Busan was at the center of it all during some noteworthy times of history, such as the Japanese Colonial Period, the Korean War, and modern Korean history. For that reason, the Japanese food culture entered the lives of the people of Busan during the Colonial era and during the Korean War; furthermore, regional foods of different refugees were also introduced to Busan. Consequently, to this day there remain unique blends of diverse food. Choi Wonjun, poet and food columnist has explored the people, history, and culture of Busan through this phenomenon of food and published the book, The Busan Gastronomy Project.

Like a traveler, the author wandered around Busan, trying out its food. In the book, he has come up with forty-seven types of food according to the four regions of Nakdong River, Gijang, Central City, and Alley. He introduces the seaweed from Nakdong River that has an amazing flavor, for it is from the area where the river meets the sea, and the renowned Gupo noodles from the Gupo Market. From the region of Gijang, a particular type of fish with its refreshing taste of sea, and Korean beef that melts in your mouth are presented. 

In the Central City section, the author talks about the humble food that was brought by the refugees during the Korean War. Shark dish and beef tripe dishes were the inevitable food that were born of a particular era but the restaurants have carried on their famed heritage, embracing the sadness of the times not only of Busan but also of Korea in general. He also goes into how the pork soup and milmyeon (the wheat noodles) that were not original to Busan but became one of the most popular dishes there, explaining how it was created, became widespread, and its method of cooking.

Choi Wonjun  He is a poet and food columnist. He first published in the prominent Busan magazine called, Jipyeong (Horizon) in1987 and was awarded in 1995 the New Writer’s Prize by Simsang , the monthly publication of poetry. He is the author of The Cassette Tape Is Going Wrong Again Today, Golden Mir Tree Forest, and Bukmang. He is the head of “Suyijae”, a cultural center and is in charge of various culturalactivities and projects, such as lectures, writing and research, reaching out to all walks of people in Busan. Busan With Food and Spoon Tales and Chopsticks Stories are his two books about food.