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Kimchi, A Thousand Years
Price per Unit (piece): KRW 50,000
USD 36.50
Author: Kim Man-jo, Lee Kyou-tae, Lee O-young
Publisher: Design House
Pub. Date: Nov. 1997
Pages: 336
Cover: Hardcover
Dimensions (in inches): 10 x 9.75 x 1.5
ISBN: 9788970410678
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Translated by Gary Rector Everything you wanted to know about kimchi including the history of and recipes are all collected in these two handsomely designed volumes. According to Kim Man-Jo (who spent over 40 years studying Korea's national food dish): "Kimchi, with its sevenfold flavor, which is sour, sweet, salty, bitter, spicy-hot, pungent, and nutty all at the same time, deserves to become a worldwide food just as Italian spaghetti or Chinese dimsum have done." Some of the essays included are "Korean Culture and the Taste of Kimchi, The Semiotics of Flavors", "The Millennial Secrets of Kimchi, Processing Kimchi and Korean Customs", "Korea's Natural Environment and Kimchi Ingredients" and "Kimchis of the Four Seasons". Beautiful photographs accompany the scholarly text. A book that belongs in every serious chef's library/kitchen.
 
 

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