Gyeonggi Food Square Recruiting Participants for Culture and Gastronomy Program

Gyeonggi Food Square will host the second program of its special table series, 'Tasty Square,' where culture and gastronomy meet, titled 'A Slice of Devotion on a Plate,' on July 26.

Gyeonggi Food Square is located at Gyeonggi Sangsang Campus in Seodun-dong, Suwon. It is a multipurpose space equipped with an event hall, studio, and shared kitchen. The venue opened in October last year to promote healthy eating habits among residents and raise awareness of local food.

'Tasty Square' is a culinary empathy program that combines food with cultural content, connecting various genres such as music, travel, and film with gastronomy. The program runs six times in total, on the last Saturday of each month from June to November this year.

The first table, 'A Summer Table Where Melody Stays,' was held on June 28, with 26 parents in their 30s and 40s participating. They enjoyed a jazz performance and wine together, relieving the stress of parenting.

Poster for 'Tasty Square' hosted by Gyeonggi Province on July 26

This second table, 'A Slice of Devotion on a Plate,' is aimed at young people aged 19 to 34 who are interested in food content, and will be held with food styling expert Oh Yerin, CEO of Stylicious. Participants will experience everything from food styling theory to sandwich and ade preparation, as well as demonstrations and hands-on practice, all in one place.

Applications can be submitted using the QR code on the poster from 10:00 a.m. on July 3 to 5:00 p.m. on July 9. Selection will be made by random draw after eligibility is verified, and the results will be individually notified at 3:00 p.m. on July 11.

For more information, visit the Gyeonggi Province website (gg.go.kr), the Gyeonggi Agro-Fisheries Promotion Agency website (www.gafi.or.kr), or call (031-895-5942).

Lee Munmu, Director of Agricultural Policy at Gyeonggi Province, said, "We invite young people to add their unique sensibilities to Tasty Square, a place for communication through food and empathy through culture," and added, "We hope the creativity of youth expressed through food styling will help reimagine the value of local agricultural products."