotlight (Andrew Salmon) Â The addition of expanded liquid choices to Korea s ever-pulsating nightlife makes the nation s drinking scene as exciting as anywhere in the region.
Å Korea has come a long way in its drinking culture, Â said Eric Thorpe, a PR executive and long-term expatriate.
Å I used to live in Tokyo, and Seoul has become as fun a place to go out at night as Tokyo oe in some ways better.
 What happened? Three developments enabled the trend: regulatory change; globalization; and a shift in local tastes toward lower-alcohol, healthier drinks.
Makgeolli was traditionally a peasants drink; the choice for low-income, middle-aged, rural tipplers. Change came when a series of regulations were lifted in the late 1990s,
permitting makgeollis oe whose sales were limited previously to their native provinces oe  to be sold nationwide.
The expanded market, boosted by festivals and competitions, ignited increases in quality and range. Innovative brews oe  some infused with such ingredients as berries
and herbs oe flooded the scene. A range of funky new bars appeared to supply a newly youthful clientele.
Makgeolli, servied with battered prawns, chilis and soy sauce at Sanchez (Andrew Salmon) Â Another factor contributing to makgeolli's trendiness was that it was partly reverse imported oe ironically oe from Japan
where Korean cuisine is hugely popular. Â Å In the early 2000s people in Tokyo were looking for a cheap alternative to the wine trend sweeping through Asia;
a cheap drunk that tasted good,  said Joe Mcpherson, who runs Seoul s  Zenkimchi  blog.
 ŠThe Japanese liked makgeolli, so the trend was bought back to Korea by Japanese oe
 added Park Chang-hee, owner-operator of Anguk bar Sanchez Makegolli, which serves around 20 varietals.
Regarding beer, minimum volume requirements were lowered in 2002, enabling the establishment of craft breweries, rather than the industrial operations that previously defined the market.
Specialist pubs sprouted, with the most influential appearing in the expatriate quarter of Noksapyeong. Internationalization was a concurrent enabler,
with fashion-savvy Koreans reacting to and adopting overseas trends. The first and most influential craft pub in Korea, Noksapyeong s Craftworks was established by Canadian Dan Vroon in 2010,
originally to serve the expatriate community, though Vroon was sure locals would catch on. Å Koreans look to trends overseas,
Å They knew that craft beer was taking the world by storm. Å Â Owner Dan Vroon pulls a pint at Craftworks (Andrew Salmon) International trade also played a role.
Korean free trade agreements implemented with Europe and the U s. in respectively, 2010 and 2012 increased imports of oe and taste for oe  quality beers.
The nascent, expat-focused craft beer scene was boosted massively in 2012 when The Economist attacked Korea s bland, mass-market lagers,
but wrote approvingly of Craftworks locally brewed ales. The article was reported widely by local media;
curious locals poured in to taste the beers of Noksapyeong. Â Vroon estimates his clientele pior was around 50 percent foreigners, 50 percent locals;
now the ratio is 80-20 in favor of Koreans. Craftworks today boasts four locations,
including top hotels such as Seoul s boutique W. Vroon oe who, like other Noksapyeong publicans, sources his beers from an out-of-town brewery
which is having difficulty keeping up with surging demand oe  is planning to establish his own dedicated brewery at year end.
and is now a partner in the ŠThe Booth  a chain of craft beer pubs with its flagship in Noksapyeong.)
A third factor has been a move toward tipples that are lower in alcohol than Korea s customary libation, soju.
my father said there was a taste for stronger alcohol, Â said Kang Ju-jin, an attractive,
20-something marketer drinking corn-infused makgeolli in Sanchez. Å Nowadays, with the economy better, people prefer lighter drinks.
 A glass of Craftworks IPA, fresh from the keg (Andrew Salmon) ŠPeople want natural products and makgeolli and craft beer are said natural,
 Vroon. ŠYoung women in their 20s and 30s are leading this trend they are embracing this stuff more than men:
Korea s duopoly of big brewers, whose products have thus far been limited to American-style lagers,
are upping their game: Jinro-Hite produced an ale last year, and OB is planning an imminent launch.
It could also go international. Seoul s top traditional alcoholic producer Kooksoondang, launched a canned,
spritzer-style grapefruit makgeolli last year that appears tailor-made for Western markets. And Vroon hopes that once his own brewery comes online, he,
too, will be able to export.
In Paris, expat brings superfood back to the tableparis oe In third grade, when asked to associate the first letter of her name with what she most identified with,
and the resources to recycle sewage until it's as pure as our drinking water--a process known as toilet to tap.
The process starts with a 3-D image of a juice bottle, a sketch of simple white lines, popping up on a computer screen in the offices of the Visualizer Team at the production company GSG.
The nondescript shape becomes a bottle of Creative Juice, which is sold at Equinox gyms throughout New york city.
The seven flavors of Creative Juice are lined up next to each other to compare colors. Is the green shade of Green Means Go, a juice with kale, spinach and ginger
too much like the green hue of another flavor? Once the colors are finalized, the entire collection is transferred to Store Visualizer, another Esko software product.
helping the Creative Juice team decide whether their products will stand out from the crowd. An evolving industry From software products that can take a juice bottle from sketch to virtual store shelf in a matter of hours to innovations that make frozen dinners safer and more sustainable
food packaging design has gone officially high-tech. More than half of the sales in the packaging industry go to the food industry,
GSG/Creative Juice
Jack Hanna on the one word in global warming that everyone's avoidingjack Hanna is an animal expert, director emeritus of the Columbus Zoo and Aquarium,
New electric car may signal the end of the road for gas guzzlers
Laser-etched'tattoos'an alternative to sticker labels on fruityou'd think there would be a better way to label
it s much faster and less frustrating than trying to identify a plant through an old fashioned field guide.
Make low fat milk the standard drink, cut back a bit on salting the fries, and you're done.
making it less dependent on drinking water. In this second design the stormwater is harvested into a billabong reservoir and streams into the single backyard.
and to ensure no reliance on precious drinking water to maintain our green cities--while still encouraging biodiversity,
New battleground in beverage wars: sustainable packagingnot to be outdone by its arch-rival, The Coca-cola Co,
. beverage giant Pepsico has developed a green bottle that is designed to be recyclable AND that is made from plant-sourced materials including switch grass, orange peels and potato peels.
Actually, the agricultural materials that will go into these bottles are byproducts from its foods business,
which is used commonly for beverage containers. This isn't the first innovative thing that Pepsico has done with packaging.
and Naked Juice, have already transitioned into packaging that is more environmentally sensitive the straight PET.
Naked Juice products for example, are transitioning to bottles that are made from 100 percent post-consumer recycled plastic.
The real target of the new Pepsico bottle, of course, is the Coca-cola Plantbottle, which was licensed recently by Heinz to replace its classic ketchup bottle.
The new plastic is made from mushrooms Coca-cola packaging: Goal is all new beverages in Plantbottles by 2020 Despite Sunchips flap,
green packaging ideas make progress The ebay box: Recyclable packaging for your reusable stuff Procter & gamble s new packaging is pretty sweet.
water demand will exceed supply by 40 percent Why we're running out of water A bicycle that produces drinking water may help thirsty villages
wine and naturearchitects working in the education sector may be the zaniest innovators around. It's driven in part by
reclaimed, non-potable water to irrigate landscape, and automatic lighting controls that dim electric lights when there is enough daylight, according to Aaron Jobson, AIA, principal of Quattrocchi Kwok Architects
From famous observation decks to stylish bars, these decks, patios, or even just dirty roofs with lawn chairs give New yorkers something they covet:
the farm was created in the spirit of farm-to-table dining, and the owners of local restaurants contribute
Where once they would simply fume scrolls with tea today they are raising bugs and mice for the purpose of adding bite marks to pieces.
including saloon cars, spacious apartments, and (at least domestic) air travel for their vacations. But these parents are worried about the threat pollution poses to their quality of life.
orange juice for our Tropicana brand and oats for Quaker oats. There has been a risk assessment at a high level
The food and beverages company is pumping $30 million annually into its Mexican subsidiary in an effort to bolster the health profile of its products
what critics say has been at the expense of its core soda business. Chief executive Indra Nooyi
Pepsico has reduced spending on the marketing of its soda brands, and soda sales have flagged. The company is undergoing a strategic review of its businesses;
a verdict is due out in early February. The Wall street journal reports that the review is likely to result in beefed-up spending on marketing in the core soft drinks business
The American food and beverage giant--Quaker Tropicana, Gatorade and Frito-Lay are all brands--says it's already testing the system at 22 farms in the U k. It didn't offer any further details as to how it works, however.
who are working together to provide better access to fresh food for the  City of brotherly love's  poorest citizens through the taxation of soda.
bottle and coke-can missiles, the occasional building on fire and riot police come to mind. In Brussels, there is a new weapon of choice--milk.
but lifted the bar to 100 million customers for each company I'm starting. We're creating companies in water
who will give up a filet mignon or truffles for a plain liquid drink, and why Soylent may one day help extend our average life span.
 All one has to do is add water and drink it. Although some people add extras to it such as coffee or flavors.
and good carbohydrates that interact with taste buds in different ways. It's nonspecific actually.
So for the same reason people don't get tired of drinking sodas you will not get tired of drinking healthier Soylent.
The district banned soda machines, restricted portion sizes and sodium in snacks, introduced a lunch menu with more whole grains, educated parents about healthy eating and established school wellness councils.
But some now offer a fruit and vegetable bar instead. For a school lunch to be government reimbursable,
With a fruit and vegetable bar, students decide whether they â â¢re in the mood for orange wedges or bite-sized broccoli. â Å You â â¢re not putting something in their plate that they â â¢re not going to eat â
Caffeine, of course, is the stimulant found in coffee and tea. The research team did not administer beverage.
Rather it gave pills to 160 participants about 5 minutes after it showed them a set of images.
the city where hooch is so legal you can puff away in certain coffee shops as if you were downing a Starbucks latte.
Wine and radioactivitynuclear innovations, on Smartplanet: The score after the deep freeze: Nuclear power 1, Polar Vortex 0business!
I called Leavell recently at Charlane Plantation, his farm just south of Macon, Ga . What does a tree farmer do?
but dampen the  entrepreneurial  spirit in cities where there's a desire for fresh,
sensitive crops such as wine grapes. But the horto domi concept shows the convergence of the maker culture, organic and local food advocates and high-and low-tech.
Engineers from Silicon valley tinkered with the software on a laptop to ensure the machine was eliminating the right leafy buds.
Another company, San diego-based Vision Robotics, is developing a similar lettuce thinner as well as a pruner for wine grapes.
and the location of buds all to decide which canes to cut down. In Southern California, engineers with the Spanish company Agrobot are taking on the challenge by working with local growers to test a strawberry harvester.
and to put the power to muster this group in the hands of our future food producers We work together in the spirit of mutual aid
can take water dirtied by heavy metals from mining operations or other activities and turn it to clean drinking water.
razor blade and screwdriver Mr. Mcelroy sets to work replacing a broken screen, deftly prying it off the iphone.
He quit his job tending bar to focus on his repair work. In the last few weeks, he enlisted an apprentice:
help rice plants process nitrogen fertiliser more efficiently, measure the alcohol content of a person's breath
Pubs that Were rose once & Crowns or Dukes of York have been given names used throughout the chain now they are grouped under corporate ownership.
wherein The french tend to have reduced much rates of cardiovascular disease compared to other Western countries on a high-fat diet because of their high intake of red wine made with grapes.
or 5-N-ethyl-glutamine) is an uncommon amino acid found preferentially in green tea. Theanine is an analog of glutamine
and children) to trek miles to public wells. While the average human requires only about 4 liters of drinking water a day, as much as 5,
While the average human requires only about 4 liters of drinking water a day as much as 5, 000 liters of water is needed to produce a person daily food requirements.
The simple activated carbon filtration system aims to tackle the Millennium Development Goal of reducing the proportion of the world people without sustainable access to safe drinking water.
The top growing snack item is nutritional health bars *and many new snacks provide a variety of health advantages.
and antioxidants, there's no doubt consumers can find a snack packing the healthy punch they want
the public was prepared not to learn entirely novel ways of eating or drinking. Edible water bottles required a cognitive transformation,
whereas orange juice inside an orange-like membrane might be slightly more familiar. Indeed, Edwards released an ice cream wrapped in a fudge membrane,
and drink it like a milkshake. And there it is, another idea one step closer to fruition
package food and beverage items in edible packaging that actually good enough to eat. Dr. David Edwards, a professor at Harvard, is working on it.
a tomato and basil membrane that houses gazpacho, a chocolate membrane holding hot chocolate, or an orange membrane containing orange juice."
"You can imagine that the yogurt will have a fruity kind of membrane. It could be raspberry, cherry, blueberry.
and beverage companies concerning how their goods are produced, and to rate their performance on sensitive issues like the treatment of small-scale farmers, sustainable water and land use, climate change,
along with Unilever and Coca-cola, scored oefair on workers rights. None of the Big 10 did better.
and to become known as truly transparent actors that produce food and beverages with a high degree of ethical responsibility.
and beverages that they consume, to make their voices heard, and to make purchasing choices that are influenced by ethics as well as by taste and price
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