Traditional Korean cakes, liquor attract tourists

Buoyed by the success of its first traditional liquor and cake festival last

year, the Korean province of Kyongju will host this year's festival from

March 17-21, 1999.

Visitors will find that the four-hour, 30-minute train ride to Kyongju from Seoul

is well worth it. Kyongju is the country's cultural center and ancient capital, at

the time of the Shilla Kingdom from 57 BC-935 AD. Old rice cake shops and

taverns from this historic period will be recreated for the event.

Guests to a Korean home are served traditional liquor and cakes to express

the family's warm welcome. The items are always served to mark special

events.

Each region and even each Korean family has its own recipe for liquor, handed

down from generation to generation. Liquors are made from a blend of various

flowers like azalea and peach blossoms, herbs, grains, spices like cinnamon,

and fruits. They accompany meals at home, to welcome guests, are used to

celebrate occasions and festivals, and even during memorial services.

Examples of traditional liquor include refined rice wine made of sticky rice and

malted wheat. With 16 percent alcohol, the rice wine has a strong but subtle

flavor. Other liquors even have medicinal value, lowering blood pressure and

relieving fatigue.

Korean cakes come in various shapes, sizes and colors. Made from herbs,

grains, fruits and flowers, Korean traditional cakes are designed to appeal to

the eye. Some have flower designs and come even fortified with medicinal

powder.

The festival will have taste tests, traditional folk dances and games plus highly

informative features on the origins and history of liquors and cakes. The

festival culminates with the Dong-A Marathon, expected to attract some 4,000

runners from 10 countries.

For more information on the Korean traditional liquor and cakes festival, call

your travel agent or book now through Asiana Airlines, Korea's premier

national carrier. Call Asiana Airlines at 892-5681-88.