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Korean Food : The Originality, The Impression
Price per Unit (piece): KRW 75,000
USD 64.87
Author: Dong-A Ilbo
Publisher: Dong-A Ilbo
Pub. Date: Jul. 2010
Pages: 520
Cover: Softcover
Dimensions (in inches): 8.26 x 10.23 x 1.57
ISBN: 9788970908045
Language: English
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Contents

volume_1

Korean Food, The Originality

Prologue:  Creating a Positive Experience with Negative Ingredients

1. The Story Behind Korean Cuisine

The Root of Korean Cuisine

An Epicurean Philosophy

Foods That Observe The Changes of Nature 9

Serving Meals

2. The Basics of Korean Cuisine

Grains: The Core of Korean Food Culture

The Secret of Obangsaek

Yangnyeom: Seasoning

Cooking Methods

Preservation Methods

3. The Secret of Fermentation - The Essence of Korean Flavor

Korean Cuisine and The Culture of Fermentation

The Origin and Evolution of Jang

The Ingredients and Nutritious Value of Jang

Making of Jang

Cooking with Jang

The Origin and Evolution of Kimchi

The Characteristics and Nutritional Value of Kimchi

The Secret of Kimchi

The Many Ingredients and Flavors of Kimchi

The Making and Storing of Kimchi

Korean Alcohol: Tradition and Ordeals

Making Korean Alcohol

The Development of Yagyongju, Medicinal Liquor

4. Enjoying Korean Cuisine

Table Settings: Separate but Together

How to Eat Korean Food

The Choice of The Dishware

 

Epilogue: The Philosophy of Korean Cuisine . A Historical Future

Recipes from Tteokguk to Kimchi

 

Volume_2

Korean Food, The Impression

Prologue  A Cuisine of Harmony and Inclusion

1. Simple and Healthy Meals

2. Royal and Aristocratic Cuisine: A Half-millennium Tradition

3. Korean Cuisine Meets Western Style

4. Modern Korean Food: A Casual Twist on Tradition

5. Temple Food: A Table Full of Nature

Food of Harmony: Various Bibimbaps

6. Korean Cuisine in The World's Metropolitan Cities

7. Simple Health Food Dishes

8. Appetizers Served with Liquor

9. Makgeolli Bars: Trendy Bars for The New Generation

10. Simple Street Snacks

11. Fusion Style Snack Cafe

12. Back to The Tradition: Trendy, Tasty Korean Desserts

 

Information: Authentic Korean Restaurants and Recommended Places

Recipes: The Best of Korean Cuisine

Recommended by Koreans and Foreigners

Description

With a diet consisting primarily of vegetables and containing a particularly large amount of fermented foods, Korean food is attracting more and more interest around the world as healthy food. There are many people who enjoy Korean fermented foods and alcohol, such as kimchi and makkeolli, but there are few people who truly understand Korean food. While it is possible to simply enjoy food by taste alone, knowing the history and cultural background of that food allows for a deeper, more magical experience.

We have made these books in the belief that Korean food can be genuinely understood through such an open-minded experience with the flavors of a new culture. The first book explores the philosophy and cultural-anthropological values of Korean food, while the second book offers an up-close look at the many ways that Korean food has taken root today.

 

Why do Koreans mix, combine, and wrap ingredients?

Korean food has an international reputation of being health food, due to its vegetable-heavy meals and the wide variety of fermented products that are consumed. Korean food, however, is much more than just “healthy.”  It strongly reflects the spiritual aspect of food – as a medium of communicating with spirits, reinforcing solidarity with others, and becoming one with the universe. It is difficult to understand why Koreans mix, combine, and wrap ingredients, and pour solid foods into soup, without first understanding the philosophy of Korean food.

For some, simply enjoying the flavor of food may be enough. But food is a product of history and culture. Eating food with the knowledge of this background would be able to more magical experience the culture of Korean cuisine.

 

Korean cuisine is a cuisine of paradox and irony? …!

Korean cuisine flourished not from abundant produce and resources but from a harsh climate and difficult conditions.  The lack of rice drove Koreans to mix different grains into steamed rice and use beneficial medicinal ingredients when brewing liquor.  The difficult conditions ironically led to the development of Korean cuisine in a healthier, tastier, and sustainable direction.  Even a single bowl reflects such irony – each ingredient is meticulously arranged upon serving, but they are all mixed or poured into a bowl of soup before eating.  Moreover, flavorless seolleongtang (ox bone soup) is considered to have one of the best flavors of all, and vegetables are made even fresher through long periods of fermentation.  The goal of this book was to explain the background and philosophy that gave birth to the paradox of Korean cuisine and how that very paradox came to be an established theory in line with the cycles of nature.

 
 

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