Rerurn to Romy the Cat's Site

Writing a yesterday about Korean Silbatone Acoustics:

http://www.goodsoundclub.com/Forums/ShowPost.aspx?postID=15405

…I was thinking about a relationship between a nation cuisine and nation high-end sound.  I do not know if it possible to build this relation as Sound is not nationalistic properly but mostly a subordinate to a given individual.  Still, if conditionally accept this premise then I wonder where are the Koreans with this own Sound?

Among the all national cuisines I would remove Japanese from the list of comparatives - in term of food they are out of this Earth. Among the remaining cuisine at the very top of my list is Korean food. The Korean understanding of spice much wider and so much more divert meaning then western food has. In stupid US there is no cuisine – in US we have meals, where spice regulated by amount of Ketchup or 93 octane gasoline converted into a generic hot souse.  The Koreans have very different balance between hot and spice and their spice is a whole universe, at least to me, and I adore it tremendously. Being a hugely compulsive person for instance if I find a properly cooked Kimchi Pork Soup then I can eat it up to the point where I can’t move. But I wonder if Korean aversion tendency to high spice discrimination in food are able to translated in any way into high tonal discrimination in Audio?

We have a few Korean companies that are exposed in US: Emillé Labs, Alnic Audio, Song Audio and I am sure many others. Silbatone Acoustics also have a tendency to become a manufacturer, it look like. I wonder of somebody can detect and to recognize anything specific-Korean in the sound that Korean hi-fi produce. If you taste Chinese or Vietnamese food next to Korean then by the sophistication of spice you instantly get feeling where Korean food is. Is it projected somehow in Audio?

Rerurn to Romy the Cat's Site